If you are looking for a Banana Bread Recipe With 2 Bananas, stop looking. You have found THE one. Two bananas and about an hour are all that are standing between you and the most delectable, flavorful, melt in your mouth banana bread imaginable. Tried and true with rave reviews, this easy one bowl recipe is bound to be your new favorite.
You’ll love This Banana Bread Recipe With 2 Bananas
This recipe hits all the marks – it’s quick, it’s easy, clean up is minimal, the taste and texture are both incredible, and even first time bakers can knock this one out of the park.
What I Love:
- It’s based on my wildly popular Sour Cream Banana Bread Recipe. With hundreds of five star reviews, you can count on this one always turning out just right.
- You only need 2 bananas! Of that’s exactly what is sitting on my countertop getting a little too ripe for peeling and eating.
- The ingredients are simple – you likely have them in your pantry.
- It’s hard to mess this one up! Add ingredients to the bowl, stir, bake. It’s really that simple.
- Thanks to the sour cream in this recipe is has the perfect texture. There’s nothing like sinking your teeth into a perfectly moist and delicious slice of banana bread!
- This recipe freezes wonderfully! Who doesn’t love have having a stash of banana bread ready and waiting in the freezer?
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I’m not saying I’m an expert on banana bread, but I am saying this is the 20th Banana Bread recipe here on Love From The Oven. I’ve made, and tried, a lot of banana bread recipes over the years. My bar for what I consider “great” banana bread is set pretty high. That said, this Banana Bread Recipe With 2 Bananas has earned it’s title of GREAT banana bread.
Banana Bread Ingredients
This is a discussion about the ingredients. For the actual recipe with amounts, please see the recipe below.
- Butter – You can use salted or unsalted, whatever you have on hand. Personally I use unsalted, as it gives you more precision over the salt content.
- Sugar – Simple white granulated sugar works so well in this recipe.
- Egg – Make sure to use a large egg. With only one egg in this recipe, a small egg might not be quite enough.
- 2 Bananas – You want very ripe bananas. Spotty to dark brown! As bananas ripen they get sweeter and the texture is creamy and easy to mash. Large bananas are ideal, medium will work, but if yours are small – go ahead and use three.
- Sour Cream – This helps to make this banana bread so moist and tender.
- Vanilla Extract – If possible, use pure vanilla extract.
- Flour – All purpose flour is perfect in this recipe. If you want to go with some sort of whole wheat, I would recommend using white whole wheat flour.
- Cinnamon – The cinnamon flavor is not strong in this bread, but gives that little something in the background.
- Baking Soda – Always check the expiration date on your baking soda. I tend to replace my baking soda every few months if the box is open.
- Salt – This helps balance the sweetness.
- Mix Ins – Feel free to add in things like walnuts, pecans or chocolate chips.
How To Make Banana Bread With 2 Bananas
This is a discussion about how this recipe is made. For the actual recipe with full details, please see the recipe below.
- Cream together butter and sugar in a large mixing bowl. Add eggs and mix well.
- Add in sour cream, mashed bananas and vanilla, and mix.
- Add dry ingredients. Mix until just combined.
- Transfer to a greased loaf pan and bake.
Christi’s Tips For Success!
It’s important to not over mix your batter, or you can end up with a tough texture. Mixing until ingredients are just combined is the way to go.
Make sure to read my tips below on measuring flour correctly. When people end up with dry baked goods, most of the time it’d due to adding too much flour.
Measure Flour Correctly
For the best results, make sure to measure flour correctly using the following steps:
- Fluff the flour by giving it a stir. This will aerate it so that it’s not compacted.
- Using a spoon, spoon flour into a measuring cup until it’s overflowing. Do not scoop the flour with the measuring cup as this will compact it, giving you more than you need.
- Level the flour using a flat edge, such as a butter knife or spoon handle.
Following these steps helps to avoid adding too much flour to the recipe, which can result in dry and dense baked goods. If measuring by weight this should be in the 125-135 gram range. Get all my flour tips, tricks and info here!
Storage Tips
Storing: If you are consuming this banana bread with 2 bananas in 2-3 days, you can store it covered at room temperature. If you want it to last a few more days, I prefer to store it in the fridge, in an airtight container or freezer bag. When ready to eat you can either let it sit at room temp for a while, or pop into the microwave for a few seconds.
Freezing: These bread freezes wonderfully. Make sure to fully cool it before transferring it to an airtight container. It’s ideal to use it within six months.
“I’ve tried so many banana bread recipes for many years and your recipe ended my search for the perfect banana bread!” -Kathryn
Banana Bread With 2 Bananas
Ingredients
- 1/4 cup butter, softened (unsalted preferred )
- 2/3 cup granulated sugar
- 1 large egg (room temperature)
- 2 large bananas (very ripe)
- 1/2 cup sour cream (full fat preferred )
- 1 teaspoon vanilla extract
- 1 1/4 cups all purpose flour*
- 1/2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat oven to 325 degrees F.
- Generously grease a loaf pan that is approximately 8 1/2 x 4 1/2 inches in size.
- In a large mixing bowl, cream together butter and sugar. Add in eggs and mix until combined. Add sour cream, mashed bananas and vanilla and stir until combined.
- Add flour, cinnamon, baking soda and salt to the batter and stir just until combined. Do not over mix.
- Transfer batter to prepared loaf pan band bake for approximately 1 hour or until a toothpick inserted into the center comes out clean. If bread starts to brown too much before finishing baking, gently cover with aluminum foil.
- Remove from oven and place on wire cooling rack to cool for at least 20 minutes. Then if desired remove from pan and allow to cool completely. Alternately bread can be kept in pan, cutting out slices as you use them.
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Meet Christi, Love From The Oven
I’m Christi I love sharing easy & delicious recipes that your family & friends will love. I’m a mom, baker, cookbook author and lover of sprinkles.
