My Favorite Banana Bread Recipe

With its super-moist texture, buttery banana and brown sugar flavors, and incredibly soft crumb, this is my favorite banana bread recipe. You need 4 ripe bananas.

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:

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

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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
  • 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, 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


  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.

2 images of banana bread slices


  1. I love the way it is, I add chocolate chips .
    Tried few recipe of banana bread/ cake but so far this has been my favourite.

  2. Leslie Leventhal says:

    This is by far the best banana bread recipe. I add chocolate chips and bake in muffin tins. My grandsons devour them as soon as they come out of the oven.

  3. Fast and simple to make. The icing puts it over the top. I will probably catch some heat for this next statement but this replaces my Grandmas family recipe. Do not worry Grams your pecan and banana cream pie are still the best.

  4. Nyaradzai Dube says:

    This is a great recipe!!! I absolutely love it

  5. Simple, delicious recipe. Doubled the ingredients and turned a large bunch of “too far gone” bananas into two gorgeous loaves!

  6. Carrie Lynn Devers says:

    Love this recipe! This is the 3rd time using it and this time I made banana blueberry pecan bread! It was so yummy!

  7. Baked for the 65 minutes but it was still raw in the center. First time baker, so I’m not sure what I did wrong.

    1. Trina @ Sally's Baking Addiction says:

      Hi Carlos! This is a large bread recipe and all ovens are different – we recommend baking until a toothpick comes out with just a few moist crumbs when inserted into the center of the bread – you can check every 5 minutes or so until the bread is done. Thank you so much for giving this banana bread a try!

  8. Hi Joslyn, I did it with 3 bananas only but reduced the flour to 225g. Not sure if this is the correct way but the banana bread turned out very well. I love it!

  9. This recipe is a keeper. I haven’t been a big fan of banana breads unless they involve husband says that chocolate is a no no in banana bread…so I gave this one a try. It is delicious, even without a morsel of chocolate.

  10. Mary Esther says:

    My recipe is similar to yours except I have never used yogurt or sour cream. I will try it next time but really just depends on what I in my fridge lol. 3 bananas are fine if they are decent sized. Used to sometimes overfill my loaf pan and then have trouble cooking thoroughly but as long as I only fill pan and leave an an inch from top it cooks through. Loaf pans can run different sizes so I stick to this rule rather than an exact amount.

  11. Hi I wanted to say this is my favorite blog for great recipes my little boy just loves !! Thank you for all your hard work

    Also I wanted to ask of I can substitute the yogurt for butter milk in this recipe and if so would I keep it at just a half cup? I’ve got tons of butter milk and bananas I have to use up !!! Thank you

    1. Trina @ Sally's Baking Addiction says:

      Hi Vera! Thank you so much for making our recipes. You can use buttermilk instead of yogurt or sour cream (same amount), but the batter will be on the thinner side and, as a result, the baked bread will end up a little squat without as much rise. Best to stick to the recipe.

  12. This recipe is wonderful!
    Thank you for the suggestions at the end, helped replacing ingredients I was missing, I used applesauce to replace the yogurt

    I used white sugar after I realized my brown sugar was rock hard. Same amount and added a spoonful of molasses, to hopefully keep the depth of favor brown sugar adds.
    The muffins came out beautifully.

  13. The bread came out nice and moist!
    I followed the recipe, I have to say that I would recommend 1 cup of white sugar instead of the 3/4 cup of brown sugar or maybe a mixture of both because it did not turn out sweet enough.

  14. The Banana bread turned out fantastic! I replaced the 2 eggs with 2 tablespoons peanut butter, 1 teaspoon fruit vinegar and 3 tablespoons oat milk.
    I also used Skyr (100 gr) instead of yogurt.

    We loved it <3

  15. Lorraine Hebberd says:

    Best banana bread thanks, and question can I make with gluten free rob mills baking flour.

    1. Lexi @ Sally's Baking Addiction says:

      Hi Lorraine, we haven’t tested this recipe with gluten free flour, but let us know if you give it a try!

  16. This bread is very decadent tasting compared to the “healthy” versions I have made lately. It is filled with banana and buttery goodness! I used too much banana so it took much longer to cook, I baked it for about 75 minutes. I used the aluminum foil trick at about 30 minutes so it kept it from browning too much. I added about 3/4 cup chocolate chips and no nuts but next time I think I will leave out the chocolate because I found it too rich with them. Overall texture is nice, it’s pretty dense but soft and the sort of crust on the top is a bit chewy a little bit like a brownie which is really yummy!

  17. Wow, this is an amazing recipe!

  18. I just tried this recipe and followed it exactly using plain yogurt. I love that it has less sugar and a little less flour and other recipes I’ve used plus more bananas! It was absolutely delicious and flawless banana bread in my opinion.

  19. Could I use cake flour for this or even bread flour I ran out of all-purpose

    1. Trina @ Sally's Baking Addiction says:

      Hi Nyce, we don’t recommend cake flour here. Banana bread contains additional wet ingredients, so cake flour isn’t really ideal. You need a stronger flour like all-purpose flour. We don’t recommend bread flour, either, it would yield a dense and chewy banana bread. It’s best to stick with all purpose for banana bread!

  20. Love the recipe…
    I had one problem, I baked it for 65 min the toothpick came out clean but when I cut it, it was still little bit raw at the bottom… should I turn the oven to bake the bottom first for a little while?

    1. Trina @ Sally's Baking Addiction says:

      Hi Avi! Could it have been over-mixed? That can lead to a dense, spongey texture. Try mixing just until the ingredients are combined next time. And make sure to bake the bread in the lower third of your oven as well (see step 1). Hope these tips help for next time!

  21. Tried the recipe and it tastes great but somehow it ended up dense and not bready like on the photo. Can anyone please help ?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Trisha, Could it have been over-mixed? That can lead to a dense, spongey texture. Try mixing just until the ingredients are combined next time. And make sure to bake the bread in the lower third of your oven as well (see step 1). Hope these tips help for next time!

  22. Hi, love your recipe! How many grams of cocoa powder should I add if I wanna make it
    A banana chocolate muffin?

    1. Trina @ Sally's Baking Addiction says:

      We haven’t tested a chocolate version of this banana bread, but you may love these Double Chocolate Banana Muffins instead!

  23. Megan Krenzke says:

    Hey Sally! Do you think it’s possible to make this banana bread in a bundt? Thinking I’d need to 1.5x-2x the loaf recipe, but wondering about oven temperature and cook time. Any suggestions?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Megan! A 9×5 inch loaf pan holds about 8 cups of batter. Bundt pan volume varies because of various designs but on average a 10×3 inch pan hold 10-12 cups of batter. You can read more about how to convert cake pan sizes here.
      How about using this banana cake batter for a Bundt instead (see recipe notes for Bundt cake instructions)? Let us know what you try!

    2. Hi, I made this banana bread yesterday and it was delicious. It came out really puffy and soft although on the bottom it seemed a little bit raw, next time I’m going to reduce the temperature of my oven just a little bit.
      I covered it with some aluminum foil and stored it out of the fridge. This morning I wanted to eat some for breakfast and I noticed that the loaf turned a little mushy like it was raw. It’s really strange that it changed consistency over night and I can’t explain that. Can you tell me what did I do wrong?

  24. This was delicious but I’d love to know the nutrition facts on it. Has anyone calculated them?

    1. Trina @ Sally's Baking Addiction says:

      Hi Julie, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful:

  25. The best banana bread ever!! It’s so yummy and super moist! I made this today and my hubby loves it so much. He said it’s the best banana bread I’ve ever made! Thanks Sally for the recipe. Your recipe never fail us ❤️

  26. Really good recipe, very tasty and moist. I’m trying to do more baking and this was very easy to follow. I added chopped walnuts to mine. Took about 16 mins longer in my oven (which was surprising as the temp is pretty accurate) but it was a super idea to cover with foil so the top didn’t burn while the cake cooked properly. Having a slice now with a cup of tea for supper!

  27. I just made this recipe this morning and oh my goodness this really is a winner!!! I left out the nuts because my daughter can’t bring most things with nuts to school and she will want this in her lunch. I think it would be awesome with nutella incorporated into it somehow. Thanks for the great banana bread recipe! YUMMINESS!!!

    1. Just done this. I love it. The idea to cover with foil was fantastic.

  28. George Sisk says:

    Just bought an acre with a dozen pecan trees . This recipe is going in my permanent file. Texture came out perfect. Bread was delicious despite no cinnamon or vanilla.

    1. SUE, METZGER says:

      If you have a surplus of pecans., I’m interested in purchasing some for home use . So not like thousands of pounds.

  29. Jan Orphan Martinez says:

    Very delicious bread! I added more dry ingredients to make the bread more dense. Frosted with cream cheese frosting with orange peel added to it and it was FANTASTIC!

    I added:
    Golden raisins
    Shredded cocoanut
    White chocolate chips
    Dried pineapple (chopped roughly)
    Macadamia nuts
    Shredded peel of one orange
    1 tsp. almond extract as well.

    These extra ingredients were not individually measured but together they totaled about 2 – 3 cups. I added them at the end, just before pouring into the bread pan. Cooked same amount of time as original recipe.

  30. I made this bread last night and it truly is delicious. However, I had to bake it for 90 minutes before a toothpick came out clean, and even then the bottom was not quite baked through, even though I baked the loaf on a lower rack as instructed. Next time I will bake 4 mini-loaves to ensure thorough baking. Also, I’m wondering if there is a way to make the bread less dense by adding baking powder or something? I don’t want to overmix the batter, as I don’t want the loaf to become “tough.” I welcome your suggestions.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Penny, It’s likely that the bread was too dense because it was underbaked. Did you change any of the ingredients or use more/less banana, butter, yogurt, etc? Be sure to test your oven temperature too!

      1. Penny Troolin says:

        Thank you for your quick reply, Stephanie. I only had 1-1/2 cups of banana, so added 1/2 cup of applesauce. Also, when softening the butter in the microwave I accidentally melted it — perhaps that made a difference? I was using a new oven, and never thought of checking the temperature for accuracy. I will do that ASAP. I’m looking forward to trying this recipe again.

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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