Best Ever Banana Bread

With its super-moist texture, buttery banana and brown sugar flavors, and incredibly soft crumb, this is the best ever banana bread recipe. You’ll need 4 ripe bananas to begin.

Banana bread slices

This is my favorite banana bread recipe, one that I’ve cherished for years. It’s the recipe that comes to mind first when I have leftover spotty bananas on the counter and the bread that’s on constant rotation in my freezer stash. This is the best ever banana bread recipe and if you haven’t tried it yet, now’s the time.

Banana Bread Video Tutorial

Moist, soft, and buttery banana bread, the only banana bread recipe you need! Best easy banana bread recipe on

“Best-ever” is quite a bold statement, right? I’ve tried many many many basic banana bread recipes and I can happily admit that this one is my very favorite. Readers have fallen in love too! What makes this one so good? This banana bread has the most bananas out of any banana bread I’ve ever made before! 2 whole cups of mashed banana, which is about 4 large bananas. More banana adds more moisture and flavor to the finished product.

How to Mash Bananas

Did you know you can use your electric mixer to mash bananas? Break or slice the spotty bananas into large pieces and place in the bowl of your stand mixer– or use a regular mixing bowl and your hand mixer. Begin beating on low, then gradually increase to medium-high speed as the bananas break down into mashed banana. You can use this bowl for the rest of the banana bread ingredients.

Easily mash bananas for banana bread with your mixer!

Other Banana Bread Ingredients

  • Butter: Use softened butter for a soft texture and irresistible butter flavor.
  • Brown Sugar: Use all brown sugar in this recipe. I’ve explained before that brown sugar is the culprit behind soft and moist cookies. Well, brown sugar works that same magic in banana bread, too. There is no regular granulated sugar in this banana bread recipe; the sweetness comes from brown sugar and bananas. (And cream cheese frosting if you wish to add it!)
  • Eggs: Eggs supply cakes, cupcakes, breads, doughs, and cookies their stability and structure, as well as a tender texture. You’ll need 2 large eggs in this banana bread recipe.
  • Yogurt: Yogurt adds even more moisture to this banana bread. I like to use yogurt as much as possible when I’m baking. Sour cream is a wonderful substitution for plain yogurt. You can use the two interchangeably in most baking recipes.

For banana nut bread, add 3/4 cup of chopped nuts to the banana bread batter; I like using either pecans or walnuts. I absolutely adore their sweet, toasty, and slight crunch nestled inside the soft banana bread crumbs. Feel free to leave them out completely if you’re not a fan of banana nut bread!

For a healthier whole wheat version, try my whole wheat banana bread.

Moist, soft, and buttery banana bread, the only banana bread recipe you need! Best easy banana bread recipe on

Moist, soft, and buttery banana bread, the only banana bread recipe you need! Best easy banana bread recipe on

How to Freeze Banana Bread

I’ve received a lot of questions about freezing banana bread since I published the recipe, so let me share what works. You can freeze banana bread using these instructions to preserve its fresh flavor and texture for months!

  1. Cool baked banana bread completely.
  2. Tightly wrap the loaf or slices (individually or grouped) in 2-3 layers of plastic wrap or aluminum foil.
  3. Place wrapped banana bread in a large freezer-friendly storage bag or reusable container.
  4. Date the bag and freeze for up to 3-4 months. Thaw wrapped or unwrapped in the refrigerator or at room temperature. All methods work like a charm!

I like to freeze banana bread in slices because the slices thaw much quicker– even by lunchtime!

Moist, soft, and buttery banana bread, the only banana bread recipe you need! Best easy banana bread recipe on

Overall, this is a SUPER easy recipe for classic banana bread. The batter takes about 10 minutes to throw together, the bread stays moist for days, and nothing beats the smell of fresh banana bread in the oven! If you’ve tried the recipe int he past 5 years, let me know!

Favorite Banana Recipes:

Here are all my banana recipes if you’re craving more baking inspiration.

Banana bread slices

Best Ever Banana Bread

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 65 minutes
  • Total Time: 3 hours
  • Yield: 1 loaf
  • Category: Bread
  • Method: Baking
  • Cuisine: American


With its super-moist texture, buttery banana and brown sugar flavors, and incredibly soft crumb, this is the best ever banana bread recipe. You’ll need 4 ripe bananas to begin.


  • 2 cups (250g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup (1 stick or 115g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) packed light or dark brown sugar
  • 2 large eggs, at room temperature
  • 1/3 cup (80g) plain yogurt or sour cream (I use Greek yogurt)
  • 2 cups mashed bananas (about 4 large ripe bananas)
  • 1 teaspoon pure vanilla extract
  • optional: 3/4 cup (100g) chopped pecans or walnuts


  1. Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan or coat with nonstick spray. Set aside.
  2. Whisk the flour, baking soda, salt, and cinnamon together in a large bowl.
  3. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the yogurt, mashed bananas, and vanilla extract on medium speed until combined. With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not overmix. Fold in the nuts, if using.
  4. Spoon the batter into the prepared baking pan and bake for 60-65 minutes. Loosely cover the bread with aluminum foil after 30 minutes to help prevent the top and sides from getting too brown. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
  5. Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. Banana bread tastes best on day 2 after the flavors have settled together. See post above for freezing instructions.


  1. Butter: If needed, you can use salted butter in this recipe instead. Keep all the other ingredients the same.
  2. Cream Cheese Frosting: This banana bread also tastes fantastic with cream cheese frosting on top! To make it, beat 4 ounces (112g) of softened cream cheese and 1/4 cup (60g) of softened unsalted butter together on medium speed until smooth. Beat in 1 cup (120g) of confectioners sugar, 1/2 teaspoon of pure vanilla extract, and a pinch of salt until combined. Spread on cooled loaf.
  3. Banana Bread Muffins: Use this banana bread recipe to make 2 dozen banana bread muffins. Pour the batter into a lined or greased muffin pan and bake for 5 minutes at 425°F (218°C) then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total bake time for the banana bread muffins is about 22-23 minutes. The initial burst of hot air helps those muffins rise nice and tall! Or try my quick & easy banana muffins.
  4. Brown Sugar: Feel free to substitute the same amount of regular white granulated sugar or coconut sugar. I do not recommend any liquid sweeteners.
  5. No Sour Cream or Yogurt? Feel free to use 1/3 cup mashed banana (in addition to the 2 cups), unsweetened applesauce, or even canned pumpkin puree.
  6. Frozen Bananas: You can use frozen bananas. Thaw them at room temperature and drain off any excess liquid before using in the recipe.
  7. Chocolate Chips: I love this bread with chocolate chips, too. Feel free to add 1 cup of your favorite chocolate chips (semi-sweet, dark chocolate, etc). No need to leave out the nuts if you add the chocolate chips. Chocolate chips and nuts are both optional.

Keywords: banana bread, bread, quick bread, bananas

Love this bread with cream cheese frosting too! See recipe note.


  1. Great recipe- 5 stars for sure! Easy to follow and a perfect outcome ! Thanks for sharing!

  2. Just made this banana bread with sour cream and frozen bananas in two 8 × 4 pans and baked for 45 minutes. Just delicious! Moist and flavorful…yummy! Thank you for sharing your recipe!

  3. Love your banana bread recipe! It turns out so moist and yummy. Just wondering whether reducing the amount of brown sugar will affect the texture?

    1. I’m so glad you enjoy it, Elaine. The brown sugar does add moisture so you can reduce it but keep in mind the texture will also change.

  4. SO delicious! I added 1/4 tsp of almond extract and 1/2 cup of chocolate chips and it was a total hit! Will definitely bake again 😀

  5. This banana bread was a big hit with my friends. It certainly is the best banana bread I’ve ever had. It’s truly in a class by itself. I’ll be making it again soon. Thanks!

      1. Hi Abby, I haven’t tested it but you can try substituting the butter with an equal amount of melted coconut oil.

      2. Hi Sally this is the 3rd time making banna bread using this recipe absolutely the BEST bread I have had. I love to cook but not to good on the baking but the recipe is so easy to make and turns out delicious every time thank for the recipe

  6. With the causing all the grocery stores to get cleaned out, there’s no butter in my pantry right now! Do you have any substitutions for butter?

      1. This is truly the best banana bread I’ve ever made! I have made this 3 times in the past two months. I made this using the muffin suggestion at the bottom of the recipe. Makes 12 regular sized and 12 mini muffins for my 1 year old no problem. She loves them without walnuts but I added walnuts to the big muffins. Also I used sour cream instead of yogurt came out perfect can’t say it enough. Thank you so much for this recipe.

  7. I made this recipe today as written with no substitutions. It is PERFECT. Moist, flavorful, and super soft. I ended up using 5 small bananas.
    I’ve also made it with nuts or chocolate chips or subbing in a little canned pumpkin puree when I didn’t have enough bananas. You can’t go wrong here, it’s always delicious. Thank you again Sally!!

  8. Like so many others, I am baking during these weird times …. but I do not want to use up my butter !!! Would veg oil work?

    I do want to use up bananas and yogurt … nothing going to waste these days!!!

  9. Made approx. 16 muffins with this recipe…giant, beautifully-dome shaped muffins. I added 1/3 cup of dark chocolate chips to the batter…cannot wait to test them out!

  10. Hey Sally, I’ve made so many of your recipes and they are all awesome!! I want to make this today, but I don’t have sour cream or yogurt. Anything I sub with to save me a trip to the store? I have milk, buttermilk, and heavy creamQ

      1. Thank you! I ended up replacing the yogurt with really thick buttermilk – not sure how it might have changed the texture but it was still delicious!!

  11. I used coconut Oui yoghurt in this and because it was a little under the measurement I topped it off with sour cream. Then I crumbed pecans on top after I added batter to pan. It turned out amazing. So moist and flavorful. This will be my go to recipe.

  12. Hi Sally, Thank you for sharing. How different will this banana bread muffin recipe taste from other quick banana muffin recipe?

  13. Hello Sally,
    Baking banana bread (among other treats) just seems right during such strange days. Thank you for such a fabulous recipe! I’m going to try baking it in two or three Wilton 6 inch Bundt pans. Am I crazy?

  14. Hi JLF, I’m concerned the bread wasn’t baking. Did you alter any ingredients by chance or was your butter too soft? Did you measure the mashed bananas and/or use previously frozen bananas (which are extra wet and heavy). You can also lower the oven rack so the bread bakes a little more evenly, too.

    1. Thanks for your prompt reply. Yes, I measured the fresh (not frozen) bananas, butter was room temperature, didn’t alter any ingredients. Only thing that comes to mind now is the baking soda… can it lose potency? It’s not super old though and in a sealed can. I know my oven is heating to proper temperature. Mysterious!

  15. I cannot rate this recipe high enough….the texture and flavour is the best I have ever made and we all loved it at home. I made two loaves, just doubling up the quantities as I had 8 over ripe bananas and so glad I did. One thing I didn’t do was add the yoghurt or sour cream only because I didn’t have any and it was still amazing, but will try next time just to see and taste the difference. Thank you for a fantastic recipe!!!

  16. Agreed with everyone else, this is absolutely delicious banana bread. Moist and very flavorful, a great way to use up a few brown bananas. Be sure to measure those carefully as any extra could result in a dense bread. Bake time for our loaf was about 70 minutes

  17. Title is indeed appropriate. Can’t share the photo but it turned out delicious. I used half a cup of rolled oats to convince myself it’d be perfect. Reduced sugar to 2/3 and butter to 80g.

  18. I have tried MANY banana bread recipes.. and this one by FAR takes the cake!!! I used 2 unsweetened apple sauce individual containers (the single serve ones) instead of eggs. I also used finely chopped walnuts. and WOW. Talk about perfection! Definitely adding this recipe to my book.
    PS: I never take the time to leave comments on recipes either.. but I feel compelled to for this one. Kudos to you Sally!

  19. This is the best banana bread I have made! I stuck to the recipe and added about 1/3 cup of chopped dates in with the 3/4 cup chopped walnuts. My husband and I are in banana bread heaven at the moment. Thank you for sharing this recipe! We will keep using it again and again.

    1. Yes, if you wouldve read the recipe ‍♀️ you would have noticed she said you can sub sour cream instead of yogurt.

  20. I can’t wait to try it mine is in the oven as we speak. Looks like everyone is baking that is at home at the time of this , baking is a source of great comfort. I will follow up when my banana bread cools.

    1. I am baking mine as we “speak” I made mini loaves instead of one large which might not be a good idea for me lol It smells so good . I can’t wait for a warm slice with butter

      1. I had some bananas that started to go brown and the first thought was a banana bread but I never even tasted (since I am in England) and it looks like I choose the perfect recipe ( I am always after the 5 * reviews). It is now in the oven for more than 30 min …I am so anxious to try it .. Hope it will be as good as yours .

    1. I’m using oil and it seems to be just fine. The blending of the oil and brown sugar won’t look the same as butter and brown sugar, but it will work fine.

  21. Thank you so much for this recipe! I made this Banana Bread last week and it turned out perfect! I did have to substitute with home-made sour cream but it worked beautifully!

    I think I might try the monthly challenge next!

  22. The reviews are all correct! This is truly the very best banana bread EVER! Thank you so much for the fantastic recipe! Just what we wanted right now and more!
    I’m off to check out the rest of your site!
    Best wishes!

1 16 17 18 19 20 22

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love



Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally