Here’s the perfect four-ingredient banana bread for busy bakers! It’s packed with moist banana flavor and perfect for breakfast, snack, or dessert.
Why You’ll Love This Easy Banana Bread
This simple banana bread recipe is perfect for those looking for an easy, delicious, yet homemade banana bread option. With only a few ingredients, it’s perfect for a busy day or for those just starting to explore the world of baking.
Plus, with a shorter cook time than traditional banana bread recipes, you’ll enjoy your scrumptious creation in no time.
Since this recipe only has four ingredients, your bananas need to be really ripe to make it work. So next time you find overripe bananas on your counter, make this easy banana bread recipe (or stick them in the freezer until you’re ready to make it)!
And while you’re at it, any extra overripe bananas will go perfectly in my easy smoothie recipes.
You’ll need the following ingredients:
- Super ripe bananas (overripe–the banana peels should be dark brown or black on the outside)
- Self-rising flour
- Brown sugar
While it’s really convenient to only use 4 ingredients, you can enhance this banana bread recipe with some add-ins and variations.
- Replace the self-rising flour and brown sugar with a box of yellow cake mix for an easy banana cake-bread treat.
- Swirl 1/2 cup of peanut butter into the batter before baking for delicious peanut butter banana bread.
- Add 1/2 cup of semi-sweet chocolate chips for chocolate chip banana bread.
- Add 1/2 cup of chopped pecans or walnuts to the banana bread batter if you like nuts.
Frequently Asked Questions
Absolutely, you can use frozen bananas for this recipe. Thaw them wither at room temperature, in the microwave, or under running hot water before mashing and adding them to the batter.
For moister banana bread, add 1/4 cup of vegetable oil, melted butter, or buttermilk to the batter. (If you are okay with a 5-ingredient banana bread). You can additionally add 1/4 cup vanilla pudding mix for a moisture boost.
Yes, you can use white sugar. It may not be quite as moist, however.
I know it’s tempting to whip this up with regular or only slightly ripe bananas, but this banana bread really needs overripe bananas to be moist and flavorful.
Store the cooled banana bread in an airtight Tupperware container or wrapped well in plastic wrap for up to 3-4 days. You can also refrigerate it for up to a week or freeze it for up to 3 months.
To reheat frozen banana bread, thaw it at room temperature or in the microwave before serving.
Yes! To make muffins, simply divide the batter evenly into a greased or lined muffin tin and bake at 350°F for 20-25, or they pass the toothpick test.
To make drop cookies, drop spoonfuls of batter onto a greased or parchment-lined cookie sheet and bake at 350°F for 12-15 minutes or until the edges are golden brown. Take them out of the oven when they look slightly underdone, as they will continue to bake on the cookie sheet as they cool.
With this 4 ingredient banana bread recipe, you can quickly and easily create a delicious, homemade treat that everyone will love. Plus, with only a few ingredients, this recipe is perfect when you have a surplus of ripe bananas.
You’ve got to give it a try on your next busy day! Happy baking!
Recipe and Instructions
- 4 ripe bananas large and overripe–the banana peels should be dark brown or black on the outside
- 2 cups self-rising flour
- 1 cup brown sugar
- 2 eggs
- Preheat your oven to 350°F, then spray a 9×5 inch loaf pan with nonstick cooking spray.
- Use a fork to mash up the overripe bananas in a large mixing bowl until smooth.
- Add the brown sugar and eggs and well until a batter is formed.
- Add the self-rising flour and fold in with a spatula until it is just combined.
- Pour the banana bread batter into your prepared loaf pan and smooth down the top. If you'd like, you can decorate the top with an extra banana sliced in half.
- Bake it for 50-60 minutes, or until a toothpick or small knife inserted in the center of the bread comes out clean.
- Allow the easy banana bread to cool completely before serving. This bread gets even moister on day 2!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below or find me @Dessertladyblog on Pinterest!