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.
Miss Lucky says
Easy to make. Came out very moist and flavorful. Everyone loved this way,using this pan size. Yes I would make it again,definitely🙋♀️❤👍
Roxanne Rodriguez says
👍👍Definitely 2 thumbs up for this recipe! It was simple, easily explained and tasted just amazing… Not too sweet. Nice and dense. I loved it! My personal touched were to omit the cinnamon and add some toasted pecans. Other than that- this recipe was everything I was hoping for! Thank you so much!! 💜😊 (I wish we could share pics. I took plenty! ☺️)
Joe S says
Best banana bread I’ve ever made! I will definitely use this is as my go-to recipe from now on.
Audrey says
I am so glad you liked the recipe! Thank you for taking time to leave a comment.
Glenda says
This banana bread is Awesome! I made a double batch and used 8×8 pans and added chopped cashews and (milk chocolate chips to one) it turned out nice and moist and DELICIOUS 🥰
Audrey says
So glad you enjoyed the recipe!
Jw says
It tastes amazing!! So easy to make!!
Cheryl says
Delicious, much prefer8x8 to loaf pan
Emilie says
I really enjoyed this! I didn’t have cinnamon but I think it turned out wonderful without it.
Monica says
I love finding a good 8×8 recipe! This banana bread was a winner. The only thing I recommend is to watch the time! Every oven is different. I took a peek at 35 minutes and it was totally done–maybe slightly a bit overdone, but nevertheless still delicious!
Two Pink Peonies says
So glad that you enjoyed the recipe! Thank you for the feedback and taking time to leave a comment.
Tatiana says
Mouthwatering recipe
CD says
Such a delicious banana bread recipe!
Rob says
Delicious and easy recipe!
Oscar says
Love this banana bread. So good.
nancy says
this is the perfect banana bread
Michelle says
This Banana bread was so tasty and just the right amount!
Jason says
Is possible to replace butter with vegetable oil.
Two Pink Peonies says
I haven’t tried this recipe with butter so I’m not sure how it is with that change in ingredients. If you would like to experiment with it- butter is usually substituted in the same amount of oil. Hope that helps!
Elizabeth says
Absolutely delicious! We loved it!
Lisa says
I know the recipe calls for an 8 x 8 pan. Can I use a regular loaf pan for it and if so, how would I change the recipe/cooking time?
Audrey says
Yes, you can also use a regular loaf pan. Adjust the baking time to 50 to 60 minutes.