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!
Jennifer
Can’t really go out can I use regular I can’t believe it’s not butter and regular brown sugar ?
Celebrating Sweets
That should work, this recipe is fairly forgiving. Enjoy!
Rachel
Do you have a recipe adjustment using almond flour?
Celebrating Sweets
I doubt that it will work with almond flour. If you need a gluten free option I recommend a cup-for-cup gluten free flour blend used in place of the all purpose flour. Enjoy!
Stephanie
I don’t know where I went wrong it doesn’t look right and the texture is chewy but it does taste good! Do you think you can help?
Celebrating Sweets
Did you make any changes or substitutions?
violet
Hi, I sprinkled some brown sugar as topping before placing it in the oven but the brown sugar layer seemed to have formed into wells of brown sugar during baking. Any idea why this happened? 🙂
Celebrating Sweets
The brown sugar might have just been a little heavy in some spots. Sometimes I get little pools of melted brown sugar, too (and they’re delicious)!
Robin
This is the best banana bread I’ve ever made. Thank you. I will always use it. ?
Celebrating Sweets
I’m so happy to hear that! Thanks for taking the time to comment.
Smj
Hi there. Your recipe is amazing, made it the first time round came out perfect.
However just made it today second time, and it didn’t rise properly and is very dense and wet. 🙁 gave it proper time in the oven. any idea what i could have done wrong? I’m so upset as it was so perfect the first time round.
Celebrating Sweets
Hi! I haven’t heard that complaint before. Are you sure you had your oven at the right temp? Did you make any ingredient substitutions? Maybe you accidentally over-measured the wet ingredients or under-measured the dry ingredients.
Aubrey
I love this recipe so much I’ve made in five times in the last month. Excited to try it with chocolate chips next!
Celebrating Sweets
I’m glad you enjoyed it! Thanks for taking the time to comment. 🙂
Jill
This is the best banana bread! My go to recipe from now on!!!
Celebrating Sweets
I’m so happy to hear that! Thanks for stopping by. Enjoy! 🙂
Deb
Hi,
I can’t wait to try this recipe! Only one problem…I just have a 9 inch round cake pan. I make cakes all the time. How long should I bake this recipe in my cake pan?
Thank you so much!?
Celebrating Sweets
I would guess around 35-45 minutes. If it seems like you have too much batter you could make a few muffins. Enjoy!
Clara
I just finished making this with my 6 years old! It came out perfect!
Celebrating Sweets
I’m glad you enjoyed it! Thanks for taking the time to comment. 🙂