With its super-moist and buttery texture, banana and brown sugar flavors, soft crumb, and 1,300+ reviews, this is a delicious AND undeniably popular banana bread recipe. You need 4 medium or 3 large ripe bananas.
I originally published this recipe in 2013 and have since added new photos and a few more success tips. It’s one of the most popular recipes I’ve published on this website, out of over 1,200. This recipe is such a fan favorite, that it deserved a spot in print! You’ll also find this recipe in my cookbook, Sally’s Baking 101.
One reader, Michele, says: “Perfectly delish every time! Absolutely foolproof. Nuts, no nuts, smidge more or less of sour cream—no problem… bigger bananas, smaller—no worries, perfect, beyond delicious EVERY time. ★★★★★”
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 it’s the bread that’s on constant rotation in my freezer stash.
One reader, Tricia, commented: “I have this recipe on speed dial. LOL. It is so tasty and is always a crowd pleaser. My kids and entire family love it!!! ★★★★★”
Yes, I have this recipe on speed dial too!
I’ve tried dozens of banana bread recipes over the years, and when I baked and originally published this recipe many years ago, I never looked back.
Why You’ll Love This Banana Bread Recipe Too
- Mega banana flavor
- Not overly sweet, so banana flavor shines
- Dense, but still quite tender & soft
- Buttery & stays moist for days (tastes best on day 2, just like peanut butter chocolate chip zucchini bread)
- Straightforward, simple recipe
- Freezes wonderfully
- Excellent plain or with nuts or chocolate chips—or a swipe of cinnamon butter
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 and banana chocolate chip breakfast cookies too.
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 2 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. Or for a chocolate version, try my double chocolate banana bread.
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 1 and 1/2 cups of banana-y liquid; some chunks are great.
Can I Turn This Into a Banana Bundt Cake?
I recommend using my extremely similar, scaled-up recipe for chocolate marble banana Bundt cake instead. You can leave out the chocolate swirl in that recipe.
How to Freeze Banana Bread
Freeze banana bread using these instructions to preserve its fresh flavor and texture for months:
- Cool baked banana bread completely.
- Tightly wrap the loaf or slices (individually or grouped) in 2–3 layers of plastic wrap or aluminum foil.
- Place wrapped banana bread in a large freezer-friendly storage bag or reusable container.
- 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 than a whole loaf.
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:
- Banana Cake & Banana Cupcakes
- Cinnamon Swirl Banana Bread
- Banana Cream Pie & Banoffee Pie
- Banana Muffins or Healthier Chocolate Banana Muffins & Blueberry Banana Muffins
- Banana Chocolate Chip Streusel Muffins
- Baked Banana Oatmeal
- Peanut Butter Banana Muffins
My Favorite Banana Bread
- 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 and buttery texture, banana and brown sugar flavors, soft crumb, and 1,000+ reviews, this is a delicious AND undeniably popular banana bread recipe. You need 4 large ripe bananas. This recipe is also in my cookbook, Sally’s Baking 101.
Ingredients
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup (8 Tbsp; 113g) 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 Greek yogurt or full-fat sour cream, at room temperature
- 1 and 1/2 cups (345g) mashed bananas (about 3–4 ripe bananas)
- 1 teaspoon pure vanilla extract
- optional: 3/4 cup (90g) chopped pecans or walnuts, or 1 cup (180g) semi-sweet chocolate chips
Instructions
- 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 9×5-inch loaf pan with nonstick spray. Set aside.
- In a medium bowl, whisk the flour, baking soda, salt, and cinnamon together. Set aside.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on medium-high speed until light and creamy, about 3 minutes. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) With the mixer running on medium speed, add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the yogurt, vanilla, and mashed bananas until combined.
- Add the dry ingredients into the wet ingredients and beat on low speed just until combined. Do not over-mix. Fold in the nuts/chocolate chips, if using. The batter should be thick.
- Pour and spread the batter into the prepared baking pan. Bake for 60–65 minutes, making sure to loosely cover the pan with aluminum foil halfway through, to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. Cool the bread in the pan set on a cooling rack for 1 hour. Remove the bread from the pan and cool it directly on the rack until ready to slice and serve.
- Store wrapped tightly at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Notes
- Special Tools (affiliate links): 9×5-inch Loaf Pan | Electric Mixer (Handheld or Stand) | Glass Mixing Bowls | Whisk | Silicone Spatula | Cooling Rack
- Update in 2025: With enough reader feedback stating the bread can often be too moist and dense, and therefore not bake properly, my team and I retested the bread multiple times over the past 2 years; we slightly reduced the amount of mashed bananas from 2 cups to 1 and 1/2 cups.
- Butter: If needed, you can use salted butter in this recipe with no other changes needed. I’ve also successfully reduced the butter down to 6 Tablespoons (85g) with no issue (just as tasty).
- 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.
- 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.
- Banana Bread Muffins: Use this banana bread recipe to make 15 banana bread muffins. Spoon the batter into a lined or greased muffin pan (fill each to the top with batter) 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 21–23 minutes. The initial burst of hot air helps those muffins rise nice and tall! Or try my quick & easy banana muffins.
- Brown Sugar: Feel free to substitute the same amount of regular white granulated sugar or coconut sugar. I do not recommend any liquid sweeteners.
- No Sour Cream or Yogurt? Feel free to use 1/3 cup mashed banana (in addition to what is called for in the recipe), unsweetened applesauce, or even canned pumpkin puree.
- 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 banana-y liquid; some chunks are great.
- Chocolate Chips: I love this bread with chocolate chips, too. Feel free to add 1 cup of your favorite chocolate chips. No need to leave out the nuts if you add the chocolate chips. Chocolate chips and nuts are both optional.
- Can I Turn This Into Banana Bundt Cake? There isn’t enough batter. I recommend using my extremely similar, scaled-up recipe for chocolate marble banana Bundt cake instead. You can leave out the chocolate swirl in that recipe.
Reader Comments and Reviews
Awesome recipe as the banana loaf turned out beautifully and it’s so delicious!
HI Sally and Co! is it possible to make this into banana oatmeal bread and if so how would you recommend that I do that?
Hi Leah, we haven’t tried adding rolled oats in this bread, but we do have this blueberry oatmeal muffin recipe that can be made in a loaf pan. Let us know if you give it a try!
New favourite banana bread recipe! Best one I’ve ever made! Thank you
On my second batch in a matter of two weeks. Will be using this for years to come
Foolproof banana bread. Absolutely delicious! Thank you for this awesome recipe.
Needed to use four bananas and this recipe was easy to make and delicious! We added chocolate chips and pecans and it was hard to wait for it to cool. Baked in a glass dish and left it in longer so the middle wasn’t mushy.
Found Sally during lockdown and have been using this recipe ever since. I use pumpkin seeds and granary bread flour and bake 24 muffins. Such a robust recipe 10/10
If I was to bake this in mini loaf pans (3.5”x 2.5”) do I need to adjust the baking temperature or baking time?
Hi Cathy, Mini loaf pans vary widely in size so we are unsure of the exact bake time needed. Keep a close eye on them and use a toothpick to test for doneness.
I tried this recipe at my daughter’s request. She said it was the best and I agree!! one question: Can the loaf be frozen?
Hi Esther, Yes! You can freeze this bread with or without the icing. Enjoy!
I’ve made multiple banana breads, maybe 8 different recipes. By far this is the BEST!!! It’s so moist and flavoursome. I love it with semisweet choc chips and walnuts but I’ve made it with just choc chips this time. I put a slice in the oven with foil and salted butter and waited for the edges to crisp up. The best banana bread hands down!
First of all: Best banana bread on Earth. Second: Did you once have a page on your site that told us what to make if we have one banana, what to make if we have two bananas, etc., and the links to the recipes? Or did I dream this? If I dreamed it, it was a pretty good dream! I could use a page like that.
Hi Joan, we’re so glad you love this banana bread! We don’t have a link broken down by how many bananas you have, however here is a link to all of our recipes that use bananas. Enjoy!
Hi I think i wrote this comment on another recipe, but i can’t find it. I am getting a new stove with a convection oven. How do I bake Sally’s recipes in the new oven. For example if the recipe calls for 350 how much do I reduce the temp. I am excited to try out recipes with convection heat.
Hi Aline, We always recommend conventional settings for baking (not convection/fan). The flow of air from convection heat can cause baked goods to rise and bake unevenly and it also pulls moisture out of the oven. If you do use convection/fan settings for baking, lower your temperature by 25 degrees F and keep in mind that things may still take less time to bake.
Hi Sally! Is it possible to substitute plain yogurt for Greek yogurt?
And would the quantity then remain the same?
Hi Bianca, sure can—same amount.
I made this bread for poker night with the girls. Everyone raved and wanted to take a piece home. I used leftover pumpkin instead of yogurt and it was really delicious. Two thumbs way up.
I have made this banana bread multiple times and it is delicious! I had walnuts, pumpkin seeds, and chocolate chips as well.
The change I make is I double the batch and I use half applesauce. I did this accidentally because the first time I made this I didn’t have enough bananas and this turned out incredible. I’m sure it’s great with bananas too. The best banana bread recipe I’ve ever tasted.
I did use a bundt pan, following the exact directions, and it worked pretty well!
Can I use use whole wheat instead of AP
Hi Mary, the bread will be a lot more dense if you substitute all whole wheat flour. Try subbing just half, or we also have this recipe for whole wheat banana bread.
I tried this recipe and it turned out really well and my family members are now a fan of it. I even tried the cream cheese frosting on it as you mentioned and its just yummy! Thanks Sally!
I was not a fan of this recipe. The bread was extremely bitter and inedible due to taste. It could have been a user error but I followed recipe exactly.
Hi Jordan, we’re so sorry to hear this. Were any of your ingredients (particularly the baking soda) expired by chance? This bread should be lightly sweet, not at all bitter. Be sure that your bananas are ripe too (with some brown spots) for the best taste. Thank you for giving this a try!
I needed a very last minute birthday cake last night, had it in the oven cooking while we ate dinner and served warm (well quite hot actually) with orange icing – it was absolutely delicious, I know the recipe wasn’t intended as a dessert, but it was perfect. Thanks so much Sally – you are a superstar.
This recipe is so good that I messed it up and it still came out fabulous! I added too many bananas and not enough vanilla and it was still great. I added the chocolate chips and it became a yummy dessert bread. This will be my go to banana bread recipe for years to come
The first time I made this banana bread, it was perfect! The second time I didn’t cook it long enough and the top in the middle was not good. I made it last night I cooked it for 65 minutes and when I cut into it after letting it cool the bottom doesn’t look cooked enough. What could I have done wrong?
Hi Marci, did you use a different pan by chance? Some pans (like ceramic and glass) can take longer to bake through. It sounds like the bread simply needed a few additional minutes in the oven to continue baking through. Be sure to measure the bananas by cups or grams, too, since going by number of bananas only can sometimes lead to too much mashed banana in the batter, making it more difficult to bake through. Hope this helps!
I had a similar experience
I love all the recipes from Sally. My favorite is the banana bread . I have been baking this bread. It’s a hit w all my family. I baked the breakfast cookies. Love them. They are a healthy treat. Thanks you much.
Followed the banana recipe to a T.
Very disappointed. It lack taste and sweetness.
This the first recipe I’ve tried from Sally’s baking
I would have reservations on trying any other recipes.
Hi Elaine, thank you for reporting back. The riper the bananas, the more flavorful and sweeter they will be. This can really change the recipe. Were your bananas ripe?
Hi Elaine. Just an FYI, I’ve been using Sally’s recipes for well over ten years! They are terrific. I hope you won’t be turned off her site. I actually make this bread about once a week, particularly in the summer when the bananas just don’t last! Don’t give up!
Great banana bread recipe: not too sweet, great banana flavor, and moist! It makes me want to skip eating my bananas until they soften and fully ripen, just so I can make this delicious treat. My housemate goes crazy for it.
Thank you for sharing your wonderful recipes that feature detailed instructions and helpful tips that only a seasoned baker knows. I am a fan.
Great recipe. I was baking in a trailer while camping so I didn’t have vanilla nor a hand mixer so I used an immersion blender and a hand whisk for the dry ingredients. Put it all into a 9×9 cake pan plus made 6 muffins in a tin. Delish!
I’ve been struggling with banana bread since I started baking and this recipe saved me. The lower third of the oven and covering in tin-foil tips were game-changers for having an over or under-done inside, plus the moistness was to die for. Threw in some chopped walnuts as well. This is my new go-to recipe, thanks Sally!
Do you have any recommendations on adapting this recipe for high altitude? Love your recipes!
Hi Shel, I wish I could help but I have very limited experience baking at high altitude. Readers have found this page very helpful when it comes to adjusting my recipes: https://www.kingarthurbaking.com/learn/resources/high-altitude-baking
@Shel: Baked this recipe at 6k ft. Had no issues. On the first run I used 6 ripe bananas with yogurt. It spilled a bit but came out amazing. I used 5 or 6 ripe (lotta brown spots) bananas and excluded the yogurt on the second run and it turned out slightly less moist but still amazing. Hope that helps.
This is my go to banana bread recipe!
I love the recipe, but it sink in the centre once I took it out of the oven. Why did this happen?
Hi Carolyn, A quick bread that sinks in the middle as it cools is often under-baked. If you try it again, a minute or two longer in the oven should help. If you notice the edges of the loaf baking before the center, you can loosely cover the top with aluminum foil to prevent the edges from over browning.
Can you make this batter ahead of time
We don’t recommend making the batter ahead of time. Once the wet and dry ingredients are mixed together, the leaveners are activated and it’s best to bake the bread right away.