Easy Banana Bread

Drumroll please… Here it is. Finally. The only Banana Bread recipe that I will make from here on out, and seriously – the best Banana Bread I have ever eaten.

Try the chocolate version: Chocolate Chip Banana Bread

Try the muffin version: Banana Nut Muffins

Easy banana bread recipe

Here’s what makes this recipe the best – and what sets it apart from others.

• Bananas – This banana bread is absolutely loaded with bananas. I use 3-4 overripe bananas to make this bread sweet, moist, and undeniably banana-flavored.
• Brown Sugar – The only sugar used in this bread is brown sugar. It is in the batter and it gets sprinkled on top before baking. The brown sugar gives the bread a deeper flavor and almost caramel-like sweetness. Bonus: the brown sugar topping creates sweet little pockets all over the top of the bread.
• Vanilla Extract – Banana and vanilla is a match made in heaven! Two teaspoons of vanilla extract lend an underlying vanilla flavor that pairs perfectly with the banana.
• Square Cake Pan – This here is the game changer. I bake the banana bread in a 9×9 square cake pan instead of a loaf pan. This allows the bread to bake in as little as 20 minutes (as opposed to 1 hour in a loaf pan). Plus, no worrying about overcooking the edges and undercooking the center. Since it is not a loaf, it bakes evenly every time. Note: If you’d prefer using a different size pan there are instructions below.
• Mix-ins – You can keep this banana bread plain and simple, or you can add your favorite spices or mix-ins. Walnuts, chocolate chips or ground cinnamon would all be great!

This recipe requires NO mixer. Whisk the wet ingredients in a large bowl. Add the flour, baking soda, and salt and stir until combined. Pour the batter into a greased 9×9 square pan and sprinkle the top with brown sugar. Bake until golden, fragrant and cooked through.

Banana bread muffins

Wondering if you can make this Banana Bread into muffins? Absolutely! The batter makes about 12 standard-sized muffins. I bake the muffins for about 15 minutes, until a toothpick inserted into the center comes out clean.

These Banana Bread Muffins make a great lunchbox treat or on-the-go breakfast.

Making muffins is also a great way to make a variety of banana bread – sprinkle walnuts in some, chocolate chips in others, and even add raisins to a few of them. Just don’t forget the brown sugar topping!

Healthier ingredient swaps (optional)

Prefer your Banana Bread on the healthier side? I have made the following changes with success:

• Reduce the brown sugar to ½ cup (in the batter). I still recommend sprinkling brown sugar on top.
• Swap the melted butter for melted coconut oil. Olive oil might work, too (I haven’t tried that yet, though).
• Reduce the melted butter/oil to 6 tablespoons.
• Swap ¾ cup of all purpose flour for whole wheat flour.
• Add a generous handful of chopped walnuts to the batter for a boost of omega-3’s.

Pan sizes

The recipe instructions are for a 9×9 square pan (my preference), but you can also use the following:

• Muffins: Divide batter between 12 greased muffin cups, adjust bake time to about 15 minutes (or until a toothpick inserted into the center comes out clean).
• 8×8 square: Adjust bake time to 35-45 minutes (or until a toothpick inserted into the center comes out clean).
• Loaf pan (9×5): Adjust bake time to 45-55 minutes (or until a toothpick inserted into the center comes out clean).

More banana recipes

• BANANA BUNDT CAKE 
• BROWN SUGAR BANANA FRENCH TOAST CASSEROLE
• BANANA PANCAKES
• BANANA BAKED OATMEAL