Soft, ultra-moist, and packed with real banana flavor, this Ultimate Banana Bread is the loaf you’ll come back to again and again. Brown sugar, melted butter, and extra-ripe bananas create a rich, caramelized sweetness, while a touch of yogurt (or sour cream) keeps every slice tender for days.
Bake it on Sunday and enjoy thick slices all week—plain, toasted with butter, or dressed up with a drizzle of honey or peanut butter.
Why You’ll Love It
- Big banana flavor: Uses plenty of very ripe bananas for an intense, natural banana taste.
- Super moist, never dense: Melted butter + brown sugar + yogurt = soft crumb that stays good for days.
- One-bowl friendly: Simple, pantry ingredients and no mixer required.
- Customizable: Add chocolate chips, nuts, or a cinnamon-sugar top without changing the base recipe.
Ingredients
For the Banana Bread
- ½ cup (115 g) unsalted butter, melted and slightly cooled
- ¾ cup (150 g) packed light or dark brown sugar
- ¼ cup (50 g) granulated sugar
- 2 large eggs, at room temperature
- ½ cup (120 g) plain yogurt or sour cream, at room temperature
- 1 ½ tsp pure vanilla extract
- 3–4 very ripe bananas, mashed well (about 1 ½ cups / 360 g)
- 2 cups (240 g) all-purpose flour, spooned and leveled
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp fine salt
- 1 tsp ground cinnamon (optional but recommended)
Optional Mix-Ins & Toppings
- ½–¾ cup (60–90 g) chopped walnuts or pecans
- ½–¾ cup (90–130 g) chocolate chips
- 1 small banana, sliced lengthwise, for topping
- 1–2 tbsp coarse sugar for sprinkling on top
Time & Yield
- Prep: 15 minutes
- Bake: 55–70 minutes
- Cooling: 45–60 minutes
- Total: ~2 hours (mostly hands-off)
- Yield: 8–10 slices
Instructions
1) Prep the Pan & Bananas
- Prepare the pan:
- Preheat your oven to 350°F (175°C).
- Grease a 9×5-inch (23×13 cm) loaf pan and line with a parchment sling for easy removal.
- Mash the bananas:
- In a medium bowl, mash 3–4 very ripe bananas with a fork until mostly smooth (a few small lumps are fine).
2) Mix the Wet Ingredients
- Combine butter & sugars:
- In a large mixing bowl, whisk together melted butter, brown sugar, and granulated sugar until glossy and slightly thick.
- Add eggs & vanilla:
- Whisk in the eggs one at a time, then add vanilla, mixing until fully combined.
- Add yogurt & bananas:
- Whisk in the yogurt (or sour cream) until smooth.
- Fold in the mashed bananas with a spatula until evenly incorporated.
3) Add the Dry Ingredients
- Combine dry ingredients:
- In a separate bowl, whisk together:
- Flour, baking soda, baking powder, salt, and cinnamon.
- In a separate bowl, whisk together:
- Bring it together:
- Add the dry ingredients to the wet mixture.
- Gently fold with a spatula just until no dry flour streaks remain—do not overmix.
- Add mix-ins (if using):
- Fold in nuts and/or chocolate chips, if desired.
4) Bake to Deep Golden
- Fill the pan:
- Pour the batter into the prepared loaf pan and smooth the top.
- For a bakery-style look, you can:
- Lay a banana half (cut side up) on top, and/or
- Sprinkle coarse sugar over the surface for a crackly crust.
- Bake:
- Bake at 350°F (175°C) for 55–70 minutes, or until:
- A skewer/toothpick inserted in the center comes out mostly clean (a few moist crumbs are OK, but no wet batter).
- Bake at 350°F (175°C) for 55–70 minutes, or until:
- Cool:
- Let the loaf cool in the pan for 10–15 minutes.
- Use the parchment sling to lift it out and transfer to a wire rack.
- Cool completely before slicing for the cleanest cuts.
Serve It Like This
- Slice thick and serve plain, or:
- Warm gently and top with butter, honey, or maple syrup.
- Spread with peanut butter, almond butter, or Nutella.
- Pair with coffee, tea, or a cold glass of milk.
It’s perfect for breakfast, an afternoon snack, or a cozy late-night treat.
Pro Tips for the Best Banana Bread
- Use very ripe bananas:
- Dark, spotty bananas = sweeter flavor and softer texture.
- Don’t overmix the batter:
- Once you add flour, mix gently. Overmixing develops gluten and makes the bread tough.
- Check doneness early:
- Start checking at 55 minutes. If the top browns too quickly, tent loosely with foil.
- Rest before slicing:
- Let it cool almost completely—this sets the crumb and keeps slices from crumbling.
Variations & Twists
- Chocolate Chip Banana Bread:
- Add ¾ cup chocolate chips to the batter and sprinkle a few on top.
- Nutty Banana Bread:
- Add ¾ cup chopped walnuts or pecans, lightly toasted for extra flavor.
- Cinnamon Swirl:
- Pour half the batter into the pan, sprinkle with a mixture of 2 tbsp sugar + 1 tsp cinnamon, then add remaining batter and swirl gently with a knife.
- Banana Muffins:
- Divide batter into a 12-cup muffin tin and bake at 350°F (175°C) for 18–22 minutes.
Make-Ahead, Storage & Freezing
- Room Temperature:
- Store tightly wrapped or in an airtight container at room temp for 2–3 days.
- Refrigerator:
- For longer storage (up to 5 days), refrigerate and bring slices to room temp or warm lightly before serving.
- Freezing:
- Wrap the whole loaf or individual slices tightly in plastic, then foil or a freezer bag.
- Freeze for up to 2 months.
- Thaw overnight in the fridge or at room temp for a few hours.
Nutrition (Per Slice – Approximate, 10 Slices)
- Calories: ~260–320 kcal
- Fat: ~11–14 g
- Carbs: ~38–44 g
- Protein: ~4–5 g
- Sugar & sodium: Vary with mix-ins and brands used
(Values change if you add chocolate chips, nuts, or toppings.)
Why This Recipe Works
Melted butter brings richness and a slightly caramelized flavor, while brown sugar deepens the sweetness and keeps the crumb moist. Yogurt (or sour cream) adds gentle tang and extra tenderness, and plenty of very ripe bananas guarantee strong banana flavor and natural sweetness. Baking in a 9×5 pan at 350°F lets the loaf rise tall, set in the center, and develop a beautifully bronzed crust without drying out.
Final Thought: This really is “ultimate” banana bread—simple to make, big on banana flavor, endlessly customizable, and perfect for any time you want a cozy, home-baked treat on the counter.