• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • All Recipes »
  • Most Popular »
    • 2-Banana Banana Bread
    • Creamy Baked Mac and Cheese
    • Extra Creamy Rice Pudding
    • Glazed Lemon Pound Cake Loaf
    • 15-Minute Udon Stir Fry
    • Multigrain Bread
    • Mango Salad
    • Pork Tenderloin Marsala
    • Homemade Baked Beans
    • Homemade Hamburger Buns
    • Carrot Cake Loaf
    • Classic Homemade Waffles
    • Authentic Poutine Recipe
  • SUBSCRIBE »
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
Seasons and Suppers logo
menu icon
go to homepage
search icon
Homepage link
  • All Recipes »
  • Most Popular »
    • 2-Banana Banana Bread
    • Creamy Baked Mac and Cheese
    • Creamy Rice Pudding
    • Glazed Lemon Pound Cake Loaf
    • 15-Minute Udon Stir Fry
    • Multigrain Bread
    • Mango Salad
    • Pork Tenderloin Marsala
    • Homemade Baked Beans
    • Homemade Hamburger Buns
    • Carrot Cake Loaf
    • Homemade Classic Waffles
  • Subscribe
  • About
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Recipes » Sweet Recipes

    Simply Perfect 2-Banana Banana Bread

    Feb 20, 2020 | by Jennifer | Last Updated: Sep 9, 2021

    Jump to Recipe Jump to Video

    Wonderfully light in texture, but big on banana flavour, this 2-banana banana bread is the perfect use for your over-ripe bananas.

    banana bread on cooling rack, sliced

    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, it is 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!

    Jump to:
    • Ingredients
    • Instructions
    • Recipe Video
    • FAQ
    • Recipe
    • More banana recipes you might like ...
    • Comments, Questions and Reviews

    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

    banana bread step-by-step process photos

    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.

    banana bread step-by-step process photos

    5. How your batter will look after both eggs have been added and mixed well.

    6. Add the flour mixture (whisked together with the baking soda, baking powder and salt) 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.

    Recipe Video


     

    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? An 8x4-inch loaf pan is recommended, for best results. While it seems it should be possible to use the larger 9x5-loaf pan and make a shorter/wider loaf, some people have had issues with the loaf not baking all the way through when using the larger pan size. I haven't tested this, so I can't say if it always happens or not. You may be able to manage it by covering the top loosely with aluminum foil to stop it from over-browning, while continuing to let it cook longer so it will cook through completely.

    banana bread on cooling rack, sliced

    Recipe

    2-banana banana bread sliced on cooling rack

    2 Banana Banana Bread

    Easy and delicious banana bread that starts with just 2 ripe bananas.
    Author: Jennifer
    5 stars from 61 ratings
    Print it Pin it + Collection Go to Collections Share by Text Share by Email
    Prep Time 10 mins
    Cook Time 50 mins
    Total Time 1 hr
    Course Snack
    Servings 12 servings

    Ingredients
     

    • 1 3/4 cups all-purpose flour
    • 2 tsp baking powder
    • 1/4 tsp baking soda
    • 1/2 tsp salt, reduce slightly if using salted butter
    • 1/3 cup butter, at room temperature
    • 2/3 cup white sugar
    • 2 large eggs, at room temperature
    • 1 cup bananas, mashed, about 2 medium, very-ripe bananas
    Prevent screen from going dark

    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 8.5 x4.5-inch metal loaf pan (at least 2 1/2 inches deep) 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

    Recipe can be doubled and divided between and baked in two 8x4 loaf pans.
    Loaf will keep well, tightly wrapped and stored at room temperature for several days. The loaf can also be frozen up to 2 months.
    Be sure to read the “Ingredient and Cook's Notes" (above the recipe card!), where I share more detailed  tips, variations and substitution suggestions for this recipe!
     

    Nutrition

    Sodium: 179mg | Calcium: 38mg | Vitamin C: 1mg | Vitamin A: 217IU | Sugar: 13g | Fiber: 1g | Potassium: 145mg | Cholesterol: 49mg | Calories: 180kcal | Saturated Fat: 4g | Fat: 6g | Protein: 3g | Carbohydrates: 28g | Iron: 1mg

    Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.

    Course Snack
    Cuisine American, Canadian
    Never miss a new recipe!SIGN UP for email updates!

     

    More banana recipes you might like ...

    Chocolate Buttercream Frosted Banana Bread
    Banana Bread with Chocolate Buttercream
    This Banana Bread with Chocolate Buttercream elevates banana bread in an unexpected, but seriously delicious way!
    Get the Recipe
    www.seasonsandsuppers.ca
    Banana Chocolate Chunk Muffins
    Banana Chocolate Chunk Muffins
    These Banana Chocolate Chunk Muffins are perfect for any time of day. Delicious, light banana muffins, studded with chunks of chocolate!
    Get the Recipe
    www.seasonsandsuppers.ca
    Banana Scones with Toffee Bits
    Banana Scones with Toffee Bits
    These Banana Scones are made from ripe bananas and toffee pieces. Easy and delicious, they channel the famous Banoffee pie flavours!
    Get the Recipe
    www.seasonsandsuppers.ca

     

    PinShareTweetShares8.5k

    Meet the Author:
    Hi! I'm Jennifer, a home-cook of many years and a lifelong seeker of delicious food! I'm an equal opportunity eater. I enjoy eating all the foods!

    I love to share the classic recipes that I have enjoyed for years, as well as newer discoveries, that have become fast favourites.
    More about me here ...


    Seasons and Suppers is honoured to have been featured on these great sites ...

    graphic showing sites Seasons and Suppers has been featured on

     

    Tried this Recipe?
    You can leave a Recipe Rating by simply clicking on the stars in the Recipe Card above or if you like, you can leave a Comment and Rating in the comment section below! It's always helpful for other cooks to hear feedback on a recipe from someone who has tried it!

    You don't need to use your full name or even your real name when leaving a comment. You just need to be a real person :) Your email address will never be publicly displayed or shared.

    Reader Interactions

    Comments

    1. Shelley Haman McMichael says

      May 04, 2022 at 6:22 am

      5 stars
      I just made this tonight- I followed the directions exactly. Then put the batter into jumbo muffin tins- the best ever!!!!!!
      Thank you

      Reply
      • Jennifer says

        May 04, 2022 at 9:06 am

        So glad to hear, Shelley :) Thanks so much!

        Reply
    2. Pete says

      April 30, 2022 at 4:52 pm

      5 stars
      Just baked this today with delicious results. Easy to follow recipe and big on banana flavour!

      Reply
      • Jennifer says

        April 30, 2022 at 6:35 pm

        So glad you enjoyed it, Pete :) Thanks so much!

        Reply
    3. Melissa Beedle says

      April 04, 2022 at 11:26 pm

      5 stars
      This banana bread recipe is my absolute favourite I've made and I've made my fair share over the years. I added a sprinkling of chocolate chips and it was perfection. Not too sweet, but just right. Thank you so much for sharing!

      Reply
      • Jennifer says

        April 05, 2022 at 9:23 am

        So glad you are enjoying it, Melissa :) Thanks so much!

        Reply
    4. KevinK says

      April 03, 2022 at 7:54 pm

      5 stars
      My family loves banana bread, and it seems that we always seem to have banana bread "seeds", so I had to try this.

      It is by far the best recipe that I have made to date: both in taste and ease of making.

      Thank you for sharing!

      Reply
      • Jennifer says

        April 03, 2022 at 8:50 pm

        Love having banana bread "seeds" :) So glad you enjoyed it, Kevin. Thanks so much!

        Reply
    « Older Comments

    Add a Comment, Question or Review Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    “One of the best Food Blogs in Canada.” - National Post

    Hi! I'm Jennifer. Are you are looking for simple, seasonal and delicious everyday recipes? Do you love classic, homey, comforting food, but with a modern, real food update? Good! Me, too!

    Learn more about me here →

    Trending Recipes

    • Simply Perfect 2-Banana Banana Bread
    • Mango Salad with Zesty Lime Vinaigrette
    • Extra Creamy Rice Pudding
    • Glazed Lemon Pound Cake Loaf
    • 15 Minute Spicy Udon Stir Fry
    • Authentic Canadian Poutine Recipe

    Spring Recipe Collections

    • Rhubarb Recipes
    • Celebrating Citrus
    • Maple Recipes
    • Spring Favourites

    Footer

    ↑ back to top

    Explore

    • About
    • My Amazon Shop
    • YouTube Channel
    • My Web Stories
    • Privacy Policy

    Newsletter

    • Sign Up! for free email updates of new posts and seasonal favourites from the recipe archives. It's sent just once a week and your email address is never shared or sold.

    Contact

    • Contact Me

    As an Amazon Associate I earn from qualifying purchases.
    This site uses Cookies to provide the best user experience. Learn more in our Privacy Policy.

    Copyright © 2022 Seasons and Suppers. All Rights Reserved.