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. Love this recipe—I make this bread about every 6 weeks. Always turns out perfect and I usually make a double batch. Occasionally, I’ll substitute canned pumpkin for half of the bananas in the recipe. It’s delicious with almonds, pecans, walnuts, or raisins stirred in. I have yet to try the cream cheese frosting, but it looks wonderful. I am an experienced baker and find your website to be both inspiring and accurate. Thank you 🙂

    1. My first time making banana bread. We loved it. Very moist. The recipe is easy to follow. I used sour cream and it was fine. I am waiting for my second loaf to come out of the oven at this moment. This time I used yogurt instead of sour cream. I will update you after we have it for dessert tonight. I am making sour cream frosting to finish it.

  2. No words to describe this recipe. I only bake banana bread just to get rid of banana left overs and my kids eat them for dessert with ice cream (Am not particularly fond of eating them myself though) But this Recipe is just heavenly. I used sour cream coz I ran out of yogurt… moist and just the right sweetness… thank you!

  3. Made this today and it was amazing! I was out of brown sugar so I I used 3/4 the amount in maple syrup instead. I suppose one could add less liquid/more flour to compensate but it came out moist & delicious as is AND kept the wonderful brown color. Thank you for the recipe!!

  4. Hi ! I can’t eat bananas and usually I replace them by apples (applesauce). Do you think I could do the same for this banana bread recipe ? Thanks, Mariana

  5. Omg Sally, I am in hog heaven since I found your blog and recipe. Made banana bread yesterday and it over the top. I can’t wait to share as a little treat for my friends.I have printed so many recipes and I can’t wait to start baking. Thank you thank you thank you. I love baking and you are a dream come true. I love all your hints about what to do and what not to do. Keep up the good work. We love it.

  6. I don’t have any plain yogurt or sour cream. I only have vanilla Greek yogurt. Would that be too sweet to substitute? Or could I just use an extra banana instead of the yogurt?

  7. I have made this recipe so many times I’ve lost count. It is THAT good. Of course as we are in times where there is lack of baking ingredients, but there are so many different things you can use to substitute in the recipe as you can see from previous reviews. I’ve made my own buttermilk instead of using yogurt last time I made this bread. And today the only yogurt I had was a kids vanilla Gogurt stick. Just under a 1/3 of a cup and made no difference in taste. Still absolutely amazing! Love you and your recipes Sally. They are keeping us all from going crazy at the moment.

  8. Mine is baking as I type. I am extremely excited to try it because it’s my first try a making banana bread and this recipe seems to be getting great reviews. Staying inside has awakened my inner baker.

  9. For almost 50 years, my go-to banana bread was Betty Crocker’s banana nut bread. Easy and delicious! BUT…a few years ago I developed some intestinal dysfunction that means I can no longer eat nuts; and without the nuts, that banana bread was too plain. I’ve been searching and baking and trying to find a really great banana bread, and yours is IT! My husband loves it too. It’s probably even more delicious with nuts, but I am thrilled to find a recipe that I can make without nuts that is so wonderfully tasty and moist! Thank you!

    1. Hi! Did you try this recipe in a muffin pan? I want to make muffins out of this so I can share some with the neighbors.. Please let me know. Thanks!

  10. Truly the best recipe! We just made it and it turned out so perfectly! Thank you so much. Looking forward to making more of these recipes

  11. Hey how long should we bake it if its a slightly shallower Square 9 by 5 inch pan instead of a bread pan! Will the timing be same?

  12. Hi Sally; your website is my most trusted source when I am in search of a baking recipe! 🙂 Do you have a recommendation for bake time if making this recipe into 2 mini-loaves?

    1. Thanks so much, Lauren! Bake them at 350F. The bake time depends on the dimensions of the loaves. Keep a close eye on them and use a toothpick to test for doneness.

  13. Made this today and it was delicious but not sure the texture was right – it was more moist than a crumbly texture – what did I do wrong?

  14. It’s in the oven as we speak – the aroma in the whole smells of deliciousness Can’t hardly wait to have a slice before bedtime Thank you for sharing the recipe .

  15. I made this recipe with my 5yo son this morning. It was easy and came out perfect. My son wanted to make sure I let Sally know that he gives it two thumbs up. Very good recipe!

    1. I don’t think the time will be exactly half but ingredient wise that should work if you keep the ratio the same. But keep in mind, if the loaf mixture is reduced, it will not fill your cooking dish the same. It may become quite flat depending on what type of dish you have. If the mixture is quite thin in the dish, it can easily dry out, could be more prone to burning and the mixture will not need an hour to cook.

      1. I was in the same situation. I halved everything and it came out great but, like Samantha said, I reduced the cooking time to around 25-30 min. and used two mini loaf pans. Came out absolutely amazing! (I also added 1/2 tsp of pumpkin spice extract and 1/2 tsp of maple syrup extract just for extra flavor).

  16. My granddaughter & I made this recipe this afternoon & it turned out delicious! The whole house smells wonderful too! I did not have any yogurt so we used sour cream & am very pleased with the moistness & flavor. I moved recently so unfortunately most of my stuff is still packed including my mother’s recipe for banana bread which might rival yours, 🙂 lol. Her recipe always comes out moist & not at all dry so when I saw your recipe online I knew I had to try it. Thanks for sharing with us & may God bless you in these difficult times of social distancing.

  17. Very moist & delicious! Oops I think I commented where it was suppose to be a reply previously.

  18. This banana bread is the best banana bread ever I’ve had …. I followed all measurements except I used only 2 bananas and just Chocolate chips and it’s turned out so delicious…. 10/10 for sure . It tasted extra good the day after . Thankyou sally !

  19. Does anyone know if/how I can substitute coconut flour for all purpose flour? Don’t need to adjust anything else if I do this? Thanks!

  20. Made this today – haven’t cut into it yet but it smells divine! The hous3 smelled sooo good when it was baking!

  21. I am baking now and the thick part of the bread after 60 mins in not coming out clean but if I go to the opposite part of the loaf it’s fine. It smells delicious I am hoping it turns out ok!

  22. I am notoriously bad at baking but I can say with confidence that this recipe is fool proof and turned out delicious! Thank you for sharing

  23. Hi Sally!Just reiterating what your other subscribers have already commented.This banana bread is the best thing happening to us in our self isolation!!I had not baked a banana bread since my teen years but some over ripe bananas on the shelf got me to search a recipe and I am so glad I chose yours.Tastes awesome, looks amazing and totally fool proof.I followed your recipe to the tee and added the chopped walnuts and yoghurt.Going for a second slice with no regrets!!

  24. I LOVE this recipe. I had a lot of ripe bananas and was looking for ways to use them. The only ingredient I lacked was cinnamon but it still turned out wonderfully. The smell of it baking was just heavenly. Thank you for sharing this!

  25. This is my son’s favorite banana bread (mine as well!). As soon as he eats one loaf, he’s asking for me to make again! I add in Enjoy Life brand chocolate chips and frost with Sally’s cream cheese frosting. Absolutely divine!

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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