There was a time in the BA test kitchen when everyone had their own go-to banana bread recipe. Then, after baking a bunch of loaves (14, to be exact), we aligned on this tender, ultra-moist banana bread as our collective favorite. Readers agree: With over 1,000 rave reviews, this easy recipe consistently produces bakery-quality results.
What’s the key to the best banana bread? Details. Dark brown sugar has a higher molasses content than light brown, which helps the crumb stay soft and supple for days. Some banana bread recipes call for melted butter, which makes a dense, oily loaf; here we cream softened butter until light and fluffy, resulting in a plush, springy texture. A dollop of mascarpone gives the quick bread tang, but whole-milk Greek yogurt or sour cream work too. As for the bananas, go for very ripe, overripe, or nothing. Spotty, speckly bananas bring the boldest, sweetest banana flavor—so if the bunch is still green, let it hang on the countertop for a few more days.
This recipe requires very little prep time, but a relatively long bake time, so plan ahead. A stand mixer makes the process smoother, but an electric hand mixer does the job. As for add-ins, chopped chocolate and walnuts are our ultimate combination, but this is your banana bread, so feel free to swap in dried cranberries or pecans. Or if you’re a purist, leave the banana mixture plain and sprinkle the top with raw or regular white sugar before baking for a crackly top.
There are lots of other ways to mix it up too: For a heartier loaf, swap up to 25% of the AP flour for whole wheat flour, or for an easy on-the-go option, portion the batter into a muffin tin to make banana muffins (note that the cook time will be shorter, start checking at 30 minutes). But we like this banana bread best as is: Spread thick-cut slices with cream cheese or softened butter for serving. And if you have any left over, wrap it tightly in plastic wrap or store in an airtight container.
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What you’ll need
Loaf Pan
$19 At Amazon
Electric Mixer
$40 At Amazon
Parchment Paper
$3 At Amazon
Wire Rack
$23 At BA Market
Cake Tester
$3 At Amazon
Recipe information
Total Time
1 hour 10 minutes plus cooling
Yield
Makes one 8½x4½" loaf
Ingredients
1½
1¼
¾
1
⅓
4
2
4
½
½
Preparation
Step 1
Preheat oven to 350°. Lightly coat an 8½x4½" loaf pan with nonstick vegetable oil spray and line with parchment paper, leaving generous overhang on long sides. Whisk 1½ cups (188 g) all-purpose flour, 1¼ tsp. baking soda, and ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl to combine.
Step 2
Using an electric mixer on medium-high speed, beat 1 cup (200 g; packed) dark brown sugar, ⅓ cup mascarpone, plain whole-milk Greek yogurt, or sour cream, and 4 Tbsp. unsalted butter, room temperature, in a large bowl until light and fluffy, about 4 minutes. Add 2 large eggs, one at a time, beating to blend after each addition and scraping down sides and bottom of bowl with a rubber spatula as needed.
Step 3
Reduce speed to low, add dry ingredients, and mix until just combined. Add 4 large very ripe bananas, peeled, mashed (about 1½ cups), and mix until just combined. Fold in ½ cup chopped bittersweet or semisweet chocolate and/or ½ cup chopped raw walnuts if using with spatula. Scrape batter into prepared loaf pan; smooth top.
Step 4
Bake bread until a tester inserted into the center comes out clean, 60–65 minutes. Transfer pan to a wire rack and let bread cool in pan 1 hour. Turn out bread onto rack and let cool completely (if you can resist) before slicing.
Editor’s note: This recipe was first published in December 2021. Head this way for more of our best banana recipes →
Leave a Review
Reviews (1331)
Back to TopI have made this bread 50+ times. It is absolutely divine! Many variations possible (toasted pecans, chocolate chips, plain, etc.) Also, made cupcakes with it. (Enough batter for 10 muffins, bake 25-30 minutes at 350 degrees.) The mascarpone, yogurt, sour cream (or even vanilla yogurt) is the key ingredient. Takes out that oil taste found in most banana breads. Depending on the size and number of bananas I have, I add ~1/3 cup more flour to absorb the moisture. If you are hesitant to give it a try, DO IT! Truly lives up to its title.
Redhead
Chicago, IL
6/24/2024
Made with mascarpone and bittersweet chocolate, this is a really good banana bread. Moist and flavorful.
Anonymous
5/27/2024
this gave me toxic shock syndrome why was it wap in the middle
Anonymous
5/7/2024
Best banana bread recipe I've ever found. The bread texture turned out extremely light and airy, struck a perfect balance between sweet and savory, and didn't need anything added to it (butter/honey/jam) like so many other recipes I've tried. I added a crumb topping and baked them in 4 small pans so I could give away mini-loaves. Delicious!
Heidi F.
Bend, OR
1/2/2024
Reliable & delicious recipe. I recently made a double batch due to an overly enthusiastic purchase of bananas. Produced 1 dozen muffins and 5 mini loaves. Did not have butter so subbed olive oil. Otherwise, made as written. Added semi-sweet mini chips and walnuts to the muffin batter. Recommend increasing the recipe measurements to a generous 3/4 c of each for a truly blissful experience. I missed the spice I’d normally use in banana bread, such as cinnamon and nutmeg.
Anonymous
Texas
10/24/2023
I have made this at least 10 times, and I never want to try another banana bread recipe. I highly recommend! I've used a variety of pans- loaf, 8 inch square, muffin... it always comes out great! The most recent time I had some very sugary peaches left over from making Cheong and used a cup of those and a half cup of banana instead of a cup and a half of banana, this worked and was a great way to use the leftover fruit from the syrup, the peaches caramelized on the edges for toothsome bits, so good! Amazing recipe, I usually enjoy fresh out of the oven or toasted with a cheeky smear of butter. 10/10 ever time.
Laurel
Colorado
9/22/2023
Don't hesitate - this is the best banana bread recipe (and I have tried many over the years). One note - I only use half the sugar and the bread turns out fine. The bananas provide more than enough extra sugar and I find the bread is much better with coffee when not overly sweet. Either way, this banana bread is the best!!
Anonymous
Annapolis, MD
8/23/2023