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.
Recipe snapshot
TASTE: Bananas, brown sugar, and vanilla with a hint of buttery richness.
TEXTURE: This banana bread is super soft and moist.
SQUARE PAN: This banana bread is baked in a square cake pan instead of a loaf pan. This allows the bread to bake in as little as 20 minutes, and it bakes quickly and evenly every time. Note: If you’d prefer a different size pan there are instructions below.
What makes this recipe the best
For years, I have been on a search for the PERFECT banana bread. I wanted a recipe that is simple, with no fancy ingredients, just a flat-out delicious banana bread that bakes up perfectly every single time. HERE IT IS!
These ingredients and techniques make this recipe incredible:
- Bananas – This banana bread is absolutely loaded with bananas. I use 3-4 overripe bananas to make this bread sweet, moist, and packed with banana flavor.
- 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 – Using a square pan instead of a loaf pan means this bread bakes quickly and evenly. No worrying about the edges drying out before the center is cooked through.
What readers are saying…
⭐⭐⭐⭐⭐
“I’m never one to leave a review, but this banana bread is SO GOOD!! I have tried so many banana bread/muffin recipes and nothing can compare to this, my partner and I almost finished it in one day.”
“This is the BEST Banana Nut Bread I have ever had. Delicious. I have made it quite a few times and it always turns out yummy. Thank you for this recipe.”
How to make banana bread
*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 to 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.
Ingredient swaps and modifications
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.
- Swap up to ¾ cup of all purpose flour for whole wheat flour.
- Add a generous handful of chopped walnuts to the batter.
- Love chocolate? Try our chocolate chip banana bread.
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).
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!
Robyn says
My favorite banana bread recipe!!! Love it!
Allison says
I’m so glad!
Layne says
This was the best banana bread recipe I ever had. I made muffins instead and they came out perfect. I also was sort about a half cup of bananas so I used unsweetened applesauce to make up the difference. Delicious, I will be making these again soon.
Allison says
I’m so glad! Thanks for stopping by. 🙂
Nicole says
I’ve tried quite a few different recipes but this is by far my favorite! I made and 8×8 pan and only had 2 small pieces left so I think it was a hit! I did use coconut oil instead of butter and less brown sugar to make it a little healthier and you would never know it! Will definitely be using this recipe again.
Allison says
I’m glad you enjoyed it! Thanks for stopping by. 🙂
Mahrukh Bilal says
This recipe is wonderful! Easy to make & just the right amount of sweetness. I used 1 cup plain flour & 3/4 cup whole wheat flour, still it was moist. Used an 8×8 pan & baked for 35 minutes. The idea of adding brown sugar on top is just amazing, it not only gives it a beautiful colour but also add to the taste. Perfect recipe! Thank you!
Allison says
You’re welcome. I’m glad you enjoyed it! 🙂
Nok T. says
Absolutely delicious 😋 This recipe will be my go to from now on. Thank you 😊
Angela says
I love this recipe. It is super easy and quick to make. It tastes delicious. I’ve made this banana bread multiple times already.
Allison says
I’m so glad! Thanks for stopping by. 🙂
Jaime says
Fantastic recipe. Came out beautifully. I had to reduce heat to 340 and bake an additional 7 minutes but that’s just my oven. Super moist and was a big hit on Mother’s Day. Thank you.
Allison says
You’re welcome! I’m glad you enjoyed it. 🙂
Elizabeth says
This is the best – the BEST – banana bread I have ever made! I did buy extra bananas to make it again this week. I have a question: I’d like to try it with almond flour and stevia to make it healthier, but I’m a novice baker. I’ve read I should reduce the amount of almond flour so it won’t be too moist or oily. Do you have a suggestion? Maybe I can do some AP with some almond flour, but I’m unsure of the proportion. It was so yummy already, I don’t want to mess it up.
Thank you!
Allison says
Hi, Elizabeth. Thank you for the kind review. 🙂 I do have some tips in the post itself regarding options to make the recipe healthier. I would guess that you could swap out 1/2 cup all purpose flour with almond flour, but I wouldn’t do more than that or the bread will lose its structure. I’m really not sure about the stevia, as I’ve never baked with it before. The brown sugar is key for sweetness and moisture so removing that will change the bread quite a bit. You can also try playing around with this recipe: https://www.shutterbean.com/2017/hippy-banana-bread/ I’ve made it several times (as written) and it’s great.
Trish G says
Love this recipe!! I’m not a fan of loaf pan banana bread, so this is what I’ve been looking for! In the past I have substituted fat free refried beans for oil or butter; less fat with added protein. No one knows the difference.
This time I’m using very ripe avacado.
Cwallace4 says
Wonderful! I have made numerous banana bread recipes throughout the years and this is my favorite! Being able to put that brown sugar, (I also add chopped pecans), over the entire surface is great. The crunchy topping makes all the difference. I do add more brown sugar than called for though.. Very moist and very simple to make!
Allison says
I’m glad you enjoyed it!
RJ says
This recipe is very close to one I’ve been using since I was a young girl, with a few slight differences. My recipe calls for 1/4 cup less flour, 1 tsp. less vanilla, 1 cup of granulated sugar, and 1 tsp. each of baking soda and baking powder. Mine calls for the same amount of butter, but not melted, and a tsp. of cinnamon. I like the idea of sprinkling brown sugar on top, and I’ve always used a square baking dish. What difference does melting the butter make, and what difference does leaving out the baking powder make? I’m definitely going to try your recipe, but I was just wondering about those two differences in particular while I buy bananas and wait for them to overripen.
Allison says
Hi, RJ. I find that the baking soda alone gives the bread enough rise. As for the butter, I’m assuming that you’re creaming yours? That will add more air into the batter and create a bit more lift. I created this recipe to be made without a mixer, so melted butter works just fine. Enjoy!
RJ says
I tried it and loved it. I added a teaspoon of cinnamon to the batter and used 1/3 cup of brown sugar on top. It tasted like a streusel topping. I tried some the night I made it after it had cooled, and it had a lovely cake-like texture. The topping was nice and crunchy. I stored it in the glass baking dish which has a plastic cover. I had some the next day microwaved on medium for 15 seconds. The cake was just as good as the day before, but the brown sugar topping had lost its crunch, but it still tasted very good. I think this my new favorite banana bread recipe after 55+ years of baking a different recipe! I usually put raisins in my recipe, so I’ll try that next time.
Mackenzie says
Seriously hands down the best banana bread I have ever tasted and super easy to make. For 4 years I searched up new banana bread recipes every time I would make some, until I found this recipe. This is now my go to. I also like to throw in in some tart diced apples!
Allison says
Thanks for the kind review. I’m glad you enjoyed it!