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Tessa’s Recipe Rundown
Taste: Packed full of that cozy, comforting sweet banana flavor (with or without chocolate chips & nuts!).
Texture: Soft, moist, and tender, but NOT gummy. The best texture I’ve ever had from any quick bread!
Ease: SO easy! You don’t even need a mixer.
Why you’ll love this recipe: This will become your go-to recipe to end the search for perfect banana bread.
After countless tests, tweaks, and adjustments, I’ve finally discovered the very BEST Banana Bread Recipe.
This recipe is super easy to make, uses simple ingredients you may already have on hand, and you don’t even need a mixer. It yields an ultra-moist, tender texture and perfectly balanced flavor every time.
You get to choose if you want nuts, chocolate chips, both, or neither.
No dry, dense, or sunken loaves here!
Just check out two of the hundreds of 5-star reviews raving about this Banana Bread Recipe:
Reader Love
BEST Banana Bread Recipe EVER! I’ve been baking Banana Bread for 50+ years and this is my new standard! Thank you!
I knew this would be amazing, so made a double recipe. I’m so glad I did… it’s perfect. I added chocolate chips, since banana bread and chocolate chips are a must for me.
Key Recipe Ingredients
These are simple ingredients, but I chose them very carefully after many rounds of testing, so they truly matter!
Flour: Measure carefully. Too much flour = dense banana bread. I recommend weighing for accuracy. Learn how to properly measure flour here.
Brown Sugar and White Sugar: The brown sugar adds moisture and butterscotch flavor while the white (granulated) sugar helps to balances sweetness.
Cinnamon (Optional): Feel free to skip this, but I love the cozy warmth it adds.
Overripe Bananas: The darker and spottier, the better. They provide sweetness and a softer, more tender texture. See the Sprinkle of Science box below for more.
Sour Cream (or full-fat yogurt): This is the key to a moist banana bread recipe. It adds fat and acidity, which tenderizes the crumb and prevents dryness. Plain Greek yogurt works, but full-fat gives better results.
Butter and Oil: This offers the best of both worlds! Butter lends its incredible flavor, while oil helps keep the texture moist for days. Use any neutral liquid oil.
Eggs: Help emulsify the batter and create structure. To substitute, add 60g (1/4 cup) of extra sour cream or plain yogurt, plus 1/2 teaspoon baking powder and 1/2 teaspoon apple cider vinegar.
Nuts or Chocolate Chips: Use either, neither, or both! Note that nuts will help produce a taller loaf because they add bulk to the batter. I like toasted walnuts, but you can skip toasting and/or use pecans instead. I also prefer semisweet chocolate chips for balanced sweetness.
How to Make Banana Bread (Step-by-Step)
Mash bananas. Make sure they’re overripe, and don’t overmash! I like to use a fork or potato masher.
Combine wet & dry ingredients. Mix until just combined to avoid a rubbery or dense loaf.
Add mix-ins (optional). Add in nuts, chocolate chips, a combination of both, or neither.
Pour into pan. Line a 9×5-inch metal pan with parchment or foil, spray with nonstick spray, then pour batter in.
Bake & cool. Bake at 350°F for about 55-65 minutes, or until a toothpick comes out clean and the internal temperature reads at least 200°F.
Sprinkle of Science
When making Banana Bread, be sure to use very overripe bananas. They should be very soft and covered with dark brown speckles, for the best sweet flavor and the best texture.
The pan I recommend is a light-colored METAL 9 by 5-inch loaf pan. Anything too dark in color will risk scorching the edges.
Glass and ceramic loaf pans will take MUCH longer to bake – upwards of 15 to 20 minutes extra. You also risk the banana bread collapsing and being underbaked or gummy in the middle. If that’s all you have, drop the temperature to 325°F and extend the baking time anywhere from 10-25 minutes, until a toothpick comes out clean and the internal temperature registers at least 200°F.
This recipe was designed to bake in a 9 by 5-inch pan. I know that an 8 ½ by 4 ½-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, your loaf may spill over the edges and remain underbaked in the center. If you only have a smaller pan, withhold about 15% of the batter from the pan.
How to Bake Banana Bread Without Sinking or Collapsing!
- Follow my notes above for using the correct baking pan – both size and material matter!
- Make sure your oven is completely preheated. Wait at least 10 additional minutes after the preheated beep before baking to ensure it’s hot enough.
- Invest in an oven thermometer to see just how accurate your oven actually is. Read more about oven temperatures here.
- Be sure not to overmix the batter.
- Don’t underbake. More on this just below.
How to Tell When Banana Bread is Done Baking
Bake your Banana Bread until an instant-read thermometer inserted into the center registers an internal temperature of 200 to 205°F and the probe comes out with clean (no batter or moisture attached).
This is the best and easiest way to ensure your loaf is perfectly cooked through, won’t sink, and also isn’t overdone.
Storage & Make ahead
To Store: Cool completely then cover and store 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 plastic wrap, 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 by popping it into a 325°F oven for about 10 minutes.
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Ingredients
- 2 cups (254 grams) all-purpose flour, measured correctly
- 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 sea salt
- 1 1/2 cups (340 grams) mashed overripe bananas, from about 3 large bananas*
- 1/4 cup (60 grams) plain yogurt or sour cream, at room temperature
- 2 large eggs, at room temperature, lightly beaten
- 3 tablespoons (42 grams) unsalted butter, melted
- 3 tablespoons (42 grams) neutral oil, such as avocado or vegetable
- 1 teaspoon vanilla extract
- 1 cup (142 grams) coarsely chopped toasted walnuts, or (170 grams) chocolate chips, optional
Instructions
- Preheat the oven to 350°F. Generously grease a 9 by 5-inch loaf pan.**
- In a large bowl, whisk together the flour, sugars, baking soda, cinnamon, and salt.
- In a medium bowl, stir together the mashed 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.
- Bake about 55 to 65 minutes, until golden brown and a toothpick inserted into the center comes out clean or a digital thermometer inserted into the center reads 200-205°F. Cool in the pan on a cooling rack for 15 minutes before removing the loaf from the pan to finish cooling completely, before slicing and serving.
Notes
Frequently Asked Questions
To ripen in a couple days: Place bananas 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.
Yes! Thaw completely and drain excess liquid before using. I do this all the time.
If you have more overripe bananas than you need for this recipe, you can always peel and freeze them in a ziptop freezer bag for later. Simply thaw and bring to room temperature before using as instructed in the recipe below (drain excess liquid).
Mmm… yes! Add Cream Cheese Frosting or Buttercream Frosting to take this recipe to a whole new level.
We’ve all been there. You go to slice your cool 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, place those slices on a buttered griddle and fry them up, kind of like French Toast. You can also do this with stale bread (if it lasts that long!). Add a little peanut butter at the end for the ultimate indulgence.
Accidentally over-measuring the flour, overmixing, and not baking the bread long enough are three common culprits. Weigh your flour (or spoon and level your measuring cups). Mix until just combined. Learn how to tell when banana bread is done baking here.
Fill the batter about 3/4 full into the cavities of two standard muffin tins (for a total of 24 muffins) and bake at 350°F for about 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Or, you can use my fluffy Bakery Style Banana Muffins recipe. Love nuts? My Bakery Style Banana Nut Muffins.
Grease pans and fill each about 3/4 full. This makes about 3 mini loaves, depending on your pan size. Place on a baking sheet and bake for about 36 minutes, or until the tops are deep golden brown and a toothpick inserted in the center comes out clean (or the center reaches 200°F). Let cool in pans on cooling rack for 10 minutes before removing to cool completely.
Whether you’re making the original size or mini loaves, let the bread cool completely outside the pans to prevent sogginess or overcooking from residual heat, then place them back in the pans for easy transport.
Yes! Omit the two eggs and add 60 grams (1/4 cup) of extra sour cream or plain yogurt, plus 1/2 teaspoon baking powder and 1/2 teaspoon apple cider vinegar.
Yes! Readers have successfully used Bob’s Red Mill 1-to-1 gluten-free flour.
More Banana Recipes You’ll Love:
This post was originally published in 2012 and was updated in 2026 with new photos and baking tips. Photos by Joanie Simon.
This banana bread is totally amazing! Thank you for the recipe and the tips!
This recipe is perfection. My husband shared some with friends and they were amazed. “Where did you get this?!” was their response to one bite; said it was the best banana bread they’ve ever had. Thanks for another hit recipe!
WOW !!! The thermometer tip is something I wish I had had. Love it !! Thank you.
love banana bread and this recipe never fails! would love to know how/if i can add blueberries to this recipe for a blueberry banana bread?
Hi Dani! We haven’t tried that, but it should be delicious! Let us know how it goes 🙂
I appreciate your clear explanations and the emphasis on safety throughout the process.
It’s evident that you care about your readers’ well-being and want us to tackle these issues safely and effectively.
Your blog has become my go-to resource for appliance-related issues,
and I’ll be sure to share it with friends and family who might face similar problems with their appliances.
Keep up the fantastic work!
I have been baking a banana bread recipe that I got from my sister-in-law 30 years ago. Today I couldn’t find it, so I turned to your website.Your recipe is even better! My new favorite! I used the optional cinnamon and 1 cup of toasted walnuts. It baked up perfectly moist, with a domed top and a slightly crunchy crust. Great recipe!
I just made this and it was really really good! Very moist and tasty!
Hey Tess
Just wanted to share my end result with you based on your banana bread recipe. I baked my batch in a cast iron loaf pan, lid on, for the 1st 30 mins then removed the lid to brown Super recipe, super result!
I did however make one small change…substituted sour cream/plain yoghurt with mayonnaise…yummy!
Thank you!
So glad to hear that you enjoyed this recipe so much, Brent!
BEST Banana Bread Recipe EVER! I’ve been baking Banana Bread for 50+ years and this is my new standard! Thank you!
Amazing to hear this, Jeannie! YAY!!
Amazing just as written – I included the cinnamon and added walnuts, but I imagine that chocolate chips (or even both) would be amazing too. The bread is not too sweet or too “healthy” tasting – just perfect. And I’ve tried several banana bread recipes over the years! I had to bake a further 15 minutes with foil on top and I used an instant read thermometer to get the bread to 200 degrees (I often find this to be the case with my oven).
Will this recipe work if I make the batter in the morning and bake in the evening? If so, should I keep it in the fridge or the freezer?
Hi Danielle! We haven’t tried making the batter for this Banana Bread ahead of time, so I’m not sure how well it will work. Chilling won’t be ideal, as this banana bread is leavened with baking soda (which chemically reacts to the acidic ingredients in the batter right away – learn more about that here), and we haven’t tested freezing this batter or baking it from frozen. I recommend baking right after finishing the batter, if possible – the banana bread will still be moist and delicious for 2 days and the flavor actually intensifies as it sits! Tessa also included instructions for freezing the baked banana bread in the pink tip box, right above the recipe. I hope that helps! Happy baking 🙂
I’ve been forced – due to my small oven on a holiday that had me baking nonstop all day – to set one of the loaves aside for several hours (the recipe I was using was similar to this one but – I didn’t notice at the outset – made enough batter for two loaves) and the one that sat out was noticably denser. it took longer to cook, for some reason, and had that heavy, “angry gluten” feel. If u want to make something ahead of time, bust out the yeast and dazzle! But if ur doing a quick bread, u might as well do it all at once (it only takes ten minutes to get it ready, after all).
Made this today and am loving the result! Going to get a light colored pan for the next one though,still super moist but just a touch dark on the ends. A definite 5
Delicious and easy to make. I made them muffin. I didn’t add granulated sugar. Only brown sugar is enough for me. My family is not having too much sugar. Everyone loves this recipe. Thank you.