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!
Rhonda
I only have 2 bananas…will it be ok ?
Celebrating Sweets
You need close to 2 cups of mashed bananas. I’m not sure how large your bananas are or how close to 2 cups it will be. If you’re fairly close (1.5 cups-ish) you should be fine. If it’s significantly less you can cut the recipe in half and use the batter to make muffins. Enjoy!
Heather
I absolutely love this recipe! I was wondering if I can make it with apples? Would I just cook 2 cups of apples with a little bit of cinnamon and sugar? Have you tried it? What would you recommend?
Celebrating Sweets
I have not tried that. You could try making homemade applesauce and using it in place of the mashed banana. I would recommend sweetening the applesauce a bit, cinnamon and sugar would be good. Best of luck!
Alex
What might the time be for a 13 by 9 cake pan?
Celebrating Sweets
I’m assuming you’re doubling the recipe? I’d start checking it around 30 minutes, then every 5 minutes until a toothpick inserted into the center comes out clean.
Danielle
Can we freeze the other muffins? Or do you know how long they can possibly last before being thrown away?
Celebrating Sweets
Sure, you can freeze them. They will keep at room temperature for about 2 days, and in the fridge for a few days longer. I find that the moisture from the bananas tends to thin out the brown sugar topping after a couple days at room temp. Note: We like to reheat individual servings in the microwave or oven. Enjoy!
Danielle
They are very delicious and my husband loves them too! Definitely going to make them again. Thank you for sharing!
Samhitha
I don’t have brown sugar at home. Can I use granulated sugar instead?
Celebrating Sweets
Sure, that should work. Enjoy!
Sherri
OMG, thank you so much for sharing your excellent recipe with the world!!!!!!
Celebrating Sweets
You’re welcome! I’m glad that you enjoyed it. 🙂
Zoë
Thank you! Really yummy!
Celebrating Sweets
I’m glad you enjoyed it! Thanks for taking the time to comment. 🙂
Earlene Champ
My mom gave me 8 ripe bananas today. I will slice and bag 4 of them from smoothie purposes (freeze them) but I looked up a easy banana bread recipe and viola here it is!! About to mix the ingredients now.
Celebrating Sweets
Enjoy! Thanks for stopping by. 🙂
Earlene
They taste awesome! I say THEY because I ate more than one serving??
My husband approves also. Will make again. Thank you for sharing.
Celebrating Sweets
Haha! I’m so glad you liked it! Thanks for stopping by. 🙂
Katie
This is my second time making this banana bread! It tastes amazing every time and I really appreciate your tips to make it healthier too! Will definitely be making this for years to come.
Celebrating Sweets
I’m so happy to hear that! Thanks for taking the time to comment.
Jil
I made this today with cake flour and omg yuuum so light and airy! Not overly sweet (subtitute brow for white sugar), just perfect
Celebrating Sweets
I’m glad you enjoyed it! I’ll have to try it with cake flour – it sounds great! Thanks for taking the time to leave a review. 🙂