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.
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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!
Natalie
How much cinnamon would you recommend?
Celebrating Sweets
Hi, Natalie. I’d say anywhere from 1/2 to 3/4 teaspoon in the batter, depending on how much cinnamon flavor you want. You can also mix a few pinches of cinnamon with the brown sugar topping for an extra hit of cinnamon. Enjoy!
Heather
Have you successfully baked this version in a loaf pan? Would that still be about an hour?
Celebrating Sweets
Hi, Heather. I actually just tested it in a loaf pan. It was just under 50 minutes at 350°. So, I would say somewhere between 45-55 since oven temps and loaf pans can vary. I’ll be updating the recipe with that information soon. Everything else in the recipe is the same as written. Enjoy!
Melinda
I substituted the eggs , I used ground flaxseed and it turned out delicious. I will definitely make this again .
Celebrating Sweets
Fantastic! Thanks for sharing your changes. 🙂
Denise
Do you have a guess as to how much time it would need in and 8×8 cake pan?
Celebrating Sweets
Hi, Denise. I’d recommend that you begin checking it between 25-30 minutes, then every 5 minutes or so until it is cooked through in the middle (use a toothpick to check). Enjoy!
Helen
Really great post. We’re definitely on the same wave length when it comes to banana bread!
I love that you bake this in a square pan, and the brown sugar makes all the difference.
Thank you for just the banana bread recipe I’ve been looking for!
Celebrating Sweets
You’re welcome!
wilhelmina
This is so easy and delicious! I love that it’s made in a 9 x 9 pan.
Celebrating Sweets
Yes! That’s what I love about it too. Thanks for taking the time to comment.
Joan Dube
This was excellent and I took your comment about Olive Oil and ran with it! I also lean toward egg substitutes like unweetened applesauce and plain Greek yogurt….those worked perfectly!
Thank you! I miss your show!
Celebrating Sweets
Glad you enjoyed it!
Paula
Do you happen to know if any adjustments need to be made for high altitude? I’ve never made banana bread before and your recipe looks easy and delicious! Sometimes living in Colorado messes up my attempts at baking though.
Celebrating Sweets
Hi, Paula. I would guess that yes, some adjustments might need to be made. I don’t have any experience with high altitude baking (I live in the Arizona desert), but this guide looks quite helpful: http://dish.allrecipes.com/high-altitude-cake-baking/ If you scroll down a bit it shows modifications based on your altitude. Best of luck! Enjoy!
Carrie
Funny I ran across this recipe as my family and I were talking about having some banana bread. So this is perfect timing. Thank you for sharing
Celebrating Sweets
Perfect! Enjoy!
Noelle
Banana bread is my FAVORITE treat, I love this recipe it is so easy!
Celebrating Sweets
Glad you liked it! Thanks for stopping by. 🙂