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The BEST Banana Bread

The BEST Banana Bread – Incredibly moist and dense banana bread that is infused with vanilla, and packed full of banana flavour. Made with 4 ripe bananas for an extra moist loaf!

The BEST Banana Bread

The BEST Banana Bread Recipe

I’m sharing with you my new and improved banana bread recipe that you are absolutely going to LOVE!

This banana bread is incredibly moist, dense, and loaded with banana flavour.

Made from 4 large ripe bananas, this recipe produces the most tender and flavourful crumb. More bananas = more moisture and more flavour.

This recipe is a family-favourite for a reason. Enjoy!

Looking for more banana recipes? Check out my Banana Chocolate Chip Cookies, Sticky Toffee Banana Cake, and my Banana Oatmeal Smoothie.

The BEST Banana Bread

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make this bread. You can find my recipe card at the bottom of this post for the complete list with their amounts.

  • Plain/all-purpose flour
  • Baking soda
  • Salt
  • Ground cinnamon and nutmeg
  • Large eggs: You’ll need 2.
  • Light brown sugar: Using all brown sugar yields a soft and moist loaf.
  • Greek-style yogurt: Adds extra moisture. Sour cream can also be used.
  • Vegetable oil
  • Vanilla extract
  • Bananas: You’ll need 4 large ripe bananas, mashed.

How to make Banana Bread

To make this bread, simply grab a medium mixing bowl and whisk together the flour, baking soda, salt, and spices. Set aside.

In a separate large mixing bowl, whisk together the eggs and sugar until thick and lighter in colour.

Add the yogurt, oil, vanilla extract, and bananas, and whisk until combined.

Add the dry ingredients in thirds and fold in until just combined – do not overmix. The mixture will be thick and somewhat lumpy.

Pour the batter into a 9×5-inch loaf pan lined with parchment paper and spread out evenly. Bake for about 50 – 60 minutes, or until a toothpick inserted into the centre comes out clean.

Allow to cool completely in the pan on a wire rack before slicing and serving.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

The BEST Banana Bread
The BEST Banana Bread

This Banana Bread is:

  • super quick and easy to make
  • incredibly moist, and stays moist for days
  • packed FULL of banana flavour
  • a firm family-favourite!

How long will this banana bread last? This bread will stay fresh in an airtight container at room temperature or in the fridge for up to 5 days.

Can I freeze this banana bread? Yes, it also freezes well for up to 3 months. Thaw overnight in the fridge.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

The BEST Banana Bread
The BEST Banana Bread

Try these bread recipes!

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Originally Published: February, 2016 | Updated: February, 2024

Yield: 10 slices

The BEST Banana Bread

The BEST Banana Bread

Incredibly moist and dense banana bread that is infused with vanilla, and packed full of banana flavour. Made with 4 ripe bananas for an extra moist loaf!

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Ingredients

  • 3 cups (375g) plain/all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs
  • 3/4 cup (150g) light brown sugar
  • 1 cup (240g) Greek-style yogurt
  • 1/2 cup (120ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 4 large ripe bananas, mashed

Instructions

  1. Preheat the oven to 180C/350F/Gas 4. Grease and line a 9x5-inch loaf pan with parchment paper. Set aside.
  2. Whisk together the flour, baking soda, salt, and spices. Set aside.
  3. In a separate large bowl, whisk together the eggs and sugar until thick and lighter in colour.
  4. Add the yogurt, oil, vanilla, and bananas, and whisk until combined.
  5. Add the dry ingredients in thirds and fold in until just combined - do not overmix. The mixture will be thick and somewhat lumpy.
  6. Pour the batter into the prepared pan and spread out evenly.
  7. Bake for about 50 - 60 minutes, or until a toothpick inserted into the centre comes out clean.
  8. Allow to cool completely in the pan on a wire rack before slicing and serving.

Notes

Bread stays fresh in an airtight container at room temperature or in the fridge for up to 5 days. It also freezes well for up to 3 months. Thaw overnight in the fridge.

Nutrition Information:

Yield:

10 slices

Serving Size:

1 slice

Amount Per Serving: Calories: 481Total Fat: 17gSaturated Fat: 3gCholesterol: 74mgCarbohydrates: 62gFiber: 5gSugar: 25gProtein: 8g

Nutrition information is an estimate only. For the best accuracy, use your preferred nutrition calculator based on the actual ingredients you used for the recipe.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

Jenn

Sunday 25th of February 2024

Amazing! I always have so many spotty bananas from when the kiddo decides she wants something different for breakfast randomly so banana bread is always our fav option.

Marla

Sunday 25th of October 2020

Please don't ever delete this recipe, it's my favorite too!! And since I'll be making it for the fourth time today, I thought I might as well thank you! :) Much love from Germany, I really enjoy your blog.

Marsha

Sunday 25th of October 2020

Hi Marla - I'm so glad you enjoy the recipe, and thank you! :)

Evelina Kulinich

Friday 2nd of March 2018

This is the BEST BANANA BREAD RECIPE EVER!! It came out so fluffy and just melts in your mouth! Thank you for sharing :)

Marsha

Friday 2nd of March 2018

I'm so glad you enjoyed it, Evelina! :)

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