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!
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.
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.