Banana Bread Recipe 2 Bananas
You know that moment. You look at your fruit bowl and see them. Not one, not three, but exactly two bananas, past their prime, covered in brown spots, silently judging you.
Most recipes call for three or four, leaving you in a banana bread limbo. What are you supposed to do? Let them go to waste? I say, absolutely not.
I’ve been in that exact spot more times than I can count. That’s why I created this recipe. It’s designed specifically for those two lonely, overripe bananas. It’s simple, incredibly moist, and proves that you don’t need a whole bunch to make something amazing.
This is the go-to recipe in my house. It turns a “problem” into the best-smelling solution your kitchen has seen all week. Let’s turn those two sad bananas into a loaf of pure comfort.
What You’ll Need
- 2 large, very ripe bananas, mashed
- 1/3 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional, but recommended)
Tools Required
- 8.5 x 4.5 inch loaf pan
- Two mixing bowls (one large, one medium)
- Whisk or fork
- Spatula
- Measuring cups and spoons
- Cooling rack
Pro Tips
Over the years, I’ve made hundreds of loaves of banana bread. Here are a few secrets I’ve picked up that make a real difference, especially if this is your first time.
1. Use Ugly Bananas: The riper, the better. I’m talking about bananas that are more brown and black than yellow. These bananas are sweeter (as the starches have converted to sugar) and much softer, making them easier to mash and incorporate into the batter. This is the number one secret to moist, flavorful banana bread.
2. Don’t Overmix the Batter: This is a big one. When you combine the wet and dry ingredients, mix only until you no longer see streaks of flour. A few lumps are perfectly fine! Overmixing develops the gluten in the flour, which can lead to a tough, dense, and gummy loaf instead of a light and tender one.
3. Let It Cool Before Slicing: I know how tempting it is to slice into that warm loaf right out of the oven. But please, wait! Let the bread cool in the pan for about 10-15 minutes, then transfer it to a wire rack to cool completely. This allows the bread to set, making it much easier to slice without it crumbling apart.
4. Check for Doneness Correctly: Ovens can vary. The toothpick test is your best friend. Insert a toothpick or a wooden skewer into the center of the loaf. If it comes out clean or with a few moist crumbs attached, it’s done. If it comes out with wet batter, it needs more time. Check it in 5-minute increments.
How to Make 2-Banana Banana Bread
Step 1: Preheat your oven to 350°F (175°C). Grease and flour an 8.5 x 4.5 inch loaf pan, or line it with parchment paper for easy removal.
Step 2: In a large bowl, mash the ripe bananas with a fork until they are mostly smooth. A few small lumps are okay and add to the texture.
Step 3: Add the melted butter to the mashed bananas and stir to combine. Then, stir in the sugar, beaten egg, and vanilla extract until everything is well mixed.
Step 4: In a separate, medium-sized bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon (if using).
Step 5: Gently pour the dry ingredients into the wet ingredients. Use a spatula to fold them together just until combined. Remember the pro tip: do not overmix!
Step 6: Pour the batter into your prepared loaf pan and spread it evenly with the spatula.
Step 7: Bake for 50-60 minutes. Use the toothpick test around the 50-minute mark to check for doneness.
Step 8: Once baked, remove the loaf from the oven and let it cool in the pan on a wire rack for 15 minutes. Then, carefully run a knife around the edges and invert the pan to release the bread. Let it cool completely on the wire rack before slicing.
Nutritional Information and Healthy Swaps
Here’s a quick look at the estimated nutrition per slice (assuming 10 slices per loaf). This can vary based on your specific ingredients.
| Nutrient | Amount per Slice (Approx.) |
|---|---|
| Calories | 165 kcal |
| Carbohydrates | 28 g |
| Protein | 2 g |
| Fat | 5 g |
| Sugar | 15 g |
Want to adjust the recipe for your dietary needs? It’s easy to make a few swaps.
| To Make It… | Swap This | For This |
|---|---|---|
| Gluten-Free | All-purpose flour | 1-to-1 gluten-free baking flour |
| Dairy-Free / Vegan | Unsalted butter | Melted coconut oil or vegan butter |
| Vegan | Large egg | 1 “flax egg” (1 tbsp ground flaxseed + 3 tbsp water) |
| Lower Sugar | Granulated sugar | 1/3 cup maple syrup or coconut sugar |
Substitutions and Variations
This recipe is a fantastic base. Feel free to get creative with it!
- Add Mix-ins: After combining the wet and dry ingredients, gently fold in about 1/2 cup of chocolate chips, chopped walnuts, or pecans.
- Try Different Flours: You can substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor and denser texture.
- Make a Streusel Topping: Mix 1/4 cup flour, 1/4 cup brown sugar, and 2 tablespoons of cold, cubed butter with your fingers until crumbly. Sprinkle over the batter before baking for a sweet, crunchy top.
- Spice It Up: Add a pinch of nutmeg or allspice along with the cinnamon for a warmer flavor profile.
Meal Pairing and Serving Suggestions
Banana bread is perfect on its own, but it also plays well with others. A warm slice is heavenly with a cup of coffee or black tea in the morning.
For an afternoon snack, try it with a tall glass of cold milk. If you want to make it feel more like a dessert, a simple smear of softened butter, cream cheese, or even a drizzle of honey works wonders.
Cooking Time Efficiency
The best way to be efficient is to gather and measure all your ingredients before you start mixing. This French technique, called “mise en place,” means “everything in its place.”
It prevents you from scrambling to find the baking soda while your butter and sugar are already mixed. It makes the whole process smoother and more enjoyable.
Leftovers and Storage
If you somehow have leftovers, storing them properly keeps the bread fresh.
- Room Temperature: Store the completely cooled bread in an airtight container or wrap it tightly in plastic wrap. It will stay moist and delicious for up to 3 days.
- Freezing: This bread freezes beautifully. You can freeze the whole loaf or individual slices. Wrap them tightly in plastic wrap, then a layer of aluminum foil, and place in a freezer-safe bag. It will last for up to 3 months. To thaw, just leave it on the counter for a few hours.
Frequently Asked Questions
Q1. My bananas aren’t very ripe. Can I still use them?
Ans: You can, but ripe bananas are key for the best flavor and moisture. To ripen them quickly, you can bake them on a baking sheet at 300°F (150°C) for 15-20 minutes, or until the peels turn black and shiny. Let them cool before mashing.
Q2. Why did my banana bread sink in the middle?
Ans: This is a common issue! It’s usually caused by one of three things: overmixing the batter, opening the oven door too frequently while baking (which causes a temperature drop), or underbaking. Make sure your oven is fully preheated and check for doneness with a toothpick before taking it out.
Q3. Can I make this recipe into muffins?
Ans: Absolutely! This recipe will make about 10-12 standard-sized muffins. Line a muffin tin with paper liners, fill each one about 2/3 full, and bake at 350°F (175°C) for 20-25 minutes, or until a toothpick comes out clean.
Q4. Can I use brown sugar instead of white sugar?
Ans: Yes, you can substitute brown sugar for white sugar in a 1:1 ratio. Using brown sugar will result in a slightly moister bread with a deeper, more caramel-like flavor due to the molasses content.
Q5. I don’t have a loaf pan. What else can I use?
Ans: An 8×8 inch square baking pan works well. The batter will be spread thinner, so you’ll need to reduce the baking time. Start checking for doneness around the 30-35 minute mark.
Wrapping Up
There you have it. Proof that two lonely bananas are all you need to create something truly comforting and delicious. This recipe isn’t just about baking; it’s about making the most of what you have and enjoying the simple, wonderful results.
I hope your kitchen is filled with the amazing smell of banana bread soon. Give this recipe a try and see for yourself how easy it is.
I’d love to hear how it turns out for you! Drop a comment below with your experience, any creative variations you tried, or any questions you might have.
