Banana Bread With Only Two Bananas – The trick to making healthy, super moist banana bread is to use extra virgin olive oil and four types of bananas, with both white and whole wheat flour in the recipe!
I love a good banana bread. But it’s easy to try to bake one and it comes out dry and flawless. Not with this recipe! This moist banana bread recipe is not only delicious but healthy too!
Banana Bread With Only Two Bananas
There are a few tricks to making moist banana bread. Using olive oil helps keep it moist, as does using lots of bananas – I used four, which also helps to naturally sweeten the bread. That means there’s not a lot of sugar in the recipe, but it’s still wonderfully sweet.
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This banana bread recipe also uses white wheat flour and whole wheat flour, helping to raise the level of nutrition while maintaining a light, fluffy texture.
I like to use olive oil in baking. Unless you’ve been living under a rock, you know that olive oil is one of the healthiest fats out there, and bread with olive oil is rich in Mediterranean food. But regardless of the health benefits, I like it better than butter in many circumstances.
Using oil in cooking keeps things moister than using butter. Best of all, it stays moist for several days, while buttered bakes tend to dry out faster.
I also like that you don’t have to soften or melt from the solid state – just pour the oil into the bowl and you’re done!
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And since the banana bread mixture is poured onto an oiled baking sheet, it makes it easy to remove the banana bread. Just turn the skillet upside down
However, butter is also delicious. Feel free to use it, or any other oil, like coconut or canola, in this recipe. I recommend serving the finished product hot, with a generous dollop of salted butter. Hmm.
Then, when I’m ready to bake, I pop it in the microwave, cut the top off, and pop the bananas right out of the skin!
Full disclosure: He looks totally gross when he leaves. It’s delicate and stressful. But, I swear, this life-changing trick is when it comes to banana bread!
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Best of all – when frozen this way, it gets very soft, so you don’t have to worry about mashing the bananas separately. Just stir directly into the bowl and mix!
I recommend using a glass pan to make banana bread. I’ve used metal before and almost every time the edges of the bread come out dry and burnt.
The reason for this is that the darker the pan, the hotter the oven. And if it’s too hot, the edges of the banana bread will be overcooked before the inside has a chance to cook through.
Enter: glass baking dish. I like it the same way I like using white ceramic baking sheets – it won’t get too hot and overcook some parts of whatever you’re preparing. I have these and they have served me well!
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Cooking time varies depending on a number of factors – the height, the size of the banana, the size of the eggs, the oven temperature, etc.
You should check for doneness by inserting a toothpick (or cake tester) into the middle of the bread and removing it. If it comes out clean – the bread is ready! If the raw dough sticks to it, it needs more time.
You can store the banana bread with olive oil at room temperature for a few days and it will be moist and very tasty. Just be sure to keep it in an airtight container. You can also refrigerate it longer and even freeze it for a few months.
I usually cut it up and then save it so I can have a piece in the morning for breakfast without worrying about taking out the cutting board. I like to put it in the microwave even if I have time, because warm banana bread is really good.
Moist Banana Bread Recipe (video)
This healthy banana bread recipe is super moist, made with four types of bananas, extra virgin olive oil and whole wheat flour!
Presentation: 1 slide | Calories: 259 kcal | Carbohydrates: 36 g | Protein: 4g | 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: 1mg
Nutritional information provided is my best estimate and does not include added seasoning sodium to taste, optional ingredients and does not take brands into account. I use an automated API to calculate this information. Feel free to calculate it yourself using one of these tools:
Did you make this recipe? I would love to know how it went! Comment and rate below 🙂 Three things that inspired this recipe. First, sometimes you want to make banana bread, but you only have one banana.
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Or maybe I should say, sometimes you have a ripe banana and you want to make something with it (bread is better). But is a banana enough by itself?
Second, sometimes you just want to bake something. Is it just me or does everyone feel this way over and over again (especially in the winter months)? Ideally, I want to bake something easy that will make my whole kitchen smell good.
But I prefer the end result not to be a dozen cookies or scones or whatever, because I know myself well enough to know that I’m probably going to eat a dozen cookies or scones in the next few days.
I want a little bonus of course, but mostly I just want to do the work of baking something and getting a little bit of something at the end.
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Third, and most literally, this recipe is inspired by Chrissy Teigen’s recipe from her cookbook (which I love). But I’ll be the first to admit that this is a much simpler version and results in a smaller portion in the end.
It’s really different, but her description still inspires me, and I love her book so much and wanted to mention it anyway. 🙂
If you only have one banana, make this banana bread. If you like banana bread (raise your hand) but don’t need the size of a bulky loaf in your house for lack of restraint, make this banana bread.
I added a second banana to the top of this little bun just for pictures (just trying to give you something cool to look at). This is not necessary, and in fact, I found that it caused the mixture under the banana to brown unevenly. So I don’t really recommend it, but if you want the look… I understand. 🙂
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Calories: 201 calories | Carbs: 23g | Protein: 2 g | Fat: 12 g | Saturated fat: 2 g | Polyunsaturated fat: 4 g | Monounsaturated fat: 6 g | Trans fats: 0.003 g | Cholesterol: 27 mg | Sodium: 156 mg | Potassium: 123 mg | Fiber: 1 g | Sugar: 20 g | Vitamin A: 53 IU | Vitamin C: 2 mg | Calcium: 19 mg | Iron: 0.5 mg Banana Bread Put these ripe bananas to use in the best banana bread recipe ever. Moist and delicious, easy to prepare – one bowl, no blender required!
Elise founded Simply Recipes in 2003 and led the site until 2019. She holds a master’s degree in food research from Stanford University.
This banana bread has been the most popular recipe on Simply Recipes for over 10 years. Thousands of people do this every day. why?
Because it really is the best banana bread recipe, period. You can mix everything in a bowl, you can change the amount of sugar or bananas. What is the secret of its wonderful taste? melted butter.
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The beauty of this banana bread recipe is that you don’t need a fancy blender! All you need is a bowl, a fork for beating the eggs and a sturdy spoon for mixing the mixture. The amount of sugar is flexible. The original recipe called for a cup of white sugar, but most people, myself included, are fine with 3/4 cup, and many are happy with ½ cup.
You can put a cup of chopped walnuts, raisins or chocolate chips if you like, or put the mixture in muffins and make banana and walnut muffins. You can even go a step further and make chocolate banana bread.
I received this banana bread recipe years ago from my friend Heidi H., who, for many years, had been begging for the recipe from my ski buddy’s mother – Mrs. Hockmere. Thank you Heidi!
This recipe calls for an 8″ x 4″ loaf pan that yields a long loaf. The recipe will also work for an 8 1/2 by 4 1/2 inch loaf pan, resulting in a slightly shorter loaf. As the fryer is a file
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