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
SUBSCRIBE to our free EMAIL LIST – LIKE us on FACEBOOK – Follow on INSTAGRAM
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).
Nutrition
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!