Wonderfully light in texture, but big on banana flavour, this 2-banana banana bread is the perfect use for your over-ripe bananas.
Prep Time: 10 Minutes | Cook Time: 50 Minutes | Total Time: 1 hour
✓ Easy✓ Freezer Friendly
I seem to have a never ending supply of over-ripe bananas, but somehow, I always end up with just two stragglers. I was highly motivated to find a great banana bread recipe that needed only 2 bananas and this is the one that has served me well for years.
While this 2-Banana Banana Bread is light in colour and texture, but big on banana flavour, even with just 2 bananas. It needs only regular pantry items, too. And best of all, it will fill your house with all the wonderful baking smells! You will have a hard time waiting for this one to cool before grabbing a slice. (It has the loveliest crust, too - lightly crisp and perfect for slicing.)
This banana bread will keep well for several days, wrapped and stored on the counter or freeze extras for later. I think you'll also love that this banana bread is fairly light in fat and sugar, too!
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Ingredients
Here are the ingredients you will need ...
Bananas: Obviously, the more ripe the bananas, the bigger the banana flavour. That said, I have made this bread with bananas that are just starting to form brown spots with success. Unless you have super small bananas, you will only need 2 bananas here. If you have a little less or a little more than 1 cup of mashed bananas, no worries. Just use it all.
Butter: You can use salted or unsalted butter here. I like unsalted myself, if I have it on hand. If using salted butter, reduce the added salt in the flour mixture slightly.
White Sugar: I haven't tested this recipe with less sugar, but if you are needing to reduce added sugar, you could probably reduce to 1/2 cup. It will, of course, affect the sweetness of the finished loaf, but also possibly reduce the banana flavour, as the sugar works to enhance the banana flavour, as well.
Eggs: Have your eggs at room temperature before baking, for best results. Removing from the fridge 20-30 minutes ahead should do it. I used free-range eggs here, which are quite a bright yellow. Yours batter may be paler in colour.
All-purpose flour: I am a bread baker, so I always have unbleached flour on hand, so that's what I used here. I don't think a bleached all-purpose will change the results at all. I haven't tested this recipe with alternate flours.
Baking powder, baking soda and salt
Instructions
1. Be sure your butter is just at room temperature, then add to the mixing bowl, together with the white sugar.
2. Beat the butter/sugar mixture for 2-3 minutes, until it is light in colour. Don't skimp on time here, as this process is important to the finished texture of your loaf.
3. Add the eggs, one a a time, beating well after each addition.
4. Scrape down the sides and bottom of the bowl well, to catch any bits of butter that haven't incorporated into the mixture.
5. How your batter will look after both eggs have been added and mixed well.
6. Add the flour to the batter, alternating with the mashed banana. That means adding 1/3 of the flour, then 1/2 of the bananas, then the second 1/3 of flour, the remaining bananas and finally the remaining flour. Mix until well combined.
7. Grab your loaf pan, prepared with a sheet of parchment paper that covers the bottom and long sides of the pan. I find spraying the loaf pan first helps the parchment to stick to the sides and not fall into the pan when adding the batter. I don't feel you generally need to line the ends of the pans, unless the loaf is super sticky.
8. Add the batter to your prepared loaf pan and level the top.
Be sure your oven is preheated and bake. Every time I bake this loaf it takes a different amount of time, anywhere from 45 minutes to 55 minutes. Start looking at the loaf at about the 40 minute mark. If the loaf is still pale, let it bake longer, before opening the oven and testing. The loaf is approaching done when the top is turning quite golden and cracked. When it starts to look like that, use a tester to test it. The loaf is done when a tester comes out clean when inserted in the centre of the loaf.
FAQ
How do I store the baked banana bread: Once cooled completely, store this bread at room temperature, well-wrapped.
Can you freeze banana bread? Yes! This bread will freeze well, tightly wrapped, up to 2 months.
Can I use a different size loaf pan? Yes. If you only have a 9x5-inch loaf pan, you can still use it. Your loaf will be shorter and will bake more quickly, so check and test often as it bakes.
Recipe Card
2 Banana Banana Bread
Equipment
- Electric or stand mixer
- 8x4-inch glass or metal loaf pan
- Parchment paper (optional, for easy removal)
Ingredients
- 1 3/4 cups all-purpose flour (230g)
- 2 tsp baking powder (8g)
- 1/4 tsp baking soda (1g)
- 1/2 tsp salt (3g), reduce slightly if using salted butter
- 1/3 cup butter at room temperature (76g)
- 2/3 cup white sugar (130g)
- 2 large eggs at room temperature
- 1 cup bananas mashed, about 2 medium, very-ripe bananas (240ml-ish)
Instructions
- Preheat oven to 350F (not fan-assisted/convection) with rack in centre of oven. *Reduce oven temperature by 25F for glass pans.
- Prepare an 8x4-inch loaf pan by spraying with cooking spray, then lining the bottom and sides with a sheet of parchment paper that extends about 1-inch over the sides, to use as handles to remove the loaf after baking. Set aside.
- In a medium bowl, whisk together well the flour, baking powder, baking soda and salt. Set aside.
- In a large bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, cream together the room temperature butter and sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add the eggs, one at a time, beating well between each addition and scraping down the sides and bottom of the bowl as needed.
- With mixer on low, add the flour mixture, alternately with the mashed bananas (add 1/3 flour mixture, then 1/2 the bananas, then more flour, then remaining banana, ending with the remaining flour). Mix until well combined, then give it a quick, 15-second beat.
- Pour batter into prepared 8x4-inch loaf pan and level top.
- Bake in preheated oven for 45-55 minutes, or until a tester inserted in the centre comes out clean. *Start checking the loaf at about 40 minutes. If the top is still quite pale, no need to test. Start testing when the top is cracked and turning golden.
- Remove from oven and allow to cool in the pan on a cooling rack for 10 minutes, then remove from the baking pan, gently remove the parchment paper and allow to cool further or completely on a baking rack.
Notes
Nutrition (per serving)
More banana recipes you might like ...
Nancy Browning says
A lovely, light and delicious banana bread!
Jennifer says
Glad you enjoyed it, Nancy :) Thanks so much!
Pat says
Awesome tasting!. Although I have had my moms recipe for banana bread for years, she adds walnuts, I tried yours.
I can definitely say I will be alternating both when ever I get bored and need to bake. This is so easy even a non baker like myself has no trouble.
Here is a tip on getting the bananas. I go the my grocer who always has fruits and veggies marked down on a side tray. Bananas half price. Then I freeze them. Why pay full price to let them go black.
Thanks for sharing Jennifer!
Jennifer says
So glad you enjoyed it, Pat! Great tip for the bananas :) Thanks so much!
annie@ciaochowbambina says
I am excited about this recipe - why is it that there are usually two perfectly ripe bananas left?! Not complaining - with your bread recipe! Pinned!
Jennifer says
I know! Always just 2 in our house :) I just don't mind nearly as much anymore! Thanks Annie.
Leanne says
I buy extra bananas just to let them overripe on the counter so I make banana bread and muffins! The texture of this loaf looks fabulous. I may have to give it a try some time soon!
Jennifer says
Thanks so much, Leanne :)
Cheyanne @ No Spoon Necessary says
If this bread isn't my destiny, I don't know what is! I actually have exactly 2 very ripe bananas sitting on my counter and I was literally just thinking I should make banana bread!! Your loaf looks absolutely perfect - so light, moist and fluffy - I'm totally drooling! I will definitely be making this later today! I can't wait!
Jennifer says
Perfect timing! I think you will love this light loaf, Cheyanne. Thanks :)
Lynne says
Hi Jennifer!
I have a loaf of this lovely banana bread currently baking away in my oven. I freeze bananas that are overripe and it's wonderful to have a recipe that only needs two bananas instead of three.
One comment - I think the direction to include the sugar is missing during the creaming phase in the directions step 4. I did cream together the butter and sugar and then proceed according to what is written. The batter looks lovely and I'm now impatiently waiting until it comes out of the oven!
Thank you for this,
Lynne
Jennifer says
Thanks for the heads up on the sugar, Lynne! I am always relieved when my omissions are caught by an experienced baker who knows what I meant to say :) I have fixed the recipe card. Enjoy the bread!
Lynne says
Hi Jennifer,
Enjoying the bread is an understatement. It's been less than 24 hours since it came out of the oven and is already 2/3rds gone! I love that it's not as sweet or heavy as some banana bread recipes. Really good with a cup of coffee.
It is actually good news that we've gone through most of the bread as I now have a good reason to check-out the next recipe on my to-bake list - your cranberry orange bread :-).
Warm regards,
Lynne
Jennifer says
So glad to hear, Lynne and yes, it's a lovely loaf to have on the counter :) Enjoy the cranberry orange bread. I never tire of that flavour combination :) Thanks!
Dawn - Girl Heart Food says
Such a delicious classic, Jennifer! There's nothing quite like a freshly baked banana bread smeared with some butter alongside a coffee! Delish!
Jennifer says
Thanks Dawn :)
2sistersrecipes says
Love banana breads and always have ripe bananas on hand. A delicious way to use them in this bread, thanks for the recipe!
Jennifer says
Thanks so much, Anna :)
Chris Scheuer says
It seems I always have 2 ripe bananas sitting around. I love that's all this recipe requires! It looks so moist too!
Jennifer says
Thanks so much, Chris!
Mary Ann | The Beach House Kitchen says
I always buy extra bananas so I can whip up a loaf every now and then Jennifer. This classic loaf is a family favorite!
Jennifer says
We always buy bananas with the intention of eating them, but reality is, we apparently eat all but 2. All the time :) Needed a way to use them up!
Tricia B says
The texture looks fantastic Jennifer. So light and pretty - I could use a slice with my coffee about now. I always have two bananas too! This is a must try - my husband would adore it.
Jennifer says
It's one of my favourite loaves, Tricia! Thanks so much :)