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overhead shot of sliced banana bread

Classic Banana Bread

By Jenna Barnard
Prep
20 minutes
Cooling Time
30 minutes
Cook
1 hour
Total
1 hour 50 minutes

This classic banana bread is incredibly moist, soft, and full of rich banana flavor. Made with ripe bananas, melted butter, Greek yogurt, and a hint of cinnamon, it bakes into the perfect cozy loaf with a tender crumb and golden sticky top. It's easy to make and even easier to love!

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If you’re looking for the perfect classic banana bread recipe, this is it. It has an incredibly moist, soft crumb, rich banana flavor, and that beautifully golden crackled top that every good banana bread should have. It’s simple, cozy, and made with just the right balance of butter, ripe bananas, and Greek yogurt for a loaf that stays moist for days. Inspired by my wildly popular chocolate chip banana bread recipe, this version strips everything back to let the banana flavor truly shine.

overhead shot of sliced banana bread

Why You’ll Love This Banana Bread

This recipe is based on my chocolate chip banana bread recipe because the texture is already absolute perfection. The original recipe has become a reader favorite thanks to its super moist texture, rich flavor, and foolproof method, so I used that same foundation here but with a few small tweaks.

The first, and obvious, being that this loaf doesn’t contain any chocolate chips. Besides that, I also reduced the amount of sugar in this batter by just a smidge. You still get all the richness this loaf has to offer, but the reduction in sugar really allows the banana to shine. Add a little bit of cinnamon, and this banana bread has all the right cozy flavor.

Here’s why this classic version works so well:

  • Super moist and rich with a dense texture (my ideal banana bread)
  • Strong banana flavor from plenty of ripe bananas
  • Made with melted butter for a rich, tender crumb
  • Greek yogurt adds moisture and structure
  • Easy to make by hand

It’s the kind of banana bread recipe you’ll make once and never need another.

process shot mixing banana bread batter
process shot of freshly baked banana bread

process shot of cooled banana bread

The Secret to Moist Banana Bread

The key to incredibly moist banana bread comes down to a few simple ingredients and techniques.

First, melted butter helps create a rich and soft texture because it coats the flour more evenly than softened butter. Then there’s the Greek yogurt, which adds moisture without making the batter too thin. Its slight tang also balances the sweetness of the bananas beautifully. Sour cream works just as well if that’s what you have on hand.

And of course, ripe bananas are essential. The darker and spottier they are, the sweeter and more flavorful your loaf will be. Banana bread is one of the best ways to use up overripe bananas because they add both moisture and natural sweetness.

Tips for the BEST Banana Bread

  • Measure the bananas – Bananas can vary a lot in size, so for consistent results it’s best to measure them after mashing. You’ll need 1 1/2 cups of mashed banana, which is usually about 3 medium bananas.
  • Don’t over mix – Once the dry ingredients are added, gently fold the batter together just until combined. Over mixing can create a dense loaf and may even cause the center to sink.
  • Use the right loaf size – A true 9×5 loaf pan, or 1.25lb, gives the bread enough room to rise properly. Smaller loaf pans (1lb) can cause overflowing or an underbaked center.
  • Bake low and slow – Baking at 325°F allows the loaf to bake evenly all the way through while keeping the texture extra moist.
sliced banana bread

Banana Bread FAQs:

Can I add nuts or chocolate chips?

Absolutely. You can fold in about 3/4 cup of finely chopped walnuts, pecans, or mini chocolate chips if you’d like.

Can I make this gluten free?

Yes! A 1-to-1 gluten-free baking flour works very well in this recipe. I like Bob’s Red Mill (the blue bag) or King Arthur measure for measure.

Can I make this with brown butter?

Yes! Brown the 1/2 cup of butter and then pour into a measuring glass. Drop in 1 additional tablespoon of butter and allow it to cool slightly before use.

Why did my banana bread sink in the middle?

This is usually caused by underbaking the loaf, especially if you’re using a glass or ceramic baking dish as these need longer bake times and often produce uneven baking. Make sure to bake until a toothpick comes out with a few moist crumbs. Most importantly, measure level cups for every ingredient – especially the bananas! If too much banana or sugar is added, it can weigh down the loaf and cause sinking.

How should I store banana bread?

Store the loaf in an airtight container at room temperature for up to 4 days. You can also wrap slices tightly and freeze for up to 3 months.

Can I use this batter to make muffins?

Yes, this recipe can also make 18 muffins filled with 1/4 measuring cup. Bake at 350F for 20 to 23 minutes.

banana bread slice

For even more banana bread recipes, check out my:

Make sure to tag me @butternutbakery on Instagram if you make this classic banana bread recipe. I love seeing my recipes come to life in YOUR kitchen! To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!

Watch how to make this banana bread recipe!

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sliced banana bread
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 8 reviews

by Jenna Barnard

Classic Banana Bread

This classic banana bread is incredibly moist, soft, and full of rich banana flavor. Made with ripe bananas, melted butter, Greek yogurt, and a hint of cinnamon, it bakes into the perfect cozy loaf with a tender crumb and golden sticky top. It’s easy to make and even easier to love!

Print Recipe
  • Prep Time 20 minutes
  • Cook Time 1 hour
  • Total Time 1 hour 50 minutes
  • Yield 10 slices

Ingredients

Banana Bread

  • 1 1/2 cups (380g) ripe mashed banana (3 bananas, depending on size), measured
  • 1/2 cup (100g) packed light brown sugar
  • 1/3 cup (67g) granulated sugar
  • 1/2 cup (112g) unsalted butter, melted
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup (120g) sour cream or 2% Greek yogurt  
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp kosher salt
  • 1 1/3 cups (172g) all-purpose flour or 1-to-1 gluten-free baking flour

Instructions

Banana Bread

  1. Preheat the oven to 325F and grease a 9×5 loaf pan (use 1.25lb, not a 1lb pan, and avoid glass, ceramic, or dark metal pans). Line with a sheet of parchment paper to cover the bottom and two long sides with some overhang for easy removal. 
  2. In a large bowl, whisk together the mashed and measured banana, brown sugar, sugar, and butter. Once combined, whisk in the egg, vanilla, and sour cream until smooth, followed by the baking soda, cinnamon, and salt until evenly blended.
  3. Add in the flour and whisk until just combined. Pour into the loaf pan and spread even. Bake for 50 minutes to 1 hour or until evenly puffed with a center crack and golden around the edges. Stick a toothpick in the center to test for doneness. Expect the loaf to flatten out as it cools.
  4. The loaf can be enjoyed fully cooled or slightly warm. Just lift out, slice, and enjoy!

Equipment

Notes

MUFFINS – This recipe can also make 18 muffins filled with 1/4 measuring cup. Bake at 350F for 20 to 23 minutes.

  • Cooling Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
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Rate & Review

What did you think? 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  1. Bri

    Made it and it tasted absolutely delicious! This is hands down probably the best banana bread recipe I’ve ever made. 🤩

    I didn’t have enough light brown sugar, so I used a mix of light and dark brown sugar. I also didn’t have vanilla extract, and I used 2% Greek yogurt instead.

    For the baking time, I baked it at 165°C. At 50 minutes, it already had a little crust on top, but you could tell the inside was still very gooey. I added another 10 minutes, and the inside was more cake-like but still undercooked. So I added another 30 minutes, checking it every 10 minutes, and after that it came out perfect!

    Because I used dark brown sugar, the banana bread had a darker color, which actually reminded me of the banana bread they serve at cafés. It was so moist and sooo good!

    I’m definitely making it again, but this time I’ll have enough light brown sugar and vanilla extract, and I’m gonna add some pecans.

    Lastly, my family is asking me to make a banana bread with oatmeal that’s healthier and filling. I don’t know if you have a recipe for that, but I’d love to try one! Most of the oatmeal banana bread recipes I’ve tried seem to lack flavor.

    Reply
  2. Whitney Wilson

    This recipe comes out perfect every time! I’ve done it both ways, with and without browned butter. Truly a gem that I will keep coming back to; simple and super moist. Who needs candles when you have this in the oven?! Today I’ll try a combo of your cinnamon version and the classic! Thank you!

    Reply
    1. Jenna Barnard

      Thank you so much!

      Reply
  3. Anna

    In a 1.5lb light aluminum loaf pan, the bake time is disastrously short. This loaf was in at 325 for an hour and 20 minutes and was completely raw batter inside. Definitely budget more time than stated. This bread will not be done in an hour.

    Reply
    1. Jenna Barnard

      Sounds like it could be an oven or pan issue as this is the first review to state this! It’s likely your oven runs too cool, or you may have used a dark metal, ceramic, or glass pan. Light aluminum is always best, as the other materials tend to over bake the outside and leave the inside underdone, thus needing more time in the oven.

      Reply
  4. Kris

    I followed the recipe down to every detail including using a food scale and buying the exact same 1.5 lb loaf pan. I mixed batter until it just came together (did not over mix, some flour streaks still) but somehow after almost 2 hours in the oven at 325 – only checked on it once – the inside was still gooey, wet, and not fluffy. Not sure what i did wrong 🙁 was my butter too warm?

    5 stars because i don’t want to hurt your rating but this was a disastrous attempt for me.

    Reply
    1. Jenna Barnard

      Something definitely went wrong here! Either an ingredient was mismeasured, or it could be the pan you used. If it’s too small, the loaf won’t bake through. Or if it’s glass or dark metal, that can also cause an uneven bake. I always recommend a light metal aluminum baking pan for all baking.

      Reply
    2. Haley

      You’re doing a disservice to the next unsuspecting reader when you 5 star a recipe that doesn’t work. And to add insult the author disregards your points (followed recipe exactly, used identical pan etc) and blames you!

      Had same issues, loaf was oddly moist and dense as if undercooked, though cake tester came out clean at 75 min. Flavor was good though! Texture is just bizarre.

      Reply
  5. Michelle

    Would you change any ingredients if at different altitudes in the world? I’m in Toronto, Ontario, Canada

    Reply
    1. Jenna Barnard

      For high altitude, I would reduce the brown sugar to 1/4 cup and add 1/2 teaspoon of baking powder. That should help!

      Reply
  6. Kelsey

    Great basic recipe! Had only about a cup of bananas…still turned out great! Couldn’t tell.

    Reply
  7. Mike

    The best banana bread I have made! Plenty of compliments

    Reply
    1. Jenna Barnard

      Yay! Thank you!!

      Reply
  8. Bonnie

    Why not a dark pan? Thats all I have will it turn out?

    Reply
    1. Jenna Barnard

      It will turn out, but just expect darker edges and a longer bake time.

      Reply
  9. Aglaia Shimp

    Very moist and not too sweet! Great recipe! Thanks!

    Reply
  10. Dinah Sila

    Thanks so much for the good recipe of Banana bread, I have to make it. It’s look delicious.

    Reply

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