Recipe

Best Banana Bread

Ultra moist, tender-crumb banana bread with crisp edges, big banana flavor, and a simple batter you can pull together on a weeknight.

By Matt Campbell

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4.9

A golden brown loaf of banana bread sliced on a wooden cutting board with a pat of butter melting on a warm slice

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Banana bread is the kitchen’s nicest magic trick: you take a few spotted bananas that look like they have seen better days, and 1 hour later your house smells like warm caramel, toast, and comfort. This is my go-to moist banana bread for when I want a loaf that stays soft for days, slices cleanly, and still gives you those crisp, deeply browned edges that make you “test” a second slice.

The vibe here is simple: accessible ingredients, clear steps, and a couple small moves that make a big difference, like using brown sugar for deeper flavor and not overmixing the batter into a tough brick. You do not need a mixer, fancy flour, or a pep talk. Just ripe bananas and the willingness to taste the batter once, for quality control.

A bowl of mashed ripe bananas with a fork beside a small bowl of flour and baking soda on a kitchen counter

Why It Works

Moist, not gummy: A mix of melted butter and a touch of yogurt (or sour cream) keeps the crumb tender without getting dense.
Big banana flavor: Extra-ripe bananas plus brown sugar bring that deep, almost caramel banana note.
Crisp edges, soft center: Baking at a steady temperature and using a metal pan gives you the kind of browning you actually want.
Low-drama batter: One bowl for wet, one bowl for dry, then a gentle fold. Overmixing is the enemy here.
Flexible add-ins: Chocolate chips, toasted nuts, or cinnamon all play nice without changing the base method.

Pairs Well With

Storage Tips

At room temperature: Let the loaf cool completely, then wrap it tightly in plastic wrap or keep it in an airtight container. It stays moist for 3 to 4 days. Pro tip: line the container with a paper towel to catch condensation, then place another paper towel on top of the loaf.

In the fridge: Not my first choice because it can dry the crumb, but it works for up to 1 week if wrapped well. Cool completely before refrigerating, and discard at any sign of mold or an off smell.

Freezer friendly: Slice the loaf, wrap slices individually, and freeze in a zip-top bag for up to 3 months. Thaw at room temp or toast straight from frozen.

Best reheat: Toast a slice lightly, then add butter. If you want dessert energy, add peanut butter or a smear of cream cheese.

Common Questions

How ripe should the bananas be?

Ripe enough that you would not eat them plain. Look for heavy brown spotting or mostly black peels. The riper they are, the sweeter and more banana-forward your loaf will taste.

How many bananas is 1 1/2 cups mashed?

Usually 3 medium-large bananas, but banana sizes vary a lot. If yours are small, aim for the measurement: about 1 1/2 cups mashed.

Why is my banana bread dry?

The usual culprits are too much flour (scooping straight from the bag packs it), overbaking, or not enough banana. Use the spoon-and-level method for flour, start checking at 50 minutes, and measure bananas if yours are small.

Why did it sink in the middle?

Most often it is underdone in the center or the oven ran hot and the outside set before the middle could support itself. Use the toothpick test and look for an internal temp around 200°F to 205°F if you have a thermometer.

Can I make muffins instead of a loaf?

Yes. Portion into a lined muffin tin and bake at 350°F for 18 to 24 minutes. Start checking at 18.

Can I reduce the sugar?

You can cut the sugar by up to 1/4 cup without wrecking the texture. Keep in mind sugar also helps with moisture and browning, so the loaf may be a touch less tender and less golden.

Can I swap the yogurt or sour cream?

Yes. Use plain Greek yogurt, regular plain yogurt, or sour cream. In a pinch, you can use buttermilk, but the batter will be looser and the loaf may bake a little faster.

Why no baking powder?

This recipe uses baking soda because bananas (and the yogurt or sour cream) bring acidity that soda can lift. Baking powder is not wrong, it is just not necessary here for a tall, tender loaf.

Should I refrigerate banana bread?

You can, but it is not my first choice because the fridge can dry the crumb. If you do refrigerate, cool the loaf completely first, wrap it well, and discard at any sign of mold or an off smell.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9 x 5-inch loaf pan (light-colored metal is ideal for even browning; dark metal browns faster)
Mixing bowls (2)
Whisk
Rubber spatula
Measuring cups and spoons
Cooling rack
Toothpick or cake tester
Optional: instant-read thermometer

I started making banana bread for the same reason most people do: I kept buying bananas with good intentions, then ignoring them like an unread group chat. At some point I realized banana bread is not just a “use up leftovers” recipe, it is a reward recipe. You mess up the timing on your week, and the universe hands you dessert.

This version is the one I make when I want a loaf that feels generous, the kind you can slice thick and still get a soft center with those browned edges. It is not precious. It is the loaf you bring to a neighbor, pack into lunches, or eat standing at the counter while pretending you are only cutting “one more small piece.”