Description
Ever found yourself staring at a bunch of overripe bananas, unsure what to do with them? Don’t toss them! Make 4-ingredient banana bread instead. It’s one of the simplest, most satisfying recipes out there. Whether you’re a pro in the kitchen or someone who typically avoids it, this banana bread is for you. No need for a long list of ingredients. No fancy tools. Just a bowl, a few basics, and you’re on your way to deliciousness.
Ingredients
- 4 overripe bananas
- 2 large eggs
- 1 ½ cups self-rising flour (or DIY with 1 ½ cups all-purpose flour + 1 ½ tsp baking powder + ½ tsp salt)
- ¾ cup brown sugar (you can substitute with white sugar if needed)
Instructions
-
Preheat Oven: Preheat your oven to 350°F (180°C). Grease or line a loaf pan with parchment paper for easy release.
-
Mash Bananas: In a large bowl, mash the 4 overripe bananas until smooth using a fork or potato masher.
-
Mix in Eggs: Add the 2 eggs to the mashed bananas and mix until well combined.
-
Add Sugar: Stir in ¾ cup of brown sugar until fully incorporated.
-
Sift Flour: Sift 1 ½ cups of self-rising flour into the mixture. Stir gently until just combined. Be careful not to overmix to keep the bread light and fluffy.
-
Pour Batter: Pour the batter into the prepared loaf pan. Optionally, top with a sliced banana for added flavor and presentation.
-
Bake: Bake in the preheated oven for 50-55 minutes. Check for doneness by inserting a toothpick into the center—it should come out clean or with a few moist crumbs.
-
Cool and Serve: Let the banana bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy!
Feel free to add any extras like chocolate chips, nuts, or cinnamon for a personalized twist!
Notes
-
Ripe Bananas: Use overripe bananas for the best flavor and moisture. The riper they are (with brown spots), the sweeter and softer the bread will be.
-
DIY Self-Rising Flour: If you don’t have self-rising flour, make your own by mixing 1 ½ cups of all-purpose flour with 1 ½ teaspoons of baking powder and ½ teaspoon of salt.
-
Don’t Overmix: Once you add the flour, stir just until the ingredients are combined. Overmixing can lead to dense bread, and you want a light, fluffy texture.
-
Optional Toppings: Slicing an extra banana to place on top of the batter before baking adds a decorative touch and extra banana flavor.
-
Check for Doneness: Since baking times may vary depending on your oven, start checking for doneness at around 50 minutes by inserting a toothpick into the center. It should come out clean or with a few crumbs, but not wet.
-
Storing the Bread: Store the banana bread at room temperature in an airtight container for up to 4 days. For longer storage, refrigerate for up to a week.
-
Freezing: To freeze, slice the bread and wrap each piece individually in plastic wrap. Store the slices in a freezer-safe bag for up to 6 months. To reheat, thaw at room temperature or warm in the microwave for a quick treat.
-
Customizations: Feel free to add your favorite mix-ins like chocolate chips, nuts, cinnamon, or vanilla extract for extra flavor. The base recipe is very adaptable to suit your preferences!
These tips will help you achieve a perfectly moist and delicious banana bread every time.
- Prep Time: 10 minutes
- Cook Time: 50-55 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of loaf)
- Calories: ~160 Sugar
- Sugar: ~15g
- Sodium: ~100mg (depends on the self-rising flour)
- Fat: ~2g
- Saturated Fat: ~0.5g
- Unsaturated Fat: ~1.5g
- Trans Fat: 0g
- Carbohydrates: ~34g
- Fiber: ~2g
- Protein: ~3g
- Cholesterol: ~35mg