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).
SUBSCRIBE to our free NEWSLETTER – Follow on INSTAGRAM
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!
Becky Payne
I made this for breakfast this morning. It was delicious! I baked it in a jelly roll plan so it would bake faster and we could slice it into ‘bars’. Fabulous!
Celebrating Sweets
Thanks, Becky! I’m happy to hear that the jelly roll pan worked well, I hadn’t tried that yet. Thanks for taking the time to comment. 🙂 -Allison
Courtnee
Hey! Would it be possible to convert your measurements into grams please? I never know with cups as all cup sizes are different!
Thanks so much! x
Celebrating Sweets
Hi, Courtnee. You can try using this conversion chart: http://dish.allrecipes.com/cup-to-gram-conversions/
Enjoy!
Courtnee
Thank you! I baked it and it didn’t even last a week!! So moist and tasty! X
Sue Robb
I made this recipe into muffins about a month ago and it was super moist and delicious!
I saw in the comments that someone used applesauce instead of butter. I would like to use half butter and half applesauce. What measurements would you recommend?
Celebrating Sweets
Hi, Sue. I have reduced the butter down to 6 tablespoons and I was still happy with the results. I would guess that you could try dropping it down to 4 tablespoons (from the original 8) and adding 1/4 cup of applesauce. The texture might be a touch different since there will be less fat, but I would guess that the flavor should be fine. Enjoy!
Laura
This banana bread looks delicious! So moorish. Thanks for sharing!
Laura xo
Eileen Hamilton
Excellent recipe! Moist bake with good taste.
Agree on the pan size, it’s more of a cake than bread.
Celebrating Sweets
I’m glad you enjoyed it! Thanks for taking the time to comment. 🙂
Dani
Loved this recipe, moist, soft, quick and easy.
I halved the sugar in it but still sprinkled a little on top- it was still too sweet for me so won’t sprinkle at all next time ?? ? Have you tried it with apple purée instead of banana? I’d be curious to try another variant.
Celebrating Sweets
I’m glad you enjoyed it! I have not tried it with apple, but applesauce might work in place of the mashed banana. Enjoy!
Taejari West
Banana bread fan here! This taste better than any banana bread Ive ever tasted that includes my great grandmother’s and ?bucks!!! If you are looking for the absolute best banana recipe try this one first!
Celebrating Sweets
Thank you for the kind review! I’m glad you enjoyed it. 🙂
Krista
Hi will this work with cup for cup gluten free flour?? Thanks!
Celebrating Sweets
Hi, Krista. I haven’t tried it, but I think it will work just fine. There are many people that have made changes to this recipe with success (you can look at past comments), the recipe is fairly forgiving. Enjoy!
Dawn
i added cranberries, pecans and white chocolate chips. i doubled the recipe and called the hunting party over from next door. it was GONE in 15 minutes…i made more….i have alot of frozen bananas for smoothies… no more… this is definately WIN WIN.
Celebrating Sweets
That sounds delicious! Thanks for taking the time to comment. Enjoy!
Hannah Ogas
Oh my gosh…soooooo good and fast!!! How do you keep it moist?
Celebrating Sweets
I’m glad you enjoyed it! It should stay moist (tightly covered) for several days. The mashed banana really helps with that. Thanks for stopping by!