Easy Banana Bread with 2 Bananas (No Mixer!)

If you have two overripe bananas sitting on your counter, this Banana Bread with 2 Bananas is the perfect recipe to make. It’s soft, buttery, and packed with a rich, caramelized flavor thanks to brown butter and brown sugar. Unlike traditional banana bread, this version leans into deep, nutty sweetness while still keeping that classic, moist texture you love.

The best part? This quickbread is an easy, no-mixer recipe that comes together with just 10 ingredients–perfect for a snack any time of day. It’s a go-to breakfast treat I make for my kiddos, and I love freezing extra slices for a quick treat.

If you’re left with extra overripe bananas, you’ll want to bake my sour cream banana muffins made with 2 bananas and brown butter banana bread cookies to satisfy a banana craving (and not let those bananas go to waste!).

Ingredient Notes

• Butter - I always use unsalted butter in baking, but if you only have salted butter, you can use it–just reduce the amount of salt in the recipe to ¼ teaspoon.
• Bananas - The darker and spottier the bananas, the better, as they’ll add natural sweetness and moisture. If your bananas aren’t quite there yet, you can use one of these two easy ways to ripen bananas quickly.
• Eggs - Use room temperature eggs, as they blend more evenly into the batter. If you forget to remove them from the refrigerator beforehand, just place them in a bowl of warm water for 5-10 minutes.
• Sour cream - The secret to a moist and tender crumb! If you don’t have sour cream, Greek yogurt is a great substitute.

Please see the recipe card for the complete list of ingredients and measurements.

Step-By-Step Instructions

1. Brown the butter - Melt the butter in a saucepan. It’ll be ready when you see brown specks throughout.

2. Whisk the dry ingredients - You can use a sifter or whisk to combine the ingredients.

3. Combine butter and sugars - Whisk together until combined.

4. Add the wet ingredients - Whisk in the banana, eggs, vanilla and sour cream.

5. Add the dry ingredients - Gently combine with the wet ingredients using a rubber spatula.

6. Bake - Pour the batter into your pan and bake for about 50 minutes.

Helpful Tips for the Best Banana Bread Recipe with 2 Bananas

• Line your pan with parchment paper - To ensure your banana bread comes out of the pan effortlessly, line it with parchment paper, leaving a slight overhang on the sides.
• It’s better to over-brown the butter than under-brown it - The key to getting that deep, nutty flavor is letting the butter brown fully. Wait until it turns a deep golden brown. I promise it won’t taste burned, it’ll just have more flavor!
• Don’t overmix the batter - Once you add the dry ingredients, mix until just combined. Overmixing can lead to a dense, tough banana bread instead of a soft, tender crumb.

Storage

Keep your banana bread in an airtight container or tightly wrapped in plastic wrap for up to 3 days. If your kitchen is particularly warm, I recommend storing it in the fridge to keep it fresh longer.

This quickbread freezes beautifully! Wrap individual slices or the whole loaf in plastic wrap, then place it in a freezer-safe bag. It will keep well for up to 3 months.

More Banana Recipes You'll Love

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Banana Bread with 2 Bananas

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5 from 3 reviews

• Author: Maria Pagiotas
• Total Time: 1 hour
• Yield: 1 loaf 1x

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Description

If you have two overripe bananas sitting on your counter, this Banana Bread with 2 Bananas is the perfect recipe to make. It’s soft, buttery, and packed with a rich, caramelized flavor thanks to brown butter and brown sugar.

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Ingredients

Scale 1x2x3x

• 113 g (½ cup) unsalted butter
• 200 g (1 ½ cups) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 150 g (¾ cup) light brown sugar
• 50 g (¼ cup) granulated sugar
• 240 g (1 cup) 2 large very ripe bananas, mashed
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 80 g (⅓ cup) sour cream, at room temperature

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Instructions

1. Preheat the oven to 350°F/177°C. Line an 8.5 x 4.5 loaf pan with parchment paper and set aside.
2. In a small saucepan, melt the butter over medium-high heat. Stir occasionally until the butter has brown specks throughout. Remove from the heat and transfer to a large bowl. Set aside to cool but not thicken.
3. In a medium bowl, whisk the flour, baking soda, and salt.
4. Add the sugars to the butter and whisk together.
5. Add the mashed banana, eggs, vanilla, and sour cream and mix to combine.
6. Gently fold the dry ingredients into the wet ingredients.
7. Pour the batter into the prepared pan.
8. Bake for 45-50 minutes or until a toothpick comes out mostly clean. Allow to cool completely in the pan before removing and slicing.

Notes

Storage: Keep banana bread in an airtight container or tightly wrapped in plastic wrap for up to 3 days.

Freezer: Wrap individual slices or the whole loaf in last wrap, then place in a freezer-safe bag. Freeze for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 45 minutes