This is the ONLY Banana Bread Recipe you’ll ever need! This moist, fluffy yet dense quick bread is flavored with the perfect amount of mashed bananas. Ten minutes of prep and an hour of baking is all you need to make the perfect banana bread!
Check out more of my favorite quick bread recipes like Orange Cranberry Bread, Lemon Bread, Cinnamon Banana Bread and Coconut Bread with Cream Cheese Glaze.
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You may remember when everyone had a Banana Bread craze back in 2020. You know, when we were all stuck inside and collectively became avid bakers? Well, I never left my Banana Bread phase!
After years of experimenting around and having plenty of fun taste tests, I’m finally ready to share the very best Banana Bread recipe. If you take a look at the ingredients, you won’t see anything fancy.
This is a recipe for classic Banana Bread with no extra bells and whistles (in fact, it’s based off of my Banana Nut Bread but I didn’t want the nut-resistant folks to miss out!).
Just moist, dense, and heavenly soft quick bread that rises beautifully in the oven and has the most delightful banana flavor in each bite.
Why we love this Banana Bread Recipe:
- Classic: You just can’t beat classic Banana Bread! This recipe is truly timeless.
- Budget Friendly: If you take a quick look below at the ingredients listed, you won’t see anything that’ll break the bank. In fact, if you bake as often as I do, you likely already have everything you need.
- So Easy: The quick bread batter comes together in about 10 minutes, then the oven does the rest of the work for you.
Banana Bread Ingredients:
- Flour: When measuring flour, spoon it into the measuring cup or weigh it. If you dunk the cup right into the flour bag, you really pack it in there.
- Bananas: As you can see pictured, the best bananas for bread are ones that are just a little past their prime. They have the sweetest flavor and softest texture!
- Eggs: These act as a binder for the bread and help it to rise.
- Sugar: White granulated sugar is what you’ll need to compliment the natural sweetness of the bananas.
- Salt: Just a little bit is sprinkled into the batter to help compliment all of the other flavors.
- Melted Butter: I like to use unsalted butter so there’s not an underlying salty flavor.
- Baking Powder and Baking Soda: Make sure that neither of these ingredients are expired! They should both be used within 6 months of opening to be their most potent.
- Vanilla: I like to use pure vanilla extract when possible, but imitation will work just fine.
- Greek Yogurt: Make sure it’s plain yogurt with no added flavors.
How to make Banana Bread
Look at how simple this Banana Bread recipe really is! For more information about the step by step process, scroll down to the recipe card at the bottom of the page.
- Weigh the bananas for best results.
- Mash the bananas very well.
- Whisk in sugar, melted butter and yogurt.
- Add eggs and vanilla and stir until combined.
- Add the flour, baking powder, baking soda and salt and stir just until there are no more white streaks.
- Spread batter into a pan and bake at 350°F for 50-60 minutes. When browned on top, cover lightly with a piece of foil and continue baking until a toothpick comes out clean. Allow to cool slightly before removing from the pan.
Variations and Substitutions:
- Cinnamon or Spices: I often add cinnamon to banana bread (1/2-1 teaspoon should do it). You can also add cloves, ginger, allspice or a bit of nutmeg for warmth. This is especially nice during the fall!
- Chocolate Chips or Nuts: 1 cup of chocolate chips or your favorite nuts are always a nice addition! Walnuts are my favorite.
- Fresh Fruit: Fresh blueberries or chopped strawberries (about 1 cup) are great to sprinkle into the batter. I do not recommend using frozen fruit – it will add too much moisture to the banana bread.
How to store leftovers:
You can store Banana Bread in an airtight container at room temperature for up to 2 days or in the refrigerator for 5 days! Just make sure it’s fully cooled off before storing to avoid condensation forming.
Can I freeze Banana Bread?
Absolutely! You can freeze the whole loaf or individual slices. Just make sure it’s completely cooled to room temperature prior to freezing in an airtight container.
Keep in mind that if you freeze a whole loaf, it’ll need several hours to defrost. Individual slices will warm up on the kitchen counter pretty quickly.
Serving suggestions:
Banana Bread makes a wonderful breakfast treat with a smear of butter and a drizzle of honey! Enjoy it with a glass of Cold Brew Coffee or a Easy White Chocolate Mocha for the most wonderful start to the day.
You can also enjoy a slice of this quick as a snack or as an after-dinner dessert. Pack it up and bring it to a kids’ sporting event with a Blueberry Smoothie or an Easy Strawberry Smoothie Recipe, along with some Creamy Fruit Salad and you’ll tick all the boxes.
More Banana Bread Recipes You’ll Love!
- Blueberry Banana Bread — perfect for spring berries!
- Healthy Banana Bread — made with Greek yogurt.
- Peanut Butter Streusel Banana Bread — for a decadent treat.
- Chocolate Chip Banana Bread — the kids’ favorite!
Easy Banana Bread Recipe
written by Ashley Fehr
Ingredients
- 4 ripe bananas (450-475 grams peeled or 1 ¾ cup mashed)
- ⅔ cup granulated sugar (133 grams)
- ½ cup unsalted butter (melted)
- ⅓ cup plain Greek yogurt (85 grams)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all purpose flour (260 grams)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Heat the oven to 350 degrees F and spray a loaf pan with non stick spray (I use a glass loaf pan that measures 8×4" at the bottom and 9×5" at the top — a 1.5 quart capacity)
- In a large bowl, mash bananas well.
- Whisk in sugar, melted butter and yogurt. Add eggs and vanilla and stir until combined.
- Add the flour, baking powder, baking soda and salt and stir just until there are no more white streaks.
- Spread batter into prepared pan and bake for 50-60 minutes. When golden on top, cover lightly with a piece of foil and continue baking until a toothpick comes out clean, about 10-20 more minutes.
- Remove from oven and allow to cool in the pan for 15-20 minutes before removing and cooling completely on a cooling rack or cutting board.
Notes
Leftovers: Baked and cooled banana bread will last in an airtight container, ziplock bag, or wrapped in plastic wrap at room temperature for 3 days, in the fridge for up to 5 days, or in the freezer for up to 3 months. To enjoy again, simply microwave to warm if frozen or serve at whatever temperature you like! Optional additions:
- Cinnamon or spices: I often add cinnamon to banana bread — ½ teaspoon should do it. You can also add cloves, ginger, allspice or a bit of nutmeg for warmth.
- Chocolate chips or nuts: always a good option! I use about 1 cup in this recipe.
- Fresh fruit: for example, fresh blueberries or chopped strawberries. I do not recommend using frozen fruit as it will add too much moisture to the banana bread. About 1 cup.
- Flour: you can use part or all whole wheat flour in this recipe without any changes — I often do!
- Butter: you can substitute the butter for a neutral flavored oil at a 1:.75 ratio (so instead of half cup butter, you need roughly ⅓ cup.
- Greek yogurt: you can sub the yogurt for unsweetened applesauce if that’s what you have on hand.
Nutrition Information
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Renee says
This worked exactly as written, thanks!
Ashley Fehr says
Thanks Renee!
Eileen says
Hello,Do I use one pan or 2 pans?
Ashley Fehr says
One pan as the recipe calls for.
Dusty says
Very good and decadent banana bread! Moist.. and crust is not too hard, but still a perfect contrast to the soft inside.
Ashley Fehr says
I’m thrilled you liked it!