The Domestic Rebel

Everyday Ingredients, Extraordinary Desserts

The BEST Banana Bread

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the best banana bread recipeBananas are one of those love-it-or-hate-it fruits, and I happen to love it.

However.. I only like bananas if they’re a certain texture and ripeness.

Those bananas that are just a little too spotty and are softer are no bueno.  They make the mashiest noises when you eat them, and those mashy noises are basically the fruit-eating version of nails on a chalkboard.  But bananas that are bright yellow with nary a spot in sight are just perfect.  I love slicing them up on yogurt parfaits, eating them plain, chocolate dipping them, or throwing them into smoothies.

But did you know that the darker the banana, the better the bread?  Not only are darker bananas easier to mash (they’re virtually mashed as you peel them!) but they have more sweetness and are absolutely perfect for baking banana bread.  So as much as I hate it, I usually let my bananas get spotty and dark brown before I mash ’em up and toss them in this banana bread.  Which, by the way, is the best.  No, seriously.

photo of banana bread in glass loaf pan with bananas in backgroundMost bananas breads I’ve tried are way too crumbly and dry, which is basically a disgrace to carbohydrate-y products everywhere.  Carbs should be soft and tender, not crumble at the mere touch.  That, or the banana flavor isn’t really there.  Or the bread isn’t spiced well, giving kind of a bland flavor and texture.  I guess you could say I’m well versed in eating terrible banana breads.  I consider it a life’s accomplishment.

But this banana bread is super soft and tender, moist without being wet, and definitely far from dry & crumbly.  It’s perfectly spiced with cinnamon and a pinch of nutmeg, is jam-packed with fresh, sweet banana flavor, and is topped with an irresistible, crunchy brown sugar & cinnamon crust that lends a crispy crunch to every bite.  And it has my secret ingredient: pudding!  Yep, instant pudding mix is tossed into the batter to give this an extra sweetness, extra moisture, and great texture.  Scouts honor — you will insist on tossing in a box of pudding mix in your quick breads from now on!  The result is tremendous 🙂 If nuts are your jam, feel free to toss in some chopped walnuts or pecans for added crunch and texture.  Or if you prefer it glazed or frosted, omit the brown sugar topping for a thick helping of cream cheese frosting.

photo of banana bread slices stacked on striped dishtowelNo matter your preference, you MUST make this bread!  I promise, it’ll be your new favorite in no time!

closeup photo of banana bread slice and texture with bananas in background*slightly adapted from Sally

4.8 from 45 reviews
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The BEST Banana Bread
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
If you're tired of eating crumbly, dry, flavorless banana bread, you're in luck: this recipe is bursting with fresh bananas, is swirled with bits of cinnamon and is topped with the most irresistible brown sugar crust. A soon-to-be family favorite!
Ingredients
  • ½ cup (1 stick) butter, softened
  • 1 & ¼ cups brown sugar, divided
  • 2 eggs
  • ⅓ cup Greek yogurt (I use banana flavor, but plain or vanilla would work)
  • 2 cups mashed banana (about 3-4 small/medium bananas)
  • 1 tsp vanilla extract
  • 2 tsp cinnamon, divided
  • Pinch nutmeg
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • Pinch salt
  • 1 box instant vanilla or banana pudding mix (just the dry mix)
Instructions
  1. Preheat oven to 350 degrees F. Liberally spray a 9" loaf pan with cooking spray and set aside.
  2. Meanwhile, in a large bowl, whisk together the butter and ¾ cup of the brown sugar until blended. Whisk in the eggs, yogurt, banana and vanilla until combined. Lastly, add 1 tsp cinnamon, nutmeg, flour, baking soda, salt and pudding mix, careful not to overmix. Your batter may be thick and clumpy, but that's okay. Overmixing will lead to tough bread!
  3. Spread the batter into the prepared pan. Meanwhile, in a small bowl, combine the remaining brown sugar and cinnamon with a spoon until combined. Liberally sprinkle the mixture on top of the banana bread, patting it down if necessary.
  4. Bake the bread for 30 minutes, then tent the bread with foil (which helps prevent the crust from burning and top + sides from cooking too quickly) very loosely. Continue baking for an additional 30 minutes.
  5. Allow the bread to cool completely before cutting into slices.
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shot of banana bread slices on wooden background

close-up photo of a bite mark taken out of a banana bread slice with bananas in backgroundI really, really LOVE that this recipe uses pudding mix.  Pudding is my secret ingredient in all of my cakes because of the awesome, fluffy texture and soft, moist crumb it gives baked goods.  Pudding does the same thing in this bread recipe and eliminates the possibility of tough, dry bread.  I like using banana flavored pudding, but French vanilla would work well, too, or butterscotch if you’re feeling feisty 🙂 again, feel free to add chopped nuts, dried fruit, or chocolate chips to the batter, or omit the crusty top in favor of a simple glaze or thick icing.  It’s completely customizable to your preferences, but I happen to love the thick, crunchy, sugary crust from the brown sugar and cinnamon.

This Banana Bread truly is the BEST!! Supremely moist, fluffy, soft and has great texture with a cinnamon brown sugar streusel on top. The secret ingredient makes it extra delicious! This is the ONLY recipe you need!

Have a fantastical day!!

xo, Hayley

 

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Comments

  7. Can you substitute the Greek yogurt? It’s the only thing I don’t have on hand and I would love to make this, it sounds delicious!

    Reply

  11. I like my bananas a little on the green side for eating, but completely spotty and brown for baking! It definitely makes for amazing bread like this!! I want to jump through my screen and consume ever last crumb! Pinned!

    Reply

  12. I had some bananas that were about to go bad and I found this recipe on Pinterest so I made it today. It is definitely THE BEST banana bread that I have ever made, and maybe the best I’ve ever tasted! Thanks so much for the recipe!

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  13. I have tried many banana bread recipes and I have finally found the one I will stick with, this is by far the best recipe! My 16 year old son agrees, and he is picky! I used regular vanilla yogurt and didn’t have any nutmeg and it was still delicious. The top crust really added to the flavor, but next time I will try it without the tinfoil tent, it was not quite cooked enough on the top. Again, I will stick with this recipe from now on, absolutely delicious!!!

    Reply

    • Kelly, you don’t know how happy your comment made me! I am so thrilled to hear you love this recipe — it’s truly my favorite by far and the one that gets consistently rave reviews! The pinch of nutmeg is just to add a little extra depth of flavor but totally isn’t necessary and the regular yogurt will still make this bread perfectly moist. Thanks for your comment!! xo.

      Reply

      • If I don’t use the tent will my topping burn because it’s never cooked enough I’m assuming from the tent? Or should I could no tent for the hour add topping ten min til it’s done? Help!

        Reply

        • Hi DR, the top of the banana bread may get a little brown without the foil tent which is why I suggest it. If your bread isn’t done at the 1 hour mark or close to it, it may be due to the pan you’re using. Are you using a glass pan? Glass pans don’t conduct heat well at all which is why I never recommend them for baking. I recommend using a light metal or even a disposable foil pan for baking as light metal conducts heat the best and is closer to the accurate cooking time than glass, which takes far longer.

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  14. I just found this recipe and I am so excited to make it! I plan on making extra to hand out to friends and neighbors this upcoming holiday season. What size pudding box do you use, and can I sub partial whole wheat flour? Thanks!!!!

    Reply

    • Hi Kelly! I haven’t tried it with whole wheat flour, but I’m sure you could get away with a partial sub – it may make it a chewier texture, as whole wheat tends to lend more of a chew to its food, but I think it’d be delish! As far as pudding goes, the small box (3.4 oz I believe) is perfect!

      Reply

    • Hi there! I haven’t tried using cook & serve, but I know the instant works. I would imagine the cook & serve would be just fine, though. Best of luck and enjoy! xo.

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  18. I’m baking this right now and I’m so excited to see how it turns out. I had to go with sour cream because we don’t have plain Greek yogurt, and I only had a large Jello instant vanilla pudding. Hopefully that doesn’t suck too much of the moisture out of the bread!

    Reply

    • Rebecca, I hope it turned out fab! The sour cream should have been just fine 🙂 It’s a great sub for greek yogurt!

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  20. Hello, I will be trying this recipe some time this week. Is there another sub for the pudding or could I not use it , will the bread still come out the same way?

    Reply

    • Hi KayBee! Sorry for the delay in reply, doll! You could totally leave the pudding out if you don’t have it. I like that the pudding adds a little extra moisture to the bread, but with everything else I’m pretty sure the bread will still be moist and delicious 🙂

      Reply

  21. That was awesome. I made this cake for my friends and and after I tasted it I almost wated to keep it whole for myself. But refrained and they liked it so much. Today or tomorrow I’m going to bake it again. Really brilliant recipe. Cheers.

    Reply

  22. This looks great!
    I’ve been searching the internet for 1000 years to find a recipe for bananabread that didn’t have any nuts, milk or eggs. This one looks great but my question: can I use something else instead of the eggs? If so, you are my hero!

    Reply

    • Hi Stephanie! Okay, note that I have not tried this myself but I found some substitution options on this website that may work (and should, because I feel like I’ve made similar subs before in other recipes). For each egg, replace with 1/4 cup soy yogurt, OR 1/4 cup water for each egg replaced. I hope that helps and I really hope it works!

      Reply

    • Hi Morgan! I’m so sorry your bread took longer than anticipated. My only guess would be that your oven may be calibrated differently than mine. Yours may run cooler at 350 than mine does, thus taking longer. In my oven at 350 degrees F, it takes my bread roughly 60 minutes to bake properly, but that may translate to a little longer for you. So sorry for the issue, but glad you liked the bread!

      Reply

      • I doubled the recipe for 2 large loaf pans. After the initial 30 minutes I put the foil tent and added 30 minutes. At the end of that time, it wasn’t close to being done. I gave it another 30 minutes. I will check after 15 minutes. Don’t know what could it be

        Reply

        • Hi Oti, are you using a glass pan? If so, that’s probably why there’s an issue. Glass pans do not conduct heat nearly as well as a light metal pan. The sides and bottom get done way faster than the center, sometimes never cooking all the way through with glass. I always recommend light metal or disposable foil baking pans.

          Reply

    • Hey Ashley – so sorry you had issues with yours! Without having been there, it’s hard for me to diagnose what exactly went wrong, but maybe you didn’t have enough pudding mix? The pudding helps make this sweet and moist. Sorry about the issue!

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  25. This is the best banana bread I have ever made! Thank you for the fantastic recipe! Everybody loves it 🙂

    Reply

  26. Ok, so I made this today, not sure what I did wrong but after mixing everything and putting in a bread pan it was a bit full but enough room for the topping but after baking for about 10-15min I checked in it and so much of the batter overflowed all over my oven. I put a baking sheet under the pan to catch any more overflow. I followed the recipe and used a large bread pan. Anyways the bread was good very moist and light not dense, I used sour cream instead of Greek yogurt and tasted fine. I will definitely make again but will use two bread pans next time. Thanks for a great bread.

    Reply

    • Billie – I’m sorry you had some overflow! But at least the bread tasted good 🙂 Thanks for your feedback!

      Reply

  27. Don’t usually post things, but had to for this. So there were many recipes on Pintrest claiming to be the Best Banana Bread recipe, but decided yours sounded right up my alley. Made it and have to say this fits the bill, only lasted a few hours before it was devoured. Loved it and my daughter told me that if I make it again, I might as well make 2 loaves so it lasts a little longer!

    Reply

    • Sherri – I am SO glad you loved this recipe! It’s truly the best in my humble opinion 🙂 and I think the secret pudding ingredient makes the bread extra perfect. Making two loaves sounds great!

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    • Baked this just now. I could not wait until it was compleeeetely cool; the aroma was too tempting! This is delicious banana bread!

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  28. Definitely one of the tastiest banana breads I’ve ever made. I had to adjust the time (since my oven runs cooler than OP’s), but it was very creative and perfectly sweet. The second attempt is going to turn out just right once I get this timing down. Thank you, ma’am!

    ROUND TWO: FIGHT.

    Reply

      • Just to say how the end of that story turned out, I brought it with me to work when a bunch of us were stuck flying on a Sunday, and everyone loved it. My office chief said it reminded him off his grandmother’s banana bread and took two pieces.

        It took about 2 hours in the toaster oven (because I live in Japan, and they don’t do American ovens out here), so if that’s what you’ve got to work with, just expect it to take a while.

        Thank you, ma’am!

        Reply

        • I’m so glad everyone loved it and that it reminded your office chief of his grandmother’s banana bread. And good to know that it takes two hours in a toasted oven!

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  29. I am making this bread now and so far I have had to cook mine longer then 1 hour and I did not put the topping on. I finally took it out after 1 1/2 hours of cooking. I really hope it is done and good. Did anyone else have this problem? I will let you know if it is cooked and good after it cools.

    Reply

  30. I have never commented on a recipe thread…EVER! But I had to on this one. One of my co-workers requested I make him Banana Bread for his birthday. I was about to die because I don’t bake. Well, I made your recipe and I think it was gone in about 5 minutes. Unbelievably amazing!!! Props to you. I will be making this again. I did have to cook mine longer too, but I’m not used to this oven. It was perfection to say the least. Thank you!!

    Reply

  31. I was in the of bringing banana bread to Thanksgiving dinner and I have never made it before….I was nervous to say the least. I saw this recipe on Pinterest and EVERYONE loved it…they loved the crumble…the moistness…the flavor…I had to bake mine a t longer but I have a very old unreliable oven…very easy to make and oh o delicious!!! Thanks for this recipe

    Reply

  32. Light or dark brown sugar????
    I’m guessing you used light from looking at the pictures.
    I’m going to be adding chopped toasted walnuts and some grated orange peel.

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  34. Hi, I want to make this but I’m not sure if your recipe calls for the big or small pack of pudding mix. Which one?

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  35. This is THE BEST banana bread I have ever had/made. I added chopped walnuts in it and left out the topping. I will definitely be making this again! And again….and again!

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  36. I just made this and it is incredible. Your title is apt this is actually the best banana bread I’ve ever had. Thank you for sharing!

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  37. Eating this now, oh my. So good!! Thank you. I only made 3 changes, I only used 1/2 cup of coconut sugar in the bread, added a large handful of chopped walnuts, and just sprinkled the top with a little coconut sugar, no cinnamon. I messed up and put the 2 tsp in the batter and thought more cinnamon would be too much. It is such an awesome, dense bread, hubby loves it.

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    • Forgot, I had to substitute Coconut Creme pudding , that was all I had. Thanks again. We will be lucky if the loaf makes it through the night, NO joke!!

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  38. This banana bread is surely my new favorite I made it tonight it is so delicious and moist and flavorful I will definitely be making this over and over again I am so thankful for this wonderful recipe

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  39. Quick question, I’m thinking of making this for my boyfriend who’s deployed. How long does it keep? I’m worried it might go bad on the way..

    Reply

    • Hmm.. good question! I have never shipped this bread and frankly, don’t know how long it’d keep since it lasts only one day at my house! 🙂 If you froze it and packed it with dry ice or ice packs and sent it as fast as possible to him, I’m sure it’d be okay!

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  40. I should probably delete, un-pin, and tear up all of my other banana bread recipes–have made this several times and IT IS THE ONE according to my family!

    Reply

  42. This is the best banana bread! I put a little bit of semi-sweet or dark chocolate chips in mine – YUM! When your bananas start to turn , just put them in the freezer to use in banana bread later. While getting out all your ingredients to make the bread, thaw out the bananas and peel them. No wasted bananas and delicious banana bread!

    Reply

    • Sure! I would suggest checking after 30 minutes with no foil. Test for doneness with a cake tester or toothpick. If it’s not done after 30 minutes, I’d check every 5-7 minutes thereafter until done. This is assuming that you’re using a pan only slightly smaller. Those individual loaf pans would take significantly less time! 🙂

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  44. I’ve made this on 4 different occasions. I add pecans. And try to stick with 4 bananas. And I can squeeze out 2 pans. They aren’t as high as it can be, but I make it stretch because so many people love this. I have received nothing but compliments & it never lasts more than 2 days in our house. It truly is the best banana bread ever! Thanks for the recipe!

    Reply

  50. Has anyone tried this in bundt pan? If so, I would love to know recommended temp/cooking time? Thank you and can’t wait to try this recipe!

    Reply

    • Hi Sunny, it would probably be a really small bundt cake since this recipe fits perfectly into an 8 or 9″ loaf pan.

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  51. Hi! I just made this, and it was so good, everyone here loved it! but I wondered if you could clarify the measurements for the topping? I did’t have enough, so I know I messed up somewhere!! It was still good though! I’m making it again this weekend, I want to make sure I get it right. Thanks!

    Reply

  52. Hello! 🙂 I have a quick question. So in the ingredients, there’s 1 and 1/4 cup of brown sugar, and you use 3/4 cup of brown sugar with the butter, so it means there are 2/4 cup of brown sugar left, which is used for the sprinkling on top. Am I correct? I just thought that 2/4 cup is quite a lot for the sprinkling on top… I’m just afraid to mess it up and that’s why I’m asking. I would love for your clarification? Thank you in advance 🙂

    Reply

    • Hi Anna, the recipe is correct – you use 3/4 cup of brown sugar in the bread batter, but then sprinkle only 1/2 cup on top of the bread. Hope this helps!

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  53. I found this recipe on Pinterest and had to try it! While it was very moist and delicious, I would recommend splitting it into 2 loaf pans. It was a great deal of batter in one pan and even after an hour and a half in the oven, it was still not done through the middle. Definitely worth another try and very yummy though! Thanks for the recipe.

    Reply

  54. I have baked many banana breads over the years and this is the best! I have baked this in a loaf pan, in mini loaf pans and muffin tins. Everyone I give this to loves it. Thank you Hayley for a great recipe!

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  55. This is wonderful, now my favoriteBB recipe only I will add more sugar, I don’t like sweet cakes but this needs mores than 3/4 cup I will try 1 cup next time… ty

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    • Hi Leila! I have before, yes! I like to toss them in a Tablespoon or so of flour before adding to the mix, which helps prevent them from all sinking to the bottom 🙂

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  59. I love cream cheese so do you think it would work to put 1/2 banana bread in pan and put cream cheese mixture on top and then add the rest of banana bread?

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    • Hi Susan – yes, that should work! Mix 4 ounces of cream cheese with 1/4 cup sugar (confectioners’ or granulated), a couple Tablespoons flour and 1 egg. That should do the trick.

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  60. Mine is baking now and taking a little longer than the 1 hour, but my house smells incredible! Can’t wait to see how this turns out. I already put it in for another 5 minutes and it’s not done. Trying now for another 20 min. My big question is: do I insert a knife into the middle and make sure it comes out clean (like with a cake) before I know it’s done? Also…I used a 5.1 oz instant pudding packet instead of the smaller one you suggest in the comments. Wonder if this is making the difference in baking times… Thank you, Celeste

    Reply

    • Hi Celeste, it shouldn’t affect the baking time (the larger box of pudding mix). Are you using a glass pan? Sometimes I find those take longer!

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      • Thanks for responding so quickly! No, it was a Wilton dark pan. It left it in the 25 total minutes extra and it looks great now. Smells and looks AMAZING. Couldn’t wait to try it, so we only let it sit out 10 minutes before we cut one slice to share…oops…messy slice because it was still warm…but so worth it! We all love it! 🙂

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  62. Hello Hayley!

    I’ve been stalking your recipes for quite some time and this recipe is my first attempt at one of your many mouth watering concoctions! I love your backstories with your recipes and I really cant wait to test out more of your delicious looking treats! I just tented my breads (I used 2 small bread pans) and my house is filling with the aroma of banana bread as I type and drool. I am so excited to see how adding pudding affects baked goods. I ended up buying banana pudding/pie filling (as I dont believe we have banana flavoured pudding here) and while reading the comments I came across your note to use instant! I was so sad I didn’t have instant I went to my neighbours asking if they had any Jello pudding out of sheer desperation (lol they were so baffled by my request) – lo and behold they had vanilla instant pudding so I was able to follow your recipe to a t! I’ll let you know how it turns out assuming I dont go into a food coma after devouring this.
    I am curious though – considering the pudding/pie filling is also a powder, how come you recommmend only instant pudding?
    Ill let you know how they turn out.
    Thank you so much for posting your recipes Hayley. Keep up the good work 🙂

    Reply

    • Hi Samantha! So glad your neighbors had instant pudding! The reason I say instant only is because cook & serve pudding gives the baked goods a weird texture. I’m not quite sure why (from a scientific standpoint) but I accidentally used the cook & serve pudding once and it was not good, lol!

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      • Good to know, now I’m really glad my neighbour had instant pudding lol. Anyhoo, saying the banana bread was a hit is an understatement! It got devoured so quickly and everyone loved it, I was lucky to get a piece, no joke. Now people are always bring me slightly brown bananas, casually asking if ill use them but actually hinting at me to make more – which ill definitely be doing…after I try your brownies 🙂
        Thanks Hayley!

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  63. Made this today and it turned out so good:) I did make some changes. I didn’t have all-purpose flour so I used oat flour, I split the brown sugar with coconut sugar, added a diced apple & chopped walnuts. I will definitely keep this one and make it again and again. Thank you for the recipe.

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  64. Thank you so much for this recipe I have been looking forever for a banana bread that is tasty and moist and this definitely meets my taste buds. I did use butter milk instead of the yogurt and I only had a cook and serve banana pudding both worked amazing I also cut back to 1/3 cup brown sugar and 1 tsp cinnamon for the topping my choice. It took about 70 min to bake . Thanks again

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  66. So delicious! Truly the best ever!!! I did add walnuts and it cooked in 60 minutes…. thanks for sharing

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  67. This recipe is sooo yummy! With that said, I followed the instructions and at 30 minutes, the topping looked perfect. I tented it with foil at that point and baked for 20 more minutes. After the additional 20 minutes, the bread was completely done and the sides and topping were burnt. Luckily, it still tastes great, just looks pretty bad. I’m wondering if the issue is that I used a dark non-stick loaf pan? Any ideas? Next time, I will start checking the bread at the 30 minute mark and probably not tent it at all.

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    • Hi Megan, I generally try to advise against dark pans as I find they overcook certain parts of the baked goods. That’s my experience; I am sure there are some people out there who swear by them. For my loaf recipes, I like using disposable foil pans or light metal pans. Hope this helps!

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  68. Has anyone tried this recipe in the mini disposable loaf pans? I like doing this because it is easy to give as gifts, to freeze, and for portion control. This recipe may make 5-6 mini loaves.

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  69. Hey Domestic Rebel! I made this recipe today in an old oven in my new apartment. The cinnamon topping burned immediately, and bubbled over the sides. It was a big smokey mess. I tented it, and let it finish baking. When it came out, I was able to cut the sides and bottom off. The end product is still edible and amazing. I am sure this is the fault of my wonky oven, not the recipe. Any suggestions to avoid this in the future? Thanks!

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    • Hi! To make clean-up easier, place the loaf pan on a rimmed baking sheet that will catch any spillovers. You can also tent the topping lightly around the 15-20 minute mark instead but note the bread may take a little longer to bake since the topping is covered.

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  70. I just took mine first try of The Best Banana Bread. I did the Bundt pan. It looks great. Cannot wait to taste. Having a friend visit this weekend, and thought this would be nice with coffee. I will let you know the results. Thanks. Linda.

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  73. I have just made this banana bread and baked it for the entire 60 minutes and the top is still very gooey. I am now in the process of baking it another 10 minutes to see if the top will get done. What happened?

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  75. My family LOVES banana bread so gave this a try. Baked it in a small bundt cake pan at 350 for 45 minutes and I was done. Looks yummy and tastes delicious! Think it would be fine without the sugar crust to reduce sugar.

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  76. Made this recipe yesterday used banana flavored pudding and yogurt and it was amazing!!!! Super moist, very flavorful and delicious. Will definitely be making this again thank you

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  78. I have made this recipe several times and love it. Today I tryed something different I put in large muffin trays and cut the time in half they came out amazing

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  79. Not sure if my baming dish was smaller than 9″ but mine took much longer to cook than the instructed time and ballooned up in the middle. Any suggestions?

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    • It’s normal for it to rise in the middle, but did you use a glass baking dish? Sometimes glass dishes take longer to bake.

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  80. I’ve made this many times and just love it each and every time. I was wondering can I leave the eggs out in this recipie without sacrificing the perfectness of it

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    • Hi Meenal, I wouldn’t recommend omitting the eggs; however, you could try substituting the eggs for flax eggs, which are vegetarian. I will say I have NOT tried this method so I am not confident it would work, but it’s worth a try!

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  81. I didn’t have yogurt so I substituted sour cream and it turned out great! This is my new go-to recipe!!!

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  82. This really is the BEST banana bread I’ve ever had. Excellent flavor and so moist!!! A great way to use up those overripe bananas. A loaf is in the oven right now to share with my playgroup moms.

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  83. ??????????yummmmmmmy this recipe is a winner,its that kinda recipe that if you asking for forgiveness you’ll be forgiven.its so moist .I love it.it bakes long though on my side like an hour and a half to 2 hours??slow stove.

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  84. I am actually about to put mine in the oven right now. I’m picky about my banana bread but I already text my son to grab more bananas on his way home from work. I work at Applebees & we have an Alex’s lemonade fund raiser every year. I’m making my brownies which I know everyone loves & I’m making this too. Well if it makes it out of my house! An hour is too long.

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    • Unfortunately, yogurt is the substitute for sour cream, so one or the other is necessary for the right texture.

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      • I just made it without the yogurt or sour cream. It still tastes great! I have made it before and it is probably better with it.

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  86. This is the only a banana bread recipe I’ve ever used and every single person has loved it throughout the years! I have a gluten-free co-worker and was wondering how to sub almond flour in this recipe.

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  88. I’m an avid baker and must say that I have been using this recipe for years. It is by far the very best banana bread recipe.. I have learned that I can fill a loaf pan and make 6-8 regular size muffins from the batter. The cake and muffins still rise quite high but never overflow. I always add walnuts to the batter. I’ve added chocolate chips as well, but feel like they dominate the flavor of the bread. And yes, I am a huge chocolate fan.

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    • Hi Carol! I’m with you – I love my banana bread with nuts, but I left this one plain on purpose so people could add in their favorite mix-ins!

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  91. This banana bread was way too sweet. It didn’t taste or look like banana bread–more like a cake. I will not make it again.

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  92. This banana bread is absolutely delicious. It came out perfect. I added chopped pecans to the cinnamon and brown sugar topping. Also I had to bake it for 10 extra minutes. It’s a hit in my house.

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  93. Hello , just wondering if you melt the butter completely when your mixing it with brown sugar or just use soften butter?

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  94. I have been putting pudding mix in my breads for many years, and I use sour cream instead of yogurt. I also add toasted walnuts to the bread and the topping. This is an excellent recipe!

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    • Hi Marissa! I like to take a square of tin foil and fold it in half lengthwise, then use it as a literal tent over the loaf of bread. This just helps the top from browning too quickly while the rest of the bread bakes.

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  97. Can you make the batter ahead and use it a couple hours later? I love this recipe and was planning on buying foil tins to send it as a gift to my daughters daycare provider, but still need to buy the tins. 🙂

    Reply

    • I don’t see why not? Although I have never tried that, it should work. Just keep it covered in the fridge.

      Reply

  98. Over the past 30 something years, I have tried many different banana bread recipes only to be disappointed. Some were good enough to remake but never really were “amazing”

    This recipe is just that!!! Amazing! So delicious and moist! I like that you can switch it up a bit as well. I used sour cream tonight since I didn’t have the yogurt along with vanilla pudding instead of banana pudding!

    Thanks so much for sharing this recipe. It will be in my favorites forever!!

    Reply

  99. I have made this recipe before and it is absolutely delicious. Had a couple of very brown Bananas and decided to try it again but I had to change up some things had no butter so I use vegetable oil I only had pumpkin yogurt and chocolate fudge pudding sugar-free. Well I have to say it tasted amazingly good just thought I’d let you know you can change up a few things thank you for the beautiful recipe

    Reply

  100. I tried making this last week and it turned out way too liquid-y…after an hour and a half in the oven I gave up and trashed it. I scoured the comments section and read the recipe over and over again, but could not for the life of me figure out what went wrong. Then I went to use the flour for another recipe and realized that the “flour” I’d used for the banana bread was actually powdered sugar.

    I just gave this recipe another go, paying extra close attention to what I was taking out of the pantry, and it turned out DELICIOUS. I could easily eat the entire loaf in one sitting.

    Moral of the story: never assume that a fine white powder is flour.

    Reply

    • Hi Molly! So thrilled you remade the recipe and enjoyed it. I have definitely made a similar mistake with salt and granulated sugar – no good! 🙂

      Reply

  101. Thank you for such an excellent recipe. I couldn’t find the recipe the last time I made banana bread, so I found one on allrecioes. Let’s just say that I decided to scout the internet and my history to find your recipe. Found it and have a loaf in the oven right now!

    Reply

    • Hi Diana, I have not for bread specifically but I don’t like them for cupcakes. However, if using them is your preferred method, let me know how it works!

      Reply

    • Hi there! I think it should make around 16-18 muffins! I would obviously reduce the baking time and check after 15-18 minutes.

      Reply

  104. Made this on Sunday – wow! Excellent taste and texture. No more dry banana bread at our house! Made one mistake though…I used the whole 1/2 cup container of yogurt instead of 1/3 cup…no problem, thank goodness! Thank you!!

    Reply

  105. You can stop looking, this is the perfect banana bread! It is amazing. I made a loaf and we devoured it in just a couple of days. I love the topping, it really makes it extra special. The next time I made it I did it in a muffin tins, still yummy, but preferred it as it is written. She definitely knew what she was doing here!

    Reply

  106. DELICIOUS!!!
    I just about had a panic attack! I couldn’t find your Banana Bread Recipe today after I had cleaned out my recipes and organized them. Thank goodness I was able to find it online. I’m printing several this time just in case…..
    This is by far the most delicious banana bread I have ever made. There isn’t any reason to tweak it at all! The ingredients are the absolute PERFECT combination. It turns out awesome every time and it never fails, those that are lucky enough to get a loaf always ask for the recipe! The only thing I’ve ever done for a quick variation is turned the stick of butter into browned butter. Wow! That adds the most beautiful rich nutty flavor without adding nuts.
    You will never need another Banana Bread Recipe! This one is a Keeper!!
    Thank you for sharing it with us 🙂

    Reply

  108. I agree that this is the best banana bread I have ever made. My husband loved it, too. The moist bread and that sweet crunchy crust is just scrumptious. Thank you so much for sharing the recipe

    Reply

  109. What would happen if I use plant butter, as I can’t have dairy, (except yogurt).? I’d hate to waste ingredients if you think it won’t work. Thanks

    Reply

  110. WOW! Wonderful banana bread. I hadn’t made banana bread since we moved,
    saw this and had to try it. This is the third time in three weeks that I have made it.
    I did add chocolate chips to the bread and cinnamon chips to the top with the brown sugar.
    I have to put a sheet under as it cooks over the edges. Still love it.

    Reply

  111. AMAZING!!!!!!!! I’ve tried so many recipes and non where keepers this is exactly what I was looking for!
    My first time baking it I did use a glass loaf pan vs a light metal or disposable and after the 60 mins it was still a little jiggly in the center so I put in back in the oven with the foil tent for 5 minute intervals then would give it a quick check. It was perfect after 10 and AMAZING! This recipe is flawless!!!!

    Reply

  112. Best Banana Bead recipe EVER!

    I found and pinned this recipe probably 5 years ago. I’ve been making it ever since. I add chopped pecans and a streusel topping from another recipe and everyone LOVES this bread. I am always asked to bake it. Thank you for sharing this recipe. I love that you’re still getting comments years after posting it.

    Reply

  113. My daughter brought me a bunch of over ripe bananas that she had in her freezer. I used this recipe and made a bazillion little mini muffins for my grandson to take to preschool in his Bento box. I baked them at the same temperature and just watched them after 10 minutes until they were ready to come out of the oven. They freeze very well in Ziploc freezer bag

    Reply

  114. I am currently baking this. It smells amazing however I used a 9 inch loaf pan and I am going to have big mess to clean up because it was way too much for the pan and over flowed into my oven. Also wasn’t anywhere close to being done after the 60 minutes so added about 10 minutes and I will keep checking.

    Reply

  115. Follow up: had to bake about 15 minutes longer and had a mess to clean up in my oven but the banana bread is awesome!!!!

    Reply

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