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!
The Most Delicious Banana Bread Recipe
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.
Joy's Easy Banana Bread Recipe
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 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.
Chocolate Chip Banana Bread
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.
Easy Banana Bread Recipe
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
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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 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!
Banana Nut Bread
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.
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 Very Best Banana Nut Bread
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.
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.
Buttermilk Banana Bread
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!
We hope you enjoy this recipe for 2 banana bread recipe. Please let us know how
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