This 4-Ingredient Banana Bread is moist, tender, made with only 4 ingredients, and melt in your mouth delicious! It’s a quick and easy banana bread recipe that won’t disappoint!
Why I Love This Recipe
This 4 ingredient banana bread is my favorite banana bread recipe of all time! It is incredibly moist and delicious, yet it is so easy to make. This recipe doesn’t call for a long complicated list of ingredients, it’s made with 4 simple ingredients you probably have on hand!
Eat a slice with a glass of milk for sweet evening treat, or pair it with a morning cup of coffee for a delicious breakfast. However you serve it, this easy banana bread is going to blow you away.
You won’t believe how much flavor it has considering how easy it is and how few ingredients it requires. In my opinion it is the best recipe to whip up if you have overly ripe bananas on hand.
Tools I Recommend
For this recipe I find the following tools quite handy (Amazon affiliate links):
Tips for Making Banana Bread
- Use room temperature ingredients – When making this recipe use room temperature eggs. Room temperature ingredients will bind together better than cold ingredients, resulting in a lighter and taller final product.
- Measure the flour – To avoid dense banana bread, make sure your flour is measured out correctly. To do this, spoon the flour into the measuring cup and level it off, ensuring it doesn’t become packed, or weigh the flour for exact measurements.
- Use fresh ingredients – The baking soda in the self-rising flour called for in this recipe is necessary to leaven the bread. Make sure your self-rising flour is fresh for the best results.
- Don’t over mix the batter – Over mixing the batter can can cause too much gluten development, resulting in banana bread that is tough and rubbery. Avoid over mixing to keep everything light and tender.
- Don’t overbake – Overbaking can cause your bread to come out dry and possibly burn the top.
What If I Don’t Have Self-Rising Flour?
If you don’t have self-rising flour on hand, don’t fret! Self rising flour is incredibly easy to make with three simple pantry staples; all-purpose flour, baking powder, and salt. To learn how to make your own, check out my How to Make Self-Rising Flour post.
Can I Use Frozen Bananas?
This recipe can be made with fresh or frozen bananas. If using frozen bananas you will still need to mash them up, but don’t worry about defrosting them first. When using frozen bananas you may need to increase the baking time by 3-5 minutes, or until a toothpick inserted into the center of your loaf comes out clean.
How to Store 4-Ingredient Banana Bread
This banana bread will stay moist for days if stored properly. I actually find this bread tastes better on the second day! Keep the bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. If refrigerating leftovers, bring them to room temperature before serving for the best texture.
If you want to make this banana bread ahead of time you can freeze it. Store the loaf in an air tight container after it has completely cooled and place it in the freezer for up to 3 months. When you are ready, pull it out of the freezer and allow it to thaw fully before serving.
More Banana Recipes to Try
- Banana carrot muffins
- Banana bread with streusel topping
- Sourdough banana cake
- Sourdough banana cinnamon rolls
4-Ingredient Banana Bread
8
servings55
minutes1
hour25
minutesThis 4-Ingredient Banana Bread is moist, tender, made with only 4 ingredients, and melt in your mouth delicious! It’s a quick and easy banana bread recipe that won’t disappoint!
Ingredients
4 large bananas, overly ripe
2 large eggs, room temperature
3/4 cup granulated sugar
1 3/4 cups self-rising flour
Directions
- Preheat your oven to 350°F (177°C).
- In a large mixing bowl mash the 4 overly ripe bananas using the back side of a fork until the desired consistency is achieved.
- Add the room temperature eggs to the mashed bananas one at a time, stirring until each addition is fully incorporated.
- Stir in the granulated sugar, scraping down the sides as needed.
- Add the self-rising flour and stir until fully combined and you achieve a thick batter with only a few lumps remaining. Be careful not to over mix the batter or your banana bread could turn out rubbery.
- Pour the banana bread batter into a lightly greased 9.5 x 5 inch loaf pan.
- Place the loaf pan on the lower center rack of a 350°F (177°C) preheated oven and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs. Avoid over baking to keep the bread tender and moist.
- Allow the banana bread to cool in the pan for 30 minutes before slicing and serving.
Notes
- Bananas: For the best results and most flavor make sure your bananas are overly ripe. This recipe calls for 4 large bananas, but if using small or medium sized bananas use 5.
- Self rising flour substitute: If you don’t have self-rising flour on hand, don’t fret! Self rising flour is incredibly easy to make with three simple pantry staples; all-purpose flour, baking powder, and salt. To learn how to make your own, check out my How to Make Self-Rising Flour post.
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This sounds great! How many cups/grams of mashed banana will that be? I use grams for all my baking. That makes my baking much more consistent. I freeze extra-ripe bananas by mashing and weighing them.