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!
Liv from Perth, WA
I’ve made this recipe a few times and I have altered the recipe slightly every time and although it comes out differently, it is always yummy. I’ve also tried it in several different pans and muffin patty pans. No matter how you make it, as long as you leave it in long enough for the skewer to come out clean, it’ll work. The cooking times have varied a lot depending on what I’m baking the bread in. I have tried substituting some of the unsalted butter with coconut oil, added desiccated coconut, mixed spice, cinnamon, I even substituted some of the plain flour for SR flour and added in an extra egg… I was thinking I might drop some maple syrup in the next batch for added flavour. I LOVE the brown sugar topping. If you leave it lumpy it bakes the sugar into crunchy little golden nuggets of sweet joy!! Mmmm this recipe is definitely a keeper although I need to remember the conversions for the butter/coconut oil (113gm) and the oven is set to 175°C. I also like to use at least 7 or 8 really ripe bananas. Don’t be worried if the skin has turned black. Chances are they are perfect for banana bread.
Allison
Thanks for sharing your experience. I’m glad you’ve had fun playing around with the recipe. Happy baking!
Gabi
Excellent Reciepe but took 40 minutes to baked through.
Delicious Though!
Allison
I’m glad you enjoyed it! Thanks for sharing your experience.
Harley S
I love how easy this recipe is! But it took me close to 40 minutes to bake. Still tho, an amazing, and super tasty recipe!
Lucy M St Clair
I used frozen bananas and added 1 cup fresh blueberries. Quick and simple recipe for a moist, delicious bread.
Allison
Perfect! I’m glad you enjoyed it! 🙂
Heather
I want to make this recipe so bad but I only have access to salted butter; what do you recommend I do to offset the extra salt in the recipe? Reduced the salt to 1/8 tsp? I’m not much of a baker so I’m a little lost. Thank you so much!
Allison
Hi, Heather. It should be just fine with salted butter, just leave out the extra salt. Enjoy!
Elly
It says 242 calories, but 9-12 servings, so I am confused about the calories in one serving.
How many calories in one serving if cutting into 16 servings? ( using a 9×9 pan)
Thanks!!
Allison
The nutrition facts are for banana bread divided into 12 servings. I just clarified that in the recipe card in case it wasn’t clear (sorry about that). I don’t have the exact calorie count for 16 servings. It will be less than what is listed. Enjoy!
Elly
I believe it will be 181.5 calories for a serving.
(242 x 12=2904…..2904/16 = 181.5)
Thanks for your quick reply!!
Hayley
My kids LOVE this recipe. I’ve tried a few and this one is the real winner. I double the recipe and bake in a 9×13 pan. Once cooled slice and freeze. When making school lunches I just take out what I need!
I had some leftover pumpkin filling so currently have this cake in the oven (just swapped out the banana for pumpkin). I also added some pumpkin pie spice. Excited to see how it turns out.
Allison
I’m glad you enjoyed the recipe. Good luck with the pumpkin bread – it sounds great! 🙂
Kathy H
Super moist and delicious banana bread. Loved the idea of the brown sugar on top. I made in the loaf pan and it came out completely cooked (45 minutes). Most other recipes I have tried always left the bread slightly undercooked. This one is a keeper recipe.
Allison
Thanks for the kind review, Kathy! I’m glad you enjoyed it. 🙂
Niki
Is it okay if I add in a container of yogurt? Would it change the taste or texture of the banana bread?
Allison
I haven’t tried it, so I can’t say for sure. It might be too wet, as it will affect the ratio of wet to dry ingredients.
Molly
Excellent recipe, used 9×9. Mine appeared done after 20 minutes or so but was not. So, I had to bake additional time. I would cover with foil for the additional 5-10 minutes to keep from over browning.
Allison
I’m glad you enjoyed it! Thanks for stopping by. 🙂
Lulu
This bread was delicious. I added some baking soda, used bread flour, topped with raisins, pecans and brown sugar!! Yummo
Allison
That sounds delicious! I’m glad you enjoyed it. 🙂
Alicia Addison
I have tried this recipe twice. It is the easiest banana bread and the tastiest that I have ever made. I added chocolate chips to the batter and sprinkled chopped pecans on top with the brown sugar OMG!!! This recipe is a definite keeper.
Allison
Thanks for taking the time to leave a review. I am glad you enjoyed it! 🙂
Marie
Can the all purpose be replaced with self-rising flour? And would anything else have to be adjusted? Thank you so much!
Allison
You’re welcome to try it. I would reduce the baking soda (maybe by half). Best of luck playing around with it. 🙂