The Game-Changing Way You’ve Never Thought to Bake Banana Bread
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Sorry, loaf pan.
Like pretty much the entire Internet, I’ve been baking banana bread over the past few months. One day, when a craving hit particularly hard, I decided to pop the batter in two 9-inch cake pans instead of my trusty loaf pan. And folks—let me tell you—this method is a game-changer!
Not only did my banana bread cook in less than half the time of a traditional loaf, but it was also less dense. The batter cooked more evenly, too, creating a perfectly golden top. Plus, serving up wedges of bread felt a little more fancy than plain ol’ slices. If you’re ready to shake up your banana bread routine, follow these step-by-step instructions for success.
Check out some of our best banana bread recipes.
How to Make Banana Bread in Cake Pans
For this technique, I reached for my favorite recipe: Judy’s Chocolate Chip Banana Bread. This sweet beauty comes from Debra Keiser in St. Cloud, Minnesota who received it from her co-worker and dear friend, Judy. It yields 16 tasty servings.
Ingredients:
- 1/2 cup butter, softened
- 1-1/4 cups sugar
- 2 large eggs
- 1 cup mashed ripe bananas (about 2 medium)
- 1/4 cup buttermilk*
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup semisweet chocolate chips
- 1/4 cup chopped walnuts, optional
*I didn’t have buttermilk on hand, so I substituted ¼ cup whole milk in its place. You could also use sour cream or plain Greek yogurt.
Step 1: Gather Your Ingredients
Before baking, I like to lay out everything I need in small bowls. While, yes, this technique—called mise en place—does create more dishes, in my eyes it’s worth it. I can just dump my ingredients without needing to question whether I’ve already added the baking powder. And it’s a great way to make sure I have everything I need before getting too deep in the process.
Step 2: Make the Batter
Once your ingredients are ready to go, preheat the oven to 350°. Then, make your batter. Start by beating together the butter and sugar until crumbly. Add the eggs, one at a time, making sure you beat well after each addition. Add the bananas, buttermilk and vanilla.
In a separate bowl, get started on your dry ingredients. Combine the flour, baking powder, baking soda and salt. Stir the dry ingredients into the wet ingredients, just until combined.
Finally, fold in your chocolate chips and, if desired, walnuts. Or, reach for these upgraded banana bread mix-ins.
Step 3: Prep Your Pans
Here comes the unusual part—instead of grabbing a loaf pan, reach for two 9-inch cake pans instead. Lightly grease the bottom and sides of each pan, then cut a circle of parchment paper to fit in the bottom. (Learn more about greasing cake pans here.) Once your pans are prepped, divide the bread batter between both pans.
Step 4: Bake and Enjoy
Pop your cake pans in the oven and set a timer for 20-25 minutes. Bake until the bread is golden brown around the edges and a toothpick inserted in the middle comes out clean. Let cool for 10 minutes on a wire rack, then remove banana bread from the pan, peel away the parchment paper and let cool completely. Cut into wedges and enjoy!
Editor’s Tip: Since this recipe yields two “loaves,” it’s easy to freeze one for a rainy day. Simple wrap the round in parchment paper, then pop it in a freezer-safe container. Thaw before serving. Learn more about how to freeze bread.
Best Ever Banana Bread
Whenever I pass a display of bananas in the grocery store, I can almost smell the wonderful aroma of my best banana bread recipe. It really is amazingly good! It's also a greater starter recipe for banana bread variations. (Psst! Follow our step-by-step guide on how to make this banana bread recipe.) —Gert Kaiser, Kenosha, Wisconsin
Cast-Iron Chocolate Chip Banana Bread
I love this cast-iron banana bread because it cooks evenly every time. The end result is so moist and delicious! —Ashley Hudd, Holton, Michigan 3-Ingredient Banana Bread
It won't be long before you're able to make this easy banana bread without looking at the recipe! You need only three simple ingredients: a box of cake mix, mashed ripe bananas and eggs. —Kristina Vanni, Chicago, Illinois
Wondering if you have enough bananas to bake with? Read more about how many bananas are in a cup. 
Banana Nut Bread
This quick bread is a family favorite, so I always try to have ripe bananas on hand for this recipe. I'm sure your family will love this tasty, nutty bread as much as mine does. —Susan Jones, La Grange Park, Illinois 
Gluten-Free Banana Bread
This gluten-free banana bread recipe isn't dry and crumbly—it tastes like the real thing. I hope you try it! —Gladys Arnold, Pittsburgh, Pennsylvania 
Banana-Zucchini Bread
My grandmother made this zucchini banana bread for as long as I can remember, and I've been making it ever since I learned how to bake. Children love it for a snack, and it's good to serve at any meal. It's another delicious way to use zucchini, which is so abundant in late summer. —Eva Mae Hebert, Lafayette, LA Makeover Banana Nut Bread
This slimmed-down banana bread with applesauce is one of our favorite ways to make banana bread. On top of swapping out the butter, the amount of sugar is also decreased, too, by adding a little honey and using more banana. No one will ever guess this bread is low in fat! —Taste of Home Test Kitchen, Milwaukee, Wisconsin 
Special Banana Nut Bread
This extra-special banana bread makes a wonderful gift for friends and neighbors. The recipe makes two loaves, so I can serve one and keep the other one in the freezer to use as a last-minute gift. —Beverly Sprague, Catonsville, Maryland 
Upside-Down Banana Monkey Bread
Everyone digs in to monkey bread thanks to its pull-apart shape. We add banana slices and pecans to top this already scrumptious showpiece for a brunch or family gathering. —Donna Marie Ryan, Topsfield, Massachusetts 
Orange Banana Nut Bread
I like this recipe because the orange juice gives the nut bread such a bright flavor and also makes it moist. —Barbara Roethlisberger, Shepherd, Michigan 
Judy's Chocolate Chip Banana Bread
I received this chocolate chip banana recipe from my co-worker and dear friend, Judy, years ago. When she gave it to me she said, You will never need another banana bread recipe. She was almost right. I added more chocolate chips for the chocolate lovers in my family. — Debra Keiser, St. Cloud, Minnesota Double Cranberry Banana Bread
We love quick breads, and I've found that they freeze nicely if properly wrapped. This is a scrumptious recipe to make before the holidays and freeze for last-minute guests or gifts. —Joan Hallford, North Richland Hills, Texas 
Pumpkin Banana Bread
I came across these loaves in a local newspaper about 10 years ago, and I still make this pumpkin banana bread recipe on a regular basis. It conveniently yields a number of mini loaves, making gift-giving easy. —Linda Wood, Roanoke, Virginia 
Moist Banana Nut Bread
I made up this recipe when I was vegetarian and didn’t eat eggs. It’s packed with fiber, omega-3s and soy protein, but tastes delicious! Silken tofu is a wonderful egg substitute. It's one of the best ways to make banana bread. —Brittany Carrington, Tehachapi, California 
Chocolate Banana Bread
Nothing tops old-fashioned banana bread, except maybe this chocolate version! Each slice is studded with nuts. —Connie Deke, DeWitt, Nebraska 
I Like to Eat Apples and Bananas Bread
My children love to bake (and eat) all kinds of banana bread. They make this all by themselves, with just a little help from me to put it in the oven. —Kristin Metcalf, Charlton, Massachusetts 
Banana Wheat Bread
A subtle banana flavor comes through in this moist whole wheat loaf. Flecked with poppy seeds, the sweet slices are wonderful warm or toasted and spread with butter. —Louise Myers, Pomeroy, Ohio 
Moist Pineapple Banana Bread
Our four kids like slices of this moist tropical-tasting banana bread for breakfast. I sometimes bake it in mini loaf pans, then freeze the loaves so we can enjoy a small portion at a time. —Mary Watkins, Chaska, Minnesota 
Banana Eggnog Bread
One of my favorite holiday snacks is warm banana bread with a glass of nog. I decided to combine the two, and was so happy with the resulting eggnog bread. —Kristin Stone, Litte Elm, Texas 
Banana Pecan Loaf
We slice this banana bread so thick it is almost embarrassing—but we need fat slices to deliver ample portions of the Pineapple Spread. When beating the cream cheese for the spread, beat the cheese until it is as light and fluffy as whipped cream. —Lee Ann Miller, Millersburg, Ohio
Elvis Banana Bread
As a toddler, my son loved bananas, so we always had them in the house. We didn't always eat them all before they were too ripe, so we experimented beyond basic banana bread. That’s how we came up with Elvis bread! —Liz Somppi, Greenfield, Wisconsin
