Banana Bread in an 8×8 Pan

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.

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.

Step by step instructions on how to make this recipe

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.

Add in the wet ingredients (bananas, butter, eggs, and vanilla extract). Mix well with a hand mixer until everything is well combined.

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 banana bread recipes that you might like:

• Spice Cake Banana Bread
• Yellow Cake Mix Banana Bread
• Copycat Starbucks Banana Bread
• Chocolate Chip Oatmeal Banana Bread
• Banana Bread in a Bundt Pan
• Amish Banana Bread