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!
Mariah French
I do not consider myself to be a cook at all, but I can cook this! Thank you for providing me with a recipe that is actually as easy and delicious as it says!
Celebrating Sweets
I’m glad you enjoyed it! Thanks for taking the time to leave a comment. Happy baking!
Gail
Had a few overripe bananas and made this snack cake. I substituted 1/2 c of flour with coconut flour and it was delicious! Definitely will make this one again!
Celebrating Sweets
I’m glad you enjoyed it! Thanks for taking the time to share your changes and leave a review. 🙂
Eve Foster
11/17/2019.. I just put it in the oven..I am so excited….
I added a bit more banana than 2 cups.. I always do that when making banana bread, always seems to make it super moist that way. plus I felt like my eggs were not large enough so I put in three..
After reading all the comments I really can’t wait !!!! but what choice do I have ! I just put it in the oven ! Oh well, tic tock tic tock …
okay! ITIS AWESOME. but I think my alterations gave it a consistency of bread pudding, which I love !!!! But I want to try again, this time sticking to your s..even tho I will make it this way over and over again.. also I will add more brown sugar.. I think it needs more sweetness.. Thankyou so much !!!!
Celebrating Sweets
I’m glad you enjoyed it! Thanks for taking the time to comment.
Henriette Hall ( Henny )
@Celebrating Sweets:
I am a little ‘ole cookie baking Grand Mama and I have tried 10 or more recipes for Banana Breads…well Sugar, you have the absolute perfect recipe. I did not alter 1 single ingredient–I did not add a little more–I did not use a little less.
I used the 9X9 greased pan AND parchment with the overhang paper. I baked in a 350 degree oven and rotated once after 25 minutes. *5 minutes more and I took it out. I let it rest on a wire rack for only a few minutes–removed it from pan and allowed it to stay on rack until cool. ( I was not sure if I let it rest on the rack-in the pan-carryover heat may dry it too much) I cut a nice piece when it was perfectly cool ( waiting was the hardest part of the entire recipe )
All I can say is : “May I please have another slice ? ”
* An old fashioned corn broom that had the long handle , painted in shades of bright fun
colors , hung on our kitchen wall, Never touched the floor–but was used to pluck a straw—this was the “pick” to check ‘done-ness’ of cakes and breads–the straw was longer than any toothpick and was perfect for the taller baked goods. This recipe will be ao appreciated by grateful friends this Holiday season. Thank you so so much !!
Celebrating Sweets
Thanks for the kind review. I’m glad that you enjoyed it!
Sandra
I love it its very easy n so yummy .
Celebrating Sweets
Thanks for taking the time to comment. Enjoy!
Len
This is the perfect banana bread recipe I’ve ever tried. The sweetness is just perfect, i switched to coconut oil instead of butter and the taste is very good.
Celebrating Sweets
Thanks! I’m glad you enjoyed it. 🙂
Diana Huetteman
It’s so easy. I used a round cake pan as I didn’t have a square one. Came out perfect! No soggy middle, no super dense bread. The brown sugar topping makes all the difference.
Celebrating Sweets
I’m glad you enjoyed it! Thanks for stopping by. 🙂
Sheryl
I have a ? Is it possible to use salted butter instead of unsalted & if I do use salted butter do I need to use less that the 1/4 of salt?
Celebrating Sweets
Yes, salted butter is fine. Just reduce the salt to a pinch. Enjoy! 🙂
Trisha Ivey
I was halfway through the recipe before I realized I was po ut if flour, oops. So I used toasted coconut pancake mix and I may never make it with flour again!
Celebrating Sweets
That sounds delicious! I’m so glad that it worked. Thanks for stopping by. 🙂
Valecia Fluckes
Can You Use White sugar If You Out Of Brown Sugar? Please Reply Soon As Possible! Thank You!??
Celebrating Sweets
You can, although I think the brown sugar is really what sets this recipe apart. Enjoy!
barb taylor
I am not a baker, although I love to cook. Made this recipe exactly as printed for my wednesday morning cleaning group. Everyone loved it! I think the brown sugar topping really makes it different, and I of course used the larger amount. You have a great recipe, and easy to make. Will use this one again in the future. Thanks.
Celebrating Sweets
I’m glad you enjoyed it! Thanks for stopping by. 🙂