2 banana loaf recipe

Written ByJenny Smyth Posted on
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The Best 2 banana loaf recipe

I’m so excited to share this 2-banana loaf recipe with you all! I’ve been making this recipe for years, and it’s always a hit with my family and friends.

The first time I made it, I was hooked – the combination of ripe bananas, sweet brown sugar, and warm spices is just perfect. And the best part?

It’s incredibly easy to make! Just mash up those bananas, mix in some sugar and eggs, and bake until it’s golden brown.

It’s a staple in our household, especially on busy mornings when we need a quick breakfast that’s both delicious and healthy. My kids love it when I slice up a loaf and serve it with a pat of butter – they can’t get enough of that sweet, banana-y goodness.

And let’s not forget about the health benefits – with two bananas per loaf, you’re getting a good dose of potassium, vitamins, and minerals to start your day off right. Plus, it’s made with wholesome ingredients like whole wheat flour and pure cane sugar, so you can feel good about what you’re feeding your loved ones.

Classic Banana Loaf (2 Loaves)

4.8 from 1863 votes

This recipe yields two moist and tender banana loaves, perfect for sharing or freezing. Ripe bananas and a simple batter create a classic quick bread that is easy to make.

Prep Time15 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 10 mins
Servings: 24Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Banana Loaf

4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
6 ripe bananas, mashed (about 2 cups)
1 cup sour cream or plain yogurt

👨‍🍳Directions

1Preheat the oven to 350°F (175°C).
2Grease and flour two 9×5 inch loaf pans, or line them with parchment paper for easy removal.
3In a medium bowl, whisk together the flour, baking soda, and salt.
Set aside.
4In a large bowl, beat the softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
5Add the eggs one at a time, beating well after each addition.
6Mix in the vanilla extract and mashed bananas until combined.
7The mixture may look slightly curdled, which is normal.
8Gradually add the dry ingredients to the wet mixture, alternating with the sour cream.
9Begin and end with the flour mixture, mixing on low speed just until incorporated.
10Do not overmix; a few streaks of flour are fine.
11Divide the batter evenly between the prepared loaf pans.
12Smooth the tops with a spatula.
13Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
14Let the loaves cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before slicing.
15For best flavor, wrap in plastic wrap and store overnight before serving.

🔧Equipment

Two 9×5 inch loaf pans
Mixing bowls
Electric mixer
Measuring cups and spoons
Spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 7g💛Saturated Fat: 4g❤️Cholesterol: 40mg🧂Sodium: 200mg🌾Total Carbs: 28g🥦Dietary Fiber: 1g🍬Sugars: 14g🥩Protein: 3g

📝Notes

Tips: Use overripe bananas with brown spots for maximum sweetness and moisture. You can add 1 cup of chopped walnuts or chocolate chips to the batter for variation. Store loaves wrapped in plastic at room temperature for up to 4 days, or freeze for up to 3 months.

Watch Video Of How Classic Banana Loaf (2 Loaves) Works

This 2-banana loaf recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need a quick breakfast solution for your family. It’s easy to make ahead of time and store in an airtight container for up to 3 days.

When reheating leftovers, simply slice the bread thinly and toast until crispy – it makes all the difference! And don’t forget about serving ideas – slice up fresh fruit like strawberries or blueberries and layer them between slices of banana bread for a sweet treat.

❓ Frequently Asked Questions About Banana Loaf (2 Loaves)

Q: What type of flour is best to use for this recipe?

For this recipe, I recommend using whole wheat flour for its nutty flavor and extra nutrition. You can also use all-purpose flour if you prefer a lighter texture.

Q: Can I substitute the brown sugar with white sugar?

No, I wouldn’t recommend substituting the brown sugar with white sugar in this recipe. The brown sugar adds a rich, caramel-like flavor that complements the bananas perfectly.

Q: How do I know when the loaf is done baking?

To check if the loaf is done baking, insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs attached, it’s ready!

Q: Can I make this recipe in a different-sized loaf pan?

Yes, you can make this recipe in any size loaf pan you like. Just keep an eye on the baking time – smaller loaves will be done faster than larger ones.

Q: What’s the best way to store leftover banana bread?

I recommend storing leftover banana bread at room temperature in an airtight container for up to 3 days. You can also wrap it tightly in plastic wrap or aluminum foil and store it in the fridge for up to 5 days or freeze for up to 2 months.

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