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. Kelsey Leigh says:

    I only had one cup of banana – so I split the recipe in half and made 12 muffins! They are DELICIOUS. It’s also a chocolate kind of week, so I added chocolate chips as well. So tasty. And the oven temp directions to get that high top worked perfectly! Thank you for your wonderful recipes and simultaneous baking education. I’ve learned so much from this blog – and it’s always a joy!

  2. Can I use a bundt pan?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Kelly! 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!

  3. Turned out great! Very nice texture.

  4. I made this today and I believe its my new favorite for banana bread! It was super moist and had an amazing texture! I added chopped walnuts and made two loafs using the aluminum disposable/reusuable loaf pans from Handifoil.

  5. Bonnie douglas says:

    Didn’t work for me eitherpretty disappointed, I made 3 batches so that was a lot of ingredients. Didn’t raise at all. Pretty dense and didn’t raise or brown at all. I think 2 cups is maybe too much banana, I dont think 4 bananas is 2 cups. I use 1 cup(3 bananas) but I thought I’d try maybe it would just be extra banana-e‍♀️

    1. It sounds like maybe you’re baking soda was dead. Buy a new thing of baking soda and try again.

  6. Thank you very much for the recipe. The bread was perfect.

  7. This is the only banana bread recipe I use and have since I found it a couple of years ago. It freezes well too. Sometimes I drizzle melted peanut butter into the batter once it is in the pan before baking and then move a butter knife through to distribute the peanut butter a bit. And add those dark chocolate chips to the mix – heaven. Thank you for a truly easy and wonderful recipe!

  8. Delicious! I made the bread two times. The first time it was done in 60 minutes. The next time i baked it, well, I am still waiting for the center to cook and now it has neen an hour and 30 minutes. I am using a different oven that seems like it is hot enough. Could it be the oven?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Judy, it can definitely be the oven. An oven’s temperature can greatly vary and may not always be exactly as it reads — an oven thermometer helps to ensure the exact temperature. If you’re using a different pan (i.e. a different material or lighter or darker color), that could also be a factor, too. Hope this is helpful!

  9. Absolutely LOVED it! Only problem is, I can’t stop eating it!!! Will be the only recipe i use from now on…

  10. Made this today with the pecan option and used the light brown sugar as I had run out of the dark and it’s the best moist banana cake I have ever had! The whole family loved it. Now I have a great use for my overripe bananas!

  11. I just made it, it smells amazing, I was just wondering why it didn’t turn out so brown. I made everything just as the recipe said, could it be that I put the aluminum foil tightly?

    1. Michelle @ Sally's Baking Addiction says:

      Hi Carla, Was the bread fully baked through when you took it out? It could be the aluminum foil, but if the bread turned out well, the color doesn’t matter as much!

    2. Love this recipe but I laugh every time I read “best in second day”. It never makes it to the second day

  12. Hi Sally, I want to put both chocolate chips and walnuts, how many cups/grams each?

    1. Michelle @ Sally's Baking Addiction says:

      Hi Ran, Feel free to add 1 cup of your favorite chocolate chips (semi-sweet, dark chocolate, etc)to the optional 3/4 cups (100g) of walnuts.

  13. I baked this for 65 minutes. Outside is browned nicely. It rose nicely then sank. Used new box of baking soda. Inside is too moist, not bread consistency. Husband will eat the whole thing anyway but I’m not happy after doing the work. Any ideas?

    1. Trina @ Sally's Baking Addiction says:

      Hi Peggy! Usually when quick breads sink they haven’t baked long enough. That combined with the too-moist-insides, I bet this is the case for you. Next time try baking for a few minutes longer and use the toothpick test to test for doneness. Thank you so much for giving this banana bread a try!

  14. The only trouble I have is finding a toothpick long enough to check the middle cause it rises so beautifully.

    1. A shish ke bob stick –
      thinner version

    2. Tammy Oliver-Cox says:

      Use a meat thermometer, they are long. Once the temperature of the bead inside says 200 degrees its done.

  15. Jeanne Hamaker says:

    Delicious. I Made it exactly as you stated and cooked it about 70 minutes. It was perfect. Thank you.

  16. Hey Sally, just wanna say that I love your recipes! I’m going to make your banana bread recipe but I don’t have a loaf pan. How much time do I need to adjust if I’m going to use 9×9 baking pan?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Faith, our cake pan sizes and conversions guide will be helpful for determining how much batter to use in a 9×9 pan. We’re unsure of the exact bake time, but keep a close eye on it and use a toothpick to test for doneness. Hope you enjoy this recipe!

  17. Sally, you are my go-to person for all my baking adventures!! Thank you so much for sharing your talent!!

  18. I followed the recipe by the letter, cooked it for an hour. It looked lovely but very stodgy and mushy not sure what I did wrong 🙁

  19. Heather Phelps says:

    This recipe is great, but I always have to cook it way longer. I live at low to medium elevation, use a food scale, and check my oven temp with a thermometer. Mine takes about 1 hour and 45 minutes just an FYI!

  20. Have you ever substituted Mayo for sour cream

    1. Trina @ Sally's Baking Addiction says:

      We haven’t tested that substitution, but other readers have reported success with mayo. Let us know if you try it!

  21. Literally every recipe from your website is perfect; I’ve literally become the baking Goddess in my family, next to my mother-in-law, thanks to your recipes! This is no exception! I added a swirls of nutella the second time around. It’s great either way!

  22. Do you have nutritional information

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Crys, 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:

  23. diana hubbardreplyuk says:

    OMG this was sooo good! My husband doesn’t like banana bread but said that I can make this anytime! I changed nothing other than doubling the recipe!!!!

  24. It my favorite. I have a better recipe from the Costco magazine

  25. I added chocolate chips and used sour cream instead of yogurt; it turned out moist and delicious. Mine took 60 mins to bake. Everything I make from this site gets so many compliments – thank you Sally!

    1. Lexi @ Sally's Baking Addiction says:

      Thank you for making and trusting our recipes, Nikki!

  26. Fantastic recipe! This bread is easy and has wonderful flavor. I always add chocolate chips. 🙂

  27. I usually makes this banana bread with a nonstick pan and that works great but I just tried in my new ceramic loaf pan and had to add an extra half hour for the middle to bake through and the edges came out too hard and crispy.

    Anyone have experience baking this in ceramic? What temperate and time works best for you?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Melissa, ceramic loaf pans do typically take a bit longer to bake. An oven thermometer could also be helpful, to ensure your oven’s temperature is as it is reading. You can also tent the edges of the pan with foil to prevent over browning the edges while allowing the middle to continue cooking.

  28. This banana bread recipe has been my favourite cake recipe for the past year. Moist, soft, full of flavour – and so easy to bake. Sometimes I add nuts or raisins. Today I will add season’s wildberries, lingonberries, to give some sourness.

  29. Omg this is amazing!!!! I did reduce the brown sugar and also change thenuts to almonds. Next time I will definitely try it again but with the frosting. Thank you so much!x

  30. SO sad. This recipe didn’t work for me. The amount of banana was the initial attraction for me. It rose well, had a nice few cracks on top and I baked it until the internal temperature was 210 degrees and yet it was still too wet. It tasted good but I think there simply was too much banana.

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