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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

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. I finally tried this recipe and it was so good! I found it very forgiving as I mashed the bananas and then added other ingredients, and I didn’t use an electric mixer. It still turned out very delicious and with a great texture. Thanks for the great recipe!

  2. Yum! Yum! Yum! After 30 years of baking banana bread, I have FINALLY found my GO TO recipe. So flavorful and just absolutely delicious!! Thank you for sharing.

  3. Loved this recipe! First time baking banana bread and turned out perfect

  4. Has anyone ever tried using browned butter instead of regular butter? Ive been replacing it recently in my baked goods. Tempted to try…

    1. Hi Tina, you can find all of our gluten-free recipes (without all-purpose flour) here.

  5. I can’t wait to try these muffins , can I use fat free greek yogurt?

  6. This is a healthy as well as delicious recipe. It calls for less sugar and more banana than most. I also like the brown sugar and subtle cinnamon flavorings.

  7. Can I make this in my pampered chef stoneware bread pan? If so, do I need to make any modifications? Thank you!

    1. Hi Karen, we can’t see why not. The baking time may vary, so keep a close eye on it and use a toothpick to test for doneness.

  8. I would probably add more sugar next time. Mine turned out a bit dry and didn’t have much flavor/wasn’t sweet enough.

    1. Hi Janet, 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.

  9. Very good banana bread. I did have a couple problems though which were my fault. It didn’t have a nice dome, it came out flat. It rose clear to the top of the pan and went over the edge of the pan and the edges got dark and crunchy. I did cover with foil at the 30 min mark but it still got dark. So I think where I messed up is instead of measuring out 2 cups of bananas I just used 4 large ones. I had to bake it an extra 25 min past the 65 min recommend time. I followed the rest of the recipe exactly so I’m blaming it on too much banana haha. But it’s delicious and a keeper and next time I’ll measure the bananas lol Thank you!

  10. I see you are not using baking powder in this recipe. Is that correct or am I missing something? I’m so use to using BP with AP flour so I’m just checking because I’m making it today. .

    PS..I LOVE YOUR RECIPES AND HAVE ALWAYS HAD GREAT SUCCESS!

    1. Hi Marcie, thank you for asking! We do not use baking powder in this bread batter, you’re correct. 1 teaspoon of baking soda is plenty. We 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.

  11. My family and I are real converts to this recipe – stays fresh for days and tastes brilliant. many thanks.

  12. This is my go-to banana bread recipe; thank you for sharing. In fact, whenever I am baking something new I look to see if you have a recipe before searching the internet. You are a baking champion, thank you for sharing your knowledge!

  13. Love the flavour of this banana bread but for some reason I struggle with reaching the ‘clean toothpick’ outcome and have to keep putting it back in the oven 30+ mins. What am I doing wrong?

    1. Hi Renee! This thick and moist banana bread can take a long time to bake through, it may just need more time to finish baking! We always recommend using an in-pven thermometer to ensure your oven is the correct temperature as well.

  14. This is the best banana bread I have ever made! The first time I made it, I took it to work and it was gone before the end of the second day. I am making this again today to take to work tomorrow. The addition of sour cream is genius! I think between that and the suggestion to use a beater for the bananas makes all the difference. Thanks again!!

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