4-Ingredient Banana Bread
Quick, easy, and SO affordable - this delicious banana bread is the absolute best way to use up overripe bananas!
Recipe Makes: 8 slices
Approximate Cost: $1.45 ($0.18 per slice)
Equipment
- oven
- 8-½" x 4-½" loaf pan
- parchment paper
- large mixing bowl
- fork
- whisk (optional)
- flour sifter (optional, see Notes)
- silicone spatula
- toothpick (or butter knife)
Ingredients
For the Banana Bread
- 3 large overripe bananas
- 2 large eggs (at room temperature)
- ½ packed cup brown sugar (light or dark)
- 1 level cup self-rising flour
Suggested Topping (Optional)
- 1 large overripe banana (halved length-wise)
Instructions
- Preheat oven to 350° Fahrenheit. Line loaf pan with parchment paper, leaving some paper overhanging both sides of pan for easy removal after baking. Set pan aside.
- Peel 3 large overripe bananas and place in large mixing bowl. Use fork to mash bananas until almost liquid, with few lumps remaining.
- Crack 2 large eggs into mixing bowl. Mix eggs into mashed bananas with fork or whisk until ingredients are fully incorporated.
- Sift ½ packed cup brown sugar and 1 level cup self-rising flour into mixing bowl with wet ingredients. Stir well until ingredients are just fully combined. Be careful not to overmix batter or bread will be dense.
- Transfer batter into prepared loaf pan. Spread batter out into even layer, making sure to reach all 4 corners of pan. If desired, place 2 halves of 1 large overripe banana, cut-side up, on top of batter and press gently just to set.
- Place loaf pan in preheated oven. Bake bread 45 minutes, then begin testing doneness. To check doneness, insert toothpick or butter knife into center of bread, then remove immediately. Continue baking bread, checking doneness every 3 to 5 minutes, until toothpick or knife inserted into bread comes out covered in very few or no crumbs at all.
- Once bread is fully baked, carefully remove loaf pan from oven and set aside to cool. When bread is completely cool, use excess parchment paper to gently lift bread out of pan. Slice bread and serve as desired.
Recipe Notes
- Flour Sifter: If you don't have a sifter, just use your hands or a fork to break up any lumps or clumps in the brown sugar and the flour before adding them to the wet ingredients.
- Bananas: If your bananas aren't overripe yet, place them (unpeeled) on a baking sheet and pop them in the oven for a few minutes while it preheats. The heat will help the bananas ripen in a short amount of time. Take them out when you see the peels turn black!
- Eggs: In addition to overripe bananas, it's important that you use large eggs, or your bread may end up being too dry. The eggs and bananas are your only sources of moisture here, so don't use eggs that are too small!
- Flour: To use all-purpose flour instead of self-rising flour, you'll need to add a little baking powder and salt so the bread turns out like it should. Replace 1 cup self-rising flour with 1 cup all-purpose flour + 1 ½ teaspoons baking powder + ½ teaspoon salt.
Optional Mix-Ins
- Chopped walnuts
- Mini chocolate chips
- Cinnamon
- Vanilla extract
- Banana extract
- Orange zest
- Fresh blueberries
Storage Recommendations
- Room Temperature: Store any leftover slices in an airtight container and keep it in a cool, dry place. The bread will keep 2 to 4 days this way.
- Refrigerator: Place the leftover slices in an airtight container and refrigerate them up to 7 days. Enjoy the bread chilled or microwave it for a few seconds first.
- Freezer: Wrap the cooled loaf or slices tightly in plastic wrap, then wrap it again in aluminum foil. Make sure both wraps cover the bread completely. Place the wrapped bread in a freezer-safe sealable bag, remove as much air as possible, and seal the bag shut. Keep the bread in the freezer up to 6 months. Make sure to defrost it completely in the fridge before serving.
Recipe costs provided are approximate. Actual cost per recipe & serving will vary by location, store, brand, etc. Approximate cost shown does not include costs for any optional ingredients.
Nutrition
Serving: 1slice | Calories: 166kcal | Protein: 4g | Fat: 1g | Saturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 197mg | Potassium: 218mg | Total Carbs: 36g | Fiber: 2g | Sugar: 20g | Added Sugars: 0g | Net Carbs: 34g | Vitamin C: 4mg | Calcium: 71mg