Best Banana Bread

This easy banana bread is fool-proof and super moist made with Greek yogurt! It’s our family’s favorite banana bread recipe and the best way to use up those overripe bananas. You just need one bowl and a whisk to make this delicious banana bread, no mixer required!

Banana bread is one of the first recipes that I learned how to make, and it’s something I’ve been perfecting over the years.

While I normally reach for my healthy banana bread recipe, my husband prefers this bakery-style banana bread made with all-purpose flour, brown sugar, and real butter.

It’s a dense quick bread but has a cake-like crumb. It has a delicious banana flavor, but it’s not too sweet, and has just a hint of warm spices from the cinnamon and nutmeg.

Banana bread ingredients

Bananas: You’ll need overripe bananas to make this banana bread. These are heavily spotted or brown bananas. This will give you the best bold banana flavor.

Butter: I use melted butter for this recipe. It provides a richer flavor than using oil.

Brown sugar: I use brown sugar in this banana bread recipe because it adds a caramel-like depth and more moisture.

Eggs: This helps bind the ingredients together and adds moisture to the bread.

Greek yogurt: Adding a little Greek yogurt helps make the banana bread super moist and tender. You can use sour cream if you don’t have Greek yogurt.

Vanilla extract: This gives the loaf good flavor.

All-purpose flour: All-purpose flour makes this banana bread tender, moist, and fluffy.

Baking soda: This is a leavening agent that reacts with the mashed bananas to make it rise and stay fluffy.

Cinnamon and nutmeg: This adds a warm cozy flavor to the banana bread.

Salt: This helps balance the sugar and enhances the banana flavor.

Toasted walnuts or chocolate chips: Toasted walnuts add a crunchy texture and rich flavor. Adding chocolate chips is also a classic option that pairs well with the bananas.

How to make banana bread

Preheat the oven to 350°F. Grease a 9×5 loaf pan. Line with parchment paper if desired.

In a large bowl, mash the bananas with a fork until completely smooth. Add the melted butter and sugar and whisk until smooth.

Add the eggs and whisk again until smooth. Add the yogurt and vanilla extract and whisk until combined.

Add the baking soda, cinnamon, nutmeg (if using), and salt. Whisk to combine.

Add the flour and whisk just until combined. Do not overmix. Fold in the walnuts or chocolate chips if using. The batter will be thick.

Pour the batter into the loaf pan and spread to evenly fill the pan. Bake at 350°F for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

Let the banana bread rest in the pan for 10 to 15 minutes, then carefully run a small spatula or knife around the edges of the pan to loosen the bread.

Invert the pan and gently tap it until the loaf easily slides out over a cutting board or wire rack. Let cool completely on a wire rack before slicing and serving.

Tips for making the best banana bread

Follow the measurements. The key to being successful with this recipe is to follow the measurements.

I highly recommend using a kitchen scale if you have one (I got mine for $15 off Amazon and use it daily).

If you don’t have a kitchen scale, make sure to mash and measure the bananas. You’ll need about 1½ cups of mashed bananas and 2 cups of flour. Spoon the flour into your measuring cup and use a knife to level it off.

Use overripe bananas. You’ll want to use very ripe and brown-speckled bananas. These are significantly sweeter than yellow bananas and are easier to mash.

Don’t overmix. You want to mix the wet and dry ingredients just until combined. This will keep the loaf tender and moist. Overmixing the batter can result in a tough or rubbery bread.

Use a metal loaf pan. Metal loaf pans conduct heat better than glass or ceramic pans. It can also help prevent a gummy or underbaked center.

Test to make sure it’s done. Banana bread is done when a toothpick or skewer inserted into the center comes out clean or with only a few moist crumbs (not a wet batter).

If you have a digital thermometer, the internal temperature in the center should be between 200°F and 205°F.

Prevent your bread from getting a dark top. It’s common for banana bread to get a dark top before it finishes cooking in the center.

To prevent the bread from getting too dark on top, loosely cover it with aluminium foil for the last 15 to 20 minutes of baking.

Let the bread rest in the pan before removing. It’s important to let the banana bread cool in the pan for at least 10 minutes before removing it to prevent the bread from breaking.

Please let me know how you like this banana bread recipe in the comments below! Your feedback and review encourages me to keep creating new and yummy recipes. I hope you love this banana bread as much as I do.

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