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With its super-moist texture, buttery banana and brown sugar flavors, incredibly soft crumb, and 1,000+ reviews, this is an undeniably popular banana bread recipe. You need 4 ripe bananas.

One reader, Sharon, says: “I have made plenty of banana breads over the years, but by far this one is my favorite!! Easy to make, perfectly moist without being too ‘cakey’, and full of flavor! Definitely a keeper!”

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

overhead image of banana bread loaf cut into slices

I’ve tried many basic banana bread recipes and 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. Transfer the bananas to another bowl and use the mixing bowl for the banana bread ingredients. (No need to clean it– some mashed banana remnants is fine.)

I do this when I mash bananas for banana muffins, too.

mashed bananas in a stand mixer bowl with whisk attachment

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. In the headnotes for this chocolate chip cookies recipe, I explain that brown sugar yields soft and moist cookies. Well brown sugar works that same magic in banana bread, too. It also adds wonderful flavor.
  • 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 whole wheat version, try my whole wheat banana bread.

baked banana bread in a loaf pan
3 banana bread slices

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!

2 slices of banana bread with butter on a white plate

Overall, this is an 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. (Except for, maybe, apple cinnamon bread… try that one next!)

More Favorite Banana Recipes:

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Banana bread slices

My Favorite Banana Bread

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

Description

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.


Ingredients

Scale
  • 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, at room temperature (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

Instructions

  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.

Notes

  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

Reader Questions and Reviews

  1. I usually do not like banana bread – the receipes I tried before turned out pretty bad. However, I forced myself to try this recipe since I didn’t want to throw out some over ripe bananas lying on my kitchen counter.

    Must say, this has turned out splendid. Replaced the pecans to walnuts and reduced the receipe amounts to half since I had one cup mashed bananas. But, it worked out very well. Thank you Sally!

  2. I want to make this banana bread for twin 6 year-old boys but leave off the frosting (trying to cut down their sugar intake).  Do you feel the bread is as good without (if that’s possible)?  🙂

  3. Made this yesterday. It is by far your best banana bread recipe. Not to sweet, just right. Using it for our baked Christmas gifts this year. It is that good.

  4. Thank you Sally for a wonderful recipe! I made this bread yesterday along with my kids as a part of holiday activities .I made a few changes though..I used sour cream instead of yogurt and raisins in place of pecans ( my kids don’t like nuts and I couldn’t add even a little since they were with me all the time).The bread came out well and we served it when my husband came home from work.

  5. This has been my go-to banana bread recipe for a few years now! It’s great with chocolate chips instead of nuts, or even with the nuts for a great combo!

  6. I make this bread frequently, in fact, sometimes I buy bananas just to let them get spotty to make the bread. Just made it this past weekend. I have never made the cream frosting to go with, it is so good without the frosting. My husband loves nuts in baking, so I always increase the portion of nuts to 1 cup. I also press some nuts in the top of bread before baking, as it adds a nice appearance.

  7. Good Morning! How do I modify if I only have “3” bananas, instead of 4? Can I add cinnamon also to the cream cheese frosting, or do you think it would alter the flavor too much? What a nice, cool, crisp day in sunny California to bake, bake, bake! 🙂

    1. In place of the 4th banana, I would add 1/3 cup of unsweetened applesauce or even pumpkin puree. Feel free to add cinnamon to the cream cheese frosting- taste and add more if you’d like. You can’t go wrong with cinnamon cream cheese frosting + banana bread!!

  8. This is my go to banana bread recipe! Wonderfully moist, freezes beautifully, and has loads of banana flavor!

  9. YUM! It was another great recipe from your website. Seriously, keep posting recipes, I am never disappointed.

  10. There could never be too many bananas in banana bread. Definitely putting this on my “to bake” list.

  11. Hi Sally!
    Just wanted to let you know that I LOVE this banana bread recipe! It’s so so yommy & I’ve never even used the frosting. It’s gotten to the point that I only buy bananas now with the intent of making this banana bread. And always with walnuts. My husband & I love it. Thanks so much for this great recipe!!

    1. So happy to read this! I’m so glad this is your staple recipe for banana bread too. I feel like I have 10 loaves in my freezer at all times. HAHA!

  12. I loved the texture of this banana bread but it wasn’t sweet enough for me. Could I add more brown sugar or would that change the texture too much? Thanks

    1. Hi Jillian! You can certainly add more brown sugar. Try another 1/4 cup (50g), bringing the total to 1 cup (200g) of packed brown sugar. It shouldn’t change the texture of the bread.

  13. Hi Sally – have you ever tried substituting white flour with some or all whole wheat flour ? If so, what ratio? Thank you!!

  14. Made this recipe from Italy, with plain white sugar since they don’t seem to sell brown sugar around here and it still came out absolutely delicious. Thank you!

  15. I just made this recipe with my two boys (3 and 5 years old) and it turned out great! They were very impressed with their work, lol, and kept asking for another piece. Terrific recipe!!

  16. I just pulled a loaf out of the oven and my house smells amazing. This is the second time I have made this recipe in as many weeks because it is so delicious. I use a 1:1 almond flour, all purpose flour ratio and I have added unsweetened applesauce to the mashed bananas both times to reach 2 cups (didn’t have enough ripe bananas). So good!

  17. Hey Sally, I haven’t really had time to bake in weeks! 🙁 but I knew I had to find time to try this because I loveee banana bread. I made this 20 mins ago (half of the recipe, baked for 25 mins) using half wholemeal flour and half plain flour. Let’s just say my 3 kids and I have demolished it! Can’t wait to make another batch. Thanks for sharing.

  18. Hi Sally,
    First of all I want you to know that you are my go-tp person for baking. Everything I have baked of yours has always been a success. I appreciate the clear instruction. I just made your banana bread recipe yesterday and it really is the best ever. Based on Megan Markle’s recent banana bread in New Zealand I added crystallized ginger and chocolate chips instead of nuts. That flavor profile really works with the banana. Also, since yesterday was Halloween I made the bread in a small size pumpkin bunts pan and made your cream cheese frosting with added orange food coloring. A perfect treat for the day.

  19. This was the best banana bread recipe my family has ever had. I made it as is and added a butter/brown sugar cinnamon glaze while it was cooling. It didn’t even last a day. ❤️

  20. I made this in a tube pan using 1 1/2 recipes and poured a caramel glaze on top and garnished with whole pecans. It sliced up well and looked beautiful. Thanks for a wonderful recipe!

  21. This banana bread recipe looks wonderful. I have had my eye on it but have not made it yet. Love your pumpkin bread. It’s the only one I make now .

  22. Banana bread is always a winner for my family. I like the idea of brown sugar. Will definitely have to try this recipe.

  23. Baked this bread today. Followed the instructions exactly, including measuring the ingredients. I added 3/4 cup mini chocolate chips instead of nuts.

    30 minutes in, the bread was quite brown, even with using a light colored (gold) metal pan. I tented it with foil. It was very brown when it was done, and the center seemed done.

    I ate an end piece and it tasted fine, except for the crust being overdone.
    Sadly, after the bread sat out for a bit, the center sank. I cut the bread in half and found it was soggy in the middle. I ended up throwing away the middle. I have the remainder in the oven, for 10 minutes at 300 degrees, covered with foil, trying to bake it through.

    Not sure what happened. I’m thinking baking it at 325 for 70 or 80 degrees would work better than 60 at 350.

  24. Hi Sally!
    Can I divide the batter into two cake pans?
    Would I need to double the cream cheese frosting,?

    1. Hi Pierre! I suggest making my banana cake recipe instead. Batter can be divided between 2 or 3 cake pans. Cream cheese frosting recipe included. 🙂

  25. Hi! Looooove this banana bread. I omitted the nuts befause I’ve got a kiddo with a nut allergy. Wondering if you’ve ever used chocolate chips in this recipe in place of the nuts? Would the amount (about 3/4 cup) be the same? I’d like to try the muffin version but with chocolate instead of nuts!

    1. Hi Ash! Yes, you can definitely add chocolate chips instead of nuts. I recommend anywhere between 3/4 – 1 cup. 🙂

  26. Just made this and ate it warm. The house smells amazing. I used rye flour, light brown sugar because that’s all I had, as well as your Greek yogurt suggestion. I went crazy- added walnuts, two kinds of chocolate chips, and rendered bacon. So very delicious, thank you for sharing!

  27. I made this last night and had to hide the loaf (what’s left if it) oh my goodness it’s so good. I used cinnamon sugar in the pan and sprinkled over the top for extra sweetness!!! It was wonderful. Thank you.

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