How do you make banana bread with 3 bananas? You’re about to find out! This easy banana bread recipe made with 3 bananas and oil is moist and delicious. No mixer required, one bowl, and less than 10 minutes prep.
So, you’re looking for a 3 banana bread recipe. Well, I’m happy to say that you’ve found it. This is a simple recipe with few ingredients, very easy to make, and beginner-friendly. It’s one of the best ways to use overripe bananas.
I adapted this recipe from my 2 banana bread recipe. Since there’s 3 bananas in this one I just simply decreased the oil and it worked out perfectly.
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This recipe actually yields a tender and moist banana bread because compared to other recipes this one has more wet ingredients that don’t include milk or water that stretches the batter thin and also less flour.
There’s just a touch of cinnamon. You can add more or omit it completely depending on your personal preference. Feel free to add nuts as well.
Besides the salt, vanilla, and spices, bananas are the main contributor of flavor in a banana loaf. So if you want your loaf to come out great every time, use overripe bananas.
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The crust for this bread gets very dark very quickly. Covering it with foil at the 30 minute mark ensures that the crust doesn’t burn.
Often times I find that when you don’t use the foil the crust will be dark brown way before the bread is done baking therefore naturally causing you to pull the bread out of the oven before it’s done. And then you end up with a crust that’s fully baked or burnt and a middle that is mostly raw.
This has happened to me before in the past and I’ve even had it happen to me with other recipes as well. Fortunately, loosely covering the loaf with foil is a quick and easy solution.
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Store it in an airtight container, food-safe resealable bag, cover with foil, or wrap tightly in plastic wrap to prevent it from drying out.
How long does banana bread last? If stored correctly it should last for 2 – 3 days at room temperature and up to 1 week in the fridge.
Wrap tightly in foil, plastic wrap or place in a freezer bag. You can also wrap tightly and place in a freezer bag for maximum protection.
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This easy banana bread recipe made with 3 bananas and oil is moist and delicious. No mixer required, one bowl, and less than 10 minutes prep.
© Beat Bake Eat. All images & content are copyright protected. Unauthorized use and/or duplication of this material without written consent from this site’s author and/or owner is strictly prohibited.This 2 Banana Bread Recipe is a simple, easy recipe that will give you soft, moist results every time! Got a couple of over ripe bananas laying around? This recipe only takes 5 minutes to put together, so put those bananas to good use and bake this delicious recipes that is perfect as a breakfast treat, midday snack or yummy dessert! Banana bread tastes great cold, room temperature or warmed up with a pat of butter!
It’s a constant game in our kitchen. We ALWAYS have bananas hanging on a hook on our countertop. We buy them every week. Often, when we get them at the store, they are a little too green. At the same time, we have leftovers from last week, but those are a little too ripe to eat. Ugghhh! It’s a no-win situation.
The Most Delicious Banana Bread Recipe
Of course, while I’m gonna have to just wait for those greenies to ripen up, there are tons of stuff I can do with the spotted ones. This blog is FULL of delicious recipes using ripe bananas. From the fresh and fruity Strawberry Banana Muffins and Blueberry Banana Muffins to classics like Banana Roll Cake, Banana Cream Pie and Banana Poke Cake, there is no shortage of delicious uses for ripe bananas. But one recipe we haven’t posted on here a good old fashioned Banana Bread! Well, that changes today!
And, we aren’t just going to post any ole recipe for Banana Bread. Here at Bubba Pie, we are all about easy and simple. Also, many banana bread recipes call for at least 3-4 bananas? What if you only have a couple? That is exact scenario I’m in almost every week! With this recipe, you’ll get delicious banana bread flavor without having a whole bunch of over ripe bananas laying around!
The most important aspect of your banana is to make sure that they are ripe enough. As bananas start to ripen, the starch in them starts to turn to sugar and they will soften. So, one way to tell is that they are softer to the touch. They will also start to get brown spots on the peel. A perfectly ripe banana for banana bread will be nice and soft and have a good amount of brown spots. If there is ANY green on the peel, they probably won’t make very good banana bread. On the other hand, make sure they aren’t TOO ripe, as they could have mold on them at that point.
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As I mentioned above, since this is a 2 banana bread recipe, and we are only using 2 bananas, they really DO need to be pretty good sized. Other than that, the actual brand of the banana doesn’t matter at all.
Banana Bread doesn’t need to be refrigerated. It does just fine at room temperature on your countertop. Store it in an airtight container to maximize freshness. We recommend one like this, which every kitchen should have! Banana bread should stay fresh in a container like this for up to about 1 week.
You can easily freeze banana bread. Just allow to fully cool. Then wrap in freezer wrap or a freezer bag. It will be good in your freezer for about 5 months. You can freeze the whole loaf, and then thaw it when needed. Or you can cut the loaf into slices and freeze them separately, or at least separated by parchment paper. So you only need to thaw what you need!
Best Banana Bread
We hope you enjoy this recipe for 2 banana bread recipe. Please let us know how it turns out the comment section and give us a review. It really helps us! Thanks!
This 2 Banana Bread Recipe is a simple, easy recipe that will give you soft, moist results every time! Got a couple of over ripe bananas laying around? Put them to good use and make this delicious dessert bread!
Is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.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.
Banana Bread 2 Lb Loaf
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!
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.
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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.
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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.
2. Beat the butter/sugar mixture for 2-3
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