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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


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

Reader Questions and Reviews

  1. Just a suggestion to other bakers that you shouldn’t use all of the batter for the 9×5 inch loaf. Fill the pan halfway to two-thirds full, and use the rest for muffins or a smaller loaf. My bread has been in the oven for 1h20min so far. The center is still not baked through, and the middle of the loaf is too high. I used the correct size pan, oven temperature, ingredient measurements, etc.

    Trust your judgment when you think there’s too much batter in your pan! I didn’t, and now I regret it.

    1. I just made this recipe and I never use a loaf pan to cook anything in a loaf pan. I find it dries out cakes,breads, meatloaves. I used a Bundt pan and it came out perfect. I did loosely cover it at the 30 minute mark like it said and decided to check it in 15 minutes and I’m glad I did because it was done. I would have ruined it had I not taken it out and checked it. I can’t imagine having to cook it as long as you have and it’s still not done in the middle. It sounds like it won’t be edible.

      1. Like a previous commenter said, this will take much longer than an hour to bake if you follow the recipe and directions! Mine is still not done and it’s been in for well over an hour and a half. I’m upping the oven temp to see if that helps, because at this point it’s just browning the outside with a raw inside.
        Side note: I highly recommend putting brown sugar on top of the loaf for the last 20ish minutes that you bake it. Whenever I do this people love it!

    2. Wish I’d read this first! Pan looked way too full. Cooked mine for way longer than suggested, knife finally came out clear, but after cooling and cutting there was a visible line of undercooked batter at the bottom. Such a waste. The search for the perfect banana bread continues..

  2. I made ½ batch so 1 loaf. I use blender method. all wet ingredients in blender all dry ingredients in mixing bowl. blend wet then add it to dry. gently fold together. proceed as normal.

    1. The recipe as given yields 1 loaf. How did 1/2 a batch which I assume is 1/2 of all ingredients yield 1 loaf also? How did you have enough ingredients to fill the loaf pan 1/2 way?

  3. Hi – I’ve tried and used many of your recipes over the years, and love them! This is the first time I’m looking at your Banana Bread recipe. I’ve made banana bread with other go-to recipes and was surprised to find that yours does not have any baking powder – only baking soda. Is there a reason you do not use it in this recipe? Does the bread still rise?
    Thanks very much!

    1. Hi Aly, thank you for asking! I do not use baking powder in this bread batter, you’re correct. 1 teaspoon of baking soda is plenty. I found that adding some baking powder is really fine, but adding too much gives the bread more of a cakey texture. Less banana bread and more like banana cake. So, stick with the recipe above.

  4. Hello! There used to be a version of this recipe on the blog that was made with cocoa powder, which was my absolute favourite recipe in the world – in fact I made it last weekend! I had it saved in my bookmarks, but when I click on it now, it takes me to this recipe and I can’t find the other one anywhere. Has this been taken off and is there any way for me to perhaps get the recipe via email? Thank you!! x

    1. Hi Reka, I do not have a recipe for chocolate banana bread. (I’ve never published one!) Are you thinking about a different website or perhaps a muffin recipe? Here are my chocolate banana muffins.

      1. Hi Susie, we don’t have a favorite brand of butter. Any stick of unsalted should work!

  5. I am new at baking bread, will try the recipe over the weekend. Hope all goes well.

  6. This is my go-to banana bread recipe now! It is always a crowd favorite and so many people have asked me for the recipe. Perfect amount of moisture — the sour cream goes a long way (and sometimes I sub greek yogurt which works just as well)

  7. I’ve made this banana bread multiple times now with my 2 year old. It’s a wild ride but the recipe is simple enough and bread usually comes out amazing. I had one bad bread I think from using baking powder instead of baking soda but it really could be anything bc I am always trying to keep the tiny hands under control and get distracted . Just want to say thanks for the recipe! We have another one in the oven. We enjoy it throughout the week and makes the easiest breakfast for my kiddo. He loves it 🙂

  8. Great banana bread recipe! I made it with frozen bananas as well as super ripped ones. It came out very moist and delicious. The next day, the flavour was more pronounced and nuanced. I did bake this bread in a butter greased Pyrex glass 9 by 5 inches. It was a complet success!

    Thank you for sharing this recipe.

  9. I had 20 bananas until today when I decided I needed to do something with them or they’ll go off so I found your recipe and was able to bake 3 banana breads for my friends and family with your amazing banana bread recipe. Thank you!

  10. I made this in my 9 x 5 inch USA brand baking pan and it was the perfect amount of batter. I weighed the ingredients and followed Sally’s instructions. My loaf was done in 60 minutes. It is now my favourite banana bread, too. Thank you Sally! (PS: Your suggestion of mashing the bananas using a stand mixer worked beautifully for me.)

  11. Love this recipe and use it often but it doesn’t come close to making two dozen standard muffins for Me. Using your suggestions to fill the cups to the tippy top, i get a dozen at best. Today i got 11.

  12. Amazing banana bread recipe ! Should have the option of baking the batter in muffin trays, and the time for them!

    1. Hi Jamie, We are so happy you enjoyed this recipe! See the recipe notes for detailed instructions on making muffins 🙂

  13. 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!

  14. Great recipe. Using up what I had on hand; I used ricotta instead of yoghurt and Brazil nuts instead of walnuts. I cooked it a little under 175deg C as I thought 180 was too hot for 60 mins. I used my beaters because I don’t have a stand mixer. Turned out so delicious!

  15. This is by far the best banana bread I’ve made and my 4 grandchildren agree wholeheartedly. They love it! It has become my go to recipe. My only adjustment is to add 1/2 tsp of Cardamom along with the Cinnamon, primarily because I love Cardamom in baked good. I also use 5% fat plain greek yogurt as suggested rather than sour cream. This last time I made 2 smaller loaves in 6 1/2″ pans. Adjust the baking time to 35-37 minutes. When using my 9″ loaf pan it takes 50-60 minutes. As a side note, I have made a gluten free version for a friend substituting gluten free flour and it was delicious.

  16. Hey Sally! I have a mini loaf pan I would like to use this recipe for. It would make 8 mini loafs in one pan. They’re 3” long X 2.5” wide X almost 1.5” Deep. Would you change the baking temp/time for this?

    1. Hi Angie! Same temperature, but the bake time should be less. We’re unsure of the exact time, but you can use a toothpick to test for doneness.

  17. This is the lightest and fluffiest banana bread I’ve ever made, and I’ll definitely make this again the next time I have too many ripe bananas! Absolutely delicious.

    The only modification I made was that the loaf baked for 70 minutes at 180c and was still raw in the centre; it needed a further 30 minutes at 200 to completely cook through. This was possibly my oven temperature being off, but I haven’t had this issue with other recipes from this site, so thought I’d leave a note – give yourself more time than the recipe states!

  18. Just made it this morning, came out super moist! I did use a whole tsp of cinnamon because we really love cinnamon and sour cream instead of yogurt. I can’t wait for more over ripe bananas to make it again. I’ll be surprised if there’s any left by the end of the day! Thank you

  19. One of my favorite recipes and I’m not even a huge banana bread lover. Made with chocolate chips! Pretty simple recipe for how delicious it is too!

  20. I love your banana bread recipe. My home smells so good when it is baking in the oven.. ….
    The only problem I have is my teenage daughter and all her friends ate the whole loaf. They did not save a piece for my ‘Big Hunk’.
    I have learned my lesson, so the next time I bake it I am doubling the recipe!

  21. I have made your recipe several times and it always comes out perfectly! I have a large loaf pan and it makes a single loaf. Which is never enough!

  22. I always love your recipes and your banana was a total success for my grandsons. As I was looking for my loaf pan, I saw my mini bunny pan. I decided to bake the bread in it—9-10 minutes. I was able to make 40 little baby bunny banana breads! The boys loved it and it was their favorite.

  23. Hi Sally. I tried this recipe by reducing down brown sugar to 60 grams for healthier option and it turned out amazing! Perfect for my morning coffee. I love it so much! Thank you.

  24. You don’t need to mash bananas at all.
    Whenever you have old bananas, toss them in a ziplock in the freezer. When you get 3 or 4, microwave them for two minutes, snip off one end and squeeze like a tube of toothpaste. Voila..
    Freezing also enhances the sugars of the bananas and gives a better flavor to the bread. It’s also a way to use up old fruit and not waste them.

  25. I also baked in a Bundt pan
    Worked perfectly
    I added blueberries, chopped dates and chocolate chips

  26. I did some mods: Added a pinch of nutmeg, vanilla greek yogurt, semi-sweet chocolate chips and half wheat flour. Baked for 65 minutes in 9×5 loaf pan. Turned out great, thanks for the recipe!

  27. I tend to be a really great savory cook and a mediocre baker so my results on first time recipes is a mixed bag. That said, this one came out perfectly. It’s totally straightforward and difficult to find ways to screw it up. I will say that o also had to bake nine a little longer the first time but I think that’s more a product of the fact I’m using a convection oven and it automatically reduces the temperature setting by 25 degrees to compensate for the increased speed to the convection. But nonetheless it came out perfectly.

    One note: tonight was my second use of this recipe and I was feeling a little adventurous so I added a teaspoon of rum extract to the recipe and OMG it is amazing. It’s like a solid version of a banana daiquiri. Yum! Give it a try, I think you’ll like it.

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