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

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

  • 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

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

2 images of banana bread slices

1200 Comments

  1. What happens if I use less butter? What would you suggest to trim up the recipe? The muffins are delicious as is but after leaving fat or most fat out of muffins, I can really taste it.

    1. Lexi @ Sally's Baking Addiction says:

      Hi Bea, we don’t recommend using less butter unless also decreasing the other ingredients by the same ratio. Without the butter, the bread will taste rubbery without the fat from the butter. We haven’t tried it ourselves, but you could try using melted coconut oil instead (taste and texture would be different). Or, for a healthier option, you might like our whole wheat banana muffins instead.

  2. Delicious banana bread. Have made it 3x already and can’t wait to try it as mini loaves. Thanks for the great recipes. We love your vanilla cake and pumpkin oatmeal cookies also.

    1. Mini loaves came out amazing at 50 minutes! So moist and delicious, definitely keeping this

  3. Turned out perfect, 5/5 stars for looks, taste and texture. I used sour cream instead of yoghurt and it gave the bread exactly the right moisture! Also, crushed pecan nuts worked well for that extra crunch!

  4. I used a ceramic pan and the center was still wet after 60 min. Should I increase the time and/or temperature when using a ceramic pan?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Karen, ceramic pans can often take longer to bake through. You can increase the bake time (same temperature) until the middle is done. If the sides are browning too quickly, you can tent the edges of the pan with foil so that they don’t burn while the center continues to cook. Hope this helps!

  5. This really is a great Banana Bread recipe, and I have tried many! I do find though that it takes much longer then 60-65 min to cook through. I’m using a glass loaf pan and I baked it for closer to 1hr & 20-25min. (my oven temps are reliable). It was still very moist and browned! Thank you, this is my go to from now on!

  6. Hello! I’m not sure if this has been asked before but can you make the batter overnight? P.S. I LOVE this recipe!

    1. Trina @ Sally's Baking Addiction says:

      Hi Thalia, so glad you love this banana bread! We don’t recommend making the batter ahead of time. The raising agents will activate too soon and the bread won’t rise properly when baked.

  7. Going to bake this later. Looks delish. Could you give me the nutrition breakdown?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Gwen, 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: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076 Hope you enjoy the bread!

    2. Could I trade out all purpose flour for bread flour?

      1. Trina @ Sally's Baking Addiction says:

        Hi Sara, we don’t recommend bread flour, it would yield a dense and chewy banana bread. It’s best to stick with all purpose for banana bread!

  8. Can you use Vanilla yogurt instead of plain?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Danni, the bread may be a bit sweeter, but that should work in a pinch.

  9. Hi, I am just wondering if anyone knows the approximate calories per slice of this specific recipe? Thank you!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Danielle, 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: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076

  10. I have made this recipe a couple of times now through lock down and it turns out a treat. Very easy even for an old fellow like me who has never tried baking cake’s before.

  11. Hello from Finland!
    I made this for my 4 year old daughter ( who is going through a picky phase) and she absolutely loves it. Currently making it again now as she asked for some before bedtime! Thank you for the recipe!

  12. Can I make this without eggs? What should I substitute it with?

    1. Trina @ Sally's Baking Addiction says:

      We haven’t tested this recipe with egg substitutes, so can’t give any advice. Let us know if you try any! Here are all of our egg free baking recipes if you are interested in browsing there.

  13. Made this recipe 2 days ago, and it is insanely delicious!! I am trying not to eat it all, but it is close to being gone… I added some mini chocolate chips to it, so it definitely hits my sweet cravings. Thanks for the great yummy recipe that we all enjoy!

  14. Made it today and it’s amazing! Easy to follow recipe. Thank you

  15. Your recipe uses large eggs. I have small eggs right now. How many small eggs can I use as a substitute for large eggs?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Minja, A large whole egg weighs about 57g (or 50g out of the shell), so you’ll need about 100g of eggs for this recipe.

  16. About the caloric count: cut into 12 pieces, this exact recipe -including nuts- comes in at about 300-330 Kcal/slice. Worth it!

  17. Hello! Greetings from Singapore!
    May I know if it’s ok to substitute yogurt with buttermilk?

    Thanks in advance!

    1. Michelle @ Sally's Baking Addiction says:

      Hi Shimah, 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.

  18. Been trying this twice but why my banana bread doesn’t rise? What did I missed? taste good though thanks.

    1. Trina @ Sally's Baking Addiction says:

      Hello! We recommend that you check to make sure your baking powder and soda are fresh. We find they lose strength after just 3-4 months. And be careful to just mix the batter until combined – over-mixing can lead to dense, flat banana bread.

  19. A great forgiving recipe. Honestly, I didn’t use an electric beater and I feel like it was better – I didn’t over mix. I had 3 small very ripe bananas and it wasn’t enough so I used 2 more larger bananas that were more yellow and just added another tablespoon of brown sugar. I had slightly less bananas than recipe called for so I just added a little more sour cream. I also sprinkled some cinnamon and coconut sugar on the top before baking and it was great. I used 2 mini loafs and it took about 50 min and didn’t dry out. Saving this recipe for future

  20. Greetings from Norway!
    Thank you for this awesome recipe! It’s my go-to whenever I need to bring something edible somewhere. I’m your typical occasion-baker, and don’t feel very adventurous in the kitchen, but this I have pulled off successfully experimenting with different spices and chopped ingredients. Tastes great with homemade custard too. I have yet to meet a single person that didn’t like this!

  21. Great recipe. So simple yet so good. I have made it atleast 4 times now and i use a balloon whisk and not electric mixer and always have amazing result. Have also made it with thickened cream, just milk and greek yogurt, yummy with either!

  22. This bread is amazing. It may have already been asked, but can muffins also be made with this recipe? If so, same temp but for how long? BTW…this is my family’s GO TO recipe for banana bread.

    1. Lexi @ Sally's Baking Addiction says:

      Hi Connie, you sure can! Follow the baking time and temperature for our banana muffins.

  23. I tried this recipe today , the bread raised nicely but the texture is a bit dense . However it taste nice, not overly sweet.
    Is it suppose to be like that?

    1. Trina @ Sally's Baking Addiction says:

      Hi Angela, 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!

  24. This was seriously the easiest and best banana bread. I was so surprised when the yield was one loaf with four bananas in the recipe! But no regrets! It was seriously perfect and so easy. Thank you!

  25. Hi! Can wholemeal flour be used instead? Thanks!

    1. Trina @ Sally's Baking Addiction says:

      We recommend our whole wheat banana bread recipe instead!

  26. I have tried many banana bread recipes over the years but this one consistently comes out perfect. I have stopped searching for that perfect recipe as I now have found it!

  27. I have made this recipe twice now and both times I did an hour and 10 minutes and it came out undercooked both times

  28. I have baked bread for the first time in my life. It came out excellent! So spongy! Tasted yummy. Just used the exact quantity of the ingredients specified here and it can never go wrong. I am going to try this often!

  29. Monica from Bestconsumerratings says:

    One more great recipe looks so delicious, my entire family loved banana bread, I will definitely try your recipe, looks seem easy to make. Five stars for you and thanks so much for this guide.

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