With its super-moist and buttery texturebanana and brown sugar flavorssoft crumband 1,300+ reviewsthis 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 websiteout of over 1,200. This recipe is such a fan favoritethat it deserved a spot in print! You’ll also find this recipe in my cookbookSally’s Baking 101.
One readerMichelesays: “Perfectly delish every time! Absolutely foolproof. Nutsno nutssmidge more or less of sour cream—no problem… bigger bananassmaller—no worriesperfectbeyond delicious EVERY time. ★★★★★”
This is my favorite banana bread recipeone that I’ve cherished for years. It’s one of those classic recipes that you start to know by heartjust like a good pie crust or chocolate chip cookies recipe. This bread comes to mind first when I have leftover spotty bananas on the counterand it’s the bread that’s on constant rotation in my freezer stash.
One readerTriciacommented: “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!!! ★★★★★”
YesI have this recipe on speed dial too!
I’ve tried dozens of banana bread recipes over the yearsand when I baked and originally published this recipe many years agoI never looked back.
Why You’ll Love This Banana Bread Recipe Too
- Mega banana flavor
- Not overly sweetso banana flavor shines
- Densebut still quite tender & soft
- Buttery & stays moist for days (tastes best on day 2just like peanut butter chocolate chip zucchini bread)
- Straightforwardsimple 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 lowthen 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 recipeI explain that brown sugar yields soft and moist cookies. Wellbrown sugar works that same magic in banana breadtoo. It also adds wonderful flavor.
- Eggs: Eggs supply cakescupcakesbreadsdoughsand cookies their stability and structureas 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 personfeel free to leave them out or replace with chocolate chips. For a whole wheat versiontry my whole wheat banana bread. Or for a chocolate versiontry 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 liquidmashthen 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 similarscaled-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.
Overallthis is an easy recipe for classic banana bread. The batter takes about 10 minutes to throw togetherthe bread stays moist for daysand nothing beats the smell of fresh banana bread in the oven. (Except formaybezucchini 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 texturebanana and brown sugar flavorssoft crumband 1,000+ reviewsthis is a delicious AND undeniably popular banana bread recipe. You need 4 large ripe bananas. This recipe is also in my cookbookSally’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 buttersoftened to room temperature
- 3/4 cup (150g) packed light or dark brown sugar
- 2 large eggsat room temperature
- 1/3 cup (80g) plain Greek yogurt or full-fat sour creamat 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 walnutsor 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 muchtoo soon. Grease a 9×5-inch loaf pan with nonstick spray. Set aside.
- In a medium bowlwhisk the flourbaking sodasaltand cinnamon together. Set aside.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachmentbeat the butter and brown sugar together on medium-high speed until light and creamyabout 3 minutes. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) With the mixer running on medium speedadd the eggs one at a timebeating well after each addition. Scrape down the sides of the bowl as needed. Beat in the yogurtvanillaand 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 chipsif using. The batter should be thick.
- Pour and spread the batter into the prepared baking pan. Bake for 60–65 minutesmaking sure to loosely cover the pan with aluminum foil halfway throughto 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 denseand therefore not bake properlymy 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 neededyou 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 breadincrease 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 itbeat 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 sugar1/2 teaspoon of pure vanilla extractand 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); thenkeeping the muffins in the ovenreduce 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 applesauceor even canned pumpkin puree.
- Frozen Bananas: You can use frozen bananas here. Thaw the frozen bananas. Drain off any excess liquidmashthen 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 chipstoo. 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 similarscaled-up recipe for chocolate marble banana Bundt cake instead. You can leave out the chocolate swirl in that recipe.
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