This is my go-to banana bread recipe— with its moist texture, buttery banana flavor, and incredibly soft crumb, this is truly the best banana recipe that you’ll ever have. With 5 star reviews from taste-testers you’ll agree it is too!
This is my favorite banana bread recipe, one that I make all the time. It’s the recipe that I look forward to making when I have over-ripe bananas on the counter and the bread that is often in the freezer. To say that I’m obsessed with this banana bread recipe is an understatement— if you haven’t tried it yet, now is the time.
“Best” might be a bold statement but this banana bread is THAT good. It starts off with 4 large bananas, when most recipes use less. The more bananas the better for moisture and flavor.
How to Mash Bananas
There are many ways to mash bananas, but let me tell you the easiest way. Simply break apart the bananas into large pieces and place them into the bowl of a stand mixer or a large mixing bowl with your hand mixer. Start beating on low, then gradually increase to high speed as the bananas break down. You want the bananas very mashed with very little large chunks.
Banana Bread Ingredients
We know about the bananas, but there’s also…
- Butter: It’s important to use melted butter for a soft texture and that butter flavor.
- Brown Sugar: This recipe only uses brown sugar. It not only keeps it softer, but brown sugar has a hint of molasses flavor that pairs perfectly with banana bread.
- Eggs: Eggs provide structure.
- Yogurt: Yogurt adds moisture to the banana bread. If you don’t have yogurt on hand, you can substitute with sour cream.
How to Freeze Banana Bread
I’m often asked what’s the best way to freeze banana bread. Here’s what works.
- Allow the baked banana bread cool completely. This is important otherwise the banana bread won’t freeze properly.
- Tightly wrap the loaf or slices (I normally do a few in each batch) in 3 layers of plastic wrap.
- Place the wrapped banana bread in large freezer storage bag.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator or at room temperature.
This recipe is SUPER easy— takes about 10 minutes to pull together and perfect to have on hand for the week.
The Best Banana Bread Recipe
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 cups mashed bananas (about 4 large)
- 1/2 cup (1 stick) unsalted melted butter
- 2/3 cup packed light or dark brown sugar
- 1/3 cup plain yogurt
- 2 large eggs, room temperature
- 1 and 1/2 teaspoons vanilla extract
- 3/4 cup chopped walnuts
- Preheat the oven to 350°F. Grease a 9×5-inch loaf pan or spray with nonstick spray. Set aside.
- Whisk the flour, baking soda, cinnamon, and salt together in medium bowl. Set aside. In a large bowl, whisk together the bananas, eggs, butter, sugar, yogurt, and vanilla. In a large bowl, whisk together the bananas, butter, sugar and yogurt. Then, whisk in the eggs and vanilla.
- Add the dry ingredients to the wet ingredients and whisk together until no flour pockets remain. Do not overmix. Fold in the nuts, if using.
- Spoon the batter into the prepared loaf 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 to brown. When the bread is done when a toothpick inserted into the center of the loaf comes out clean or with a few moist crumbs. Allow the bread to cool completely in the pan on a wire rack.
- Cover and store the bread at room temperature for 3 days or in the refrigerator for up to 1 week.
- Make Ahead Instructions: This banana bread can be frozen for up to 3-4 months.
- Banana Muffins: This recipe can be made into muffins as well (about 2 dozen). Pour the batter into a lined or greased muffin pan filling almost too the top and bake for 5 minutes at 425°F then, keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total bake time for the muffins is about 22-23 minutes.
- Yogurt: Feel free to use any type of yogurt or sour cream.
- Add Ins: You can add up to 1 and 3/4 cups total add ins such as walnuts, pecans, chocolate chips etc.
- Gluten Free Option: This recipe can be made gluten free by making it with gluten free flour. I’ve used Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour.