Description

This banana bread recipe with 2 bananas is incredibly moist, fluffy, and packed with banana flavor! Perfect for using up those two ripe bananas, this quick and easy recipe requires simple pantry ingredients and is ideal for breakfast or a snack. Whether you’re a beginner or an experienced baker, this foolproof banana bread will quickly become a family favorite! 🍌🍞

Ingredients

Scale

Dry Ingredients:

1 ¾ cups (220g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt

Wet Ingredients:

2 ripe bananas, mashed (about 1 cup)
⅓ cup (75g) butter, melted (or vegetable oil)
⅔ cup (130g) granulated sugar (or substitute with brown sugar for extra moisture)
2 large eggs, at room temperature
1 teaspoon vanilla extract
¼ cup (60ml) milk (or Greek yogurt for a richer texture)

Optional Add-Ins:

½ cup chocolate chips or chopped nuts (walnuts, pecans, or almonds)
1 teaspoon cinnamon for extra warmth

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Instructions

Step 1: Prepare Your Baking Tools

Preheat your oven to 350°F (175°C).
Grease an 8×4-inch loaf pan or line it with parchment paper for easy removal.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, mash the bananas until smooth.
Whisk in the melted butter, sugar, eggs, vanilla extract, and milk until well combined.

Step 3: Combine Dry and Wet Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Do not overmix!
If using, fold in chocolate chips or nuts at this stage.

Step 4: Bake the Banana Bread

Pour the batter into the prepared loaf pan and smooth the top.
Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
Let the banana bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Notes

For extra moist banana bread, use brown sugar instead of white sugar and add an extra egg yolk.
To speed up banana ripening, place bananas in a warm oven at 300°F for 10-15 minutes.
Storage: Keep at room temperature for 3-4 days, refrigerate for up to a week, or freeze for up to 3 months.
To make it dairy-free, substitute butter with coconut oil and use almond milk instead of regular milk.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Breakfast
Method: Baking
Cuisine: American