Best Banana Bread Recipe

File this one under “the only banana bread recipe you’ll ever need”. I’ve been tinkering with this recipe for many months and I’m so excited to share the BEST banana bread recipe ever. It’s one of those go-to recipes that you’ll learn by heart in no time, just like my classic chocolate chip cookie recipe or my favorite brown butter brownies.

The loaf bakes up impossibly soft and super moist on the inside with a sugar-crusted, crackly lid. Use very ripe – scratch that – very overripe bananas to help all that sweet banana flavor shine through.

What makes this banana bread so good?

When I’m craving banana bread, not just any banana bread will do. This one checks ALL the boxes and then some! Here’s why you’ll love this loaf:

• Amazing texture – this sweet bread is impossibly soft and ultra-moist!
• Incredible flavor – loads of rich, banana deliciousness in every bite.
• Easy to make – all you need is a bowl and a whisk. No mixer required!
• Stays fresh for days – enjoy buttery soft banana bread all week long.
• Freezes perfectly – for a quick breakfast or snack on the go!
• Easily customizable – add nuts, chocolate chips or raisins to the batter or bake banana muffins instead of bread. You do you!

Ingredients

You’ll need just a handful of simple ingredients to make this classic banana bread. As a banana bread purist, I love making the loaf as is, but feel free to add walnuts, chocolate chips, raisins or dried cranberries for added flavor and texture. Here’s what you’ll need:

• Flour – too much flour will make your loaf too dense and dry. For best results, use a scale to measure the flour or use the “scoop and level” method.
• Butter – melted butter gives the bread a soft, fluffy texture and irresistible buttery taste
• Sugar – we’re using all brown sugar for a richer, deeper flavor
• Eggs – make sure your eggs are at room temperature for best results
• Bananas – the riper the better!
• Greek yogurt – swap for sour cream if needed
• Cinnamon – just a pinch for added depth of flavor
• Vanilla – use the good stuff!

What if I don’t have brown bananas?

Banana bread cravings are REAL and not all of us have the patience to wait for bananas to reach peak ripeness. Fresh from the market bananas start off bright green and then gradually ripen over time, slowly becoming yellow, followed by yellow with speckled brown spots and finally turning brown and soft. This process is thanks to a natural plant hormone called ethylene.

While mother nature can take it’s own sweet time, there are a few ways to speed up the process. You can place bananas in a brown paper bag which traps the ethylene gas and encourages ripening within a couple of days. But if your banana bread cravings can’t wait, place unpeeled bananas on a baking sheet in a 250°F oven for about 20 minutes. The peel will turn black and the fruit will be naturally sweet and soft. Banana bread here we come!

How to make the best banana bread

This easy banana bread is a cinch to make, and if you make a lot of banana bread like me, you’ll have the recipe memorized in no time. The loaf requires very little prep time but allow an hour for it to fully bake. Follow this simple step-by-step guide and check the recipe card below for ingredients and detailed instructions.

Step 1: Whisk together melted butter, brown sugar, eggs, vanilla and mashed bananas.

Step 2: Add the dry ingredients to the banana mixture, alternating with the Greek yogurt.

Step 3: Transfer to a 9 x 5″ loaf pan and sprinkle the top with turbinado sugar (decorate with a sliced banana if desired!)

Step 4: Bake in a 350°F oven for 55 to 60 minutes.

How to serve

This no-fuss recipe is everyone’s favorite breakfast on the go or afternoon snack. Serve it at room temperature or try it toasted with a pat of salted butter or mascarpone. SO GOOD! It’s also delicious served warm with a scoop of vanilla ice cream. And no one would blame you if you added a drizzle of caramel to the top! Anyway you serve it, I promise this will be your new favorite banana bread recipe!

How to store

Store the loaf tightly covered at room temperature for up to 4 days. I like to wrap it in a layer of plastic wrap and then place it in a large plastic bag or storage container. To freeze the banana bread, cool completely before wrapping tightly in a layer of plastic wrap and a layer of aluminum foil. Freeze the whole loaf or individual slices for up to 3 months. Defrost at room temperature for best results.

Even if you already have a go-to banana bread recipe, I hope you’ll give this one a try. Easy to make and absolutely delicious, this banana bread is my all-time favorite and I think it just might be yours too!

Happy baking!

Looking for more quick bread recipes? You’ll love these:

• Easy Chocolate Chip Banana Bread
• Carrot Cake Loaf
• Starbucks Copycat Lemon Loaf
• Chocolate Banana Bread
• Apple Spice Cake