This Easy Banana Bread Recipe is the absolute BEST! This bread is moist, loaded with bananas, sweetened with brown sugar, and baked in a cake 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. And if you went poking around this website looking for my favorite banana bread recipe you would not have found it. Because, until today, I had not yet shared a banana bread recipe. Gasp!
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.
Drumroll please… Here it is. Finally. The only Banana Bread recipe that I will make from here on out, and seriously – the best Banana Bread I have ever eaten.
Try the chocolate version: Chocolate Chip Banana Bread
Try the muffin version: Banana Nut Muffins
Jump to:
Easy banana bread recipe
Here’s what makes this recipe the best – and what sets it apart from others.
- 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. Bonus: the brown sugar topping creates sweet little pockets all over the top of the bread.
- 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 Cake 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.
- Mix-ins – You can keep this banana bread plain and simple, or you can add your favorite spices or mix-ins. Walnuts, chocolate chips or ground cinnamon would all be great!
This recipe requires NO mixer. Whisk the wet ingredients in a large bowl. Add the flour, baking soda, and salt and stir until combined. Pour the batter into a greased 9×9 square pan and sprinkle the top with brown sugar. Bake until golden, fragrant and cooked through.
Banana bread muffins
Wondering if you can make this Banana Bread into muffins? Absolutely! The batter makes about 12 standard-sized muffins. I bake the muffins for about 15 minutes, until a toothpick inserted into the center comes out clean.
These Banana Bread Muffins make a great lunchbox treat or on-the-go breakfast.
Making muffins is also a great way to make a variety of banana bread – sprinkle walnuts in some, chocolate chips in others, and even add raisins to a few of them. Just don’t forget the brown sugar topping!
Healthier ingredient swaps (optional)
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. Olive oil might work, too (I haven’t tried that yet, though).
- 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.
This recipe will have you purposely overbuying bananas because you are going to want to have access to this bread every single day of your life. My current simple pleasure: a slice of Banana Bread slathered in honey butter and a piping hot cup of tea. It’s the little things, right?
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 light brown sugar, lightly packed, 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 – ⅓ cup brown sugar (or 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, using a rubber spatula, 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!
Denise Morgan
I Loved these muffins. I am destroying all other recipes for banana bread or muffins. From here on out this is the only recipe I will ever use in making them. I will not even look for another recipe. I even forgot to put in the 2 tsp. of vanilla and they were still delicious. Thank you so much for all your hard work!
Allison
Yay! I love to hear that. Thanks for stopping by. 🙂
mike
it was very good i realy recomend it soooo goood thanks a lot 🙂
Allison
You’re welcome. I’m glad you enjoyed it! 🙂
Kay Davey
So nice and moist, very easy to make.
Allison
I’m glad you enjoyed it! Thanks for stopping by. 🙂
Sue
This recipe has ben repeat for a year and a half now….The Best! My son is taking this recipe when he moves into his own digs 😃
Allison
That’s so great to hear! Thanks for taking the time to comment. 🙂
Donna McCarty
Delicious, moist, and full of flavor and texture
Allison
Thanks for the kind review, Donna. 🙂
Erika
This recipe was great! My kids ~ 12 & 9 ~ pretty much made it by themselves (and added chocolate chips 😊). It turned out delicious and moist!
Allison
That’s great to hear! Thanks for stopping by. 🙂
Rachel
is it possible to make these in a 9×13 pan??? what would I do to the recipe?
Allison
If you double it it would likely work in a 9×13. Bake time will probably be a bit longer. Bake until a toothpick inserted into the center comes out clean.
BarbM
D E L I C I O U S !!!
This is hands down , bar none the best tasking banana bread/cake I have EVER eaten. The pure banana flavor comes through expertly and is not muddled with extra, unnecessary spices. I don’t bananas and cannot peel one and eat it in my hands … but I absolutely love this banana bread/cake. I followed the recipe and subbed 3/4 cup of whole wheat flour, as you suggested, and the results were a tasty banana bread/cake. Thank you Allison for sharing the recipe.
Allison
Hi, Barb. Thanks for the kind review. I’m so glad you enjoyed it. 🙂
Amber
This is amazing! I never leave reviews. I am typing this as I eat a warm piece straight from the oven. If you are wondering should you make it the answer is YES! I made it in a 8×8 pan. Followed the directions exactly, it took about 40 minutes.
Allison
Thanks for sharing your experience. I’m so glad you enjoyed it!
Regina
I have made this several times. I like using an 8 x 8 pan personally. It is so easy and delicious. The riper the bananas, the moister the bread. I bake mine in my toaster oven too. And this time I added walnuts. I want to try making muffins but I can’t get 12 count muffin tin in my toaster oven, and I don’t want to use my regular oven. Too much heat. I’ve shared this bread with friends and neighbors and they all love it.
Allison
Thanks for the kind review, Regina. I’m glad you enjoyed it. 🙂
Sharon
Hi, I have to say I’ve made this a few times now & the ease of prep & texture after baking are great but it always tastes too salty. Would reducing the salt make much difference?
Thanks Sharon
Allison
Are you using salted butter? Yes, you can definitely reduce the salt. Enjoy!