The Game-Changing Way You’ve Never Thought to Bake Banana Bread
Updated: Feb. 03, 2021Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.
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.
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, MichiganBanana 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, PennsylvaniaSpecial 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, MarylandOrange 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, MichiganJudy'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, MinnesotaPumpkin 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, CaliforniaZucchini Banana Bread
I got this Zucchini Banana Bread recipe from a friend at work and now it's one of my favorites. It makes three small loaves, but they freeze very well. —Donna Hall, Wolfforth, TexasI 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, MassachusettsMoist 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, MinnesotaBlueberry Banana Bread
Blueberries and bananas combine in these tender, golden loaves. Whether you enjoy a slice as a snack or for breakfast, this bread is so flavorful, you won't need butter. —Sandy Flick, Toledo, OhioCoconut Banana Bread
White chocolate is the wonderfully different addition to this tropical-tasting bread. The moist slices are so scrumptious, they disappear as soon as I serve them.Bananas Foster Bread
This moist, tender bread has all the flavors of New Orleans’ famous dessert. And the rum-flavored glaze on top’s amazing! —Christen Chalmers, Houston, TexasWalnut Banana Bread
Between Thanksgiving and Christmas I bake 200 loaves of bread.—Douglas Jennings, Ottawa, KansasEasy Banana Bread
I watch several youngsters each day while their parents are at work. They come running when I announce it's time to cook. This easy banana bread is one of their favorite treats to help bake and eat. —Sharon Ward, King Ferry, New YorkBanana 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, OhioGlazed Coconut-Banana Bread
Give your celebration a tropical flair with this exotic variation of banana bread. It’s super quick to prepare. —Katherine Nelson, Centerville, UtahChocolate Banana Bread
Nothing tops old-fashioned banana bread, except maybe this chocolate version! Each slice is studded with nuts. —Connie Deke, DeWitt, NebraskaBanana 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, TexasElvis 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, WisconsinYuletide Banana Bread
Rich but relatively fuss-free, this is no ordinary banana loaf! I fill my quick bread with macadamia nuts, raisins and coconut to create a memorable treat. —Regina Albright, Southaven, MississippiMaple Nut Banana Bread
Banana bread rises to a whole new level when you add maple syrup, sour cream and pecans—and a cinnamon-spiced streusel. It’s a comforting, home-style treat for breakfast or any time of day.—David Dahlman, Chatsworth, California
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