This Easy Banana Bread Recipe is a tried-and-true favorite with a tender crumb, big banana flavor, and simple ingredients.
author’s note
My Go-To Banana Bread That Never Fails!
I swear bananas go from perfect to way too spotty overnight, and every time that happens, I know exactly what I’m making: this banana bread.
I’ve tested a lot of versions over the years, but this is the one I keep coming back to because it just works. It’s soft without being heavy, sweet but not too sweet, and has the best texture thanks to the mix of butter, oil, and mashed bananas.
The first time I made this exact version, I pulled it out of the oven and let it cool just enough to slice, and it was gone within the hour. My kids kept coming back for “just one more slice,” and honestly, I was doing the same thing. Now it’s my go-to anytime I see those speckled bananas sitting on the counter.
Here’s What You Need:
| Ingredient | Tip or Swap |
|---|---|
| Bananas | Use very ripe bananas with lots of brown spots for the best flavor |
| Brown sugar | Adds moisture and a deeper flavor than just white sugar |
| Greek yogurt | Keeps the bread soft, swap with sour cream if needed |
| Butter + oil | Butter adds flavor, oil keeps it moist longer |
| Flour | Spoon and level so the bread doesn’t turn dense |
Variations
Easy Banana Bread Recipe Add-Ins
Want to spice up your banana bread? Try adding one of these:
- Chocolate chips: Stir in 1 cup with dry ingredients (mix regular and mini chips).
- Nutella: Add in a swirl of Nutella like I do in this Nutella banana bread.
- Nuts: Add 1 cup of chopped walnuts, pecans, or almonds to the dry mix.
- Flaked coconut: Mix in 1 cup of sweetened or unsweetened coconut with the dry ingredients.
Storage
- Keeping it Fresh: Store this Easy Banana Bread Recipe wrapped at room temp for up to 3 days or refrigerate after day 1 for longer storage. Warm before serving.
-
Freezing: Cool completely, then wrap tightly and freeze for up to 3 months. Thaw at room temp.
More Delicious Baked Goods:
Easy Banana Bread Recipe
Equipment
- 9 x 5-inch bread pan
Ingredients
- 3 extra-large very overripe bananas see note 1
- 1 cup + 2 tablespoons light brown sugar separated, tightly packed
- 1 tablespoon white sugar
- 2 large eggs
- 1/3 cup Greek yogurt full-fat or use sour cream, at room temp
- 1 tablespoon vanilla extract
- 1/3 cup coconut oil measured when solid
- 1/3 cup unsalted butter measured when solid
- 1 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 2-1/4 cups all-purpose flour
- 1 cup mini chocolate chips or nuts, optional
Instructions
- Preheat oven to 350°F and arrange the rack in the center. Generously grease and line a 9×5-inch loaf pan with parchment paper. It's very important all the ingredients are the same temp so pull out the eggs and Greek yogurt and set aside. Melt butter and coconut oil in microwave (after measuring in solid state) and set aside to return to room temperature.
- Remove the peels and place the bananas in a small bowl. Mash the bananas with a fork. We're going for a thick slightly chunky mash. Measure mashed bananas to get an exact and level 1-3/4 cups.
- In a very large bowl, add the mashed bananas, 1 cup tightly packed brown sugar, room temp eggs, room temp yogurt, and vanilla extract. Use a hand whisk to briskly whisk until smooth.
- While whisking constantly, slowly stream in the butter and oil. Whisk a few times after until mixture is fully emulsifed and smooth.
- Add salt, cinnamon, and baking soda. Whisk until incorporated then add in the flour. Whisk a few times then mix with a spatula just until no dry streaks of flour remain. Do not over mix here. If desired, fold in chocolate chips or nuts here.
- Pour the batter into the prepared loaf pan and smooth it into an even layer with the spatula. Sprinkle remaining 2 tablespoons brown sugar and 1 tablespoon white sugar on top. Do not press it in just lightly sprinkle on top.
- Place the bread on a sheet pan. Bake for 70-80 minutes (wide variance depending on the pan you use, actual heat of the oven, humidity, etc.), until lightly golden brown on top, bread springs back when you press it, and a toothpick, when inserted in the center, comes out clean or with moist crumbs. If needed tent the bread with foil and continue baking until toothpick comes out with moist crumbs or clean. My oven finishes it perfectly at 75 minutes.
- Remove the bread and allow it to cool in the pan for 15 minutes before inverting onto a cooling rack to finish cooling. Don't rush the cool, the residual heat is finishing up the bread! Once cooled for about an hour, slice with a very sharp serrated knife. Enjoy as is or with a spread of good butter, almond butter, or peanut butter!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Easy Banana Bread Recipe FAQs
Put bananas on a baking tray and cook at 350°F for 6-12 minutes, or until the peels get dark.
I personally love banana bread by itself, but if you’re serving it as part of a brunch, it would go well with this Bread Pudding recipe and this simple Ham and Cheese Quiche. Here are some other ideas for what to pair with this bread.
–Bananas: More ripe bananas with dark spots (not bruises) are sweeter and make the bread moister and tastier. Avoid bananas that are dripping liquid.
–Don’t mix too much: Follow the mixing steps carefully. Mixing too much will make the bread dense and affect its rise.
–Don’t bake too long: Check if it’s done by inserting a toothpick in the left, center, and right sides. The bread is ready when the toothpick comes out clean or with a few moist crumbs.
This banana bread recipe was soooo good! I can’t wait to make it again:D
So thrilled to hear this! Thanks Tricia!
My hubby always says any desert I make must contain nuts and coconut, so I add one cup of each in this recipe. He says this is the best banana bread he’s ever had!
I am so thrilled to hear this! Thanks so much Teresa! 🙂
I like my old banana bread recipe because it calls for ingredients that I already have on hand when my bananas are past their prime. It’s a decent recipe, but I always wanted to up my banana bread game. Well, this recipe does just that! (No buttermilk required.) The directions are very different from my recipe which is pretty much a dump and stir version. This one takes a little more time to throw together, but Oh My Goodness, it’s SO good! Thank you, Chelsea, for a banana bread I can be proud to make and share! This recipe is a WINNER!