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.
- 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.
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.
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 9x5-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.