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!
Sherry
Oh, my goodness! I have found the best banana bread recipe! I am 62-years old and have made many loaves of banana bread, and I have had banana bread made by ma y people. However, I have found your recipe to be the one I will make from now on. I doubled the recipe and baked in in a 9×13 glass casserole dish, and it turned out fantastic! I baked it for 45 minutes. My husband absolutely loves it too, and said he wants to take some to work to have for breakfast with a cup of coffee. I told him to take all of it because I don’t trust myself around it. Thank you so
Much for posting this recipe!
Allison
Thanks for the kind review, Sherry. I’m so happy to hear that you enjoyed it!
Pam
This is the best banana bread I’ve ever had/made! The brown sugar sprinkled on top is such a delicious topping!
I will be making this again.
Allison
Thanks for taking the time to leave a comment. I’m glad you enjoyed it! 🙂
Anne Blackburn
Beat recipe I have tried. Easy prep,no mixer…so easy! Thanks for sharing. DELICIOUS
Allison
You’re welcome! I’m glad you enjoyed it. 🙂
Jessica
This recipe is insanely yummy. We sub real butter for dairy-free butter.
A family (and neighbor) favorite.
Valerie Hamilton
I made this for my book club and everyone loved it! Followed the recipe exactly, and added in about 1/2 cup of semi sweet chocolate chips.
Allison
That’s great to hear. 🙂 Thanks for stopping by.
Kim
This is my go-to for banana bread. We seem to either have NO bananas or an abundance of bananas that get too ripe. This is my favorite because it is easy and I love the brown sugar on top! My extremely picky child who eats next to nothing requests this bread. He refused for years to try it, then when he did a week ago, he told me I should have made him try it years ago.
Definitely the best and easiest recipe for banana bread out there!!
Allison
Thanks for the kind review. I’m glad you enjoyed it. 🙂
Mad Jack Goldhardt Jr
Looks delicious, 2 things, I used dark brown sugar and an 8×8 pan. Still cooling the bread but I am sure it will be wonderful. J
Allison
Enjoy!
NancyB
I bake this for my family and any friends who need something sweet in their lives. One friend chose this as his birthday cake he loves it so much. I think it’s a perfect recipe but do love cinnamon and walnuts and add both or either at times.
Allison
I’m so happy to hear that! Thanks for stopping by. 🙂
jo prez
Can this bread by frozen, if so for how long? Thank you
Allison
Yes. You can freeze it for up to 3 months. The brown sugar topping will likely soften after thawing. Enjoy!
Danielle
This is my families all time favorite banana bread recipe!!
Thank you for sharing!
Do you think the same recipe can be used but pumpkin i stead of banana?
Allison
I’m so glad! I would assume pumpkin should work. Just swap it 1:1 for the mashed banana. Maybe add some pumpkin pie spice, too? Enjoy!