The Best Banana Bread with Two Bananas – Easy & Delicious Recipe

Banana bread is a classic comfort food that’s both delicious and easy to make. But what if you only have two bananas on hand? No worries! This banana bread with two bananas recipe is moist, flavorful, and perfect for any time of the day. Whether you’re making a full loaf or banana bread mini loaves, this recipe is a must-try!

Why You’ll Love This Recipe

• Uses only two bananas – Perfect for when you have limited ripe bananas.
• Simple ingredients – Most items are already in your pantry.
• Soft and moist texture – Thanks to the right balance of ingredients.
• Versatile – Can be baked as a loaf or mini loaves.

Ingredients List for Banana Bread with Two Bananas

Kitchen Tools Needed

How to Make banana bread with two bananas

1. Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or mini loaf pans with butter or non-stick spray.

2. Mash the Bananas

In a large bowl, mash the two ripe bananas until smooth. Set aside.

3. Mix the Wet Ingredients

In another bowl, whisk together the melted butter, sugar, and brown sugar until well combined. Add the eggs, vanilla extract, and milk. Mix until smooth.

4. Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.

5. Combine Everything

Gradually add the dry ingredients to the wet mixture, stirring gently. Fold in any optional ingredients like nuts or chocolate chips.

6. Bake the Banana Bread

Pour the batter into the prepared pan(s). Bake for 50-55 minutes for a regular loaf or 20-25 minutes for mini loaves. Insert a toothpick into the center—if it comes out clean, your banana bread is ready!

7. Cool and Serve

Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Tips for the Best banana bread recipe with 2 bananas

• Use overripe bananas for maximum sweetness and moisture.
• Don’t overmix the batter; it keeps the bread soft.
• Add mix-ins like walnuts, pecans, or chocolate chips for extra flavor.
• Store properly to maintain freshness (see below).

Try Another Healthy Banana Bread Recipe

If you love banana bread but want a healthier twist, check out our How to Make Healthy Banana Bread (Easy & Nutritious!). This recipe is packed with wholesome ingredients while keeping the same delicious taste!

Storage and Reheating Tips

• Room temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keeps fresh for up to a week.
• Freezer: Wrap slices in plastic wrap and store in a freezer bag for up to 3 months.
• To reheat: Microwave a slice for 10-15 seconds.

Dietary Modifications

This banana bread recipe is easily adaptable for different dietary needs:

• Gluten-Free Banana Bread : Use a 1:1 gluten-free flour blend.
• Dairy-Free: Swap butter for coconut oil and milk for almond or oat milk.
• Low-Sugar: Reduce the sugar amount or replace it with honey or a sugar substitute.

FAQs About banana bread with two bananas

1. Can I use frozen bananas?

Yes! Just thaw them and drain any excess liquid before mashing.

2. Can I make this recipe dairy-free?

Absolutely! Substitute butter with coconut oil and use almond or oat milk.

3. How do I make banana bread more moist?

Ensure you use ripe bananas and avoid overbaking.

This banana bread recipe with two bananas is simple, delicious, and perfect for any occasion. Whether you’re making a full loaf or banana bread mini loaves, it’s guaranteed to be a hit. Try it today and enjoy the homemade goodness!

Do you love banana bread? Let us know in the comments how this recipe turned out for you!

The Best Banana Bread with Two Bananas

This moist and delicious banana bread uses only two ripe bananas. It’s perfect for breakfast, snacking, or dessert!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 8

Calories 230 kcal

Ingredients

  

• 2 medium ripe bananas
• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• ¼ cup brown sugar
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ¼ cup unsalted butter melted
• 2 large eggs
• 1 teaspoon vanilla extract
• ¼ cup milk
• ½ teaspoon ground cinnamon optional
• ½ cup chopped nuts or chocolate chips optional

Instructions

 

Preheat the oven

• Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or mini loaf pans with butter or non-stick spray.

Mash the bananas

• Mash the bananas in a large bowl using a fork until smooth. Set aside.

Mix the wet ingredients:

• In another bowl, whisk together the melted butter, granulated sugar, and brown sugar. Add the eggs, vanilla extract, and milk. Whisk until fully combined.

Combine the dry ingredients:

• In a separate bowl, mix the flour, baking soda, baking powder, salt, and optional cinnamon.

Combine wet and dry ingredients:

• Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.

Add mix-ins (optional):

• Fold in chopped nuts or chocolate chips if using.

Bake:

• Pour the batter into the prepared pan(s). Bake for 50–55 minutes for a standard loaf or 20–25 minutes for mini loaves. Check with a toothpick; it should come out clean when done.

Cool and serve:

• Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use overripe bananas for the best flavor and moisture.
Avoid overmixing to keep the bread soft.
To store: Keep in an airtight container at room temperature for up to 3 days, refrigerate for 1 week, or freeze for up to 3 months.