#Delicious #Banana #Bread #Bananas
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Ever found yourself with just two bananas sitting on your counter, a bit too ripe for snacking but not quite enough for most banana bread recipes? I’ve been there more times than I can count. While most recipes call for 3 or 4 bananas, I’ve figured out how to make a perfectly good loaf with just two. It’s become my go-to solution for those lonely bananas that would otherwise end up in the compost bin.
Sometimes having fewer bananas actually works out better – the bread isn’t too dense or overly moist, and you still get that wonderful banana flavor we all love. Plus, it’s one of those recipes that’s so simple, you probably have everything else you need right in your pantry. When my kids spot brown bananas now, they don’t even ask – they just know banana bread is in their future.
Why You’ll Love This Banana Bread
- Perfect for limited bananas – No need to wait until you have 3-4 overripe bananas – this recipe works perfectly with just 2 bananas, making it ideal when you’re craving banana bread but don’t have many bananas on hand.
- Basic pantry ingredients – You likely have everything you need in your kitchen right now, since this recipe uses common baking staples you probably keep stocked.
- No fancy equipment needed – Just a bowl and a spoon will do – no need for stand mixers or special tools to make this simple quick bread.
- Foolproof recipe – With straightforward measurements and basic ingredients, this recipe is perfect for both beginning bakers and experienced cooks looking for a reliable banana bread recipe.
What Kind of Bananas Should I Use?
For banana bread, you’ll want to use bananas that are well past their prime – we’re talking dark brown, spotty ones that you wouldn’t want to eat fresh. These overripe bananas are actually perfect because they’re sweeter and more flavorful than yellow ones, which means better-tasting bread. If your bananas aren’t quite ripe enough, you can speed up the process by placing them in a paper bag with an apple for a day or two. For this recipe, medium-sized bananas work best, and you’ll want them soft enough that they mash easily with a fork. If you’ve got extra ripe bananas but aren’t ready to bake, you can always peel and freeze them – just thaw them completely before using in your recipe.
Options for Substitutions
This banana bread recipe can be adapted with several substitutions if needed:
- All-purpose flour: You can use whole wheat flour for a nuttier taste (though the bread will be denser), or substitute up to half the flour with oat flour. For gluten-free options, try a 1:1 gluten-free flour blend.
- Butter: Feel free to swap butter with an equal amount of oil (vegetable or coconut), or unsweetened applesauce for a lighter version. If using applesauce, the texture might be slightly more dense.
- Granulated sugar: Brown sugar works great as a 1:1 replacement and adds a nice caramel note. You can also use coconut sugar or reduce the amount to 1/2 cup if you prefer less sweetness.
- Eggs: For each egg, you can use either 1/4 cup mashed banana, 1/4 cup applesauce, or a flax egg (1 tablespoon ground flax mixed with 3 tablespoons water, let sit for 5 minutes).
- Bananas: This is the star ingredient – you’ll need very ripe bananas for the best flavor. If you’re short on bananas, you can make up the difference with applesauce, but the banana flavor won’t be as strong.
Watch Out for These Mistakes While Baking
The biggest mistake when making banana bread with just two bananas is not using properly ripened fruit – your bananas should be very spotty and soft, almost black, to provide enough natural sweetness and flavor to compensate for the smaller quantity. Another common error is overmixing the batter, which develops too much gluten and leads to tough, dense bread – instead, fold the wet and dry ingredients together just until no flour streaks remain. To make up for using fewer bananas than traditional recipes, don’t skip bringing your eggs to room temperature and properly creaming your butter and sugar until light and fluffy (about 3-4 minutes) – these steps create a better texture and ensure your bread rises properly. For extra moisture without adding more bananas, try placing a pan of water on the bottom rack of your oven while baking, and always test for doneness with a toothpick in several spots since this recipe can be tricky to gauge.
What to Serve With Banana Bread?
This cozy quick bread is perfect for breakfast or as an afternoon snack with a hot cup of coffee or tea. For breakfast, try spreading a warm slice with cream cheese or butter, and pair it with some fresh berries on the side for a nice balance of flavors. If you’re serving it for dessert, a scoop of vanilla ice cream or a dollop of whipped cream on top of a slightly warmed slice makes it feel extra special. You can also make it part of a brunch spread alongside some scrambled eggs and crispy bacon for a sweet-and-savory combo that everyone will love.
Storage Instructions
Counter Storage: This banana bread stays fresh at room temperature for up to 3 days. Just wrap it well in plastic wrap or store it in an airtight container. I like to place a paper towel in the container to absorb any excess moisture and keep the bread from getting too dense.
Refrigerate: Want your banana bread to last longer? Pop it in the fridge in an airtight container, and it’ll stay good for up to a week. The texture might become slightly more firm, but it’s still really good, especially when you warm it up before eating.
Freeze: This recipe is perfect for freezing! Wrap individual slices or the whole loaf tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. When you’re craving a slice, just thaw it overnight in the fridge or for a couple of hours on the counter.
| Preparation Time | 15-20 minutes |
| Cooking Time | 45-55 minutes |
| Total Time | 60-75 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 8-10 g
- Fat: 25-30 g
- Carbohydrates: 90-100 g
Ingredients
- 1 3/4 cups all-purpose flour (carefully measured and leveled)
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt (use a little less if your butter is salted)
- 1/3 cup softened butter
- 2/3 cup granulated sugar
- 2 large eggs (room temperature)
- 1 cup mashed bananas (about 2 medium, very-ripe ones)
Step 1: Preheat the Oven and Prepare the Loaf Pan
Begin by preheating your oven to 350°F.
If you are using a glass baking pan, reduce the oven temperature by 25°F.
Ensure your oven rack is positioned in the center of the oven.
Prepare an 8.5 x 4.5-inch metal loaf pan (at least 2 1/2 inches deep) by spraying it with cooking spray.
Then, line the bottom and sides with a sheet of parchment paper, leaving an overhang of about 1-inch on the sides to use as handles for easy removal after baking.
Set this prepared pan aside.
Step 2: Prepare the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
Make sure there are no lumps and everything is evenly distributed.
Set this bowl of dry ingredients aside.
Step 3: Cream Butter and Sugar
In a large bowl, use an electric mixer or a stand mixer fitted with a paddle attachment to cream together the room-temperature butter and sugar.
Mix on a medium speed until the mixture becomes light and fluffy, which should take about 2-3 minutes.
Step 4: Incorporate the Eggs and Bananas
Add the eggs to the butter and sugar mixture one at a time, beating well after each addition to ensure they are fully incorporated.
Scrape down the sides and bottom of the bowl as needed to ensure even mixing.
With the mixer on low, add the dry flour mixture alternately with the mashed bananas—starting with 1/3 of the flour mixture, then 1/2 of the bananas, more flour, the remaining bananas, and finishing with the last of the flour.
Mix until well combined, then give the batter a quick, final 15-second beat.
Step 5: Pour and Bake the Batter
Pour the prepared batter into the lined and greased loaf pan, using a spatula to level the top.
Place the loaf pan into the preheated oven and bake for 45-55 minutes, or until a tester inserted into the center of the loaf comes out clean.
Begin checking the loaf at around the 40-minute mark.
If the top is pale, continue baking, and only start testing once the top has cracked and started to turn golden brown.
Step 6: Cool and Serve the Loaf
Once baked, remove the loaf from the oven and let it cool in the pan on a cooling rack for about 10 minutes.
Carefully remove the loaf from the pan using the parchment paper handles, and gently peel away the parchment paper.
Allow the loaf to cool further or fully on a baking rack before slicing.
Enjoy your delicious homemade banana bread!
