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.
If you asked me what I bake most often, the answer would undoubtedly be banana bread. It took me years, and dozens of recipes, before I found the one that I’m sharing here. It became an immediate reader favorite and family staple.
For years, I have been on a search for the PERFECT Banana Bread. I wanted a recipe that is simple, with no fancy ingredients, and no trendy technique. Just a flat-out delicious Banana Bread that bakes up perfectly every single time. HERE IT IS!
This recipe is also the base for our Banana Nut Muffins and our Chocolate Chip Banana Bread.
Jump to:
What makes this recipe the best
- 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.
- 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 – 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.
Recipe overview
*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 that you 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.
Healthier options
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 or mild olive oil.
- 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.
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).
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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!
Persa
Hi, I made the banana cake two days ago and it turned out perfect! I added walnuts to the mix, it was absolutely delicious and sooo easy to make. Thank you so much for sharing!! 😀
Celebrating Sweets
I’m glad you enjoyed it! Thanks for taking the time to comment. 🙂
Diane
Hi, I really never bake but had so many ripe bananas and decided to go for it. I even had all the ingredients in my pantry which helped. It came out great, super moist!!! Thank for sharing ?
Celebrating Sweets
I’m glad you enjoyed it! Thanks for taking the time to comment. 🙂
Cathy
This is a super easy and yummy banana bread. I’ve made it twice and each time perfect. It’s really moist.
Celebrating Sweets
Thanks for taking the time to comment. I’m glad you enjoyed it. 🙂
Clare Herrmann
I made this in an 8×8 pan today, added walnuts, and made one necessary change. I was short on butter so I added some applesauce to compensate. Other than that substitution I followed the recipe and it turned out so moist and delicious!
Celebrating Sweets
I’m glad you enjoyed it! Thanks for taking the time to comment. 🙂
Rivalie
I’ve tried so many banana bread recipes and this was the first one that came out successfully for me! Thanks so much for sharing this recipe!
Celebrating Sweets
Yay! I’m glad you enjoyed it. Thanks for stopping by. 🙂
Ana
Loved the idea of adding brown sugar. I made 5 mini loaf pans. Came out great! Thank you for sharing!
Celebrating Sweets
You’re welcome. Enjoy! 🙂
Peggy
I made this recipe yesterday with melted coconut oil instead of butter and baked it in an 8″ square pan. Oh my gosh., This is the best banana bread! It was easy to make and it tastes amazing. I added a generous amount of cinnamon to the dry ingredients before mixing and then put walnut pieces on the top before baking. I’m pinning this recipe so I can find it again the next time I have overripe bananas.
Celebrating Sweets
I’m glad you enjoyed it. Thanks for stopping by! 🙂
mel rose place
Just made this …It is baking right now and smells so divine ….i made small loaf pans to give a couple away but hate to say it smells so good these babies might just all be staying here tee hee…. Great recipe……will use again… And again…… Love the baking life….
Celebrating Sweets
Fantastic! Enjoy!
Justine
Thank you for posting this recipe. This cake turned out to be delicious & even my picky husband loved it. Due to shortage on regular flour, I used soy flour instead since that’s what I have on hand. I used 3/4 of the regular flour amount and added 3 ts chocolate powder, then sprinkled the top with turbinado sugar. yum yum!!
Celebrating Sweets
I’m glad you enjoyed it! Thanks for sharing your changes. 🙂 Happy baking!
Jo
Fabulous!!
Celebrating Sweets
Thanks! 🙂