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!
Butter Pecan 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.
Two Great Banana Breads
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.
Best Classic Banana Bread Recipes
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.
Banana Bread Recipe Almost As Old As Canada
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.
Coffee Banana Bread
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!
Serving: 1 serving , 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!This is a great recipe that gets rave reviews and it’s no wonder why- it truly is the Best Banana Bread. With a perfectly moist texture, a slightly crunchy top and room for mix-ins galore, I know you’ll love it too. All you need are some overripe bananas (and maybe some chocolate chips, ) and you will be good to go. Truly this is the perfect banana bread!
Mom's Banana Bread
This is an easy recipe that only used one bowl and comes out perfectly every time. It is full of sweet banana flavor, uses basic ingredients you most likely have at home and results in the most delicious banana bread! Making it is as simple as combining the dry ingredients, adding the mashed bananas and other wet ingredients, then adding any mix ins you may want like nuts or chocolate chips and you are good to go. It’s a quick break recipe every baker should have in their bag of tricks!
Yep- I do it all the time. Just line a muffin tin and fill each well about 3/4 of the way full. You will reduce baking time to about 20 minutes.
Want to make Chocolate Chip Banana Bread? Banana Nut Bread? Add 1 cup of the mix in of your choice to the batter before baking. (Next time I want to try adding in toffee bits or strawberries.)
Chocolate Chunk Chai Banana Bread.
If you love this easy Banana Bread recipe, you have to try myEasy One-bowl Pumpkin Breadwhich is another great quick bread recipe. Also- did you know you canbake this recipe in jarsto make for the cutest and yummiest gifts?? Looking for another delicious recipe with fruit or veggies inside? Check out these FudgyZucchini Brownies!
(Above pics from the baking photoshoot we did with Ashley Summers Photography a few months ago baking this bread! See the full post here.)
In a large bowl whisk together the melted butter, and sugars. Add the eggs one and a time and vanilla and whisk until smooth.
How To Make The Best Banana Bread Ever!
Sprinkle the flour, baking soda and salt over the butter mixture and stir to mix until just combined. Fold in the bananas and sour cream.
Pour batter into prepared pan and bake 60 minutes or until crust is golden brown and a toothpick inserted into the center comes out clean. Cool until warm before serving.
*I have used sour cream, greek yogurt, regular yogurt and buttermilk in this recipe and they all yield awesome results. I usually heap the sour cream into the measuring cup so it's just a little over-full.Served warm with butter, banana bread is an irresistible and delicious treat for breakfast, snack time or anytime a craving strike. As you will see in this video, it is incredibly easy to make. So why not delight your family and make one today?
Perfect Vegan Banana Bread (super Moist)
When you see the Blue Cow Logo on a product, it means it's made with 100% Canadian quality milk that meets some of the highest standards in the world.
Preheat oven to 350 °F (180 °C). Butter a 9 x 5-inch (23 x 13 cm) loaf pan or line with parchment paper.
In measuring cup, whisk milk with lemon juice; set aside. In a bowl, combine all-purpose and whole wheat flours, baking powder, baking soda, salt and cinnamon.
Recipe: The Best Banana Bread In The West
In large bowl, using electric mixer, beat butter and sugar until light. Beat in egg and vanilla extract until blended. Beat in bananas. With a wooden spoon, stir in flour mixture alternately with milk mixture, making 3 additions of flour and 2 of milk, just until combined.
Spread into prepared pan, smoothing top. Bake for 60 to
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