Have you ever found yourself with exactly two sad, speckled bananas on the counter, not quite enough for most recipes but too good to waste? You’re not alone. That’s why I developed this perfect banana bread recipe 2 bananas edition. It’s specifically designed to turn those two lonely bananas into the most delicious, incredibly moist, and tender loaf of banana bread you’ve ever had. No guesswork, no awkward halving of ingredients—just pure, simple, and reliable deliciousness.
This isn’t just another banana bread recipe; it’s your new go-to solution for using up those last two bananas. The crumb is soft, the banana flavor is front and center, and it fills your kitchen with that classic, comforting aroma. Let’s get baking!
Why This is the Best 2-Banana Recipe
There are countless banana bread recipes out there, but this one stands out for a few key reasons when you’re working with a smaller banana count.
Perfectly Portioned: This recipe is meticulously crafted for two medium-sized bananas. All the other ingredients are balanced to support this amount, ensuring a perfect texture and flavor profile without any adjustments.
Unbelievably Moist: We use simple techniques and key ingredients, like melted butter, to guarantee a tender, moist crumb that stays fresh for days. We have lots of tips for an ultra-moist banana bread, and they are all built into this recipe.
Simple Pantry Ingredients: No fancy ingredients needed! You likely have everything you need—flour, sugar, an egg, and butter—already in your kitchen.
Quick and Easy: From mixing bowl to oven in about 10 minutes, this is a true “quick bread” that delivers maximum flavor for minimal effort.
Key Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. Here’s what you’ll need to gather:
All you need for the perfect 2-banana loaf.
Overripe Bananas: You need two medium, heavily speckled, or even blackened bananas. The riper the banana, the more sugar and moisture it contributes, which is the secret to amazing flavor.
All-Purpose Flour: Provides the structure for our loaf. Make sure to measure it correctly by spooning it into the measuring cup and leveling it off.
Baking Soda: This is our leavening agent, giving the bread its beautiful lift.
Salt: A pinch of fine sea salt enhances the banana flavor and balances the sweetness.
Unsalted Butter: We use melted butter for the best flavor and a wonderfully tender texture.
Brown Sugar: Using brown sugar adds a deep, caramel-like sweetness and extra moisture. Light or dark brown sugar will work.
Egg: One large egg, preferably at room temperature, binds everything together.
Vanilla Extract: Pure vanilla extract adds a layer of warm, aromatic flavor.
How to Make Banana Bread with 2 Bananas (Step-by-Step)
This one-bowl-friendly method is as easy as it gets. Follow these simple steps for a perfect loaf.
Prep Your Pan and Oven: Preheat your oven to 350°F (175°C). Grease and flour a standard 8.5×4.5 inch loaf pan, or line it with parchment paper, leaving some overhang to easily lift the bread out later.
Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening is evenly distributed.
Mash Bananas & Mix Wet Ingredients: In a separate medium bowl, mash the two ripe bananas thoroughly with a fork until mostly smooth (a few small lumps are perfectly fine). Whisk in the melted butter, packed brown sugar, egg, and vanilla extract until well combined.
Combine Wet and Dry: Pour the wet banana mixture into the bowl with the dry ingredients. Use a spatula to fold everything together gently until just combined. Be careful not to overmix! A few streaks of flour are okay. Overmixing develops gluten and can lead to tough, dense bread.
Bake to Perfection: Pour the batter into your prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Cool Completely: Let the banana bread cool in the pan for about 10 minutes before using the parchment paper overhang to lift it out. Transfer it to a wire rack to cool completely before slicing. This step is crucial for the best texture!
Tips for the Moistest Banana Bread Every Time
Use SUPER Ripe Bananas: I can’t stress this enough. The bananas should be more brown than yellow. This is the number one source of moisture and sweet banana flavor.
Measure Flour Correctly: Do not scoop the flour directly with your measuring cup. This compacts it, leading to a dry loaf. Instead, fluff the flour with a spoon, scoop it into your measuring cup, and level it with a knife.
Do Not Overmix: This is the most common mistake in quick bread baking. Mix only until the flour disappears. Lumps in the batter are your friend!
Check for Doneness Properly: Ovens vary. Start checking your bread at the 50-minute mark. If the top is browning too quickly but the center is still raw, loosely tent the pan with aluminum foil for the remaining bake time.
Easy Variations & Mix-Ins
This recipe is a fantastic base for your favorite additions. Feel free to fold in about 3/4 cup of mix-ins with the dry ingredients.
Nuts: Toasted walnuts or pecans add a wonderful crunch. For a dedicated recipe, try our classic banana nut bread.
Chocolate: Semi-sweet or dark chocolate chips make it extra decadent. If you’re a chocolate lover, you have to check out our amazing chocolate chip banana bread.
Spices: Add 1/2 teaspoon of ground cinnamon or a pinch of nutmeg to the dry ingredients for a warm, spiced flavor.
How to Store and Freeze Your Banana Bread
One of the best things about this recipe is that it stays moist for days and freezes beautifully.
Storing at Room Temperature
Once completely cooled, store the banana bread in an airtight container or wrap it tightly in plastic wrap. It will stay fresh and moist at room temperature for up to 4 days.
Freezing for Later
This bread freezes like a dream! You can freeze the entire loaf or individual slices. Wrap the cooled bread tightly in plastic wrap, then a layer of aluminum foil, and place it in a freezer-safe bag. It can be frozen for up to 3 months. To thaw, simply leave it on the counter for a few hours.
This banana bread recipe for 2 bananas is the only one you'll ever need. It's perfectly portioned, incredibly moist, and so easy. Discover the secret to a perfect crumb, even with fewer bananas!
Preheat your oven to 350°F (175°C). Grease and flour an 8.5x4.5 inch loaf pan, or line with parchment paper.
In a large bowl, whisk together the all-purpose flour, baking soda, and salt.
In a separate medium bowl, mash the bananas well. Whisk in the melted butter, packed brown sugar, egg, and vanilla extract until fully combined.
Pour the wet ingredients into the dry ingredients. Fold gently with a spatula until just combined. Do not overmix; a few streaks of flour are acceptable.
Pour the batter into the prepared loaf pan and spread evenly. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely before slicing.
Nutrition
Calories: 215kcalProtein: 3gFat: 9gFiber: 1g
Notes
Do Not Overmix: This is the most critical tip for a tender quick bread. Mix only until you no longer see large streaks of dry flour. Banana Ripeness: The darker and more speckled your bananas, the better the flavor and moisture of your bread will be. Cooling is Key: Allowing the bread to cool completely lets the crumb set properly, making it easier to slice without crumbling.
No problem! You can quickly ripen bananas by placing them on a baking sheet (unpeeled) in an oven preheated to 300°F (150°C) for 15-20 minutes, or until the peels are blackened and the fruit is soft.
Yes, you can substitute the melted butter with a neutral oil like canola or vegetable oil in a 1:1 ratio (1/2 cup of oil). Using oil will often result in an even moister bread, while butter provides a richer flavor.
The best way to check is with a wooden skewer or toothpick inserted into the center of the loaf. It’s done when the skewer comes out clean or with just a few moist crumbs attached. If it comes out with wet batter, it needs more time.
Sinking in the middle is usually caused by one of two things: underbaking or overmixing. Ensure the center is fully cooked using the toothpick test. Also, be careful to fold the wet and dry ingredients together gently, only until they are just combined, to avoid developing too much gluten.
Absolutely! You can fold in about 3/4 cup of chocolate chips, chopped walnuts, or pecans into the batter at the very end. For best results, toss them with a tablespoon of your dry flour mixture before adding to prevent them from sinking to the bottom.
The Only 2-Banana Bread Recipe You’ll Ever Need
This simple, reliable, and incredibly delicious banana bread recipe 2 bananas is the perfect way to prevent food waste and satisfy a sweet craving. It’s proof that you don’t need a big bunch of bananas to create a bakery-quality treat at home.
If you try this recipe, please leave a comment below and let us know how it turned out! We love hearing from you. For more baking inspiration, be sure to follow us on Pinterest!
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
