Banana Bread

Classic banana bread, made better! This easy recipe is perfectly sweet, tender, and loaded with banana flavor.

There’s nothing quite like a slice of classic banana bread, especially when it’s perfectly moist, rich in flavor, and easy to make. This recipe takes everything you love about banana bread and makes it even better—think just the right sweetness, a tender crumb, and a touch of vanilla for extra warmth. Whether you’re enjoying it with your morning coffee or as a cozy afternoon treat, this banana bread is sure to become a favorite. Plus, with a few simple variations, you can make it your own every time!

What You’ll Need

See the recipe card below for ingredient quantities and full instructions.

• All-purpose flour – Measure by weight for best results. If you don’t have a digital kitchen scale, then use the spoon and sweep method to measure. Learn more: How to Measure Flour
• Baking soda – This, of course, helps the bread rise, and it combines with the acidic yogurt to provide a fluffier texture.
• Salt – Just the small amount here helps balance and deepen the flavors. I almost always bake with plain table salt. Learn more: Types of Salt in Baking
• Unsalted butter – This supplies a rich flavor and a tender crumb. After melting it, let it cool slightly before mixing.
• Vegetable oil – The combination of butter and oil here means you get both flavor and added moisture, making it last longer. You can substitute another neutral oil like canola oil or grapeseed oil.
• Brown sugar – In addition to the added hint of molasses flavor, brown sugar also provides moisture. Firmly pack in the measuring cup or measure by weight, which is my preferred method. If yours has hardened, see my tips for how to soften brown sugar.
• Granulated sugar – This adds not only sweetness but also structure and browning.
• Eggs – Let these come to room temperature for easier, smoother mixing. I recommend baking with large eggs.
• Yogurt – Plain yogurt adds a subtle tang while keeping the bread tender. Combining it with baking soda gives this bread its light, fluffy texture. You can use sour cream instead, if that’s what you have.
• Vanilla extract – Use either store-bought or homemade vanilla extract to complement the banana flavor.
• Bananas – The star of the show! They provide natural sweetness, moisture, and banana flavor while contributing to the bread’s texture. Mash them well with a fork or a potato masher.

How to Make Banana Bread

• Prepare for baking. Heat the oven to 325°F and grease a 9″ x 5″ loaf pan or line it with parchment paper and grease.
• Combine the dry ingredients. Whisk together the flour, baking soda, and salt.
• Combine the wet ingredients. Whisk together the melted butter, oil, brown sugar, and granulated sugar. Next, mix in the eggs, yogurt, and vanilla. Finally, stir in the mashed bananas.

• Finish mixing. Fold the dry ingredients into the wet ingredients, taking care not to over-mix.
• Bake. Transfer the batter to the pan, and bake 60-70 minutes or until a pick inserted into the center comes out clean or with just a few crumbs.
• Cool. Place the pan on a wire rack, and allow to cool for 10 minutes. Then remove it from the pan and cool completely on a wire rack.

Why Bake at 325°F?

Baking this banana bread at 325°F allows it to bake more evenly and stay moist. The lower temperature helps the bread develop a tender, soft crumb without over-browning the outside before the center is fully cooked. This gentle bake also lets the flavors of the bananas and sugars meld beautifully, giving a richer taste and texture throughout.

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