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!
Mukesh
Have made this bread several times now.
I don’t normally eat banana bread, maybe 1 small slice only – each bake.
Though my son loves it and rates it the best he’s had ever.
The 1st one I baked a couple of months ago (large round cake tin), my sister & family of 3 were over for dinner, it was scoffed within the hour.
Everyone was coming back for 2nd’s and all before dinner at that.
Thank you for your great recipe.
Allison
You’re welcome! Thank you for taking the time to share your experience. 🙂
Patricia
Made muffins and they were amazing!!! Will be my go to from now on!!!
Allison
Fantastic! I’m glad you enjoyed them. 🙂
Scott H
Absolutely the best tasting banana bread and the easiest to make. I threw all my other recipes away.
Allison
I’m glad you enjoyed it. Thanks for stopping by. 🙂
hema
Thank you for this recipe. The bread was awesome.
Really liked how it turned out.
Win
WOW. That’s it. I replaced oil with plain greek non fat yogurt. And did full whole wheat flour instead of all purpose. Will never use another recipe.
Allison
I’m glad you enjoyed it. 🙂
Carole S
Love this recipe! Made it dozens of time, or more! I know the recipe by heart! I’m just wondering of I can made it gluten free?
Allison
Yay! Yes, you should be able to swap a 1:1 gluten free flour blend. Enjoy! 🙂
Anna
Do you cover when you bake?
Allison
No, you should not need to cover it. If you notice that yours is getting dark you are welcome to loosely tent with foil. Also, you might want to check your oven temp, it could be running hot. Enjoy!
Carrie
Easiest and best tasting recipe! I even substituted with vegan butter and coconut sugar and it still came out great. It’s the only recipe I’ll use now. Cooking it in a 9×9 pan was a genius idea!
Allison
I’m glad you enjoyed it. Thanks for sharing your adaptations. 🙂
Jo
I am so happy that I spend a good 20 minutes looking at several banana bread recipes and happen to stumble upon this one. I loved the simplicity of the ingredients!!! I had to add quite a bit of time to bake mine but it was so worth it!! I’m so glad you decided to post this recipe, it’s simply delicious♥️
Allison
I’m glad you enjoyed it! Thanks for taking the time to leave a comment.
Mary
Very good
Kristy Wilson
Best banna bread ive eva made, so easy, less ingredients and super moist.has become my familys absolute favorite.
Allison
I’m so happy to hear that! Thanks for stopping by. 🙂