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!
StaceyC
Mine turned out very moist and delicious. I followed the recipe exactly and used an 8×8 pan. I had to cut it into pieces and put them in baggies because I know my family will fight over it. This way they can just grab a baggie and not pick at what’s in the pan. I think next time I might add a little cinnamon just because I love it. The recipe tastes great as it’s written, though.
Celebrating Sweets
I’m so glad you like it! Thanks for taking the time to come back and comment. Enjoy!
Desiree
I hate baking, it’s just not my thing. This recipe is so easy and delicious. I’ve made it multiple times now. It turns out perfect every time. Thank you so much for sharing it!
Celebrating Sweets
I’m so happy to hear that! Thanks for stopping by and commenting. Enjoy!
Tanny
This recipe is on point. Just baked it and can’t stop eating it. Very moist and tasty.
Celebrating Sweets
Thanks so much! I’m glad you enjoyed it. 🙂 -Allison
Tiffany M
OMG! I just made this. It’s already halfway gone. Instead of eggs, I used flaxseed meal and water substitute. Used coconut oil instead of butter. It’s amazing!!! Thanks
Celebrating Sweets
I’m glad you like it! Thanks for sharing your changes, too. Enjoy!
Sarah Deharo
Can you substitute all purpose flour for almond flour?
Celebrating Sweets
No, you definitely can’t do a straight swap. Almond flour is just ground almonds, and it will lack the structure needed to support the bread. If you’re looking for a gluten free alternative, you can use an equal amount of a cup-to-cup gluten free flour blend. Enjoy!
Dakota Duncan
So simple and delicious! I was looking for a quick-baking recipe that looked easy. This fit the bill and was possibly the best banana bread we’ve ever had. I always wish banana bread had chocolate chips when it doesn’t, but not with this recipe. I substituted applesauce for half of the butter. Worked wonderfully! Thank you for sharing your recipe!
Celebrating Sweets
I’m glad you liked it! Thanks for sharing your changes, too, it’s great to hear. Enjoy!
Lauri
Amazing super easy recipe! Subbed coconut oil, used a muffin pan & put chocolate chips & pecans in some. The brown sugar on top is perfect! They were gone immediately!
Celebrating Sweets
Sounds delicious! Thanks for taking the time to comment. Enjoy!
Connie
I’m a baker and this is delicious! Thanks for the wonderful recipe.
Celebrating Sweets
You’re welcome! I’m glad you enjoyed it. Thanks for taking the time to comment. 🙂
Vicki
First time did 8 x 8 and we loved it!! Tonight, it was muffins! I love how easy and tasty this recipe is!!! Thanks so much!!
Celebrating Sweets
Great! Thanks for taking the time to comment. 🙂 Enjoy!
Marilyn E Walker
This was so easy and delicious!!
Celebrating Sweets
I’m glad you enjoyed it! Thanks for taking the time to comment. 🙂 -Allison
Cheryl
On the day I found your recipe I had decided to try my former one in a 9×13 to avoid the brown edges and raw middle the loaf pan usually provides. So glad I happened upon this one and didn’t “wing it” on my own. The brown sugar topping is genius! It’s as moist and yummy as everyone here says it is. Thank you for my new go to spot to see what’s baking. One question though, are nutritional values based on 9 or 12 servings?…Please say 9 so I can have more.
Celebrating Sweets
Hi, Cheryl. Thanks for the kind review, I’m glad that you enjoyed it!
I just double checked and the nutrition facts are for 1/12 of a serving. If you’re looking to lighten it up there are a few suggestions in the post itself about making changes to make it more “healthy”. Thanks for taking the time to comment.
Happy baking! -Allison
Teri
I just made this EASY banana bread. I had 3 ripe bananas I wanted to use so I whipped up this quick bread in no time. I like baking this banana bread in the square pan so you don’t have to worry about the middle of a loaf being undercooked. Great idea!
Stephanie Robins
This cake was exactly what I needed. Needed a dairy free low gluten solution so:
I used white spelt flour, margarine and added a bit of cinnamon and half a cut of cut up pecans to the top.
I cut the sugar slightly and it was still sweet- the bananas held it up perfectly. I used an 8 x 8 pan and baked it almost 40 minutes.
Thanks for sharing this great recipe!! It is going in the recipe book!
Celebrating Sweets
Thanks for sharing your changes – I’m glad it worked out well! Thanks for taking the time to comment. Happy baking!