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This truly is the PERFECT banana bread. With an easy one-bowl and no-mixer recipe, it's super-moist and so flavorful! The beautiful, sweet, mahogany-hued crust is crisp and the crumb incredibly tender.
Remember the classic children's story, Goldilocks and the Three Bears? A family of bears came upon Goldilocks's house when no one was home. They seized the opportunity and invited themselves inside. The story tells how the bears decided to "test" the dining chairs in the house to see if any would be suitable for them. "Too big", "too small", "too hard", "too soft" and finally when got to the last chair (belonging to little Goldilocks), the verdict was... "Perfect!". That's exactly how I felt when experimenting with, what seemed like, a zillion banana bread recipes.
The "BEST" banana bread... not always the best
I tried banana bread recipes from Bon Appétit, King Arthur Flour, Food 52, All-Recipes and several other websites/blogs, all claiming to be "The BEST Banana Bread".
Most of them were good... but not great or (in my eyes) "perfect". And I was looking for that perfect recipe. What do I mean by "perfect"? Easy, moist, tender-crumbed, really attractive and, of course, incredibly delicious.
"Too dry", "too wet", "too ugly", "too pale", "too flat", "too complicated"... and on and on it went until I decided to take what I'd learned from the recipes and come up with my own rendition.
Butter or oil?
As I went along testing this recipe and that one, I realized there were a few things to consider. One of the first decisions was whether to use butter or oil in my recipe. Although I'm a huge butter fan for most cake and many quick bread recipes, I discovered that oil actually makes a moister and more delicious banana bread with a better texture. And with all the wonderful banana flavor, butter wasn't really necessary.
The texture of this banana bread is perfect... nice and moist with a super tender crumb. Check it out in the picture below!
How many bananas to use in banana bread?
The recipes I tried, varied widely in the number of bananas that were included. Some called for "2 small bananas", others as many as five or six. I wanted lots of banana flavor and I noticed that the recipes that called for more bananas yielded a moister bread. So I decided to go with 4 medium-size bananas.
How to mash the bananas for banana bread?
There were also lots of options for mashing the bananas in the recipes I tried.
- Mash them with a fork on a plate or cutting board.
- Mash them by squeezing them in a zip lock bag, then cut a hole in one corner and transfer the liquid banana mixture to the bowl.
- Mash the bananas right in the batter for chunky banana bread.
- Throw them in a blender.
- Use your hands to "squish" them.
- Use your mixer.
Since I wanted my recipe to be one-bowl, no-mixer I decided to mash them with a potato masher in my mixing bowl before adding any other ingredients. It works like a charm and doesn't dirty any extra plates, bowls or equipment. A fork would also work although it's a bit more work.
How ripe should bananas be for banana bread?
The riper (and uglier) the better! King Arthur Flour (the expert in all things to do with baking) says, "The best bananas for banana bread aren't yellow; they're black. Or they're at least streaked with black/brown, with just the barest hint of green at the stem. And again, the darker the better: there’s no such thing as a too-ripe banana when you’re making banana bread."
I agree because, as bananas ripen, their starch is converted to sugar. So the riper the banana, the sweeter it becomes. That being said, I've made some delicious banana bread with more yellow bananas, providing they have lots of nice brown sugar spots. As long as your bananas have some brown spots and are no longer green, they will work well for banana bread.
How to speed up the ripening of bananas
If your bananas aren't quite ripe enough, placing them overnight in a closed paper grocery bag will speed up the ripening. The bag will trap the ethylene that bananas release and enhance the ripening process.
One large or three small loaves
I love that this recipe can make either one nice large loaf in an 8x5-inch pan or 3 smaller loaves (3x6-inch). Both sizes freeze well and the smaller ones are perfect for gifting to friends, neighbors, etc.
How to store banana bread?
Banana bread keeps well for several days at room temperature. Wrap it with plastic wrap or store it in an airtight container. For longer storage, wrap the bread in plastic wrap or place in a plastic bag, squeeze out any extra air and freeze. Thaw before serving.
Once you try this Perfect Banana Bread, I think you will find yourself searching the banana display at the grocery store for those spotted bananas or buying an extra-large bunch so you'll be sure to have enough left over to make this delicious treat.
Hungry taste testers
We had some workers from a local nursery doing some planting in our yard while I was testing this recipe. I put out a platter of sliced bread and a pitcher of cold milk. The oohs and aahs, as they devoured the bread, were prolific. They all declared this to be "the BEST banana bread" they had ever tried. Neighbors and friends who participated in the taste-testing had the same response!
So, like Goldilocks in The Three Bears story, you can definitely stop searching for that "perfect" banana bread recipe. It's here! Cheers!
Café Tips for making this Perfect Banana Bread
- This recipe calls for an 8x5-inch pan. If your pan is larger (9x5), it's fine. The finished loaf won't be quite as tall.
- As mentioned above, I like to use a potato masher to prepare my bananas for this recipe. I mash them right in my mixing bowl, before adding any of the other ingredients. If you don't have a potato masher, a fork will also work. It will just take a bit longer.
- If you have ripe bananas and you're not ready to make banana bread, throw them in a zip lock bag and store them in the freezer. When ready to bake, simply let the bananas thaw for 15-20 minutes, then squeeze the bag to remove any large lumps. Cut a little snip from one corner of the bag and simply squeeze the soft bananas into your mixing bowl.
- I like to use a whisk for steps 1- 3 followed by a rubber or silicone spatula to stir in the dry ingredients.
- This recipe calls for plain Greek yogurt. I like full-fat Fage yogurt, but you can use low-fat Greek yogurt if desired.
- No yogurt? No problem. You can also use buttermilk, regular plain yogurt or sour cream in lieu of the yogurt.
- I really like checking the doneness of my cakes and other baked goods with an instant thermometer. Instant thermometers are not expensive and they help avoid over or undercooking. The finished temperature for banana bread is 200-205˚F.
- This banana bread also makes a wonderful dessert! I like to cut it into thick slices and warm it slightly (10 seconds in the microwave). I top it with a scoop of ice cream and a drizzle of caramel or butterscotch sauce. We call this dessert is Banana Heaven!
Thought for the day:
Do you not know? Have you not heard?
The LORD is the everlasting God, the Creator of the ends of the earth.
He will not grow tired or weary, and His understanding no one can fathom.
He gives strength to the weary and increases the power of the weak.
Even youths grow tired and weary and young men stumble and fall;
but those who HOPE in the LORD will renew their strength.
They will SOAR on wings like eagles; they will run and not grow weary,
they will walk and not be faint.
Isaiah 40:28-31
What we've been listening to for inspiration:
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear other’s results and ideas for variations.
- 4 mashed very ripe medium-sized bananas about 2 cups
- ¼ cup plain Greek yogurt
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon (optional)
- ½ teaspoon kosher salt
- ¾ teaspoon baking soda
- 1 ½ cups all-purpose flour
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Preheat the oven to 350˚F with a rack in the center. Spray an 8x5-inch or 9x5-inch loaf pan (or 3x6-inch pans) generously with baking spray. Set aside.
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Peel bananas and place them in a medium-large mixing bowl. Using a potato masher, mash bananas until fairly smooth.
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Add both sugars and the oil and whisk well to combine. Whisk in the eggs until well combined followed by the yogurt and vanilla.
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Sprinkle the baking soda and salt over the top and stir until combined. Add the flour and stir just until all flour is incorporated.
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Transfer the batter to the prepared pan and place it on a sheet pan. Bake for 55-65 minutes or until a toothpick inserted in the center of the loaf comes out clean and without batter. You can also use an instant thermometer to determine if the bread is done. The temperature of the finished bread should be 200-205˚F.
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If using the smaller pans (3x5 or 3x6) bake for 25-35 minutes or until golden brown and a toothpick inserted in the center comes out clean (or internal temperature is 200-205˚F).
See Café Tips above in the post for further instructions and detailed tips.
Baking times can vary, depending on your oven, pan, altitude, etc. It's really best to test doneness with an instant thermometer. Quick breads like this are done when the temperature reaches 200-205˚F or 94-96˚C.
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Terry says
Can I use gluten free flour with this recipe?
Chris Scheuer says
Hi Terry, I haven't tried it so I can't say for sure but I would think it would be ok. If you try it let us know.
GrandT says
I rarely, if ever leave a review or comment about a recipe but this one is so review worthy. I couldn't find my tried and true recipe for moist banana bread and scoured Pinterest for one and landed on yours. It truly was moist and delicious. Thank you for sharing. Making your Overnight No knead Brioche Bread today. Can't wait to surprise the Grands on the next visit with that. They love Brioche Bread...well, who doesn't love Brioche Bread! Thanks again.
Chris Scheuer says
Awesome! Thanks, GrandT!
INGE KOHL says
I recently saw a recipe for pumpkin banana bread, but I made the mistake not to print or save it. There are several I found, googling the recipe. I wonder if I could just modify your banana bread by using 1 cup of banana and 1 cup pumpkin puree. The other choice would be to follow your Pumpkin bread recipe and using 3/4 cup banana and pumpkin each.
What do you think would work better?
Chris Scheuer says
Hi Inge, honestly, I would have to test the recipe before I could say for sure. If I was going to guess, I would go for the ¾ of each.
Eleanor says
Just made this super moist banana bread. Added
2 T sour cream with the milk. It’s a keeper. Thanks
Chris Scheuer says
Thanks, Eleanor!
Katie Grové says
What oil is best to use? Can you use olive oil or avocado oil or canola oil or is regular vegetable oil best? Can't wait to try your recipe!
Thanks! Katie
Chris Scheuer says
Hi Katie, olive oil has a stronger flavor so I wouldn't use that one, but any other neutral oil that you have will work great.
Susan says
Actually i used extra virgin olive oil & none were the wiser😉😉
Chris Scheuer says
Thanks, Susan!
Susan says
Hi HIS Bakers!!
Stumbled on to your site and am very thankful for it 🙂
Love the Bible verse you post at the beginning of the recipes & was listening to the inspirational song Living Hope you suggested too...all while making this Best Banana Bread.
It is an easy, moist bread and will be making it again. I did reduce the sugar by 40g, used all brown sugar and used 1/2 superfine wholegrain flour. It must be that the bananas were super ripe & that is why it was still sweet, inspite of reduction in sugar. Also added some pecans in the batter. Keep going on with HIS work.
Peace from Sunny Singapore
Susan
Chris Scheuer says
Thank you for the kind comment, Susan!
Milo says
Hi what can I use instead of Greek yogurt? Dairy allergy ty
Chris Scheuer says
Hi Milo, I haven't tried this without the greek yogurt, so I can't say for sure. You could try a dairy-free yogurt that you like.
Linda says
Please send me the labels. Looks delicious!
Chris Scheuer says
Thanks, Linda! We do not have labels for this recipe at this time.
Jan says
Tried this recipe last night. I've tried MANY "perfect banana bread" recipes but this recipe is the best! It will be my go to!!!
Chris Scheuer says
Awesome! Thanks for letting us know, Jan!
Laura says
Absolutely delicious! This will be my go-to recipe from now on.😊
Chris Scheuer says
Awesome! Thanks, Laura!
Paul says
Very good!!! I prefer using weights vs volume and definitely makes a difference with this recipe. Used non fat fage ... maybe try full fat next time 😃 ... added cinnamon , 3 large bananas well seasoned typically let Bananas ripened pretty much all black and then refrigerate till ready to use maybe too ripe as I wanted more Banana flavor. Texture is excellent! Mine didn't rise as much though.. maybe add some nutmeg next time and there definitely will be a next time Thanks for sharing!
Chris Scheuer says
Thanks, Paul!
zeepotter says
Thanks for sharing this recipe! This is by far the best one I've tried, the bread is so moist and adding brown sugar made it the bomb!
Chris Scheuer says
Thanks for letting us know! So glad you enjoyed it 🙂
Courtney says
Love so many of your recipes. Your blog has been a springboard for me into the baking wold! Started out baking your amazing one bowl cakes. Love many of your cookie recipes too! So of course I had to try this bread. It was fantastic! Flavorful and moist. Everything that you want banana bread to be. I’ve even baked it into muffins and got rave reviews. I top mine with pecans. Thanks for another wonderful recipe! Blessings to you and yours.
Chris Scheuer says
Thank you for such a kind comment, Courtney! I'm so happy you are enjoying the recipes 🙂
Chris L says
Absolutely the best Banana Bread recipe ever. I found it by chance on Pinterest now I'm excited to try your other recipes. I was drawn to this for several reasons I love that it mixed both brown & white sugar, it used a generous amount of bananas, and I was able to use sour cream. I baked this at 350 for 1 hour and 10 mins.. Thank you so much for sharing it.
Chris Scheuer says
Awesome! Thank you for sharing your results, Chris!
Ann says
I made this yesterday and gave most of it to my daughter and her family. Of course, I really made it for the grandchildren. I have to say this is the best banana bread I have ever made. We could not believe how moist it was. I put well over two cups of mashed bananas which resulted in my having to bake it for a longer amount of time. I was concerned that it was not going to be moist, however, I was wrong. I have never had a banana bread as moist as this one and this will be the only recipe I'll use going forward. Thank you for such a great recipe.
Chris Scheuer says
Awesome! Thank you for taking the time to share your review, Ann!
Roxanne says
Unfortunately this banana bread did not turn out well for me. The loaf didn't rise much and the bread is very dense. I try to be careful of how much the mix is stirred. I used 2 bread loaf pans which actually was better or would never have baked. The bread was also very sweet. I would cut the sugar in half next time. I really don't know what I did wrong. Followed the recipe exactly as written. So disappointed based on all the good reviews. Always looking for a good banana bread recipe
Chris Scheuer says
Hi Roxanne, so sorry you had trouble with this recipe. It's difficult to say what went wrong without having been right there in the kitchen with you. The loaf usually rises up quite nicely and is moist but not dense. So many have loved this recipe!
Linna Merth says
This is the BEST banana bread ever! Like others, I have tried many recipes over the years. To date my go-to has always been my mother's. But this is hands down the best. I did add walnuts, which my hubby likes. My grandsons and the guys in my biker group LOVE this. I a small loaf pan to make individual loaves, which I then wrap up and deliver as nummies. If you have time (ha ha ha), a label would be loverly. Thank you so much for sharing this gift.
Chris Scheuer says
That's awesome, Linna! So glad you enjoyed this recipe! We do not have a label for this one at this time.
Georgina says
Like most people I've tried several Banana Bread recipes. My husband typically doesn't like banana bread but heoved this.
I made one large loaf. It took about 1hr 10mins cooking time.
I agree it's the BEST Ba ana Breas recipe ive made.
Mauri ora
Georgina from New Zealand
Chris Scheuer says
Aweseome! Thank you so much for letting us know, Georgina!
Denise says
Have not yet made this recipe but wanted to make a couple of points. Your technique of mashing the bananas reminded me of Tyler Florence method. He uses an electric mixer and whisks half the bananas with the sugar for about three minutes, then proceeds with the recipe. Point number two, banana color...there is a point when bananas are too black to use. Thanks Chris, I love your recipes and I've made MANY of them. I've been following you for a long time. (PS I love your travel adventures!)
Chris Scheuer says
Thanks, Denise! I appreciate your kind words.
Tyler Florence always has great ideas!
Gayle says
This was a great banana bread! Very easy, and so tasty. Had to add 1/2 cup walnuts, and, used the 5"x9" pan. W8ll make rhiz one again.
5hanks for a winner Banana Bread.
Chris Scheuer says
Thanks for letting us know, Gayle!
Sandra Smith says
Chris: I've been making what I've always classified as the "best banana bread" from Martha Stewart's Entertaining book. I've made dozens of loaves over the years and always perfect, moist and great tasting. She uses sour cream which I think adds to the moisture, taste.
Did you compare your recipe/results to this one? I see King Arthur, but just curious if you've either checked this one out or tried it?
Thanks very much, Sandra
Patricia says
Hello Sandra, I’m not familiar with Martha Stewart‘s banana bread recipe, but I’ll look online for it.
• What do you like/prefer about MS recipe in comparison to other recipes?
• I’m interested in hearing about your bake results and comparison btwn theses two recipe versions (MS & CFS).
ThankYou!
Sandra Smith says
Thanks for the reply. I'm not sure but I've always thought it was the sour cream. It also has one stick of room temp butter!
Honestly, I don't think I've ever tried another recipe so maybe it's time??? Up until now, there was no need to try!
thanks again, Sandra
Chris Scheuer says
Hi Sandra, I haven't tried the Martha Stewart recipe, after trying 4 recipes with not so stellar results, I just went with my own.
Charlotte Moore says
I personally rather have my bananas with some yellow on them. I do let them get brown spots. I do not like them black and mushy.
Chris Scheuer says
I agree with you about eating them, Charlotte. But the black and mushy ones make great banana bread!
Christina Hillsman says
Sounds delicious. I always add chopped dates soaked in Rum and add some Walnuts. Love your recipes.
Chris Scheuer says
Thanks, Christina!
Laura VanDeusen says
My Mom always added 2 tablespoons of molasses for a great flavor and some iron.
Chris Scheuer says
Thanks, Laura!
Marlene says
Can chopped walnuts be added to the banana bread without sacrificing a moist bread?
Chris Scheuer says
Yes, chopped walnuts would be fantastic!
Patricia says
What gram-weight-amount of flour do you use for cup-volume-amount?
I’ll likely cut the sugar down to 3/4C (150g).
Look forward to trying this recipe!
Chris Scheuer says
Hi Patricia, if you look at th recipe, under the word "Instructions" there is a toggle button that you can convert to metric measurement.
Patricia says
ah! forgot about that feature….guess I need more sparkly graphics as reminder 🙂
Thank you, Chris!