This Easy Banana Bread Recipe is the absolute BEST! 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 – 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.
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!
Healthy Banana Bread
Prefer your Banana Bread on the healthier side? I have made the following changes with success:
- Reduce the brown sugar to 1/2 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 to 6 tablespoons.
- Swap 3/4 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?
BANANA BREAD 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).
MORE BANANA RECIPES: BANANA BUNDT CAKE – BROWN SUGAR BANANA FRENCH TOAST CASSEROLE – BANANA PANCAKES – BANANA BAKED OATMEAL
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Easy Banana Bread Recipe
Ingredients
- 1/2 cup unsalted butter melted and cooled slightly
- 2/3 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 3/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 - 1/3 cup brown sugar (or more, if desired) for topping
Instructions
- Preheat oven to 350°F.
- In a large bowl, whisk melted butter and 2/3 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 9x9 square baking pan and add the batter to the pan. Smooth into an even layer. Sprinkle the top of the batter with 1/4 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).
- 8x8 square: Adjust bake time to 35-45 minutes (or until a toothpick inserted into the center comes out clean).
- Loaf pan (9x5): Adjust bake time to 45-55 minutes (or until a toothpick inserted into the center comes out clean).
StaceyC says
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 says
I’m so glad you like it! Thanks for taking the time to come back and comment. Enjoy!
Desiree says
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 says
I’m so happy to hear that! Thanks for stopping by and commenting. Enjoy!
Tanny says
This recipe is on point. Just baked it and can’t stop eating it. Very moist and tasty.
Celebrating Sweets says
Thanks so much! I’m glad you enjoyed it. 🙂 -Allison
Tiffany M says
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 says
I’m glad you like it! Thanks for sharing your changes, too. Enjoy!
Sarah Deharo says
Can you substitute all purpose flour for almond flour?
Celebrating Sweets says
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 says
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 says
I’m glad you liked it! Thanks for sharing your changes, too, it’s great to hear. Enjoy!
Lauri says
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 says
Sounds delicious! Thanks for taking the time to comment. Enjoy!
Connie says
I’m a baker and this is delicious! Thanks for the wonderful recipe.
Celebrating Sweets says
You’re welcome! I’m glad you enjoyed it. Thanks for taking the time to comment. 🙂
Vicki says
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 says
Great! Thanks for taking the time to comment. 🙂 Enjoy!
Marilyn E Walker says
This was so easy and delicious!!
Celebrating Sweets says
I’m glad you enjoyed it! Thanks for taking the time to comment. 🙂 -Allison
Cheryl says
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 says
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 says
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 says
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 says
Thanks for sharing your changes – I’m glad it worked out well! Thanks for taking the time to comment. Happy baking!