This post may contain affiliate links. Please read my disclosure policy.

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:

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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. Heavenly! Great flavor and VERY moist!
    I regularly make a banana bread recipe that tends to be very dry. So I decided to try this recipe today. I will toss my old recipe in the bin! The banana flavor is amazing and it is so moist. I tend to buy smaller bananas, so I like that this recipe gives you an exact measured amount: 2 cups of mashed bananas. I added 3/4 cup of pecans and 3/4 cup of mini-chocolate chips. It took exactly 65 minutes to bake, and came out perfectly. I’ve already had three slices, it was that good.

  2. This banana bread recipe is great. I don’t know what happened, but the top is a little crunchy in an amazing way!!! It did take much longer than 60 minutes and I never covered it with foil. I used walnuts and added about 1/3 cup chocolate chips. I will make this my go to banana bread recipe.

  3. I made this bread this morning, followed the recipe exactly, I is the most delicious bread ever, Thank You
    Laura Retyi

  4. I made this recipe exactly as written adding 1 cup mini chocolate chips and baking in a Large sized muffin pan. It made 9 big muffins with the baking time closer to 28 minutes total. I baked to an internal Temp of 200. The flavor is great. Sweet and moist. I keep my freezer full of muffins for my husband to help himself to for breakfast. This is a great recipe to add to the muffin collection.

  5. Hi! Just made your Tiramisu , hazelnut tart and banana bread for a family get together this weekend. I put the creme cheese frosting on the bread, do I have to keep it in the frig or is room temp ok for a couple of days? Thanks!!

    1. With the cream cheese in the frosting, we’d recommend storing in the refrigerator. Hope it the recipes were a hit!

  6. I love all of Sally’s recipes! I discovered something by accident and wanted to share. I didn’t have yogurt or sour cream and was short one banana so I used half a brick of cream cheese, diluted it with some whole milk until it’s a thick liquid to about 3/4 of a cup. The result was a super moist banana bread that’s not mushy in the center.

  7. Hi! I am a big fan of your recipes and am ensured of success every time. But, this banana bread sank in the middle once I pulled it out of the oven. What could be the reason?

    1. Hi Sandy, Make sure the butter is at room temperature (not too soft) and the bread is completely baked. Yours seems a little under-baked.

  8. This is my go to banana bread recipe now…mine doesn’t turn out looking as lovely, but tastes amazing.

  9. I usually add in an extra banana because I almost always have one lying around. I also like to soak my bananas in a half shot of espresso for an extra kick.
    I don’t use the foil because it takes too long with it. I tend to use a brownie pan because my batter makes a loaf pan over flow with the extra banana and coffee. I always wind up with moist and delicious bread.Somehow my husband always makes awful banana bread. He tried this recipe and over-mixed it resulting in dense tough bread. I think it’s more a reflection on him than the recipe.

  10. Made this according to recipe, I don’t think it has enough sugar, it’s blah.

  11. The taste of these muffins is great but when I made them they stuck to the muffin liners and a lot of butter leached out into the muffin tin!?! I am bewildered!? What went wrong?

    1. Hi Amanda, the liners you use make a big difference – we always recommend using high quality grease-proof liners for best results. Thank you for giving this recipe a try!

  12. Like all of your recipes, this one is perfection! I was wondering if you could recommend a non-dairy substitute for the yogurt/sour cream. I use coconut oil instead of butter and it works really well. Thank you!

    1. Hi Galia, we haven’t tested a completely dairy-free version of this bread. Some readers have had success with a dairy-free yogurt in other recipes. If you give anything a try, we’d love to know how it goes!

  13. Best banana bread I’ve ever had. The recipe almost seemed too simple to be so good, but it really is. I made it exactly as written, no changes or substitutions. 10/10 would recommend!

  14. Would the time and temp change similarly to muffins if I use mini loaf foil tins?

    1. Hi Martha, the bake time will depend on the size of your pans (mini loaf pans vary widely in size). Keep a close eye on them and use a toothpick to test for doneness.

  15. Great recipe! I messed up by being impatient for my butter to come to room temp, so I tried to microwave it to soften. Oh Oh, it totally melted. Anyway I used the butter anyway with no apparent ill effects . I also added half cup of raisons and craisons. I used the sour cream and added 1 teaspoon of cinnamon as well as one half teaspoon of nutmeg. The bread baked well and tasted very delicious !!! My new go to recipe. Thanks so much !

  16. Sally, Help! I froze 4 bananas last week(then went out of town). Yesterday, I defrosted them in the frig. Now feeling through the skins, they feel like “liquid consistency”. Can they be used for this recipe???

    1. Hi Lesley! It sounds like your bananas may have taken on too much water during the defrosting process. You can certainly open them up and take a look — you’ll want a consistency similar to the photo in the post, and not too liquid-y.

  17. Hi Sally; sorry to bother you with this question. I just made this bread today and my roommate’s review is this. “Delicious, super delicious”. I cannot have bananas so I cannot give my opinion, but my question is this…The sides and bottom are just a tad to brown so my question is this…do I really need to put it in the lower third position… I did cover after 30 minutes and it did come out beautiful but like I said a tad too brown on sides and bottom. Thanks for any advice you can give me as I need to make 2 more loaves on Friday for a gift.

    1. Hi Kathryn, we’re so glad this banana bread was a hit! You can certainly move the pan away from the heating element if the sides are browning too much. Is your pan particularly dark? That could also be contributing to the browning. Hope this helps!

  18. This recipe always tastes great but I always have to add a lot longer than 60-65 minutes.

    I normally have to add at least 30 minutes (in 10 minute increments) or more! Why is my timing so off?

    1. Hi Vivian! Bake time will depend on the exact pan you’re using (is it a 9×5 or 8×5?, is it metal or glass?, etc.), the exact temperature of your oven (we always recommend using an in-oven thermometer for the most accurate reading!), how wet your bananas were, and so on. It’s always best to use baking times as a recommendation and keep an eye on your baked goods in the oven – for all recipes! We’re so glad you enjoy this banana bread recipe.

  19. hello sally! i have tried several recipes from yours and am going to bake this banana bread! however my baking tin is 7”x3.5”, should i reduce the total baking time to around 45 mins and cover the tin with foil at around 20 min? thanks

    1. Hi Sharon, this will be a bit too much batter for that size pan. You can fill your loaf pan about 2/3 full, then use any leftover batter for some muffins. Bake time will be a bit less, but keep a close eye on it and cover with tin foil when the edges start to brown. Hope you love the banana bread!

      1. thanks sally for your reply! yes the recipe yields 1 loaf of my pan size and 6 tiny muffins
        i have swapped 80g of almond flour into it and the cake is now more crunchier and nutty, yet still moist and aromatic
        love your recipes a lot!

  20. This recipe states 1/2 cup of butter, but also says one stick. Wondering which is correct as one stick is 1/4 cup? Thanks!

    1. Hi Nicole, 1/2 cup of butter is 1 8-Tbsp stick. Butter can sometimes be sold in 1/4 cup 4-Tbsp smaller sticks though. You need 1/2 cup (8 Tbsp) butter for this recipe.

  21. Hate to say this.. but I have recently swapped this recipe for my grandma’s beloved banana bread recipe (which is very similar to yours but hers uses oil and white sugar). So it goes to show that butter and brown sugar really make this loaf special. Soooo tender. I just wanted to give this one a try because I love all your recipes. I have made this several times in the past month. I will be adding this into my recipe book. I top mine with turbinado sugar and chopped pecans.

    1. Thank you so much for your kind feedback, Shelby. We’re thrilled you enjoyed this banana bread!

  22. An amazing recipe for anyone who loves banana bread. Ok, yeah, I am not one of those people, but I’m repeatedly told that by my family who DO love banana bread and who pester me to make this recipe at least twice a month, so I’m thinking it’s true. It’s an easy enough mix and bake. Worked perfectly fine with natural sweeteners (I swap out the brown sugar for 1 cup of allulose + 1 tbs of molasses), if you want them. Basically… everything I’ve come to expect from this awesome website.

Leave a Review!

Your email address will not be published.

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.