When life gives you overripe bananas, there’s only one answer—banana banana bread. This double-banana twist takes classic banana bread to the next level, packing in extra flavor and unbeatable moisture. It’s the kind of loaf that fills your kitchen with the sweetest aroma, making it impossible to wait until it cools. Whether you want a quick breakfast, an after-school snack, or a comforting treat with coffee, this recipe delivers every time.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Big Banana Flavor – Made with extra bananas for the richest taste.
- Simple Ingredients – Pantry staples you already have on hand.
- Foolproof Method – Easy enough for beginners, delicious enough for pros.
- Perfect Anytime – Great for breakfast, dessert, or gifting to friends.
- Moist & Tender – Stays soft for days without drying out.
Unlike other banana bread recipes that may turn out dry or overly sweet, this one strikes the perfect balance—deep banana flavor with just the right amount of sweetness and a buttery soft crumb. It’s true comfort in every bite.
Ingredients Needed
Dry Ingredients:
- 4 cups all-purpose flour (gives structure to the bread)
- 2 teaspoons baking soda (helps the bread rise beautifully)
- ½ teaspoon salt (balances sweetness)
Wet Ingredients:
- 1 cup unsalted butter, softened (for richness and moisture)
- 1 ½ cups brown sugar, packed (adds sweetness and a hint of caramel flavor)
- 4 large eggs, lightly beaten, room temperature (for binding and texture)
- 4 ⅔ cups overripe bananas, mashed (the star of the recipe – use very ripe bananas with brown spots for the best flavor)
How to Make Banana Banana Bread
- Prepare Your Oven & Pan
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray. This prevents sticking and makes removing the bread easier. - Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking soda, and salt. Mixing these first ensures the baking soda is evenly distributed, so your bread rises properly.
- Cream the Butter & Sugar
In another large bowl, beat the butter and brown sugar until smooth and fluffy. This step traps air, giving your bread a lighter texture. - Add Eggs & Bananas
Stir in the beaten eggs and the mashed bananas until the mixture looks creamy and well-blended. Don’t worry if it looks slightly lumpy—the bananas should shine through.
- Combine Wet & Dry
Gently fold the banana mixture into the flour mixture. Stir until just combined. (Tip: Overmixing will make the bread tough, so stop once you don’t see dry streaks.)
- Bake the Bread
Pour the batter into the prepared loaf pan and smooth the top. Bake for about 60 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, cover loosely with foil.
- Cool & Enjoy
Let the bread cool in the pan for 10 minutes, then carefully transfer it to a wire rack. Allow it to cool completely before slicing—this keeps it moist and easy to cut.
Serving and Storage Tips
- Serve it Warm: Delicious with a pat of butter, a drizzle of honey, or even cream cheese.
- Make it Special: Add chocolate chips, walnuts, or a cinnamon swirl for extra flair.
- Storage: Keep wrapped at room temperature for up to 4 days or refrigerate for up to a week.
- Freezer-Friendly: Wrap slices in plastic wrap and freeze for up to 3 months. Just thaw and warm before serving.
Helpful Notes
- Banana Ripeness: The darker the banana skin, the sweeter and more flavorful the bread.
- Mix-ins: Fold in nuts, dried fruit, or chocolate chips for variety.
- Moisture Tip: If your bread seems dry, you may have overbaked it. Start checking at the 55-minute mark.
- Loaf Pan Sizes: This recipe is for a standard 9×5 pan. Using smaller pans? Adjust the baking time down.
Banana Banana Bread
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray.
- In a large bowl, whisk together flour, baking soda, and salt until well combined.
- In another bowl, beat butter and brown sugar until smooth and fluffy.
- Stir in eggs and mashed bananas until creamy and slightly lumpy.
- Gently fold banana mixture into dry ingredients until just combined. Do not overmix.
- Pour batter into prepared loaf pan, smooth top, and bake for about 60 minutes, or until a toothpick inserted in the center comes out clean. Cover loosely with foil if top browns too quickly.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Conclusion
This banana banana bread is everything you want in a homemade treat—rich, moist, and bursting with banana goodness. It’s quick to whip up, always a crowd-pleaser, and perfect for using up those extra bananas sitting on your counter. Once you try it, you’ll see why it’s a recipe worth keeping on repeat.
If you make this recipe, please leave a star rating and a comment below. I’d love to hear how it turned out for you! Don’t forget to share your loaf on Pinterest or Facebook—your friends will thank you.
Frequently Asked Questions (FAQ)
Can I use white sugar instead of brown sugar?
Yes! White sugar works fine, but brown sugar adds extra moisture and a richer flavor.
How do I make this gluten-free?
Swap the all-purpose flour for a gluten-free flour blend. Be sure it includes xanthan gum for the best texture.
Can I reduce the sugar?
Absolutely. You can cut the sugar by ¼ to ½ cup without affecting the structure. The bananas already add natural sweetness.
Is banana banana bread freezer-friendly?
Yes! Wrap slices individually and freeze for up to 3 months. Perfect for quick snacks.
Why is my banana bread dense or gummy?
This usually happens if you overmix the batter or use under-ripe bananas. Stir gently and always use very ripe bananas for best results.