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.
Ann
Delicious and easy. Love that you don’t need to use a mixmaster! Do you have suggestions for storage? I ask because I left it in the baking dish (9” square), and covered with foil, which resulted in the top becoming moist. I liked the crunchiness of the brown sugar, which is gone. Thanks!
Celebrating Sweets
I’m glad you enjoyed it! Over time the moisture from the bananas will soften the brown sugar, it’s inevitable. Refrigerating it might slow that a bit.
Ld
Thank you for the pan size tip, I have always had trouble with getting it done right in a loaf pan. I have it in the oven now and can’t wait to try it with the brown sugar topping.
Celebrating Sweets
Enjoy! Thanks for stopping by! 🙂
Monique Tang
It was my second time using this recipe! My family and I fell in love with this amazing banana bread recipe at our first try. This second time I used olive oil instead of butter which surprisingly turned out to be insanely delicious and moist ! Thank you for sharing this absolute best recipe!!!!!
Celebrating Sweets
I’m so glad that you enjoyed it! Thanks for taking the time to leave a review. 🙂
K. Looper
I’m going to double and use a 9×13. My father in law brought me 3 things of bananas and I HAVE to use them today!
Celebrating Sweets
Enjoy!
Tina Murray
Not used to ‘cup’ measurements. How does this convert t weight please.
Celebrating Sweets
You can try using this: https://www.kingarthurflour.com/learn/ingredient-weight-chart
Minya
Hi Tina, here are the measurements I used:
110g butter
100g sugar (the less sweet version)
225g flour
Since different ingredients have different weight, all of them have different conversion formulas. There were some approximations in the measurements I used, so a couple of grams up or down is ok.
When I use a 21x21cm pan, I use 75-80g of butter, 75g of sugar and 165g of flour to keep the baking time to around 25 minutes. It’s amazing every time.
Hope it helps!
Anna McNulty
This was super easy and awesome to make!! Family loved it at I will make a video about it on my youtube channel about it.
Celebrating Sweets
I’m glad you enjoyed it! Thanks for stopping by. ?
Baker2008
AMAZING TURNOUT! keep up the great work!
Celebrating Sweets
I’m glad you enjoyed it! Thanks for stopping by. ?
Alzy
Made this banana bread with chocolate chips yesterday and it’s already gone today.
Seriously the best banana bread I’ve ever had.
My husband wants me to make more today.
Celebrating Sweets
I’m glad you enjoyed it! Thanks for stopping by. ?
Allison
So yummy and moist!
Celebrating Sweets
I’m glad you enjoyed it! Thanks for stopping by. 🙂
Cassandra G.
Super awesome, quick and easy recipe!!! It came out perfect, moist and delicious!!! Since I did not have baking soda, I used baking powder (googled it: 3 teaspoons which is the equivalent for 1 teaspoon of baking soda). I added raisins to the batter and sprinkled brown sugar on top … absolutely scrumptious!!!
Thanks so much for sharing!!!
Celebrating Sweets
I’m glad you enjoyed it! Thanks for stopping by! 🙂