This Easy Banana Bread Recipe is the absolute BEST! It is moist, packed with bananas, sweetened with brown sugar, and baked in a square pan for even and quick cooking. No mixer needed, grab a bowl and whisk, this bread is ready in under 30 minutes.
Recipe snapshot
TASTE: Bananas, brown sugar, and vanilla with a hint of buttery richness.
TEXTURE: This banana bread is super soft and moist.
SQUARE PAN: This banana bread is baked in a square cake pan instead of a loaf pan. This allows the bread to bake in as little as 20 minutes, and it bakes quickly and evenly every time. Note: If you’d prefer a different size pan there are instructions below.
What makes this recipe the best
For years, I have been on a search for the PERFECT banana bread. I wanted a recipe that is simple, with no fancy ingredients, just a flat-out delicious banana bread that bakes up perfectly every single time. HERE IT IS!
These ingredients and techniques make this recipe incredible:
- Bananas – This banana bread is absolutely loaded with bananas. I use 3-4 overripe bananas to make this bread sweet, moist, and packed with banana flavor.
- 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.
- 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 pan – Using a square pan instead of a loaf pan means this bread bakes quickly and evenly. No worrying about the edges drying out before the center is cooked through.
What readers are saying…
⭐⭐⭐⭐⭐
“I’m never one to leave a review, but this banana bread is SO GOOD!! I have tried so many banana bread/muffin recipes and nothing can compare to this, my partner and I almost finished it in one day.”
“This is the BEST Banana Nut Bread I have ever had. Delicious. I have made it quite a few times and it always turns out yummy. Thank you for this recipe.”
How to make banana bread
*Full detailed recipe below in the recipe card.*
Whisk melted butter and brown sugar. Add mashed banana, vanilla, and eggs.
Stir in flour, baking soda, and salt.
Pour the batter into a greased 9×9 square pan and sprinkle the top with brown sugar. Bake until golden brown and cooked through.
Tips: baking with bananas
It’s important to use overripe bananas for this recipe. The skin of the bananas should have brown speckles or even be turning dark brownish-black. This ensures that the bananas mash smoothly and are extra sweet.
You will need 3-4 bananas (2 cups mashed).
Mash the bananas using a fork or potato masher.
I mash the bananas on a paper plate then fold the plate in half and slide the mashed banana into the measuring cup.
Ingredient swaps and modifications
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 or mild olive oil.
- Swap up to ¾ cup of all purpose flour for whole wheat flour.
- Add a generous handful of chopped walnuts to the batter.
- Love chocolate? Try our chocolate chip banana bread.
Different 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).
Free Baking Guide!
Join thousands of other bakers and subscribe to our newsletter!
Recipe
Easy Banana Bread Recipe
Ingredients
- ½ cup unsalted butter, melted and cooled slightly
- ⅔ cup packed light brown sugar, make sure it is fresh and soft
- 2 large eggs
- 2 scant cups mashed very ripe bananas, about 3-4 bananas
- 2 teaspoons pure vanilla extract
- 1 ¾ cups all purpose flour*
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup light brown sugar (more, if desired), for topping
Instructions
- Preheat oven to 350°F.
- In a large bowl, whisk melted butter and ⅔ cup brown sugar until well combined, about 1 minute. Add eggs, mashed banana, and vanilla, whisking until combined.
- In a separate bowl, combine the flour, baking soda and salt. Add dry ingredients to the wet ingredients and use a rubber spatula to lightly stir the batter until no streaks of flour remain. Be careful not to over mix.
- Grease a 9×9 square baking pan and add the batter to the pan. Smooth into an even layer. Sprinkle the top of the batter with ¼ cup (or more) brown sugar. Bake for 20-25 minutes, rotating once during the bake time. The bread is done when a toothpick inserted into the center comes out clean. Place on a wire rack to cool.
Video
Notes
- 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).
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Sydney says
This bread is so good! It was moist, cakey, and soft. We made the batter exactly as directed but at the end, added chocolate & peanut butter chips.
I am saving this recipe 🙂
Allison says
I’m glad you enjoyed it! Thanks for the kind review. 🙂
Darlene Byrd says
My family loves this banana bread , my 8 yr.old grandson that never eats anything sweet asks for me to make this once a week
Allison says
I’m glad you enjoyed it. Thanks for stopping by! 🙂
Zizi Roberts says
Used coconut oil. Added some cinnamon, ginger and cardamom. No raisins. Swirled some date syrup over the top and gently twirled a knife around. Divine.
Allison Mattina says
That sounds great! Thanks for sharing your experience. 🙂
Meagan says
Hi! Am I able to swap out the bananas for mangoes? And also can I use mini loaf pans?
Allison Mattina says
You can definitely use mini loaf pans. You’ll need to reduce the bake time, I’d start checking them around 15 minutes. You can try swapping half of the mashed banana for pureed mango but it might not work if you do more than that.