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With its super-moist texture, buttery banana and brown sugar flavors, incredibly soft crumb, and 1,000+ reviews, this is a delicious AND undeniably popular banana bread recipe. You need 4 ripe bananas.

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 one of those classic recipes that you start to know by heart, just like a good pie crust or chocolate chip cookies recipe. This bread 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. It’s one of the most popular recipes I’ve published on this website, out of over 1,200!

homemade banana bread slices on wooden cutting board.

I’ve tried dozens of banana bread recipes over the years and when I baked this recipe back in 2013, I never looked back.

Why You’ll Love This Recipe Too

  • Mega banana flavor (from 2 cups/460g mashed bananas)
  • Not overly sweet, so banana flavor shines
  • Brown sugar adds flavor
  • Dense, but still quite tender & soft
  • Buttery & stays moist for days
  • Straightforward, simple recipe
  • Freezes wonderfully
  • Excellent plain or with nuts or chocolate chips

This bread uses more mashed bananas than similar recipes. Add 2 whole cups of mashed banana, which is about 4 large bananas. More banana = more moisture and flavor in the finished loaf.

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 butter and sugar. (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 for this.
  • Sour Cream or Yogurt: Sour cream or yogurt adds even more moisture to this banana bread. (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. If you’re nuts for nuts (LOL), you’ll enjoy the toasty slight crunch nestled inside the soft crumbs. If you’re not a nut person, feel free to leave them out or replace with chocolate chips. For a whole wheat version, try my whole wheat banana bread.

overhead photo of sliced banana bread on wooden cutting board.

Can I Use Frozen Bananas?

Yes and I do this often. Thaw the frozen bananas at room temperature. Drain off any excess liquid, mash, then use as instructed in the recipe below. See How to Freeze & Thaw Bananas for Baking. Try not to mash too much or else you’ll be left with 2 cups of banana-y liquid; some chunks are great.

How to Freeze Banana Bread

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 the quick bread in slices because 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, zucchini bread or pumpkin bread… try those next!)

Other 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 (see note)
  • 2 large eggs, at room temperature
  • 1/3 cup (80g) plain yogurt or sour cream, at room temperature
  • 2 cups (460g) 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). Lowering the oven rack prevents the top of your bread from browning too much, too soon. Grease a metal 9×5-inch loaf pan with non-stick 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. Brown Sugar: This is not an overly sweet quick bread. If you want a sweeter banana bread, increase to 1 cup (200g) brown sugar. Feel free to replace some or all of the brown sugar with regular white granulated sugar.
  3. 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.
  4. 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.
  5. Brown Sugar: Feel free to substitute the same amount of regular white granulated sugar or coconut sugar. I do not recommend any liquid sweeteners.
  6. 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.
  7. Frozen Bananas: You can use frozen bananas here. Thaw the frozen bananas. Drain off any excess liquid, mash, then use as instructed in the recipe. See How to Freeze & Thaw Bananas for Baking. Try not to mash too much or else you’ll be left with 2 cups of banana-y liquid; some chunks are great.
  8. 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’ve tried a lot of banana bread recipes and this one is by far my favorite! I love the texture and the touch of cinnamon adds the perfect amount of spice. Be careful with this because it’s highly addictive.

    1. This is the 4th Sally recipe I have tried. I really wanted to love this one. I followed the instructions exactly. First, it smells wonderful as it bakes. However, there is too much batter for the 9×5 pan. Took 70 minutes to bake and the outside of the bread is overcooked and the inside is slightly undercooked, even covering it 30 minutes into the bake. Again, I want to love this, but have to pass. The Taste of Home banana bread was a home run for me.

      1. Just went into comments section to see if I’m the only one!
        But I have just realized, that i’ve put 500g of flour, but now I believe that stated 250g is total of 2cups? Please let me know, i need to have perfect banana bread, will do another one tommorrow lol

      2. Hi Joana, “2 cups (250g) all-purpose flour” mean that 2 cups is a total of 250g, and this is a common understanding. If it’s not, then the recipe should say: “2 cups (1 cup = 125g) all-purpose flour”. I agree, however, that a cup which holds only 125g of flour must be terribly small! My 250ml glass holds about 160g of flour. I really wonder how big is Sally’s cup in ml?

  2. I am a pretty accomplished cook – but first time I made this bread it was raw on the bottom third even though pick came out clean. Next time cooked longer and covered top with foil at end to keep from getting too dark. Baked about 70 minutes – even still the bottom half inch was doughy. Followed recipe to the T both times. What am I missing – just cook longer??

    1. Were the mashed bananas mashed into a thin liquid or was the mashed banana more chunky and thick? That’s what you want– a chunkier, thick mashed banana rather than thin liquid. Because when they are mashed up too much, it’s adding too much thin liquid to the batter and the banana bread will not bake properly. Your bread may have needed more time or try mashing up the banana a bit less. I hope this helps!

    2. I had the exact same issue! Perhaps it was the banana consistency. I wondered if I over mixed it also.

  3. I have made this recipe several times and it is perfect! Full of flavor and individual slices freeze well. Thank you Sally!

    1. Metal or glass is great. I do not recommend ceramic because it takes awhile for the batter to heat properly, extending the bake time and even over-cooking the exterior before the center can cook.

      1. Hi Staci! We recommend using metal as the bread will take longer to bake in stoneware.

      2. This is the banana bread recipe I’ve been searching for my whole life! It’s moist, tender, and cake like, with the tradition crust that’s so yummy about banana bread. Not dense or crumbly. Perfect!

  4. Hi Sally, I love your recipes and have tried many — they are fail proof. Is this possible to make in a Bundt pan?
    Thank you.

    1. Hi Esther! We’d recommend using this banana cake batter for a Bundt instead (see recipe notes for bundt cake instructions). Let us know if you give it a try!

    2. I followed the recipe exactly and used a bundt pan. It came out great. Baked at 350 degrees for 45 minutes. Soft crumb and moist, as described. So, so good.

    3. Thank you Sally for sharing your recipes!
      I made your banana nut bread last weekend, everybody loved it!!

  5. I’ve tried this recipe before and really loved it! So tasty, cripsy on the outside and soft and moist inside. Wonder if I could double the recipe?

  6. Omg! I’ve made hundreds of banana cakes, banana bread & banana pancakes , to say nothing of the muffins, but this recipe really is a winner! Thank you, I love getting a “Sally” in my emails!

  7. This is my go to recipe for banana bread! Always a success! So moist and so delicious! Absolutely love it!

  8. Hi Sally,
    I don’t have a 9″ loaf pan. It says it’s a 2lb one.
    I have measured it and it measures around 8″ by 3 1/2 “.
    Would I be able to make this Banana recipe in this loaf pan

    1. Hi Hope, for a smaller pan like yours, we’d recommend only filling the pan 2/3 way full and then using the leftover batter for a few muffins on the side. Bake time for the loaf may be on the shorter side, but keep a close eye on it and use a toothpick to test for doneness. Enjoy!

  9. Great recipe! I used an electric oven and it was ready in 50 minutes. Do you happen to have the nutrition facts? How many grams of sugar are their in a slice or loaf?

    1. Glad you enjoyed them! 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. Hi Sally, I’m new to baking but I’ve tried 3 of your recipes before and they were all great! Can I add raisins to this Banana Bread Recipe instead of nuts? Thanks!

  11. This is the first recipe I ever baked from Sally’s and I just made it again last night after about 3 years of always coming here when I’m looking for recipes for baking. Truly a great recipe and never disappoints. Takes about 50 minutes in my oven.

  12. Sally, you are the greatest! I have made this recipe several times to rave reviews by all. I am almost embarrassed to accept all of the accolades I get from this recipe and your fabulous chocolate chip cookies! Doing a google search for the recipe when I lost it was scary as I couldn’t find it … fortunately I remembered the name of your website and was able to locate it again. They definitely should have you higher on the search results, as your recipes are simply to die for. Warmest regards, Ken

  13. Love your BB but tell me, what is the “lower third” rack of my oven? I have 5 levels, would that be the middle one?

    1. Hi Anna! Slightly below middle should be just about right.

  14. I have tried so many banana bread recipes and this is by far our favorite!

  15. Most disgusting banane bread I’ve ever had the displeasure of tasting! DO NOT use baking soda, there is no acid, use baking powder and way more sugar even molasses or just find a better recipe! I LITERALLY threw it into the garbage, th as nks!

    1. Hi Heather, brown sugar and sour cream/yogurt are the acidic ingredients, and bananas are mildly as well. Did you leave out the sour cream/yogurt? This isn’t an overly sweet banana bread. I wouldn’t recommend using 3/4 cup (or more) of molasses. Thanks for your feedback!

  16. I will never use another banana bread recipe, this one is the all time best.

  17. I love this recipe, easy to make, this will be my favourite.
    Great taste, I added chopped pecans on top and 1/2 cup of chopped cranberries mixed in . I also added 1tsp of baking powder. Needed 70 Minutes to bake @ 350.

  18. Phenomenal!! I have never been the baking “mom”, but no one would have known with this recipe. My oldest son and his girlfriend both told me it tasted better than Starbucks and asked if I could make some more! I have made several items using the recipes on this site and they have all come out great. I firmly believe it is because you are so good at explaining why you should, for example use room temperature butter, how to measure flour, etc. The instructions come with an explanation and without that or without having to know how to do it, I would have failed at another recipe again. Thank you for taking the time to do what you do. I appreciate it and so does my husband, children and family members.

    1. Thank you so much for this kind review, Jessica! We’re so glad you love this banana bread recipe.

  19. This is a very popular recipe in my home. Everyone is always asking for it. It’s so delicious and the bread is always so moist!

  20. I would like to know what temperature I would bake this banana bread at for Mini loafs and how long

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

  21. This was so delicious…I’m not a banana bread lover but had a bunch of bananas that I didn’t want to throw away. Now, I think I’ll be making this very often because it’s so good. I used the walnuts and also added a chopped semi-sweet chocolate bar to the batter (maybe 3/4 of a cup all together). I didn’t have the right size loaf pan so I used one a bit smaller and then also filled 2 muffin tins. Sprinkled the top with baking sugar too. Since I didn’t have the right size pan, I had to estimate the baking time, which worked out fine…I think it was in the oven for a total of 50 minutes.

  22. Perfect recipe, even at high altitude and making dairy free subs (plant butter and Tofutti sour cream). I really enjoyed how lightly sweet this quick bread is and how the banana flavor shines through. Texture is perfect. Sally, I really enjoy how reliable your recipes are. I never have to worry that I’m trying an untested recipe that will waste my money and time. Thank you!

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