Filed Under: Bread | Dessert

The Best Classic Banana Bread

Recipe By Tessa Arias
December 31st, 2018
4.95 from 53 votes
4.95 from 53 votes

This is the best ever EASY banana bread recipe with a super MOIST and tender texture and tons of sweet banana flavor. Everyone loves it! You won't need another recipe.

Yield: 1 9-inch loaf

Prep Time: 15 minutes

Cook: 55 minutes

Tessa's Recipe Rundown...

Taste: Warm yet sweet with that distinct banana flavor.
Texture: Soft and moist. The texture is the best I’ve had from this kind of bread.
Ease: Very easy. Plus the bread can be made ahead of time.
Pros: Easy and tasty! Perfect way to use up overripe bananas.
Cons: None!
Would I make this again? This will be my go-to banana bread recipe.

Sometimes it’s the simplest things you crave most. Like banana bread. I remember the first time I had good loaf as a kid. A neighbor gave us a loaf and I was skeptical. It had nuts and fruit… two things most kids are not looking for in a treat.

This is the best ever easy banana bread recipe with a super moist and tender texture and tons of sweet banana flavor. Everyone loves this recipe!

But I took a bite anyways and absolutely loved that bread.

So I made it my mission to perfect my own banana bread recipe. I find this recipe to be sweet without being cloying. It’s moist without being undercooked.

Bonus points: it smells heavenly while its baking in the oven. This bread would be the perfect homemade gift for a neighbor, teacher, coworker, or friend.

Simple and easy foolproof banana bread recipe - feel free to add nuts or chocolate chips!

How to Make the BEST Homemade Banana Bread

How to Tell if Bananas Are Ripe for Baking

comparison of ripe bananas for how to tell when bananas are ripe enough for baking muffins

Banana ripeness in terms of BAKING!

For this recipe you’ll want to use very overripe bananas. They should be very soft and covered with dark brown speckles. This will provide both the best sweet flavor and the best texture.

To speed up ripening, place them in a paper bag in a warm area for a day or two. The peels create ethylene gas, which fills up the bag and helps them ripen faster.

To ripen bananas today, place whole unpeeled bananas on a baking sheet in a 300°F oven for about 30 to 40 minutes, or until the skins are darkened and the fruit is soft.

If you have more overripe bananas than you need for this recipe, you can always peel and freeze them for later.

How to Mash Bananas for Baking

Mash the bananas very well by hand with a fork or potato masher. I find mashing with an electric mixer makes the batter too thin to rise well, often leading to bread that’s slightly mushy in the center or even slightly sunken in the center.

How to Make Banana Bread MOIST

I experimented with using melted butter vs. oil in banana bread and found an even mixture of both led to the best results. You get the rich flavor from the butter, but the sensation of moistness from the vegetable oil.

Oil is a liquid at room temperature, so it feels moist on the palate even though it has no water.

Brown sugar and plain yogurt are the other key ingredients that help make the banana bread moist, tender, and flavorful.

How to add nuts or chocolate chips to banana bread:

I made this recipe plain, but you can add 1 cup of coarsely chopped nuts or chips. I prefer lightly toasted walnuts or semisweet chocolate chips, but feel free to get creative here.

The CORRECT Pan to use for Banana Bread

This makes a shockingly big difference. The pan I recommend using is a reflective METAL 9 by 5-inch loaf pan. Anything too dark in color will risk scorching the edges.

Glass and ceramic loaf pans can take MUCH longer to bake. Upwards of 15 to 20 minutes. And you risk the banana bread collapsing in the center and being underbaked in the middle.

Additionally, use the correct size loaf pan for best results: 9 by 5-inches.

I know that an 8 1/2 by 4 1/2-inch pan seems basically identical, but the difference in volume capacity is 15% and that has a surprisingly large impact on the final loaf. If you use the smaller pan size, you may end up with a loaf that spills over the edges and remains underbaked in the center. If that’s all you have, you can withhold about 15% of the batter from the pan.

How to Bake Banana Bread WITHOUT COLLAPSING!

Firstly, follow my notes above for using the correct baking pan.

Secondly, make sure your oven is completely preheated. Wait at least 10 additional minutes after your oven emits that preheat beep before placing your loaf in to ensure it’s hot enough. If you struggle with under-baked banana bread, especially if using a metal pan, invest in an oven thermometer to see just how accurate your oven actually is.

How to tell when banana bread is done baking?
This is the last key of ensuring your bread won’t collapse.

Bake your banana bread until it registers an internal temperature of 200 to 205°F. Use an instant read thermometer inserted into the center. This is the best and easiest way to ensure your bread is perfectly cooked through but not overdone.

Can you save underbaked banana bread?
We’ve all been there. You go to slice your cooled loaf only to discover it’s gummy and underdone in the center. Putting it back in the oven will only scorch the exterior before the interior can heat through.

Instead, you can place those slices on a buttered griddle and fry them up kind of like French toast. You can also do this with stale banana bread (if it lasts that long!).

Banana Bread Frosting

If you’d like, you can add cream cheese frosting or my best buttercream to take this recipe to a whole new level!

How to Turn Banana Bread into Muffins

You can turn this banana bread recipe into about two dozen banana bread muffins. Fill the batter about 3/4 full into the cavities of two standard muffin tins. Bake at 350°F for about 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.

I also have a fabulous recipe for Banana Espresso Chocolate Chip Muffins here!

How to Store & Freeze Banana Bread

Cover and store cooled banana bread at room temperature for 2 days. The flavors will actually intensify as the bread sits!

To freeze, tightly wrap the completely cooled loaf or slices in aluminum foil then place in a ziptop bag. Freeze for up to three months. Thaw in the refrigerator overnight or at room temperature. If thawing an entire loaf, you can also refresh the loaf by popping into a 325°F oven for about 10 minutes.

Easy and moist banana bread recipe

More Banana Recipes

Slice of banana bread

I hope you adore this recipe!

4.95 from 53 votes

How to make
Banana Bread

Yield: 1 9-inch loaf
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
This is the best ever EASY banana bread recipe with a super MOIST and tender texture and tons of sweet banana flavor. Everyone loves it! You won't need another recipe.


  • 2 cups (254 grams) all-purpose flour
  • 1/2 cup (100 grams) granulated sugar
  • 1/2 cup (100 grams) light brown sugar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/2 teaspoon fine salt
  • 1 1/2 cups (340 grams) mashed banana (from about 3 very overripe bananas)*
  • 1/4 cup (60 grams) plain yogurt or sour cream
  • 2 large eggs, lightly beaten
  • 3 tablespoons unsalted butter, melted
  • 3 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup (113 grams) coarsely chopped walnuts or chocolate chips (optional)


  1. Preheat the oven to 350°F. Generously grease a 9 by 5-inch loaf pan.
  2. In a large bowl, whisk together the flour, sugars, baking soda, cinnamon, and salt.
  3. In a medium bowl stir together the bananas, yogurt, eggs, butter, oil, and vanilla. Gently fold the wet ingredients into the dry ingredients until just barely combined. Gently fold in the walnuts or chocolate chips if using, being very careful not to overmix. Spread batter into the prepared pan.

  4. Bake until golden brown and a toothpick inserted into the center comes out clean, about 55 minutes. Cool in the pan on a cooling rack for 15 minutes before removing the loaf from the pan to finish cooling completely.

Recipe Video

Recipe Notes

Use very overripe bananas. They should be very soft and covered with dark brown speckles. Mash the bananas very well by hand with a fork or potato masher.
Course: Dessert
Cuisine: American

This post was originally published in 2012 and recently updated with recipe improvements and new photos. Photos by Ashley McLaughlin.

This recipe was the selection for our monthly baking challenge in January 2019. See all the entries submitted below! Learn more about our baking challenges here.

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    lilprinsuss — November 24, 2021 at 10:57 am

    In love with this recipe!
    Made banana bread and it was gone in seconds .. I barely got to try some myself it was that amazing!! Thankyou Tessa for sharing this lovely recipe! My 3 year old son helped me it was that simple 🙂 easy fun delicious and the whole house was filled with a sweet aroma while the bread baked!
    Thank you so much!

    • #
      Emily — November 24, 2021 at 3:56 pm

      Hooray! So happy this recipe was enjoyed, and I’m glad your son was able to help! Thanks so much for the comment 🙂

  2. #
    Praveena — November 11, 2021 at 1:58 pm

    Wonderful receipe dear. You have experimented this and given this receipe. The explanation for each and everything is too good. I don’t have oven. I try using this in my cooker which can hold very little quantity. You have mentioned oil and butter in teaspoons any idea how much ml it is.

    • #
      Emily — November 12, 2021 at 11:09 am

      Please let us know how it goes in your cooker, Praveena! We don’t measure in ml normally; however, a quick Google search suggests that 1 tablespoon of oil = 15ml, so this recipe would be 45ml of vegetable oil. 1 tablespoon of butter is about 14.7ml, so about 44ml of butter. I hope that helps!

  3. #
    Siobhan — November 11, 2021 at 2:04 am

    I made this banana bread and it received rave reviews. I used new to me tricks like ripening a banana in the oven and using kitchen scales for measuring. This is my new go to recipe for banana bread. Thanks!

    • #
      Emily — November 11, 2021 at 11:59 am

      Wonderful! So glad to hear this recipe was such a hit and is your new go to!

  4. #
    Effie — November 6, 2021 at 7:48 am

    You did not lie! This could possibly be THE BEST banana bread I have EVER made! (The only change I made to the recipe is that I made it with ap gf flour..perfection!)

    • #
      Emily — November 9, 2021 at 12:31 pm

      Hooray!! So happy you love this recipe and also that your substitution worked perfectly! Thanks for sharing 🙂

  5. #
    Kacia — October 26, 2021 at 10:50 am

    I made these and used oil since i like to spread butter on my warm muffin so i still get the buttery flavor , i bake fa lot and i get requests for baked goods from my husband for his co-worker, he woks at UCLA IN SO CAL and now that baking season is upon us ive been very bize and i Love It!

    • #
      Haley Wehner — October 26, 2021 at 12:15 pm

      So glad you tried this recipe out!

  6. #
    Chelsey — October 21, 2021 at 1:35 pm

    Wonderful, soft and easy to make banana bread. This will be my go to recipe from now on! Had to translate it into Spanish for the mother in law, she lived it so much!

    • #
      Emily — October 22, 2021 at 8:49 am

      Amazing!! So happy to hear this is now your go-to recipe, Chelsey! Glad it was such a hit with your family! Thanks for sharing 🙂

  7. #
    Karen — October 19, 2021 at 11:41 am

    I have tried this multiple times and its always a hit❤️ Just a question, is it possible to change the banana with carrots with the same amount? Thank you

    • #
      Emily — October 19, 2021 at 12:12 pm

      So happy to hear everyone loves this recipe, Karen! We haven’t tried changing the banana with carrots, so I can’t say for sure how it would turn out. Please let us know if you give it a try!

  8. #
    KathyD — July 14, 2021 at 4:43 pm

    Great recipe for Banana Bread. Just took it out of the oven and the whole house smells amazing. Hubby loves banana bread but prefers his grandmothers recipe. Anxious to see how he rates this one.

    • #
      Tessa — July 15, 2021 at 1:10 pm

      Just read your response on FB, Kathy 🙂 I’m so happy your husband enjoyed it!

  9. #
    Amy — July 10, 2021 at 1:14 pm

    In the video, it looks like the eggs aren’t beaten although the recipe calls for lightly beaten eggs. Which is preferable? Thanks – I can’t wait to make this!!

    • #
      Tessa — July 12, 2021 at 3:03 pm

      Great eye! Honestly, either way is fine since apparently I’ve tried both haha! You can always add them to the bowl with the other ingredients but just lightly mix together before mixing in fully with the rest of the batter. Enjoy your banana bread!

  10. #
    Christine — June 8, 2021 at 6:32 am

    Hi Tessa:

    Does the recipe call for full fat plain yogurt or full fat sour cream? Also, wondering if you can substitute Greek 0% Fat Plain yogurt?


    • #
      Tessa — June 8, 2021 at 9:38 am

      Yes full fat plain Greek yogurt or sour cream. You’re welcome to give the 0% fat a try, but I haven’t tested it so I can’t guarantee the same results. Let me know how it turns out! 🙂

  11. #
    Joanys — June 6, 2021 at 7:03 pm

    Great recipe. So moist, not too sweet, wonderful and soooo easy. Thanks si mucho Tessa

    • #
      Tessa — June 7, 2021 at 1:54 pm

      Wonderful to hear!

  12. #
    Cynthia Dyer — May 4, 2021 at 11:17 am

    I’ve experimented by making many banana breads, but this one is by far the best banana bread I’ve made! Even my husband remarked that this is the best one! I toasted the walnuts before I added them to the batter and on top and it really added a nice nutty complement to the bread. This recipe will now be my go-to for banana bread!

    • #
      Tessa — May 4, 2021 at 12:44 pm

      Woohoo!! I’m so happy to hear this has become your go-to recipe, Cynthia!

  13. #
    Jorjean Murphy — April 25, 2021 at 3:03 pm

    This goes beyond the classic recipe with the addition of sour cream, brown sugar and butter. I ALWAYS have frozen bananas in my freezer. I just take them out to thaw a few hours before baking. There is more moisture, but I drained that off and used a couple more bananas. Be sure to weigh them! I added chocolate chips as I almost always do. This recipe is great!

    • #
      Tessa — April 27, 2021 at 12:03 pm

      So pleased you loved this recipe, Jorjean! 🙂

  14. #
    Carrie — April 24, 2021 at 12:53 pm

    The best banana bread! I like making it plain or with walnuts and using leftovers (when my son doesn’t come eat it all!) for French toast. So so good!

  15. #
    AMS — April 5, 2021 at 9:37 pm

    I’m really not a fan of banana bread. In fact, I actually dislike most banana flavored anything. This banana bread I’ve made plenty of times though and have quite enjoyed. Sometimes I add walnuts other times caramel chips. It’s a fool proof recipe & I highly recommend it.

    • #
      Tessa — April 6, 2021 at 8:24 am

      WOW, I’m so happy you enjoyed this banana bread especially since you don’t like bananas!

  16. #
    Tracy — March 12, 2021 at 9:31 am

    Love the taste, very soft, fluffy, smell veeeryyyy good. Definitely gonna make this recipe again. Thank you so much for the recipe, Tessa

    • #
      Tessa — March 12, 2021 at 10:22 am

      I’m so glad you love this banana bread recipe!

  17. #
    Abi — March 8, 2021 at 6:55 pm

    Was a hit with everyone that tasted it.
    I even got a “this is the best banana bread I’ve ever had” from a picky preteen

    • #
      Tessa — March 9, 2021 at 2:45 pm

      Wow, that’s great to hear! So glad this recipe was enjoyed.

  18. #
    ally — March 5, 2021 at 2:05 pm

    can I turn this into a banana cake instead?

  19. #
    nisa — February 28, 2021 at 7:24 am

    I made these into muffins since I didn’t have the required size for the loaf tin, and wow. These were so moist and fluffy and didn’t take long at all! I divided the batter into three. On e was double chocolate with cocoa powder and chocolate chips, one was cinnamon and mixed nuts and the other one was with mixed berries. I’m going to buy extra bananas from now on when I’m craving these. 🙂

    • #
      Tessa — March 1, 2021 at 11:42 am

      I’m so glad you enjoyed this recipe! Yay!!

  20. #
    Karin — February 27, 2021 at 10:11 pm

    Turned out excellent!! Baked perfectly through (mine was done in 50min), golden brown on top! I did make mine with ~half whole wheat flour cause I ran out of AP, and it actually was fine! I was worried it might be a bit drier so I watched the baking time carefully, but it is moist and delicious.
    One comment is that next time I’ll use less sugar – this is quite sweet (although may depend on your bananas)

  21. #
    Kitty — February 18, 2021 at 5:40 pm

    A delicious banana bread! So moist and flavorful. Baked them as muffins for 21 minutes and they came out perfectly. Made 16 average sized muffins. I might decrease the sugar next time as they were pretty sweet and I love to add that last bit of sweetness with Nutella/jam.

    • #
      Tessa — February 19, 2021 at 11:54 am

      Woohoo! So glad you enjoyed this banana bread recipe.

  22. #
    Christine Regert — January 20, 2021 at 11:32 am

    Does it matter if I use light or dark brown sugar?

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