Banana Bread Recipe (Made With 2 Ripe Bananas)

This banana bread recipe is designed specifically for those times when you have two ripe bananas and want to turn them into a single loaf of homemade banana bread.

I love this recipe because it’s simple, delicious, and incredibly forgiving. It comes together in one bowl, doesn’t require a mixer, and fills the kitchen with that unmistakable banana-bread aroma while it bakes.

The result is a loaf that’s soft and tender on the inside with a lightly golden top and just the right amount of sweetness. It’s perfect for breakfast with a cup of coffee, sliced and spread with butter in the afternoon, or even warmed up slightly for dessert.

Best of all, it doesn’t require a whole bunch of bananas – just two ripe ones will do the job beautifully.

Before getting started, it’s important to talk about the bananas themselves. The riper they are, the better your bread will taste. Bananas with brown spots or fully browned skins are ideal.

So why do you need over-ripe bananas? As bananas ripen, their starches convert into natural sugars, which gives banana bread its signature sweetness and flavor without requiring a lot of extra sugar.

Another reason I love this recipe is that it produces a loaf that slices cleanly and stays moist for days. Some banana bread recipes dry out quickly or crumble when sliced, but this one holds together perfectly.

Whether you enjoy it plain or add a little butter or honey on top, every slice tastes just as good as the first.

Banana Bread Recipe

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 2 ripe bananas, mashed
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1/3 cup melted butter, cooled slightly
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

INSTRUCTIONS

Preheat the oven to 350°F. Grease a standard 9×5-inch loaf pan or line it with parchment paper.

In a large mixing bowl, mash the bananas until mostly smooth. Add the granulated sugar and brown sugar and stir until well combined.

Pour in the melted butter and mix until fully incorporated. Add the egg and vanilla extract and stir until the mixture is smooth.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the banana mixture and gently fold until just combined. Be careful not to overmix the batter.

Pour the batter into the prepared loaf pan and spread it evenly.

Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Remove the pan from the oven and allow the banana bread to cool in the pan for 10 minutes. Then transfer the loaf to a wire rack to cool completely before slicing.

Recipe Tips

One of the biggest keys to great banana bread is not overmixing the batter. Once the flour is added, gentle folding is all that’s needed. Overmixing can lead to a dense or tough loaf, and banana bread should always be soft and tender.

Another tip I’ve learned over the years is to let the bread cool completely before slicing. It’s tempting to cut into it right away, but giving it time to cool helps the loaf set properly and improves the texture. The slices hold together better and stays moist.

Once you’ve made this banana bread a few times, you’ll see just how versatile it can be. You can enjoy it exactly as written, or use it as a base for simple add-ins like chopped nuts or chocolate chips if you’d like. I often keep it plain because the banana flavor really shines through on its own.

Why I Love This Banana Bread Recipe

What makes this recipe special to me is how reliable it is. It works every time, uses pantry staples, and doesn’t require a full bunch of bananas. It’s also perfectly sized for a single loaf, which makes it ideal for small households or anyone who doesn’t want leftovers piling up.

I also love that this banana bread tastes even better the next day. As it sits, the flavors deepen and the loaf becomes even more moist. It’s one of those baked goods that rewards a little patience.

Storage and Freezing Tips

Once cooled, banana bread can be stored at room temperature for up to three days. I like to wrap it tightly in plastic wrap or store it in an airtight container to keep it from drying out. You can also store it in an air tight container in the refrigerator for up to 5 days.

For longer storage, banana bread freezes exceptionally well. Wrap individual slices or the entire loaf in plastic wrap, then place it in a freezer-safe bag. It will keep in the freezer for up to three months. To serve, simply thaw at room temperature or warm slices slightly in the microwave.

So the next that you find yourself with 2 over-ripe bananas, do yourself a favor and make this easy Banana Bread Recipe!

However, if you only have 1 over-ripe banana don’t worry! Make my Banana Muffins recipe instead.

Enjoy! Mary

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