This easy 4-ingredient banana bread is moist, flavourful and rich. What makes it different to other banana bread recipes? Several reasons.
We swap normal sugar for brown sugar, giving it depth and richness. We also add an extra banana for more moisture. Lastly, the ingredients are listed in exact grams. Bananas across the world come in different sizes and not all cup measures are the same, or even that accurate. Measuring this way will guarantee you the same excellent results every single time you bake it.
So, let's get baking! In less than an hour you can have a warm, homemade, fresh slice of banana bread, smothered in butter. Speaking of butter, learn how to make butter rosettes as shown in the photo below.
What's to like about this recipe
- Quick and simple, ideal for novice bakers and children
- Brown sugar adds depth and richness
- An extra banana makes it more moist
- The bananas are weighed in this recipe, giving you the same results each time
- It freezes well, which makes it the ideal make-ahead recipe
- Perfect way to use up overripe bananas
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Key ingredient notes and substitutions
Bananas - The bananas really do need to be quite overripe. The blacker the better. It makes the banana bread sweet and more flavourful. Putting bananas in a brown paper bag helps speed up the ripening process. It will take a couple of days, but can be as quick as overnight.
If you had some overripe bananas that you've frozen, use them. Defrost before using.
Eggs - The eggs need to be at room temperature.
Tip: To quickly bring eggs up to room temperature, place them in a bowl with warm water for a few minutes.
Light brown sugar - We use light brown sugar, but you can also use normal brown sugar.
Self raising flour - If you're in a pinch and out of self raising flour, you can add 2.5 teaspoons of baking powder to plain all purpose flour.
How to make 4-Ingredient banana bread - Quick summary
- Preheat the oven to 180C/356F/gas mark 4 and line a standard loaf pan with baking paper.
- Mash the bananas really finely with a fork. You can also use a stick blender.
- Add the eggs and whisk well.
- Add the sugar and whisk again.
- Add the flour and gently fold it into the mix with a spatula. Don't overmix and stop as soon as all the flour has been incorporated.
- Pour the mixture into the tin.
- Bake for 40-45 minutes until a cake tester comes out clean.
- Leave to cool for 10 minutes before tipping the bread out. Enjoy a warm slice with butter.
Storage
The banana bread will keep well if wrapped up in foil for up to 3 days. In fact, it gets better as the days go by.
It freezes really well, it's ideal to make ahead. Remove from the freezer at least 6 hours before serving.
Extra additions for your banana bread
You can add the following to the recipe:
- A teaspoon vanilla
- Chocolate chips, milk, dark or white
- Chopped peanuts or other nuts
- Spices like cinnamon, nutmeg or Allspice
- Orange zest
Serving suggestions
- Spread with real butter
- Spread with dulce de leche
- Spread with Nutella or peanut butter
- Spread with honey or golden syrup
Notes
- A standard loaf tin is about 21cm long, 11cm wide and 7cm wide. Alternatively it's also known as a 2lb or 900g tin.
- You don't have to fully line the tin with baking paper. Just place a piece of baking paper in the bottom and spray the rest of the tin with non-stick spray. If the loaf won't tip out straight away, just run a knife alongside the edges of the tin to loosen it up.
- It's really important not to overmix once you've added the flour. Just fold the flour in gently and stop as soon as it's incorporated. Overmixing can lead to your bread being tough.
- Banana bread is often at it's very best the next day.
Recipe
Perfect 4-ingredient banana bread
Ingredients
- 350 grams overripe banana - weighed without skins
- 2 large eggs - room temperature
- 120 grams light brown sugar
- 220 grams self raising flour
Instructions
- Preheat the oven to 180C/356F/gas mark 4. Line a standard sized loaf tin with baking paper. A standard loaf tin is about 21cm long, 11cm wide and 7cm wide. Alternatively it's also known as a 2lb or 900g tin.
- Put the bananas in a bowl and mash them thoroughly with a fork. You can also use a stick blender
- Break the eggs into the mashed banana and give it a good whisk. You can whisk the eggs separately first, but there is no need, as long you whisk it well
- Add the sugar to the egg and banana and whisk again
- Add the flour to the mixture. Use a spatula and gently fold the flour in. Scrape the bottom and sides as you're folding to ensure you catch all the flour. As soon as the flour is folded in, stop and don't overmix
- Pour the mixture into the loaf tin. Bake for 40-45 minutes or until a cake tester comes out clean. Keep an eye on the banana bread and if you feel it's browning to quickly after about 30 minute, loosely place a piece of foil on top
- Remove from the oven and leave to cool for 10 minutes. Gently tip the loaf out onto a cooling rack. Enjoy a warm slice with butter.
Notes
Nutrition
For food safety advice, including guidance on food allergies
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