Looking for a simple and delicious way to use up ripe bananas? This Banana Bread Recipe with Two Bananas is the perfect solution! It’s quick, easy, and packed with flavor, making it the ideal treat for breakfast, dessert, or a mid-day snack. Whether you’re a beginner baker or a seasoned pro, this recipe will have your kitchen smelling amazing in no time. Plus, it’s made with just two bananas, so you can enjoy moist, banana-packed bread
Table of Contents
Ingredients
For the Banana Bread Recipe with Two Bananas:
- 2 very ripe medium bananas (approximately 1 cup when mashed) – Look for bananas with plenty of brown spots or even mostly black peels for the sweetest flavor
- 1/2 cup (113g) butter, softened to room temperature (salted or unsalted)
- 2/3 cup (133g) granulated white sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups (180g) all-purpose flour (unbleached preferred, but bleached works too)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt (reduce to 1/8 teaspoon if using salted butter)
Instructions
Banana Bread Recipe with Two Bananas
- Prepare: Preheat your oven to 350°F (325°F if using a glass pan). Spray an 8×4-inch loaf pan with cooking spray and line with parchment paper, leaving some overhang on the sides for easy removal.
- Mash the bananas: In a small bowl, mash the ripe bananas with a fork until mostly smooth but with some small chunks remaining for texture. Set aside.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and sugar together with an electric mixer for 2-3 minutes until light and fluffy. Don’t rush this step—proper creaming incorporates air into the batter, resulting in a lighter texture.
- Add eggs and vanilla: Add the eggs one at a time, beating well after each addition (about 30 seconds per egg). Scrape down the sides of the bowl with a spatula. Mix in the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Mix wet and dry ingredients: Gradually add the flour mixture to the butter mixture in three additions, alternating with the mashed bananas (beginning and ending with the flour). Mix on low speed just until combined after each addition. Avoid overmixing, which can make your bread tough.
- Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 45-55 minutes, or until a wooden toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown with a characteristic crack running down the middle.
- Cool: Allow the bread to cool in the pan for 10 minutes. Then, using the parchment paper overhang, lift the bread out of the pan and transfer to a wire cooling rack to cool completely before slicing.
Notes & Variations Banana Bread Recipe with Two Bananas
- Pan Size Matters: This recipe is specifically designed for an 8×4-inch loaf pan. Using a larger 9×5-inch pan will result in a flatter loaf since there’s less batter to fill the pan. If a 9×5-inch pan is all you have, consider increasing the recipe by 50%.
- Add-ins: While this banana bread is perfect on its own, feel free to fold in 1/2 cup of chocolate chips, chopped nuts, or dried fruit after combining the wet and dry ingredients.
- Sugar Adjustment: You can reduce the sugar to 1/2 cup if desired, though it may slightly affect the overall flavor and texture. The sugar not only sweetens but also helps with moisture retention and browning.
- Banana Ripeness: The riper your bananas, the more flavor they’ll impart. If your bananas aren’t quite ripe enough, you can speed up the process by placing them in a paper bag with an apple or in a warm oven (300°F) for 15-20 minutes until the skins blacken.
- Spice It Up: Add 1/2 teaspoon of cinnamon or 1/4 teaspoon of nutmeg to the dry ingredients for a warm, spiced version.
Nutritional Information (per slice, based on 10 slices)
- Calories: 215
- Total Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 62mg
- Sodium: 152mg
- Total Carbohydrates: 28g
- Dietary Fiber: 1g
- Sugars: 15g
- Protein: 3g
Troubleshooting Tips Banana Bread Recipe with Two Bananas
- Bread not rising: Check that your baking powder and baking soda are fresh. These leavening agents lose potency over time.
- Too dense: Make sure you properly creamed the butter and sugar and didn’t overmix after adding the flour. Room temperature eggs are also crucial for proper incorporation.
- Sinking middle: This usually indicates underbaking. Use the toothpick test to ensure the center is fully baked before removing from the oven.
Our Simply Perfect 2-Banana Banana Bread is proof that you don’t need a bunch of bananas to create a delicious homemade treat. With its perfect balance of sweetness and banana flavor, this recipe might just become your new go-to when you have a couple of overripe bananas sitting on your counter.
Have you tried this recipe? We’d love to hear about your experience in the comments below! Don’t forget to save this recipe to your favorites for future banana bread cravings.
Looking for more ways to use ripe bananas? Check out our Banana Muffins, Banana Pancakes, and Banana Chocolate Chip Cookies recipes!
How long can I store banana bread at room temperature?
Once fully cooled, store your bread in plastic wrap or an airtight container at room temperature. It will stay fresh for up to 3 days without losing flavor or moisture.
Can I refrigerate banana bread for longer freshness?
For extended freshness, refrigerate for up to a week. Let it come to room temperature or warm it in the microwave for a fresh-baked feel.
How do I properly freeze banana bread to keep it fresh?
This bread freezes beautifully! For long-term storage, wrap it in plastic wrap, then aluminum foil, and freeze for up to 2 months. When you’re ready to enjoy, simply thaw overnight in the fridge or at room temperature.
