Simple Banana Bread Recipe With 2 Bananas – The trick to making super moist and healthy banana bread using extra virgin olive oil and FOUR WHOLE BANANAS with both white and whole grain in the recipe!
I love a good banana bread. But it’s easy to try to cook it and it comes out dry and tasteless. Not with this recipe! This super moist banana bread recipe is not only DELICIOUS, but healthy too!
Simple Banana Bread Recipe With 2 Bananas
There are a few tricks to making the perfect moist banana bread. Using olive oil helps keep it moist, as does LOTS of bananas – I used four, which also helps sweeten the bread naturally. This means that the recipe doesn’t have a lot of sugar, but it’s still decadently sweet.
Easy And Delicious Banana Bread Recipes You Need To Try While You Self Isolate
This banana bread recipe also uses both white and whole wheat flour to help pack in the nutrients while maintaining a light and fluffy texture.
I LOVE using olive oil for cooking. Unless you’ve been living under a rock, you know that olive oil is one of the healthiest fats and cooking with olive oil is big in Mediterranean cuisine. But aside from the health benefits, I find it to be better than butter in many situations.
Using oil to cook with keeps things much moister than using butter. And best of all, it stays moist for days afterward, but baked goods with butter tend to dry out faster.
I also love that you don’t have to soften it or melt it from a solid – just pour olive oil into a bowl and you’re done!
Minute Banana Bread
And since the banana bread dough is poured into a buttered loaf pan, it makes removing the banana bread easy. Just turn the pan upside down
That means butter is also delicious. Use this or another oil, such as coconut or canola, in this recipe. And I recommend serving the final product warm, soaked in rich salty butter. NEM.
Then, when I’m ready to cook, I pop them in the microwave, cut off the top, and slide the banana out of the skin!
Full disclosure: it looks absolutely disgusting when it comes out. It’s annoying and rather disturbing. BUT I swear this trick is a life changer when it comes to baking with bananas!
Moist Banana Bread Recipe With Sour Cream
Best of all, freezing it like this makes it very soft, so you don’t have to worry about pureeing the banana separately. Just slide it right into the bowl and mix it up!
To make banana bread, I recommend using a glass bread pan. I have used metal in the past and almost every time the edges of the bread have dried out and burned.
This is because 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 had a chance to fully cook.
Enter: GLASS Bakery. I like it the same way I like using white ceramic cookware – they don’t get too hot and overcook some parts of what I’m cooking. I have them and they have worked well for me!
Banana Bread With Sour Cream » Hummingbird High
Baking time depends on several factors – height, size of bananas, size of eggs, oven heat, etc.
To test for doneness, insert a toothpick (or cake tester) into the center of the loaf and remove it. If it comes clean – the bread is ready! If the raw dough sticks to it, it needs more time.
You can keep this banana bread with olive oil at room temperature for several days and it will stay very moist and delicious. Be sure to store it in an airtight container. You can also keep it in the fridge for longer and even freeze it for months.
I usually slice it up and then store it so I can grab a piece for breakfast in the morning without having to worry about getting out the cutting board. I like to pop it in the microwave when I have time because warm banana bread is so good.
Banana Bread Recipe
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 account for brands. I use an automated API to calculate this information. Calculate it yourself using one of the following tools:
Did you make this recipe? I’d love to hear how it went! Comment and rate below 🙂 This classic banana bread is perfectly sweet, moist and full of flavor! You can enjoy this plain bread with chopped walnuts or even chocolate chips. Perfect for breakfast or dessert!
Easy Buckwheat Flour Banana Bread
Do you ever have a pile of overripe bananas on your counter at the end of the week? Only me? Honestly, I love bananas, but we usually buy too many at the store and end up with a bunch of leftovers. One of my favorite ways to use up overripe bananas is this homemade banana bread recipe!
Originally published in 2018, I’ve updated the post with a lot more information and step-by-step photos to help you along the way. Not only is this the best banana bread recipe you’ll ever try, it also:
I’ve also included notes on how to freeze banana bread, how to cook bananas quickly, and more!
To make this easy banana bread, start by gathering your ingredients. For this recipe we use:
Quick And Easy Banana Bread Recipe
To make this banana bread, first mix the wet ingredients, then the dry ingredients, and then combine the two. Here’s a quick overview of how to make the dough:
When the dough is ready, spray a 9×5 loaf pan with nonstick cooking spray and line it with parchment paper. The parchment paper is completely optional, but it makes removing the bread from the pan much easier.
Then pour the batter into the prepared pan and bake for about one hour or until a toothpick inserted in the center comes out clean. I like to let the bread cool in the pan for about 20 minutes, then remove it from the pan to cool completely on a wire rack.
Overripe bananas with lots of spots are best for this recipe. If your bananas are still green or just yellow, I recommend waiting a little longer.
Pumpkin Banana Bread
If you need to speed up the process and ripen the bananas faster, simply place them in a brown paper bag for 1-3 days. Ethylene gas collects in the bag and spreads throughout the banana, speeding up the ripening process.
You can store this banana bread in an airtight container at room temperature for 3-4 days. Although you don’t need to refrigerate banana bread, it does help keep it fresh a little longer. If it needs to be stored for a few days longer, I recommend storing in an airtight container in the refrigerator.
Yes, absolutely! To freeze the bread: Wrap the bread tightly in plastic wrap and store in a freezer bag or container in the freezer for up to 3 months. When you’re ready to enjoy it, place it on the counter for a few hours or overnight to warm to room temperature.
To freeze individual slices: Cut the bread into slices and place on a baking sheet lined with parchment paper, then place the baking sheet in the freezer for several hours or until the slices are frozen. Place the frozen slices in a freezer bag or container and store in the freezer for up to 3 months. Individual slices can be thawed to room temperature or frozen slices can be microwaved for 20-30 seconds at a time or until cooked through.
Moist Chocolate Chunk Banana Bread
Store in an airtight container at room temperature for 3-4 days or in the refrigerator for up to 5 days.
To freeze the bread: wrap well in plastic wrap and store in a freezer bag or container in the freezer for up to 3 months. To thaw, place it on the counter for a few hours or overnight to warm to room temperature.
To freeze individual slices: Place the bread slices on a baking sheet lined with parchment paper, then place the baking sheet in the freezer for a few hours or until the slices are frozen. Place the frozen slices in a freezer bag or container and store in the freezer until
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