Baking banana bread in an 8×8 pan is a fun and an easy way to make banana bread. This banana bread comes out perfectly baked each time with no mushy spots!
I love making banana bread. Not only is it delicious and a great way to use ripe bananas but it makes your kitchen smell amazing while it bakes.
I have been baking a lot with my kids lately and quick breads are my go to. I can have one child mash the bananas and the other stir the dry ingredients. I love that they ask to bake or help me cook.
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🔪 What type of pan to use
This recipe uses an 8×8 square pan. Grease your pan well.
🥣 Ingredients needed
For this recipe, you will need:
- All purpose flour: The base of the banana bread.
- Sugar: To sweeten the banana bread.
- Cinnamon: For a little spice.
- Baking soda: To help the bread rise.
- Salt: You’ll need just half of a teaspoon of salt.
- Unsalted butter: I recommend using unsalted butter so you can control the salt going into the recipe but if you only have salted butter leave out the additional salt.
- Bananas: You’ll need three large, ripe bananas for this recipe. The darker the bananas are the sweeter your banana bread will be.
- Eggs: You’ll need two large eggs for this recipe.
- Vanilla extract: If you can, use pure vanilla extract for baking.
If desired, you can also add chocolate chips or nuts to your banana bread.
⏲️ How to make this recipe (step by step instructions)
Begin by preheating your oven to 350 degrees. Next, grease a 8×8 inch pan.
Melt your butter (I microwaved mine) and set it aside to cool.
Peel and mash your bananas with a fork. Set aside.
In a large bowl combine the dry ingredients: flour, salt, baking soda, cinnamon, and sugar (image 1). Stir well with a large spoon.
Add in the wet ingredients: bananas, butter, eggs, and vanilla extract (image 2). Mix well with a hand mixer until everything is well combined. Pour into a greased 8×8 inch pan (image 3).
Bake for 40 to 45 minutes or until a toothpick comes out clean from the middle.
🥡 How to store leftovers
Quick breads like this banana bread are usually good for four to five days after baking. Keep in a sealed container or wrap with plastic cling wrap and store at room temperature.
👩🏻🍳 Tips for this recipe
- Make sure that you cool your butter or it may scramble the egg.
- The darker your bananas are, the sweeter your banana bread will be.
- If you only have salted butter on hand then leave out the additional salt.
Other delicious banana bread recipes:
If you tried this Banana Bread in an 8×8 Pan or any other recipe on my site, please leave a ⭐ rating and let me know how it goes in the 📝 comments below. I would love to hear from you and I’m always happy to try to answer any questions you may have!
Banana Bread in an 8×8 Pan
Equipment
- 8 x 8 inch pan
Ingredients
- 1 ¾ cup all purpose flour
- 1 cup sugar
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 teaspoon baking soda
- 2 large eggs beaten
- 1 stick unsalted butter (½ cup) melted and cooled
- 3 large ripe bananas mashed with a fork
- 1 teaspoon vanilla extract
Instructions
- Begin by preheating your oven to 350 degrees.
- Next, grease a 8×8 inch pan.
- Melt your butter (I microwaved mine) and set it aside to cool.
- Peel and mash your bananas with a fork. Set aside.
- In a large bowl combine the dry ingredients (flour, salt, baking soda, cinnamon, and sugar). Stir well with a large spoon.1 ¾ cup all purpose flour, 1 cup sugar, 1 teaspoon cinnamon, ½ teaspoon salt, 1 teaspoon baking soda
- Add in the wet ingredients (bananas, butter, eggs, and vanilla extract). Mix well with a hand mixer until everything is well combined.2 large eggs, 1 stick unsalted butter (½ cup), 3 large ripe bananas, 1 teaspoon vanilla extract
- Pour into a greased 8×8 inch pan.
- Bake for 40 to 45 minutes or until a toothpick comes out clean from the middle.
Video
Notes
- Be sure to let your melted butter cool so that it doesn’t scramble your egg.
- If you only have salted butter on hand then leave out the additional salt.
Linda says
I LOVE this recipe. Loaf pans have been my downfall when trying to make any kind of sweet bread…always soggy in the middle. Also, I used 1 1/8th cups of all purpose flour and then 1/4 cup of Wheat bran. This had the affect of making the banana bread slightly nutty tasting (I also put in 1 cup of chopped pecans)
I’ve made this recipe at least 3 times so far and each time…so good.
Thank you so much for this recipe.
Rhonda says
This was a great way to make banana bread. It was perfect. I highly recommend this recipe.