Hey y’all—it’s Bethany from my sunny Santa Rosa kitchen! You know that moment when you find exactly two overripe bananas sitting on the counter? Not enough for smoothies, too ripe for snacks, and far too precious to waste? That’s where my go-to 2 banana bread recipe steps in.
One drizzly Tuesday morning, my youngest wanted something “like cake but not cake.” I opened the pantry, spotted those two bananas, and bam! this moist, flavor-packed loaf was born. Now, we bake it nearly every week. It’s buttery, lightly sweet, and you can whip it up with basics you already have. Plus, it fills your home with a heavenly smell that practically calls everyone to the kitchen.
🧁 Why This 2 Banana Bread Recipe Works
Most banana bread recipes ask for three or more bananas, but this 2 banana bread recipe is specially crafted for that “just two left” moment. It works beautifully because it strikes the perfect balance: the sweetness from ripe bananas, the tenderness from real butter, and a light crumb from the ideal mix of baking soda and baking powder.
You won’t need any fancy tools, just a good old-fashioned mixer, one loaf pan, and pantry staples like sugar, eggs, and flour. Even better? The process is straightforward and beginner-friendly.
Unlike some banana bread recipes that turn out dense or dry, this one bakes up with a golden crust and a moist interior that slices cleanly. And the flavor? It’s rich, banana-forward, and balanced, not too sweet.
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2 Banana Bread Recipe That’s Moist but Simple
- Total Time: 1 hour
- Yield: 12 Slices
Description
Easy and delicious 2 banana bread that starts with just 2 ripe bananas.
Ingredients
- 1 3/4 cups (220 g) all-purpose flour, spooned and levelled
- 2 teaspoons (8 g) baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt, reduce slightly if using salted butter
- 1/3 cup (75 g) butter, at room temperature
- 2/3 cup (130 g) white sugar
- 2 large eggs, at room temperature
- 1 cup (227 ml) bananas, mashed, about 2 medium, very-ripe bananas
Instructions
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reheat oven to 350°F (325°F for glass pans). Place rack in the center.
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Prep a 8.5 x 4.5-inch metal loaf pan (at least 2½” deep): spray with cooking spray and line with parchment, letting it hang over the sides for easy removal.
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In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
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In a large bowl, cream room-temperature butter and sugar with a mixer on medium speed until fluffy (2–3 minutes).
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Add eggs one at a time, mixing well after each. Scrape the bowl between additions.
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On low speed, add the dry mix alternately with mashed bananas: Add ⅓ flour mix ; Add ½ bananas ; Repeat, ending with flour ; Mix until combined, then beat for 15 seconds.
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Pour batter into pan, level the top.
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Bake for 45–55 minutes. Begin checking at 40 minutes when the top is cracked and golden. A toothpick should come out clean.
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Cool in pan for 10 minutes, then lift out using the parchment. Cool completely on a rack.
Notes
Recipe can be doubled and divided between and baked in two 8×4 loaf pans.
Loaf will keep well, tightly wrapped and stored at room temperature for several days. The loaf can also be frozen up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Need a few fun twists? Toss in a handful of chopped walnuts, mini chocolate chips, or even a cinnamon swirl if you’re feeling adventurous. I sometimes top it with a sprinkle of raw sugar before baking for a crisp, sweet crust.
Love baking simple sweets? Try these next: Brookie Cookie Recipe , Rice Krispie Treats with Marshmallow Fluff
Once you try this 2 banana bread, you’ll keep coming back. It’s a perfect entry point for beginner bakers or a quick win for anyone who’s short on fruit but big on flavor.
🔪 Step-by-Step Instructions & Expert Tips
Let’s dive into exactly how to make this moist and simple 2 banana bread recipe. Here’s everything you need to know.
✅ You’ll Need:
- 1¾ cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ⅓ cup butter, softened
- ⅔ cup sugar
- 2 large eggs
- 1 cup mashed bananas (about 2 very ripe)
🛠️ Equipment:
- Stand or hand mixer
- 8×4-inch loaf pan
- Parchment paper (optional but useful)
👩🍳 Directions:
- Preheat oven to 350°F. If using a glass pan, lower to 325°F.
- Grease and line the loaf pan with parchment.
- In one bowl, combine the dry ingredients: flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, beat the butter and sugar together until light and fluffy—this takes about 2 to 3 minutes with a mixer.
- Crack in the eggs one at a time, beating thoroughly after each addition to keep the batter smooth.
- Next, alternate your dry mix and mashed bananas into the butter mixture. Start with a third of the flour, then add half the bananas. Repeat until everything’s in, ending with flour. Mix gently until just combined.
- Spoon the batter into your prepared loaf pan, smoothing the top.
- Bake for 45 to 55 minutes, checking at the 40-minute mark. You’re looking for a golden, cracked top. A toothpick inserted into the center should come out clean or with just a few crumbs.
- Let the bread cool in the pan for 10 minutes, then lift it out carefully and place it on a wire rack to finish cooling.
💡 Bethany’s Moisture Tip: While still slightly warm, wrap the loaf in foil. This locks in steam, giving you that ultra-moist texture everyone loves.
🍞 Storing, Slicing & Moisture Magic
2 Banana bread is delightful fresh, but knowing how to store it well can make it even better the nBaked your loaf? Let’s keep that perfect texture for days. And yes, this 2 banana bread stays moist when stored the right way.
📦 Storage Tips:
Room Temp: Wrap tightly in plastic or store in an airtight container for up to 4 days.
Fridge: Keeps fresh for up to a week.
Freezer: Slice before freezing. Wrap individually in foil or plastic. Lasts 2 months.
🍴 When to Slice:
Give your 2 banana bread at least 30 minutes to cool on a rack. This sets the crumb and ensures neat, clean slices. A serrated knife works best here.
💧 Moisture Boosting Secrets:
Want even more moisture? Try one of these:
- Substitute 2 tbsp of butter with Greek yogurt.
- Use brown sugar in place of white for a richer, molasses-like crumb.
- Don’t overbake! Start testing at 40 minutes. If the top isn’t cracked or golden, keep baking before opening the oven.
This 2 banana bread recipe is also highly adaptable. I’ve made it with a dash of cinnamon, a swirl of Biscoff, and even topped it with a dollop of cream cheese frosting. Whatever your spin, the base is solid.
Get inspired by more bakes:
Once you’ve tried these techniques, your 2 banana bread will stay tender for days—and you’ll become the go-to baker in your family.
For more recipes like 2 banana bread recipe, make sure to follow me on Pinterest
❓ FAQ Section
How to make 2 banana bread more moist?
Use spotty bananas for max sweetness. Cream butter and sugar well, and alternate flour and banana for a smooth batter. For extra richness, add sour cream or swap in a bit of Greek yogurt.
How do you know when banana bread is done?
Keep an eye out for a cracked, golden top, that’s your first visual cue. Then, insert a toothpick or skewer into the center of the loaf. If it comes out clean or with just a few moist crumbs, your 2 banana bread is perfectly baked. Resist the urge to open the oven too early, as sudden temperature changes can cause the center to sink.
When can you slice banana bread?
Let it cool for 10 minutes in the pan, then fully on a rack. Wait at least 30 minutes before slicing for the cleanest results.
How long does banana bread last?
At room temp, it stays fresh for 3–4 days. In the fridge, up to a week. Freeze it for up to two months—but be sure to slice it first so you can grab and thaw one piece at a time.
Can I double this 2 banana bread recipe?
Yes! Just double the ingredients and divide the batter evenly between two loaf pans. Watch the baking time, it may increase slightly depending on your oven and pan size.
