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!
Sandra O'Rourkeglynn
Loved it. The pan wass empty this morning so seemingly my husband did too.
I had a similar recipe but never with brown sugar. It’s a game changer. I also have made with olive oil. Super moist.
Celebrating Sweets
I’m glad you enjoyed it! Thanks for stopping by. 🙂
Jayne
I don’t have baking soda will it work without
Celebrating Sweets
You can use baking powder, but you’ll need three times the amount (3 teaspoons). Enjoy!
Katlyn
I made 5 different banana bread recipes and this is everyones favorite.
Celebrating Sweets
I’m so glad! Thanks for taking the time to leave a comment. 🙂
Cindy P
I was on the same quest until I made your recipe. This is the perfect banana bread…and to anyone reading this… the 9×9 pan is THE way to go. I’m wondering if you could make pumpkin bread the same way using pumpkin pie filling (which is pre-sweetened) in place of bananas?
Celebrating Sweets
I’m glad you enjoyed it! I would guess that you could use pumpkin pie filling. You could even add a little extra pie spice or cinnamon, too. That sounds delicious! Enjoy!
S
Should we be replacing all 1.75 cups of all purpose flour with whole wheat? Or just the 0.75 cup as u’ve mentioned. Just making sure.
Celebrating Sweets
You need 1-3/4 cups flour total. I like a little more all purpose flour than whole wheat because it keeps the bread from being too dense. I don’t recommend all whole wheat.
S
Thank you! This helps a lot.
Elaine
It was tasty and super easy to make. When my husband wants a second piece I knew we had a winner. You will not be sorry by making.
Celebrating Sweets
I’m so happy you enjoyed it. Thanks for stopping by. 🙂
Alice
Easy and delicious! Had to stop myself from eating an entire row this morning haha.
Quick question – it is almost too moist for me, especially right on the bottom (toothpick came out clean so I know it is done). Any advice on storage? I’m letting it air out a bit in the container before I close it up.
Celebrating Sweets
You can try removing the bread from the pan shortly after baking and placing it directly on a cooling rack. This will eliminate any trapped moisture that might accumulate while it is cooling.
Thanks for stopping by!
Ashlyn Emery
How do I change it for Altitude?
Celebrating Sweets
You can try using this guide: https://www.kingarthurflour.com/learn/resources/high-altitude-baking
Enjoy!
Wendy
Hi, will this work in a round 8 inch cake tin?
Also, I have Bicarbonate of Soda, is this the same as Baking Soda? I also have Baking Powder.
Thank you x
Celebrating Sweets
Yes, bicarbonate of soda is baking soda. I think it will be too much batter for an 8-inch cake pan. You can fill it about 2/3 full then use the remaining batter to make muffins. Enjoy!
L
The recipe made 16 muffins. Added half a cup of chocolate chips ?. Sooooo good!
Celebrating Sweets
I’m glad you enjoyed it. Thanks for taking the time to leave a comment. 🙂
Angie
Used an 8×8 pan and all the brown bananas in the house. It’s a hit! I won’t do banana bread any other way again.
Celebrating Sweets
I’m glad you enjoyed it! Thanks for stopping by. 🙂