Sick of the boxed stuff but want a loaf of fresh, homemade banana bread without all the fuss? This 4-Ingredient Banana Bread gives you that from-scratch taste with only 4 simple ingredients, making it the easiest, tastiest, most fragrant option out there!
This moist and light banana loaf relies on real bananas to lend a potent fruity flavor without all the additives, making it an obvious choice for your go-to delicious banana bread recipe! Plus, did I mention this recipe requires less than 5 ingredients?
Yup, you read that right. Just four simple ingredients, and you’re ready for the oven!
As a busy mom who can’t resist a homemade treat, a recipe for banana bread with just 4 ingredients and one bowl required is a life saver! Plus, it only has about 5 minutes of hands-on time before you throw it in the oven. No, you’re not dreaming!
4-Ingredient Banana Bread Ingredients
Here’s everything you’ll need:
- Overripe bananas. For moisture and flavor.
- Eggs. For leavening and to act as a binder.
- Self-rising flour. To make this banana bread with just four ingredients, you absolutely need self-rising flour! If you only have all-purpose flour at home, you will have to add baking powder and salt. More on that later!
- Brown sugar. For sweetness and flavor.
Optional Banana Bread Add-Ins
Though this super easy 4-ingredient banana bread is delicious on its own, here are some optional flavor boosters if you’re feeling gourmet!
- Cinnamon. For a little bit of spice. 1/2 teaspoon will do.
- Nutmeg. For a slightly nutty, earthy, and aromatic addition. 1/4 teaspoon will do.
- Vanilla extract. For a little boost in your bread! All you need is 1 teapsoon.
- Chocolate chips. If you’re a chocolate fiend like me. Stir in 1/2 cup – 1 cup, depending on how chocolatey you want it!
4-Ingredient Banana Bread Tips and Tricks
Use Overripe Bananas
As your banana ripens, it actually gets a bolder, more fruity flavor. So in order to get this bread, well, banana-y, it’s best to use riper bananas.
In fact, if they are overripe and the peel is showing brown spots, they’re perfect for this recipe! They’ll be packed with flavor, and a little bit softer, which makes them easier to mash.
If you have some bananas that aren’t quite overripe yet, you can quickly brown them in the oven. While your oven is preheating, stick the bananas in, still in their peels, on a tray for about 3 minutes or until the peel turns black as pictured.
Use a Fork
Step one is to peel those bananas and place them in a large bowl. Since they are overripe, it should be very easy to use a fork to crush them.
Continue to crush your bananas until they are broken down and liquefied. It’s okay to have some clumps!
Add Your Eggs Next
Crack your eggs and add them to the mixing bowl with your mashed banana. Use the fork again or a whisk to combine the banana and the egg thoroughly.
You still may have some banana lumps, but that’s okay! Just try to get your egg as smooth as possible.
Your Dry Ingredients Come Next
Add the brown sugar and self-rising flour and stir again.
Use a whisk or fork to ensure you aren’t left with any clumps of flour! You can also opt to sift the flour into your mixture to ensure a smoother batter.
Again, banana lumps are okay, but flour clumps—not so much.
Spray or Line Your Pan
For easy removal!
You can use parchment paper, butter, cooking spray, or oil to make sure your banana bread doesn’t get stuck. Consider filling your own reusable oil sprayer to avoid extra pesky aerosol cans, that aren’t always recyclable.
Subbing All-Purpose Flour
If you don’t have self-rising flour, you can substitute all-purpose flour, salt, and baking powder.
Instead of 1 1/2 cups self-rising flour, use 1 1/2 cups all-purpose flour, plus 1 tablespoon baking powder and 1/2 teaspoon of salt.
Optional Extra Banana
If you want to add a little pizzaz to your banana bread and an extra moist-maker at the top, consider a fifth banana!
You can slice it right down the middle and float it on top of your batter before you stick it in the oven. Sprinkle each banana with a tiny bit of extra brown sugar so it caramelizes while baking.
Storing Your 4-Ingredient Banana Bread
Banana bread should be covered or stored in an airtight container to get the most life out of it. It will stay fresh at room temperature for 3-4 days before it starts to dry out.
You can also opt to freeze banana bread for up to 6 months. Just allow it to thaw out before slicing into it.
If your banana bread does start to get stale, consider using it to make this Banana Bread French Toast.
Troubleshooting Your Easy Banana Bread with 4 Ingredients
If your banana bread is coming out dry
As you may have guessed, dry banana bread lacks moisture. In a simple banana bread recipe that only contains 4 ingredients like this, it’s easy to pinpoint the culprit of your dry bread.
It is most likely because your bananas are not ripe enough or you are using eggs that are small. Make sure you are using large eggs and ripened bananas for this recipe.
If your bananas aren’t overripe
As bananas ripen, they actually become sweeter, making them the best for baking—especially in banana bread!
If you don’t have time to wait for your bananas to ripen for this recipe, stick them in the oven while it’s pre-heating, still in their peel on a baking sheet.
Keep them in the oven until the peel turns black (about 3-5 minutes).
Moist 4-Ingredient Banana Bread
SAVE RECIPE TO COLLECTION PIN PRINT RATEIngredients
- 4 large overripe bananas (+1 if you want to add one on top!)
- 2 large eggs
- ¾ cup brown sugar, tightly packed
- 1 ½ cups self-rising flour
Instructions
- Preheat your oven to 350°F and prep a standard 8.5-inch loaf pan by lining it with parchment paper or spraying.
- Peel your bananas and add them to a large mixing bowl. Use a fork to mash the bananas until they are almost liquefied (some lumps are okay!)4 large overripe bananas
- Add the eggs and use a fork or whisk to blend with the mashed bananas.2 large eggs
- Add the brown sugar and self-rising flour and mix to combine.¾ cup brown sugar, tightly packed, 1 ½ cups self-rising flour
- Pour the mixture into your prepped pan. Option to slice the 5th banana in half longways and float it on top of your batter. Bake for 55 minutes or until a toothpick comes out clean.
- Allow it to cool completely before slicing. Enjoy!
Pro Tips
- To substitute all-purpose flour for 1 and 1/2 cups self-rising flour, use 1 and 1/2 cups all-purpose flour + 1 tablespoon baking powder + 1/2 teaspoon salt.
- If your bananas aren’t overripe, stick them on a baking tray in their peel and let them sit in the oven while it’s preheating until the peel turns black.
51 thoughts on “Moist 4-Ingredient Banana Bread”
I followed the recipe. It was the worst thing I’ve ever tasted. It was like a thick over done pudding . It was done. It was awful.
Hi Eleanore! I’m SO sorry to hear! I must admit I’m surprised as I make this all the time and the texture is always perfect. Did you use an alternate flour or use a liquid measure for the dry ingredients? I’d love to figure out what went wrong to avoid this in the future!
It was easy and moist. I added one cup of pre soaked oatmeal and dried cranberries. I a so glad to fine your recipe. Thank you!
I’m SO glad you enjoyed, Daisy! Love the idea of adding dried cranberries– I’m going to try that!! Have an awesome day!
OMG!! This is my first time making this and I added gingerbread toffee mixed nuts. It turned out wonderfully!!!
Gingerbread toffee mixed nuts? Sign me up!!! I’m so, so happy your enjoyed, Yvonne!
Best banana bread recipe I’ve ever made, so moist and flavorful. I added vanilla and raw sugar topping.
I’m SO glad you loved it, Amanda! Always stashing away bananas so they can get nice and ripe for this haha! Thank you for taking the time to let me know 🙂
This is one of the easiest banana bread recipes that I’ve tried in quite a while and it is also one of the BEST recipes as well. I made this while my sister was visiting and she asked if she could take the leftovers home with her. I made another one the next day for my husband and me. It is by far the best banana bread that I’ve ever made. Thank you for sharing your recipe with me
Thank you so much for taking the time to let me know you love this recipe, Marci! I’ve come to learn that sometimes simple is best and it couldn’t be more true than with this banana bread 🙂
First time making banana bread- great! Added: chocolate chips, chopped walnuts, and vanilla. Came out of pan without sticking. Love the slightly chewy texture.
Those add-ins sound delish! So glad you enjoyed!!
I just made this recipe except I used all purpose, baking powder and salt because I already had it . I did add walnuts along with cinnamon, nutmeg and vanilla. I love how easy it was to make. The flavor was great. I used the parchment paper which made clean up easy. I did have a question on the nutritional list. How many calories per slice? Number of carb? I don’t want to share with friends that are diabetic. Thanks for the recipe.
Hi Vetta!
I’m so glad you enjoyed! I’m always hesitant to add the nutritional values to recipes because they vary so greatly depending on the particular ingredients used, precision in measuring, how thick you cut your slices, add-ins used, etc.! That being said, I can give you a rough estimate!
Assuming you use an 8.5-inch loaf pan and cut into ten equal slices, each serving will have 170 calories, 35 grams carbs, 17 grams sugars. Hope this helps!
Thanks I was off by 4 calories and 12 grams of carbs. This helpful and I did use an 8.5 loaf pan. Now everyone can have a slice
What about the addition of zucchini. …. I mean, what’s one more thing?
I’m
I don’t see why not! I would swap out one banana for one small, shredded zucchini! But don’t hold me to it.. I haven’t tested it myself! Let me know if you try 🙂
Make sure you squeeze the excess water out of the zucchini after grating it.
Hey John! I don’t recommend adding zucchini to this recipe. If you’re looking for a banana zucchini bread recipe, I’d love for you to check mine out at https://marleysmenu.com/banana-zucchini-bread/
In this recipe, I do not squeeze the zucchini in a cheesecloth as I’ve accounted for the excess moisture in the recipe. Hope you have a great day!
Loved this! How can I cut down on the sugar? Can I omit it? Will it effect how it bakes? It was super sweet with the bananas so I would like to reduce or cut out the sugar.
Hi Terry!!
Aside from adding sweetness, the sugar bonds to the water while baking to retain moisture, so I think cutting the sugar completely will leave you with a dry and brittle bread! However, I think reducing the amount of sugar is just fine! I’ve also tested this with coconut sugar and it works perfectly and is definitely less sweet. My only other thought would be maybe subbing applesauce, but I haven’t tested this so can’t be too sure. Let me know if you do try it! 🙂
This is my 3rd time making this recipe, however for some reason the bread isn’t cooking.. like, it’s a little tooo moist still. Any suggestions?
Hi Kayla! Sometimes with loaves, since they’re very deep and the batter is thick, it’s hard to get the center fully cooked, especially if the batter is filled up to the top of the baking pan. If this is the case, you can tent it with aluminum foil- cover the top with aluminum foil but leave some space for it to rise and give it up to ten more minutes in the oven. This will allow the center to bake without burning the top! Thanks so much for bringing this up- I’ll add this tip to the post 🙂
Best banana bread ever! I was a die hard Starbucks bb fan and now that tastes subpar than this Heavenly bread! Thank you!!!
I’m so glad you loved it! Sometimes, simple is best 🙂 Thank you so much for taking the time to leave your feedback!
Can you add frozen blueberries to this recipe?
Hi Susan! That sounds like a great addition!! I would just toss them in about 1 tablespoon of flour to keep them from bursting/sinking 🙂 enjoy!
I’m so impressed with this recipe. I often intend to make banana bread but rarely follow through. This was so fast and easy, I also love that it doesn’t use oil.
Sometimes simple is best 🙂 Thank you so much for taking the time to leave your feedback, Ann! So glad you enjoyed.
I used an old Bundt pan and baked it for 30 minutes! Great recipe!
I’m so glad you enjoyed, Morgan! So genius to make this in a bundt pan- I bet it was beautiful!! 🙂
Wow! This banana bread recipe is amazing. Love the few ingredients. I made muffins cuz my 17 month old grandson loves them. This is a great healthy option for all of us. 25 mins in the oven and they were tender, moist and scrumptious! Thank you!
I’m so glad you loved it, Karen! Sometimes simple is best, and this 4 ingredient recipe is proof of that! Thank you so much for taking the time to leave your feedback 🙂
Omgoodness love this recipe. I have made it several times! My man loves it as well. I add lightly chopped pecans (his favorite) into the batter and chop some more a bit smaller mixed with brown sugar and cinnamon on top. I find myself having to freeze bananas because he wants it so often! Usually once or twice a week. He takes a couple slices everyday in his lunch. I just hope he doesn’t share it with any employees.
Oh my goodness! Those add-ins sound delicious! I am DEFINTIELY trying that next time. Thank you so much for taking the time to leave your feedback. It truly made my day 🙂
Would love to make banana muffins. Possible tips on how long and what temp to cook?
Yum!! I would keep the oven at 350 and check them after 25-30 minutes, baking until a toothpick comes out clean 🙂 Enjoy!
I haven t tried this recipe but Ima going to i just happened to have ripe bananas at home right now so guess who s making this today or tomorrow !!
Woohoo!! I hope you love it! So easy!
God bless you for putting the sodium count on your recipe wonderful recipe for the banana bread was so appreciated as well as all your other fantastic dishes thank you and God bless looking forward to many more
Thank YOU for your kind words and for checking out my recipes- it truly means so much to me! I hope you enjoy ❤️
Love this recipe ! So easy and quick and my boys love it. I made it with 1 Cup self rising flour because I only had 3 bananas, although they were large. Otherwise same ingredients and it was fine. We eat a lot of bananas, so I have to hide them if I want to bake, reason for having one short, lol.
Thank you so much, Linda! Great to know that 3 bananas with one cup of flour works! Bananas go quickly in our house, too- I usually end up having to ripen one or two bananas in the oven to make this
I LOVE GOOD HOMEMADE BANANA BREAD…Wish I had your recipe 3 days ago (10-2-22) when I made banana bread from scratch using the Pillsbury Flour recipe, which is thus far the best, however a tiny bit on the drier side than I prefer, but with lesser ingredients than some of the online BBR, I have used in the past. Looking forward to trying your 4 ingredients BBR next time around. Thank you for sharing.
I am so with you on loving a moist banana bread! I was surprised myself at how delicious it can be with so few ingredients. I hope you do give it a try and let me know how you like it- you sound like a BB pro! 🙂
Enjoy the four ingredients in a recipe.
The easier, the better! 🙂
What if you wanted to add pineapple?
Would you use drained crushed pineapple and how much?
Hi Nancy!
You can certainly add crushed pineapple if you’d like! I would substitute one banana for one 8 ounce can of crushed pineapple (drained), so that you have the same amount of moisture. Let me know how it goes!
What about nutrition values as n carbs & that kind of stuff especially for diabetes cause if you’re going to do different recipes how about nutrition values thxs
Hi Jeff!
Assuming you slice your loaf into 8 equal slices, the estimated nutrition facts per serving are as follows:
207 calories, 1.7 g fat, 22mg sodium, 44.8g carbs, 2.2g dietary fiber, 20.6g total sugars, 4.7g protein