2 Banana Bread Recipe
Have a couple of ripe bananas sitting on your counter? This two banana bread recipe is the perfect way to use them.
Even with just two bananas, this bread comes out moist, tender, and packed with banana flavor. I’ve been making this banana bread recipe with 2 ripe bananas for years, and trust me—you won’t miss having more. Finally, a banana bread recipe for two bananas that doesn’t compromise on taste!
It’s an ideal small-batch treat that’s wonderfully easy (one bowl and no mixer required). If you’ve been searching for a banana bread recipe with two bananas, you’re in the right place. Let’s get baking!
Servings
Makes 1 loaf (about 8 slices)
Prep Time
15 minutes
Cook Time
55-60 min
Serves
4–6 people
Equipment
- Measuring cups and spoons
- Large mixing bowl
- Fork or potato masher (to mash bananas)
- Spoon or spatula (for mixing)
- 8x4-inch loaf pan (or 9x5-inch, if needed)
- Oven (preheated to 350°F/175°C)
Ingredients
- 2 ripe bananas, mashed (about 1 cup)
- 3/4 cup sugar
- 1/2 cup vegetable oil (or melted butter)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon (optional)
- 1/2 teaspoon salt
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 cup chopped walnuts or chocolate chips (optional add-in)
Method
Step 1: Preheat
Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
Step 2: Mash Bananas
In a large bowl, mash the 2 ripe bananas with a fork until mostly smooth.
Step 3: Mix Wet Ingredients
Add the sugar, eggs, oil (or melted butter), vanilla, and cinnamon to the mashed bananas. Stir until everything is well combined.
Step 4: Add Dry Ingredients
Sprinkle the baking soda and salt over the mixture, then add the flour. Stir gently until just combined and no dry streaks remain (do not overmix; a few small lumps are okay).
Step 5: Optional Add-ins
If you're using nuts or chocolate chips, fold them into the batter now.
Step 6: Fill Pan
Pour the batter into the prepared loaf pan and smooth out the top.
Step 7: Bake
Bake for 45–55 minutes, or until the banana bread is golden brown and a toothpick inserted into the center comes out clean. If the top is browning too quickly, you can tent it loosely with foil during the last 10 minutes of baking.
Step 8: Cool
Let the bread cool in the pan for about 10 minutes, then remove it from the pan and transfer to a wire rack to cool completely before slicing. Enjoy!
Tips & Variations
- Add-ins: For extra fun, stir in 1/2 cup of chocolate chips, chopped walnuts, or pecans into the batter for added texture and flavor.
- Sugar swaps: You can replace half of the white sugar with brown sugar for a deeper molasses flavor. If you prefer a less sweet bread, reduce the sugar to 1/2 cup.
- Spices: Love spices? Add a pinch of nutmeg or ginger along with the cinnamon for an even more flavorful banana bread.
- Whole wheat option: Substitute half of the all-purpose flour with whole wheat flour for a heartier loaf. (The bread will be a bit denser.)
- Muffins: This recipe works for muffins too—pour the batter into a muffin tin and bake at 350°F for about 18–20 minutes (you'll get roughly 10-12 muffins).
Nutrition
Per Serving (1 slice): Approximately 280 calories, 40g carbs, 15g fat, 4g protein.
Diet & Allergen Info
- Gluten: Contains wheat flour (gluten). To make it gluten-free, use a 1:1 gluten-free flour blend (results may vary).
- Dairy: Dairy-free as written if using oil instead of butter. (Using butter will add dairy.)
- Nuts: Nut-free as written, as long as you skip any optional nut add-ins.
- Eggs: Contains eggs (not vegan). For an egg-free alternative, you could try flax eggs, though the texture may change.
Storage Suggestions
- Room temperature: Store the banana bread in an airtight container or wrapped in plastic wrap at room temp for up to 3 days.
- Refrigerator: To keep it longer, refrigerate the loaf (wrapped) for up to a week. Slightly warm slices in the microwave to soften before serving.
- Freezer: Freeze individual slices (wrapped tightly) for up to 2–3 months. Thaw overnight in the fridge or reheat from frozen in the microwave for 20–30 seconds.
FAQ
Can I add nuts or chocolate chips?
Absolutely! Feel free to fold about 1/2 cup of chopped nuts (such as walnuts) or chocolate chips into the batter in step 5. It adds wonderful texture and flavor.
Can I make muffins with this recipe?
Yes—just divide the batter into a muffin pan instead of a loaf pan. Bake at 350°F for around 18–20 minutes, or until a toothpick comes out clean. You’ll have delicious banana bread muffins!
