Banana Bread Recipe Healthy 2 Bananas

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!

Low Calorie Banana Bread

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.

Healthy No Added Sugar Banana Bread

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.

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.

Ridiculously Easy Banana Bread

4. Scrape down the sides and bottom of the bowl well, to catch any bits of butter that haven’t incorporated into the mixture.

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.

Ingredient Banana Bread Rolls (no Yeast, Butter, Oil, Sugar, Dairy Or Eggs)

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.

Can I use a different size loaf pan? An 8×4-inch loaf pan is recommended, for best results. While it seems it should be possible to use the larger 9×5-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.

Loaf will keep well, tightly wrapped and stored at room temperature for several days. The loaf can also be frozen up to 2 months.

Really Easy Air Fryer Banana Bread (mini Loaf!)

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!

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

Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!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.

The Best Healthy Banana Bread Recipe

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.

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.

Perfect Healthy Banana Bread

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.

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.

Moist Banana Nut Bread Recipe

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.

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.

Healthy Banana Bread {best Ever!}

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.

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.

The Best Coconut Flour Banana Bread

© 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.The trick to making ultra-moist, healthy banana breadis to use extra-virgin olive oil and FOUR WHOLE BANANAS, with both white and whole wheat flour in the recipe!

I loveeee a good banana bread. But it’s easy to try to bake one and have it come out dry and bland. Not with this recipe! This recipe for super moist banana bread is not only DELICIOUS, but it’s healthy too!

There are a few tricks to making the ultimate moist banana bread. Using olive oil helps keep it moist, as does using LOTS of bananas– I used four, which also helps sweeten the bread naturally. This means that there isn’t a lot of sugar in the recipe, but it’s still decadently sweet.

Melt In Your Mouth Banana Bread Recipe

This banana bread recipe also uses both white AND whole wheat flour, which helps take the nutrition up a notch but still maintain a light and fluffy texture.

I LOVE using