2 banana loaf recipe

Written BySheba G Updated On
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The Best 2 banana loaf recipe

I’ve been making this 2 banana loaf recipe for years, and it’s always a hit with my family. It’s a classic dessert that never fails to impress, and I love that it’s so easy to make. The first time I made it, I was a bit skeptical about using only two bananas, but the result was surprisingly moist and flavorful.

Since then, I’ve been hooked on this recipe and make it at least once a month. My kids love helping me in the kitchen, and they’re always excited to see what we’ll be baking next. This loaf is perfect for any occasion – whether it’s a birthday party, a family gathering, or just a Tuesday evening.

Plus, it’s a great way to use up ripe bananas that are about to go bad. The best part? It’s ridiculously easy to make and requires minimal effort from me, which is always a win in my book.

The end result is a deliciously sweet loaf that’s perfect for snacking or serving as a dessert. And the best part? It’s so versatile – you can top it with cream cheese frosting, chopped nuts, or even just a simple powdered sugar glaze.

My family loves when I make this loaf because they know exactly what to expect – something tasty and comforting that never fails to put a smile on their faces.

Classic Banana Loaf

4.9 from 640 votes

This moist and tender banana loaf is perfect for using up ripe bananas. It makes two loaves, ideal for sharing or freezing one for later.

Prep Time15 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 10 mins
Servings: 16Cuisine: InternationalCalories: 220 kcal

🥘Ingredients

For the Loaf

2 cups mashed ripe bananas (about 4-5 bananas)
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream or plain yogurt
1/2 cup chopped walnuts or chocolate chips (optional)

👨‍🍳Directions

1Preheat oven to 350°F.
2Grease two 8×4 inch loaf pans with butter or nonstick spray.
3This ensures the loaves release easily after baking.
4In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes.
5Beat in the eggs one at a time, then stir in the vanilla extract and mashed bananas until well combined.
6In a separate bowl, whisk together the flour, baking soda, and salt.
7Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, mixing just until combined.
8Fold in walnuts or chocolate chips if using.
9Divide the batter evenly between the prepared loaf pans.
10Bake for 50 to 60 minutes, until a toothpick inserted into the center comes out clean and the tops are golden brown.
11The loaves should feel firm to the touch.
12Let the loaves cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
13Slice and serve at room temperature or store in an airtight container for up to 4 days.

🔧Equipment

Two 8×4 inch loaf pans
Mixing bowls
Electric mixer or whisk
Spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 220 kcal🧈Total Fat: 9g💛Saturated Fat: 5g❤️Cholesterol: 45mg🧂Sodium: 210mg🌾Total Carbs: 32g🥦Dietary Fiber: 1g🍬Sugars: 17g🥩Protein: 4g

📝Notes

For extra flavor, add 1/2 teaspoon of cinnamon or nutmeg to the dry ingredients. Ripe bananas with brown spots yield the sweetest and most moist loaf. You can freeze one loaf wrapped tightly in plastic wrap and foil for up to 3 months.

Watch Video Of How Classic Banana Loaf Works

This 2 banana loaf recipe is one of my go-to desserts when I need something quick and delicious. It’s perfect for serving at family gatherings or as a sweet treat after dinner.

The best part? It’s ridiculously easy to make and requires minimal effort from me, which is always a win in my book.

Plus, the end result is always worth it – something tasty and comforting that never fails to put a smile on our faces.

❓ Frequently Asked Questions About Banana Loaf

Q: What kind of bananas should I use for this recipe?

The best type of banana to use for this recipe is one that’s ripe but still firm enough to hold its shape. If your bananas are too green or too ripe, they might not work well in this recipe.

Q: Can I substitute the butter with something else?

You can substitute the butter with an equal amount of oil or other fats like coconut oil or avocado oil if you prefer.

Q: How long does this loaf take to bake?

This loaf typically takes around 45-50 minutes to bake in a standard-sized loaf pan.

Q: Can I make this recipe gluten-free?

This recipe is naturally gluten-free since there’s no wheat flour involved.

Q: How do I store leftover slices of this loaf?

Leftover slices can be stored at room temperature in an airtight container for up to three days or in the refrigerator for up to five days.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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