The Ultimate Banana Bread – So Easy, So Good!

Got overripe bananas sitting on your counter? Don’t toss them—turn them into the softest, most buttery banana bread you’ve ever had!

This foolproof recipe comes together in minutes with simple pantry staples and delivers big flavors with every bite.

The secret? A perfect balance of bananas, brown sugar, and a hint of cinnamon for that cozy, homemade taste.

Whether you enjoy it fresh from the oven, toasted with butter, or topped with cream cheese frosting, this banana bread is guaranteed to become a go-to favorite.

Bonus: It tastes even better the next day!

Let’s get baking!

For Banana Bread

All-Purpose Flour – The base of the bread, measured correctly to avoid a dense texture.
Baking Soda – Helps the banana bread rise for a light, fluffy texture.
Salt – Just a little to balance the sweetness and enhance the flavors.
Ground Cinnamon – Adds a warm, cozy flavor that pairs perfectly with bananas.
Unsalted Butter – Gives the bread a rich, buttery texture. You can use salted butter if needed.
Brown Sugar – Provides sweetness and a slight caramel-like depth of flavor. Use light or dark brown sugar.
Eggs – Help bind everything together and add structure.
Plain Yogurt or Sour Cream – Keeps the bread extra moist and tender.
Mashed Bananas – The star of the recipe! Use ripe bananas for the best sweetness and flavor.
Vanilla Extract – Adds a touch of warmth and enhances the overall flavor.
Chopped Pecans or Walnuts (Optional) – Adds a delightful crunch and nutty flavor.

Moist & Delicious Banana Bread Recipe

This banana bread is ultra-moist, rich in banana flavor, and lightly sweetened with brown sugar. The addition of yogurt or sour cream enhances the soft, buttery texture.

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Course: Bread, Breakfast, Dessert

Cuisine: American

Keyword: Banana Bread

Prep Time: 10

Cook Time: 1 5

Cooling Time: 1 45

Total Time: 3

Servings: slices

Calories: 356kcal

Ingredients

2 cups (250g) all-purpose flour (spooned & leveled)
1 tsp baking soda
¼ tsp salt
½ tsp ground cinnamon
½ cup (113g) unsalted butter, softened
¾ cup (150g) packed light or dark brown sugar
2 large eggs, at room temperature
⅓ cup (80g) plain yogurt or sour cream, at room temperature
2 cups (460g) mashed ripe bananas (about 4 large)
1 tsp pure vanilla extract
¾ cup (100g) chopped pecans or walnuts

Instructions

Preheat & Prepare:

Adjust your oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan with nonstick spray and set aside.

Mix Dry Ingredients:

In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.

Cream Butter & Sugar:

Using a hand or stand mixer, beat the softened butter and brown sugar on high speed until smooth and creamy (about 2 minutes).

Incorporate Wet Ingredients:

Reduce speed to medium and add eggs one at a time, beating well after each addition. Then, mix in the yogurt (or sour cream), mashed bananas, and vanilla extract until well combined.

Combine Wet & Dry Ingredients:

With the mixer on low speed, gradually mix in the dry ingredients until no flour pockets remain. Do not overmix. If using, fold in the chopped nuts.

Bake:

Pour the batter into the prepared loaf pan and spread evenly. Bake for 60–65 minutes, loosely covering with foil halfway through to prevent excessive browning. The bread is done when a toothpick inserted in the center comes out clean with just a few moist crumbs.

Cool & Serve:

Let the banana bread cool in the pan on a wire rack for 1 hour. Then, remove from the pan and let it cool completely before slicing.

Notes

Optional Variations

Sweeter Bread: Increase brown sugar to 1 cup (200g).
Dairy-Free Alternative: Replace yogurt/sour cream with ⅓ cup mashed banana, applesauce, or canned pumpkin puree.
Chocolate Banana Bread: Stir in 1 cup chocolate chips (can be added alongside nuts).
Muffins Instead of Loaf: Divide batter into a greased or lined muffin tin.
Bake at 425°F (218°C) for 5 minutes, then reduce to 350°F (177°C) and bake for another 16–17 minutes.

Nutrition

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Storage & Make-Ahead Tips

Store at room temperature for up to 2 days or in the refrigerator for up to 1 week.
For best flavor, let the bread sit overnight before serving.
To freeze, wrap the cooled loaf tightly in plastic wrap and store in an airtight container for up to 3 months.

1. How can I ripen bananas faster?

Got bananas that aren’t quite ready? No worries! Pop them in a 300°F (150°C) oven for about 15–20 minutes until the skins turn black. Let them cool, then mash them up. Instant ripe bananas!

2. Can I use frozen bananas?

Absolutely! Just thaw them at room temperature and drain any extra liquid before mashing. Frozen bananas can get watery, so draining helps keep your batter from getting too runny.

3. How do I make sure my banana bread is soft and not dense?

The trick? Don’t overmix! Stir the batter just until the ingredients are combined. Also, spoon and level your flour instead of scooping, so you don’t accidentally add too much.

4. What mix-ins can I add for extra flavor?

Chocolate chips, nuts, dried fruit, or even a swirl of peanut butter—get creative! Just don’t overdo it, or your bread might not bake evenly. 1 cup of mix-ins is a good balance.

5. How do I know when my banana bread is done?

Stick a toothpick in the center—if it comes out clean or with just a few moist crumbs, it’s ready! If you see wet batter, bake for 5 more minutes and check again.

Now you’re all set to bake the perfect banana bread!