Ever found yourself with just two lonely bananas turning brown on your counter? Not enough for most recipes, but too ripe to eat? I’ve been there countless times, which is why I developed this perfectly proportioned 2 Banana Bread Recipe that requires just two bananas. This small-batch wonder delivers all the moist, flavorful goodness of traditional banana bread without requiring a half dozen overripe fruits. The result is a cozy, perfectly portioned loaf that satisfies your banana bread cravings without waste.

Table of Content

2 Banana Bread Recipe

Why I Love This Recipe

This 2 banana bread recipe has been my saving grace for over a decade. As someone who lives alone, I rarely have a bunch of overripe bananas at once, but I still deserve the comfort of homemade banana bread! What makes this recipe special is how it maintains that classic banana bread flavor and moisture while using fewer bananas. I’ve tweaked the proportions over the years to ensure perfect texture every time.

Beyond practicality, this recipe brings back childhood memories of baking with my grandmother. She taught me that good baking doesn’t require abundance – just thoughtfulness and care with ingredients. The smell of this bread baking still transports me to her sunny kitchen on Sunday afternoons.

Plus, this smaller loaf disappears quickly, ensuring each slice is enjoyed at peak freshness. No more finding half a forgotten loaf growing stale in the bread box!

Ingredients For The Best 2 Banana Bread Recipe

  • 2 medium overripe bananas (about 3/4 cup mashed)
  • 1/3 cup unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup chopped walnuts or pecans (optional)
  • 2 tablespoons brown sugar (for topping)

Step by Step 2 Banana Bread Recipe (Instructions)

  1. Preheat your oven to 350°F (175°C). Lightly grease a 8×4-inch loaf pan and line with parchment paper for easy removal.
  2. In a large bowl, mash the two bananas with a fork until smooth but still slightly chunky. Some texture adds character to your bread!
  3. Add the melted butter to the mashed bananas and stir to combine.
  4. Mix in the sugar, egg, and vanilla extract until well incorporated.
  5. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
  6. Gradually fold the dry ingredients into the banana mixture, being careful not to overmix. Stir just until no flour pockets remain.
  7. If using nuts, gently fold them into the batter.
  8. Pour the batter into your prepared loaf pan. Sprinkle brown sugar over the top for a delicious caramelized crust.
  9. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
  10. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
2 Banana Bread Recipe

Tips for Perfect 2 Banana Bread Recipe

  • The riper your bananas, the sweeter and more flavorful your bread will be. Look for bananas with brown spots all over the skin.
  • Room temperature eggs incorporate more evenly into the batter. If you forgot to take your egg out early, place it in a bowl of warm water for 5 minutes.
  • Don’t overmix! Stirring too much develops gluten, resulting in tough bread. Mix just until ingredients are combined.
  • If the top of your bread is browning too quickly, loosely cover with aluminum foil for the remainder of baking time.
  • For added moisture and flavor, try adding 2 tablespoons of sour cream or Greek yogurt to the batter.
  • This recipe is wonderfully adaptable—try adding chocolate chips, dried cranberries, or a swirl of peanut butter for delicious variations.
2 Banana Bread Recipe

Storage Information

This small-batch banana bread stays fresh at room temperature for 3-4 days when stored in an airtight container or wrapped tightly in plastic wrap. For longer storage, refrigerate for up to a week, though the texture may become slightly denser.

For extended shelf life, freeze individual slices wrapped in plastic wrap and stored in a freezer bag for up to 3 months. Thaw at room temperature or toast from frozen for a quick breakfast treat. The individual slices defrost in about 30 minutes at room temperature, making them perfect for grab-and-go snacking.

Nutrition Information

Per slice (recipe makes 8 slices):

  • Calories: 195
  • Total Fat: 8g
  • Saturated Fat: 4.5g
  • Cholesterol: 38mg
  • Sodium: 135mg
  • Total Carbohydrates: 28g
  • Dietary Fiber: 1g
  • Sugars: 15g
  • Protein: 2.5g

Nutrition values are approximate and may vary based on specific ingredients used.

Want Other Bread Recipe

This 2 banana bread recipe proves that you don’t need a counter full of overripe bananas to enjoy homemade banana bread. Perfect for small households or anyone who wants a manageable portion, this recipe delivers all the comforting nostalgia of traditional banana bread without waste or excess. The simplicity of preparation combined with the incredible aroma that fills your home makes this recipe a true winner for both novice and experienced bakers alike.

I encourage you to make this small-batch banana bread your own by experimenting with different mix-ins and toppings. Whether you enjoy it with your morning coffee, as an afternoon pick-me-up, or warm with a scoop of vanilla ice cream for dessert, this recipe demonstrates that sometimes less truly is more. Happy baking!

"Easy 2 Bananas Bread Recipe: Perfect for Small Batches"
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« Easy 2 Bananas Bread Recipe: Perfect for Small Batches »

Auteur/autrice : [email protected]
Difficulty:IntermediatePrep time: 30 minutesCook time: 40 minutesTotal time:1 heure 50 minutesServings:4 servingsCalories:300 kcal

Description

A perfectly proportioned banana bread recipe that requires just two bananas but delivers all the moist, flavorful goodness of traditional banana bread. Ideal for small households or when you don’t have many overripe bananas on hand.

Ingredients

Instructions

  1. Preheat oven to 350°F (175°C). Grease an 8×4-inch loaf pan and line with parchment paper.
  2. Mash bananas in a large bowl until mostly smooth but still with some texture.
  3. Add wet ingredients: Stir in melted butter, then mix in sugar, egg, and vanilla extract until well combined.
  4. Combine dry ingredients in a separate bowl: flour, baking soda, salt, and cinnamon.
  5. Combine mixtures: Gradually fold the dry ingredients into the banana mixture just until combined. Do not overmix.
  6. Add mix-ins: If using nuts, gently fold them into the batter.
  7. Transfer to pan: Pour batter into prepared loaf pan and sprinkle brown sugar on top.
  8. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean with a few moist crumbs.
  9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • For extra moisture, add 2 tablespoons of sour cream or Greek yogurt to the batter.
    Try variations with chocolate chips, dried cranberries, or a swirl of peanut butter.
    Store in an airtight container at room temperature for 3-4 days or refrigerate for up to a week.
    Can be frozen in individual slices for up to 3 months.
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