Banana Bread Recipe with 2 Bananas
You only need two over-ripe bananas for this moist banana bread recipe! We like banana nut bread, but you can add chocolate chips instead of the pecans, or just leave them out.
Equipment
Ingredients
- 1 ½ cups all purpose flour
- ¾ tsp baking soda
- ¾ tsp baking powder
- ¼ tsp salt
- 6 Tbsp salted butter, melted
- ¾ cup white sugar
- ¾ cup plain Greek yogurt (or sour cream)
- 2 overripe bananas, mashed
- 2 large eggs
- ½ cup chopped pecans (toasted for best flavor)
Instructions
- Spray an 8x4" bread pan with cooking spray and line the bottom with parchment paper. Preheat your oven to 350°. Use a fork or potato masher to mash the bananas.
- In a small bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, beat together the melted butter, sugar, yogurt, mashed banana, and eggs.
- Add the flour mixture to the banana mixture with the pecans. Stir gently just until there are no streaks of flour.
- Pour the batter into the greased loaf pan. Bake at 350° for 25 minutes.
- Turn the heat down to 325°. Bake for another 25-30 minutes, or until a toothpick inserted in the middle comes out with no wet batter. (Moist crumbs are fine.)
- Let the bread cool in the pan for 5-10 minutes, then carefully dump out onto a wire rack to cool completely.
Notes
- Large bananas work best; they increase the banana flavour and make a more moist loaf.
- Banana bread will last at room temperature for up to five days if wrapped tightly in plastic wrap or stored in an airtight container.
Nutrition
Serving: 1sliceCalories: 333kcalCarbohydrates: 45gProtein: 7gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 64mgSodium: 306mgPotassium: 203mgFiber: 2gSugar: 23gVitamin A: 346IUVitamin C: 3mgCalcium: 62mgIron: 2mg
Tried this recipe?Let us know how it was!