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!
Rosalyn
Thanks for this recipe! Moist and delicious. I used a 8×8 pan but I know my oven is hotter than others so baked for 28 minutes or so only. Turned out perfect 🙂
Celebrating Sweets
I’m glad you enjoyed it! Thanks for stopping by. 🙂
Gracie
Love this recipe! I have tried baking banana bread in a loaf pan using smitten kitchen’s jacked up recipe and it always come out too dense. But this one in a pan is perfect! I have baked twice and it is always nicely done. Soft, moist and flavourful even when i cut down on the sugar. My colleagues love the brown sugar toppings 🙂
Celebrating Sweets
I’m glad you enjoyed it! Thanks for taking the time to comment. 🙂
Jensen
Absolutely lovvveeeee this recipe! So easy and I love all the modifications added. I’ve tried it in a square pan, muffin tin and loaf pan. I also add less sugar and find it comes out amazing. This is so easy and a new fave!
Celebrating Sweets
I’m glad you enjoyed it! Thanks for taking the time to comment. 🙂
Zaneta
Hi Allison, I just baked this tonight. I didn’t have vanilla extract but used two tsps of Captain Morgan Spiced Rum. It came out super moist..delicious..I was going to share over the weekend with a friend but I think I might devour this and will have to make another one before they get here..LoL. Thanks for sharing this recipe!?
Celebrating Sweets
I’m glad you enjoyed it! Thanks for taking the time to comment. 🙂
Momina
This is THE best banana bread recipe ever! I have used it twice with my 6 year old and it is easy enough for a kid to follow. The results are absolyltely amazing too!
Celebrating Sweets
I’m glad you enjoyed it. Thanks for taking the time to comment. 🙂
Alex Nguyen
Hi allison! I’m planning on making your recipe with a toaster oven. Any suggestions?
Celebrating Sweets
Are you able to use the oven temp and pan size(s) in the recipe?
Alex Nguyen
Yes
Celebrating Sweets
Then you shouldn’t need to make any changes.
Deanna
I used less than half a cup of brown sugar, and 6 tablespoons of olive oil and it is delicious! So moist and sweet!!
Celebrating Sweets
I’m glad you enjoyed it! Thanks for stopping by. 🙂
Cathy A Kramer
Just tried it..so easy and even More Delicious!!! Thank you for sharing!
Celebrating Sweets
I’m glad you enjoyed it! Thanks for taking the time to comment. 🙂
Christiane
Hello from the south of france
Your recipe looks interesting.i would like to know if i could use chesnut flour ? Thank you. Christiane
Celebrating Sweets
Hi! I have never baked with chestnut flour before. I’m assuming it is similar to almond flour? If so, you cannot do a straight swap with the all purpose flour, as it will be lacking structure. If you’re looking for a gluten free alternative, you can try a gluten free flour blend (meant to replace wheat flour). Enjoy!
Thanks for stopping by. 🙂 -Allison
Crystal
This is amazing !!!! This was my first time making banana bread EVER and it’s super good ! Steps were easy to follow and I tell you I never bake lol so good I put in my recipe folder haha !! Yum! Also. Hopefully I can help me out on the calories it says 242 calories for approximately how big of a slice ?
Celebrating Sweets
I’m glad you enjoyed it! It would be 1/12th of the recipe. I make mine in a 9×9 pan and cut it into 12 squares (or 1 muffin if you made muffins).