This has been my go-to banana bread recipe for years— with its moist texture, buttery flavor, and incredibly soft crumb, this is truly the best banana recipe that you'll ever have!

This is my favorite banana bread recipe, one that I've been making for years. It's the recipe that I immediately make when I have ripe bananas lingering on the counter and the bread that is often in my freezer. It's the recipe that I make nearly every weekend. If you haven't tried this recipe, the time is now.

This banana bread uses the most bananas that I've seen in any recipe. There's 2 whole cups of mashed banana, which is about 4 large bananas. The more bananas adds more moisture and flavor to the recipe.

How To Mash Bananas

There's a few ways to mash bananas— using a fork, potato masher, or the quickest way, a hand mixer or stand mixer. Simply break apart the bananas into chunks and place them into a bowl. 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

• Butter: Using butter instead of oil gives this bread more flavor and a softer crumb.
• Brown Sugar: There's a reason why this recipe only uses brown sugar— it not only keeps makes it a softer bread, but gives it a bit more flavor from the hint of molasses.
• Eggs: These help provide structure to the bread.
• Yogurt: This adds another layer of moisture to the bread.
• Bananas: The clear star of the show in this banana bread. You want to make sure you're using ripe, very ripe, bananas— that's where the bread gets some of the sweetness.
• Dry Ingredients: We're using the basics for dry ingredients— flour, salt, baking soda and cinnamon.
• Add-Ins: Whatever you prefer! There are times that I add chopped walnuts or pecans, chocolate chips or cinnamon chips!

As for the add-ins, we're split in this house— half of us love add-ins and the other half prefers plain. I perfect just walnuts in banana bread but my husband prefers just chocolate chips. Whatever add-ins that you decide, use a maximum of 3/4 cup to the banana bread batter.

How to Freeze Banana Bread

I'm often asked what's the best way to freeze banana bread. Here's what works.

1. Allow the baked banana bread cool completely. This is important otherwise the banana bread won't freeze properly.
2. Tightly wrap the loaf or slices (I normally do a few in each batch) in 3 layers of plastic wrap.
3. Place the wrapped banana bread in large freezer storage bag.
4. Freeze for up to 3 months.
5. Thaw overnight in the refrigerator or at room temperature.

You can also freeze the slices individually so you can take each piece out as you want it. Plus, it'll defrost a lot quicker!

Try Making Muffins!

While banana bread is delicious, it takes time. You can also turn these into muffins if you're short on time. This recipe will make about 2 dozen muffins. Pour the batter into a lined or greased muffin pan and bake for 5 minutes at 425°F. Keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for an additional 15-17 minutes or until a toothpick inserted into the center comes out clean.

Try my Banana Oat Muffins next— made in a blender! Or try these Peanut Butter Banana Muffins.