Easy 2-Banana Banana Bread

This 2-banana bread recipe makes a small loaf of banana bread with a big flavor. It's moist, soft, and perfectly sweet with just the right amount of banana flavor from two ripe bananas—no more, no less. The crumb is tender and cake-like, but still has that classic banana bread richness, and it comes together with simple pantry ingredients. If you have exactly two bananas on the counter and want a banana bread recipe for 2 bananas, this is the one you'll want to bookmark.

Why You'll Love This Easy Banana Bread Recipe With 2 Bananas

This banana bread recipe with 2 bananas puts a little twist on the usual banana bread formula. A lot of recipes are written for three or more bananas, but this one is designed specifically for two, which gives you a balanced banana flavor without being overwhelming. The bread bakes up super moist and spongy with a fine, tender crumb and a buttery finish, so it tastes like a cross between banana bread and banana cake in the best way. It's sweet enough to feel like a treat, but not so sweet that you can't enjoy it for breakfast.

It's also a very practical recipe. It's perfect for those times when you only have two ripe bananas and don't want to waste them, or when you want a smaller loaf that will disappear in a day or two instead of sitting on the counter for the week. This recipe is also incredibly easy to make. The batter comes together quickly, and in one bowl, the ingredients are straightforward, and it's reliable.

This 2-banana banana bread makes an amazing breakfast with coffee, a simple dessert, or an afternoon snack. At my house, it rarely lasts long. Everyone ends up going back for another slice, which is exactly what you want from a go-to banana bread recipe.

Ingredients

• 1 ¾ cups  all-purpose flour
• 2 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ⅓ cup butter at room temperature
• ⅔ cup white sugar
• 2 large eggs at room temperature
• 2 medium, very ripe bananas (1 cup mashed bananas)

If you don't have baking powder on hand but have everything else, you can make my banana bread recipe without baking soda instead. Or, for an even easier recipe, you can make this cake mix banana bread.

How To Make Banana Bread with 2 Bananas

Step 1: Prep

Preheat the oven to 350°F (180 °C) and place the wire rack in the center of the oven. Line an 8.5 x 4.5-inch loaf pan with a sheet of parchment paper that extends about 1 inch over the sides to use as handles to remove the loaf after baking.

Step 2: Mix the dry ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set it aside.

Step 3: Cream the butter

In a large mixing bowl, cream together the room-temperature butter and sugar with an electric mixer until the mixture is light and fluffy. This will take about 2-3 minutes.

Step 4: Add eggs

Add the eggs to the butter mixture, one at a time, beating well between each addition and scraping down the sides and bottom of the bowl as needed.

Step 5: Make the banana bread batter

Alternate adding the mashed banana to the bowl of wet ingredients, mixing everything with a rubber spatula. Add ⅓ of the flour mixture, then ½ of the mashed bananas, then more flour, then the remaining banana, ending with the remaining flour. Mix until everything is well combined, then give it a quick 15-second beat on low speed.

Step 6: Bake

Pour the bread batter into the prepared loaf pan. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. 

Step 7: Cool and serve

Remove the banana bread loaf pan from the oven and allow it to cool in the pan on a cooling rack for 10 minutes. Then remove the banana bread loaf from the baking pan, gently remove the parchment paper, and allow it to cool further or completely on a baking rack. Once the banana bread loaf has cooled, slice the loaf, serve it on a plate, and enjoy!

Expert Tips To Make The Best 2-Bananas Banana Bread Recipe

• Use very ripe bananas for the best flavor and texture. For this banana bread recipe, the bananas should be deeply speckled or mostly brown. The riper they are, the sweeter and more flavorful the bread will be. Ripe bananas also mash more easily and blend into the batter better, which helps create a soft, moist crumb.
• Cream the butter and sugar properly. Do not rush the creaming step. Beat the room-temperature butter and sugar together for 2–3 minutes until the mixture looks light, fluffy, and slightly paler in color. This incorporates air into the batter and gives the loaf a more tender, cake-like texture. If the butter is too cold or you do not cream long enough, the bread can be heavier.
• Add the eggs one at a time. Beating in the eggs one at a time helps them emulsify into the butter and sugar mixture. Mix each egg until fully incorporated before adding the next, and scrape down the sides and bottom of the bowl as needed. This keeps the batter smooth and helps prevent any curdling or separation.
• Alternate the dry ingredients with the banana. Adding the flour mixture and mashed bananas in alternating additions is not just fussy directions, it is there to keep the batter from getting overworked and to ensure everything blends evenly. Start with about one-third of the flour, then add half the banana, then more flour, then the rest of the banana, and finish with the remaining flour. Mix gently with a spatula between each addition. This method helps maintain a tender crumb.
• Do not overmix once the flour goes in. After the last addition of flour and banana, switch to a rubber spatula and stir just until everything is combined. You can give it a quick 15-second mix on low at the end to smooth out the batter, but avoid sustained mixing. Overmixing at this stage develops gluten, which can make the bread tough or rubbery instead of soft.
• Use the right pan and line it well. This recipe is written for an 8.5 x 4.5 inch loaf pan, which gives you a nicely domed loaf that cooks through in the center. Lining the pan with parchment that overhangs the sides makes it very easy to lift the bread out once it is baked. Lightly greasing the pan before adding parchment can help the paper stay in place and keep the corners from sticking.
• Know your oven and watch for visual cues. Every oven is a little different, so start checking for doneness around the 45-minute mark. Insert a toothpick or cake tester into the center of the loaf. It should come out clean or with a few moist crumbs, not wet batter. The top should be set and lightly golden. If the loaf is browning too quickly but still raw in the middle, you can tent it loosely with foil for the last 10–15 minutes.
• Let it cool before slicing. After baking, let the banana bread cool in the pan for about 10 minutes. Then use the parchment “handles” to lift it out onto a cooling rack. Let it cool until just warm or room temperature before slicing. Cutting too early can cause the loaf to crumble or compress. Cooling allows the crumb to set and gives you cleaner slices.
• Store it properly to keep it moist. Once completely cool, wrap the loaf tightly in plastic wrap or store it in an airtight container. It will stay moist at room temperature for 2–3 days. For longer storage, refrigerate it for up to about 5 days or freeze slices individually so you can grab one whenever you want.
• Add-ins are welcome, just do not overdo them. You can fold in ½ to 1 cup of chocolate chips, chopped nuts, or even a cinnamon sugar swirl if you like. Add them at the very end, after the flour and bananas are incorporated. Too many heavy mix-ins can weigh down the batter, so keep the total add-ins to about 1 cup to maintain a good rise and texture.

Banana Bread Recipe FAQS

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