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!
Kaitlin R.
This is my favorite banana bread recipe. I love the brown sugar on top and how it doesn’t take forever to cook. It’s moist and just sweet enough.
Caitlin
I made this using vegan butter and they turned out amazing! The only thing I adjusted was the baking soda. I used 1/2 a teaspoon because of the elevation I am at. They are super moist and flavorful. I topped mine with some chopped walnuts. I think adding a streusel topping or some cinnamon to the batter would also be amazing!
Patricia
Made this into muffins. OMG!!! Soo delicious. Brown sugar makes all the difference!
Allison
I’m glad you enjoyed them! 🙂
Wanda
First time trying out this recipe, the banana bread came out perfectly delicious.
Allison
I’m glad you enjoyed it!
Cameron
This is my new favorite banana bread! How easy do you think it would be able to swap bananas for zucchini? If I squeezed excess water out maybe it would be similar?
Allison
I’m not sure about that. The bananas add sweetness so that will need to be adjusted. You’d have to play around with it. Enjoy!
BananaBreadJunkie
This is the absolute best! My kids ask for it all the time and fight for the center slice! I recommend using 4 very ripe bananas. I also add cinnamon to the top layer. So yummy!
Allison
Thanks for the kind review! Enjoy!
Joyce Meyers
Very Good! I mixed in some coconut and topped it with pecans and brown sugar. It took about 55 minutes in my 8×8 baking dish at 350 degrees. Moist, flavorful, not too sweet and easy to mix up on a busy day, or when you have bananas fading into the sunset, whichever.
Allison
I’m glad you enjoyed it!
Heather
I’ve tried so many banana bread recipes and they have all been either too sweet or too bland. This one is absolutely perfect and I love the brown sugar on top ! Will always use this recipe !
Allison
I’m glad you enjoyed it! Thanks for the kind review. 🙂
Nana Kay
I’m so glad to find a banana bread that cooks in a 9×9 pan instead of a loaf pan!! Genius!!
With a loaf pan it doesn’t always cook evenly with the center being gooey and edges overcooked.
Love all your recipes!!!
Allison
Thank you for the kind review. 🙂
Joanne
Made these tonight!
They are very moist, not overly sweet and love the crunch of the brown sugar toping! Baked in a muffin pan, used 4 bananas and they took about 17 minutes. Loved how quickly they came together. Will definitely make these again, maybe try with some chocolate chips! Will these freeze well?
Allison
Yes, you can freeze them. The brown sugar topping will soften after freezing and thawing. Glad you enjoyed them!