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Dorothy Thomas

Banana Bread Recipe 2 Bananas

A moist, flavorful banana bread made with just 2 ripe bananas—perfect for breakfast or a snack! Easy to make and customizable with nuts or chocolate chips.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 1 10
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • medium 2 Ripe bananas (mashed)
  • 180g 1 ½ cups All-purpose flour
  • 100g ½ cup Granulated sugar
  • 60ml ¼ cup Melted butter or oil
  • large 1 Egg
  • 5ml 1 tsp Vanilla extract
  • 5g 1 tsp Baking soda
  • 2.5g ½ tsp Salt
  • 1g ½ tsp Cinnamon
  • 50g ½ cup Walnuts/chocolate chips

Equipment

  • 9x5-inch loaf pan
  • Mixing bowls
  • Whisk or fork
  • Spatula
  • Cooling rack

Method
 

  1. Prep: Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan.
  2. Mash Bananas: In a bowl, mash bananas until smooth (small lumps okay).
  3. Mix Wet Ingredients: Whisk in melted butter, egg, sugar, and vanilla.
  4. Combine Dry Ingredients: In another bowl, mix flour, baking soda, salt, and cinnamon.
  5. Combine: Gently fold dry ingredients into wet until just combined (do not overmix).
  6. Add-Ins: Fold in nuts/chocolate if using.
  7. Bake: Pour batter into the pan. Bake 50–60 minutes, or until a toothpick comes out clean.
  8. Cool: Let rest in pan for 10 minutes, then transfer to a rack to cool completely.

Notes

  • Ripe Bananas: Use speckled or blackened bananas for maximum sweetness.
  • Storage: Keeps in an airtight container for 3 days or freeze for up to 3 months.
  • Variations: Add 1 tbsp peanut butter or swap sugar for honey/maple syrup.