Classic Banana Bread Recipe: This banana bread recipe is a true classic — soft, buttery, and filled with rich banana and brown sugar flavor. With over 1,000 rave reviews, it’s loved for its moist texture, perfect crumb, and irresistible aroma.
Made with simple ingredients and just the right amount of sweetness, this recipe creates a loaf that’s comforting, satisfying, and ideal for breakfast, snacks, or dessert.
Ingredients
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup (113g) unsalted butter, softened to room temperature
- ¾ cup (150g) packed light or dark brown sugar
- 2 large eggs, at room temperature
- ⅓ cup (80g) plain Greek yogurt or full-fat sour cream, at room temperature
- 1½ cups (345g) mashed ripe bananas (about 3–4 bananas)
- 1 teaspoon pure vanilla extract
- Optional: ¾ cup (90g) chopped pecans or walnuts, or 1 cup (180g) semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (177°C) and adjust the oven rack to the lower third position to prevent over-browning. Grease a 9×5-inch loaf pan with nonstick spray and set aside.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. In a large mixing bowl, using a handheld or stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on medium-high speed for about 3 minutes until creamy and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the yogurt, vanilla, and mashed bananas until fully combined. Gently add the dry ingredients to the wet mixture and beat on low speed until just combined — avoid over-mixing. Fold in nuts or chocolate chips if desired.
- Pour the thick batter into the prepared loaf pan and spread evenly. Bake for 60–65 minutes, loosely covering with foil halfway through to prevent over-browning. The bread is done when a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Let the bread cool in the pan for 1 hour, then transfer it to a wire rack to cool completely before slicing. Store wrapped tightly at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Notes
- Butter: You can use salted butter without any adjustments. For a slightly lighter loaf, reduce butter to 6 tablespoons (85g).
- Sugar: Increase to 1 cup (200g) if you prefer a sweeter banana bread, or replace some with white sugar for a lighter flavor.
- Yogurt Substitute: If you don’t have yogurt or sour cream, substitute with ⅓ cup mashed banana, unsweetened applesauce, or canned pumpkin puree.
- Frozen Bananas: Thaw before using and drain excess liquid. Avoid over-mashing to keep a bit of texture.
- Muffin Variation: Use the same batter to make 15 muffins. Bake at 425°F (218°C) for 5 minutes, then reduce to 350°F (177°C) and bake for another 16–17 minutes.
Nutrition (Estimated Per Slice)
- Calories: 210
- Carbohydrates: 32g
- Protein: 4g
- Fat: 8g
- Saturated Fat: 4g
- Fiber: 1g
- Sugar: 18g
- Sodium: 130mg
This classic banana bread is moist, flavorful, and foolproof — the kind of recipe you’ll come back to again and again. Whether you enjoy it plain, studded with nuts, or topped with a dollop of cream cheese frosting, it’s a comforting bake that fills your kitchen with the warm, sweet scent of home.
Perfect for breakfast, tea time, or as a homemade gift, this loaf truly earns its reputation as the best banana bread recipe ever.
FAQs
1. Can I use frozen bananas for this recipe?
Yes! Frozen bananas work perfectly. Thaw them completely, drain any excess liquid, and mash them before adding to the batter. Avoid over-mashing to keep some small banana chunks, which add great texture to the bread.
2. How do I make sure my banana bread is moist and not dry?
The key is to use very ripe bananas and avoid overmixing the batter once you add the dry ingredients. Also, don’t overbake — check for doneness with a toothpick around 60 minutes, and remove it as soon as only a few moist crumbs remain.
3. Can I add mix-ins like chocolate chips or nuts?
Absolutely! You can fold in ¾ cup of chopped nuts such as pecans or walnuts, or 1 cup of chocolate chips. Both add texture and flavor — and you can even include both for a decadent twist.
4. Can I make this recipe into muffins instead of a loaf?
Yes, this recipe makes about 15 banana muffins. Bake them for 5 minutes at 425°F (218°C) to get that perfect dome, then reduce the temperature to 350°F (177°C) and bake for another 16–17 minutes until a toothpick comes out clean.
5. How should I store banana bread to keep it fresh?
Wrap the loaf tightly in plastic wrap or foil and store it at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months. Thaw overnight at room temperature before serving.
