Banana Bread Recipe Two Bananas – My banana bread recipe since 2013, and it’s the BEST!! This recipe makes two moist and delicious loaves with simple ingredients and just a wooden spoon! The Only Banana Bread Recipe You’ll Ever Need!!
First, a quick disclaimer. I am guilty of claiming that some of my favorite recipes are the best. I realize that is quite subjective. But I promise you, I do not take this term lightly.
Banana Bread Recipe Two Bananas
This banana bread recipe is my favorite since 2013! And yes, I’ve tried other recipes too, but I always come back to this one. I wouldn’t be lying if I said that I make this quick bread recipe almost weekly and it doesn’t last more than 3 days!
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However, over the years, I’ve found that frozen overripe bananas turn good banana bread into something I can’t eat!
Because when melted, bananas become extremely soft and hard. And all those juices are gold! Don’t throw away the liquid, it makes the bread moist and tasty.
When you get nice, ripe bananas with lots of dark spots all over them, put them in the freezer. (And yes, it’s okay to use black bananas!)
Use a very large bowl to make the dough. I use a 4qt bowl (the largest bowl in this set).
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To test for doneness, insert a long wooden skewer or toothpick. If it comes out clean, the bread is ready!
And if you prefer to make a half batch (just 1 loaf, or 12 muffins), follow my banana muffin recipe instead. This is the same recipe, but for half a batch.
I always put them in the fridge though. Mainly to keep them out of sight or they will be gone in a few hours.
To keep the banana bread moist, make sure to cover it with plastic wrap or place it in an airtight container.
Banana Bread Recipe
To serve, I microwave a slice for 30 seconds or so, and it tastes like fresh out of the oven!
I hope you try this recipe soon. And please click a photo and share it on Instagram. Don’t forget to tag me @shineshka, so I can see it too!
My banana bread recipe from 2013! This recipe makes two moist and delicious banana breads with simple ingredients and just a wooden spoon!
Note 1: About 3.5-4 cups of mashed banana. Frozen bananas are key in this recipe for moist and delicious banana bread. Do NOT discard the juice from the melted bananas, use it all to make the batter. Watch my video above on how I thaw my frozen bananas. It’s really quick and easy!
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Note 2: You can also make this recipe in muffins. This recipe makes 24 muffins, or follow my banana muffin recipe for half a batch.
Serving Size: 1 slice Calories: 181 kcal (9%) Carbohydrates: 33.5 g (11%) Protein: 2.6 g (5%) Fat: 4.5 g (7%) Cholesterol: 25.7 mg (9%) Sodium: 182.9 mg ( 8) %) Sugar: 17.4 g (19%)
This post was originally published on February 13, 2013 and was last updated on May 4, 2020. The trick to making super moist, healthy banana bread using extra virgin olive oil and FOUR WHOLE BANANAS, with white and whole wheat flour in the recipe. !
I love a good banana bread. But it’s easy to try just baking and find it dry and tasteless. Not with this recipe! This Super Moist Banana Bread recipe is not only delicious, it’s healthy too!
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There are a few tricks to making the perfect moist banana bread. Olive oil helps keep it moist, as does the use of lots of bananas – I used four, which also helps sweeten the bread naturally. This means that there is not a lot of sugar in the recipe, but it is still decadently sweet.
This banana bread recipe also uses white AND whole wheat flour, which helps pack in the nutrition while still maintaining a light and fluffy texture.
I love using olive oil to bake with. Unless you’ve been living under a rock, you know that olive oil is one of the healthiest fats out there, and baking with olive oil is great with Mediterranean cuisine. But aside from the health benefits, I prefer it to butter in many cases.
Using oil for baking keeps things much moister than using butter. And best of all, it will stay moist for days afterward, whereas baked goods with butter tend to dry out faster.
Healthy Banana Bread
I also love that you don’t have to soften it or melt it out of solids – just pour the olive oil into the bowl and you’re good to go!
And since the banana bread batter is poured into a greased loaf pan, the banana bread is easy to remove. Just turn the pan upside down
That said, butter is delicious too. Feel free to use it, or another oil like coconut or canola, in this recipe. And I recommend serving the final product hot, drenched in rich, salty butter. YUM.
Then, when I’m ready to bake, I pop them in the microwave, cut off the tops, and slide the banana right out of the skin!
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Full disclosure: it looks disgusting when it comes out. It is gross and rather unnerving. BUT I promise, this banana baking trick is a life changer!
Best of all – when it’s frozen like this, it becomes very soft, so you don’t have to worry about mashing the banana separately. Just slide it into the bowl and blend away!
I recommend using a glass loaf pan to make banana bread. I’ve used metal before, and almost every time, the edges of the bread taste dry and burnt.
The reason for this is that the darker the pan, the hotter it will be in the oven. And if it’s too hot, it will overcook the edges of the banana bread before the inside has a chance to fully cook.
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Entry: GLASS bakery. I love it in the same way I love using white ceramic baking dishes – they don’t get too hot and overcook certain parts of what you’re making. I have these and they have worked well for me!
The cooking time will vary depending on several factors – elevation, how big the bananas are, how big the eggs are, how hot your oven is, etc.
Be sure to check for doneness by inserting a toothpick (or cake tester) into the center of the loaf and removing it. If it comes out clean – the bread is ready! If raw dough sticks to it, it will need more time.
You can store this banana bread with olive oil at room temperature for several days and it will stay very moist and delicious. Make sure to store it in an airtight container. You can also refrigerate it for longer, and even freeze it for several months.
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I usually slice it and then store it, so I can grab a piece in the morning for breakfast without worrying about reaching the cutting board. I like to pop it in the microwave if I have time, because warm banana bread is so good.
This healthy banana bread recipe is SUPER moist, made with four bananas, olive oil, and whole wheat flour!
Serving Size: 1 slice | calories: 259 kcal | Carbohydrates: 36 g | Protein: 4 g | Fat: 12 g | Saturated fat: 2 g | Cholesterol: 33 mg Sodium: 359 mg | Potassium: 231 mg | Fiber: 2 g | Sugar: 17 g | Vitamin A: 78 IU | Vitamin C: 4 mg | Calcium: 22 mg | Iron: 1 mg
The nutritional information provided is my best estimate and does not include added sodium from seasoning to taste, optional ingredients, and does not include brands. I use an automated API to calculate this information. Feel free to calculate it yourself using one of these tools:
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Did you make this recipe? I’d love to hear how it went! Have your say and rate it below 🙂 Sure, there are a lot of good banana bread recipes out there and all of them claim to make the best banana bread. I’m here to tell you that this recipe is the best. I have many easy banana bread recipes on this website, but this recipe is easy and delicious.
I don’t know about you, but when I make banana bread, it doesn’t last a day in my house. That banana bread will be gone before dinner. And my hungry teenager will probably eat about half of it!
Ripe bananas! Ripe bananas will taste much sweeter than the fresher variety. You want to use good, ripe bananas to get the best flavor.
Dark brown sugar! Many banana bread recipes call for only white sugar to be used, but using brown sugar gives banana bread a richer flavor. This recipe uses a mixture of both white and brown sugar.
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Fortunately, the answer to that question is, “yes!” It is great if bananas are soft and covered with brown freckles. If your bananas are not ripe, bake unpeeled bananas on a baking sheet in a 250°F oven until soft, 15 to 20 minutes. Let cool, peel and
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