Best Ever Banana Bread

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.

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

Moist, soft, and buttery banana bread, the only banana bread recipe you need! Best easy banana bread recipe on sallysbakingaddiction.com

“Best-ever” is quite a bold statement, right? I’ve tried many many many basic banana bread recipes and I can happily admit that 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. You can use this bowl for the rest of the banana bread ingredients.

Easily mash bananas for banana bread with your mixer!

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. I’ve explained before that brown sugar is the culprit behind soft and moist cookies. Well, brown sugar works that same magic in banana bread, too. There is no regular granulated sugar in this banana bread recipe; the sweetness comes from brown sugar and bananas. (And cream cheese frosting if you wish to add it!)
  • 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!

Moist, soft, and buttery banana bread, the only banana bread recipe you need! Best easy banana bread recipe on sallysbakingaddiction.com

Moist, soft, and buttery banana bread, the only banana bread recipe you need! Best easy banana bread recipe on sallysbakingaddiction.com

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!

Moist, soft, and buttery banana bread, the only banana bread recipe you need! Best easy banana bread recipe on sallysbakingaddiction.com

Overall, this is a SUPER 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! If you’ve tried the recipe int he past 5 years, let me know!

Favorite Banana Recipes:

Here are all my banana recipes if you’re craving more baking inspiration.

Print
Banana bread slices

Best Ever 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 (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.

Keywords: banana bread, bread, quick bread, bananas

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

776 Comments

  1. This is more than wonderful, and fortunately the timing is great because my daughter (7 years) returned from school yesterday with her favorite muffin rapper ( bananas and yogurt)
    so I can imitate it. Can I use this recipe for muffins??

    1. Hi Stephanie! Yes, you can… however I suggest replacing with applesauce or even more butter. For best taste and texture, I recommend sticking to the recipe.

      1. How much butter will you say we should add instead of the sour cream / yogurt.
        Want to make this but have a relative whose allergic to dairy.

  2. We made this bread before you updated the recipe and loved it! The best I’ve ever made or eaten- but, now I can’t find the directions for making the delicious crumb topping. Am I just missing it, or did you leave it out of the update?

    1. Hi Anne! I’ve never made this banana bread with a crumb topping before. Are you thinking of another banana recipe on my website? Here are several: https://sallysbakingaddiction.com/tag/bananas/

  3. Baked this bread today. Followed the instructions exactly, including measuring the ingredients. I added 3/4 cup mini chocolate chips instead of nuts.

    30 minutes in, the bread was quite brown, even with using a light colored (gold) metal pan. I tented it with foil. It was very brown when it was done, and the center seemed done.

    I ate an end piece and it tasted fine, except for the crust being overdone.
    Sadly, after the bread sat out for a bit, the center sank. I cut the bread in half and found it was soggy in the middle. I ended up throwing away the middle. I have the remainder in the oven, for 10 minutes at 300 degrees, covered with foil, trying to bake it through.

    Not sure what happened. I’m thinking baking it at 325 for 70 or 80 degrees would work better than 60 at 350.

  4. I have tried many of your recipes. They have always been a win. Unfortunately, this one was not sweet enough for myself or fellow taste testers. All had same complaint, needed more sugar. Perhaps my brown bananas were not big enough. Still love your recipes and will continue to try more.

  5. Hi! Looooove this banana bread. I omitted the nuts befause I’ve got a kiddo with a nut allergy. Wondering if you’ve ever used chocolate chips in this recipe in place of the nuts? Would the amount (about 3/4 cup) be the same? I’d like to try the muffin version but with chocolate instead of nuts!

  6. Just made this and ate it warm. The house smells amazing. I used rye flour, light brown sugar because that’s all I had, as well as your Greek yogurt suggestion. I went crazy- added walnuts, two kinds of chocolate chips, and rendered bacon. So very delicious, thank you for sharing!

  7. Amazing, bookmarked you for all of your wonderful recipes. Added dark chocolate chips with the walnuts. Couldn’t help myself.

  8. I made this last night and had to hide the loaf (what’s left if it) oh my goodness it’s so good. I used cinnamon sugar in the pan and sprinkled over the top for extra sweetness!!! It was wonderful. Thank you.

  9. I am not really good at baking. I prefer to cook. I tried this recipe and it came out great!
    I added orange zest and lime juice to bananas and increased the amount of spices. It is the best banana bread I’ve ever tasted and of course made! Thank so much!

  10. I have been waning to try this recipe since I saw it and finally got the time to try it today. Have not tried it yet but it looks and smalls delicious. I made the recipe just as you did. No changes.

  11. Hi Sally!
    What do you think of using frozen banana? I freeze overripe bananas but they are a bit watery for baking? Let me know your thoughts.

  12. I just made this banana bread recipe and it’s so delicious and so moist. Thank you for sharing your recipe. This is the best banana bread recipes I ever had.

  13. This is an excellent recipe! I changed it a bit by cutting the sugar to a scant 1/4 cup. Bananas are so sweet, it could be eliminated completely, but the smell and taste of brown sugar add a good flavor. I also added cardamom, ginger, nutmeg and clove to the cinnamon. Oh…and one cup of almond meal to substitute for 1 cup of flour. The beauty of this us it so moist! Thank you so much!

  14. Hi Sally! So, I reduced the amount of sugar to 70g and followed the rest of the recipe exactly as you created it. It turn out so good, since I wanted my banana bread a little less sweet.
    But…. whenever I’m craving for more sugar, I’m sure I will follow your recipe by the book! Thank you so much!

  15. This banana bread is super tasty and I’ve made it twice now! I’ve made muffins instead of bread both times and halved the recipe to ensure I don’t eat too many muffins lol. For some reason, the muffins didn’t rise properly both times.

    I’ve triple checked that I halved the recipe correctly and I followed the muffin sub-note to the T. Any clue why my muffins aren’t rising properly? Could it be an issue with my baking soda being outdated?

    Thanks in advance!

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