It’s a familiar scene: two perfectly overripe, brown-spotted bananas sitting on the counter. The problem? Nearly every recipe calls for three or four. I’ve been there, and my first attempts at a small-batch loaf were often dry. But after experimenting, I discovered the secret was adding a bit of sour cream and tweaking the butter. I finally perfected this Banana bread recipe with 2 bananas, and it delivers a moist, flavorful loaf every time.
You’ll love this recipe because it’s incredibly straightforward and comes together in one main bowl, which means less cleanup. It’s designed to give you that classic, tender crumb and rich banana flavor without needing extra ingredients. Ultimately, this is the perfect solution for those moments when you want delicious, homemade banana bread without waiting for more bananas to ripen.
Ingredients
Dry Ingredients
- 1 ½ cups (200 g) plain flour
- 1 tsp baking soda
- ½ tsp salt
Wet Ingredients
- ½ cup (113 g) butter, unsalted
- ¾ cup (150 g) packed light brown sugar
- ¼ cup (50 g) granulated sugar
- 1 cup (about 240 g) mashed bananas from 2 large ripe ones
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ⅓ cup (80 g) sour cream, room temperature
How to Make the Banana bread recipe with 2 bananas
Step 1: Preheat and Prepare Your Pan
First, preheat your oven to 350°F (175°C). Then, grease and flour a 9×5-inch loaf pan to ensure your bread releases perfectly after baking.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. This aerates the mixture and ensures the baking soda is distributed evenly for a proper rise.
Step 3: Mash Bananas and Mix Wet Ingredients
In a large bowl, mash the bananas until mostly smooth. Next, stir in the melted butter, sugars, room-temperature eggs, vanilla, and sour cream until just combined.
Step 4: Combine Wet and Dry Mixtures
Gently fold the dry ingredients into the wet mixture. Be careful not to overmix; stir only until you no longer see dry streaks of flour.
Step 5: Bake Your 2 Banana Bread to Perfection
Pour the batter into your prepared pan and bake for 50 to 60 minutes. It’s done when a toothpick inserted into the center comes out clean. If the top browns too quickly, you can loosely tent it with foil.
Step 6: Cool and Serve
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Letting it cool ensures clean slices and a perfect texture.
My Best Banana bread recipe with 2 bananas Tips
The Secret to Moisture: Don’t Skip the Sour Cream
The sour cream is not optional. When I first developed this recipe, I found that two bananas could sometimes yield a drier loaf. The sour cream completely solves this, creating a tender crumb that stays fresh for days. Full-fat Greek yogurt is an excellent substitute.
Use Overripe, Almost-Black Bananas
For the best flavor, your bananas should be heavily speckled. These overripe bananas are much sweeter, have a more intense flavor, and mash more easily.
The “Don’t Overmix” Rule is Crucial
I can’t stress this enough: the number one mistake is overmixing. The more you mix, the tougher your bread will become. Stop stirring as soon as the flour is incorporated.
Let Room Temperature Ingredients Be Your Friend
Using room-temperature eggs and sour cream makes a big difference. They form a smoother batter that traps air more effectively, resulting in a lighter, fluffier loaf.
Variations of this Banana bread recipe with 2 bananas
It’s easy to customize this loaf to your liking. For a touch of decadence, fold in ¾ cup of semi-sweet chocolate chips. If you prefer a bit of crunch, add ¾ cup of toasted and chopped walnuts or pecans. To create a warmer flavor, simply mix ½ teaspoon of ground cinnamon and a pinch of nutmeg into your dry ingredients.
For more delicious breakfast ideas, check out our Banana Pudding Crunch Cheesecake recipe.
FAQs
What can I use if I don’t have enough bananas for banana bread?
This Banana bread recipe with 2 bananas is designed for that exact situation! If another recipe calls for three, you can substitute the missing one with ½ cup of unsweetened applesauce to maintain moisture.
What is the number one mistake made when making banana bread?
Without a doubt, it’s overmixing the batter. This develops gluten and leads to a tough, rubbery loaf. Mix only until the flour streaks disappear.
What to do if you don’t have ripe bananas?
You can quickly ripen them by baking unpeeled bananas on a sheet at 300°F (150°C) for 15-20 minutes. The peels will turn black and the fruit will be soft and sweet. Just let them cool before using.
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Small-Batch Banana Bread
- Total Time: 1 hour 15 minutes
- Yield: 1 Loaf (10-12 slices) 1x
- Diet: Vegetarian
Description
Never let two overripe bananas go to waste again! This small-batch banana bread recipe is the perfect solution, delivering an incredibly moist, tender, and flavorful loaf every time. Developed specifically for when you don’t have the usual three or four bananas, this recipe uses a touch of sour cream for guaranteed richness. Best of all, it comes together in one bowl for easy cleanup, making it the ultimate go-to for a quick and classic homemade treat.
Ingredients
½ cup (113 g) butter, unsalted
1 ½ cups (200 g) plain flour
1 tsp baking soda
½ tsp salt
¾ cup (150 g) packed light brown sugar
50 g (¼ cup) granulated sugar
1 cup (about 240 g) mashed bananas from 2 large ripe ones
2 large eggs, room temperature
1 tsp vanilla extract
⅓ cup (80 g) sour cream, room temperature
Instructions
Preheat and Prepare Your Pan:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to ensure your bread releases perfectly after baking.
Combine the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt. This step aerates the flour and ensures the leavening is distributed evenly for a perfect rise.
Mash Bananas and Mix Wet Ingredients:
In a separate large bowl, mash the bananas with a fork until they are mostly smooth. Stir in the melted butter, brown sugar, granulated sugar, room-temperature eggs, vanilla extract, and sour cream until everything is just combined.
Combine Wet and Dry Mixtures:
Gently fold the dry ingredients into the wet mixture using a spatula. Be careful not to overmix; stop stirring as soon as you no longer see dry streaks of flour.
Bake to Perfection:
Pour the batter into your prepared loaf pan and spread it evenly. Bake for 50 to 60 minutes. The bread is done when a toothpick or cake tester inserted into the center comes out clean. If the top begins to brown too quickly, you can loosely tent it with aluminum foil for the remainder of the baking time.
Cool and Serve:
Let the banana bread cool in the pan for 10 minutes. Afterwards, carefully invert it onto a wire rack to cool completely. Allowing it to cool fully is key to achieving clean slices and the perfect texture.
Notes
The Secret to Moisture:
The sour cream is essential for a tender, moist crumb. If you don’t have any, full-fat Greek yogurt makes an excellent substitute.
Use Very Ripe Bananas:
For the best flavor and natural sweetness, use bananas that are heavily speckled with brown or black spots. They are easier to mash and provide a much richer banana taste.
Don’t Overmix:
The most common mistake in making quick breads is overmixing the batter. This develops the gluten in the flour and can result in a tough, dense loaf. Mix only until the ingredients are incorporated.
Easy Variations:
Feel free to customize this recipe! Fold in ¾ cup of semi-sweet chocolate chips, chopped walnuts, or pecans. For a warmer spice flavor, add ½ teaspoon of ground cinnamon to the dry ingredients.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 19
- Sodium: 225
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 1
- Protein: 4
- Cholesterol: 55
Keywords: 2 banana banana bread, small batch banana bread, moist banana bread, easy banana bread, sour cream banana bread, one bowl banana bread, quick bread, ripe banana recipe
