Moist Banana Bread Recipe (with 2 Bananas)
by Sommer Collier — on Aug 6, 2025 I’m sharing my top tips for how to bake up the best, most perfectly moist banana nut bread with just 2 bananas! You won’t believe how easy and practically foolproof this recipe is to make tender and flavorful banana bread for an anytime-treat that everyone loves.
Sommer’s Recipe Notes
Banana bread is a classic breakfast and snack treat that is simple to make, and sure to put a smile on everyone’s face! This is a revamp of our old reader-favorite super moist banana bread recipe that only requires 2 large bananas, but keeps the same decadent texture and bold fruity flavor that the whole family loves.
In fact, we believe this 2 banana bread recipe to be the world’s BEST banana bread. I have made dozens and dozens of varieties over the years, like our hearty oatmeal banana bread, high protein banana bread, and chunky chocolate banana bread recipes. However, this is the one I always come back to when I want to make a loaf that’s simple, rustic, and cozy. We hope you love it as much as we do!
Why You’ll Go Bananas for this Bread
- Wholesome ingredients – As the name suggests, this best banana bread recipe is easy to make with just 2 bananas. But it still makes a whole loaf to share! (Well, I don’t know about that…)
- Perfectly moist – From the first slice, you can tell this loaf is perfectly fluffy yet dense, and ultra moist and plush without any vegetable or seed oils.
- Best top tips – We believe anyone can make banana bread, but to make excellent banana bread with the perfect texture and fresh banana flavor, you need to pay attention to a few things… And I’m sharing those key foolproof tips with you here!
We’re also adding shredded coconut and chopped nuts to the recipe for an extra satisfying texture and nutty flavor. But you can change things up and omit or add other goodies you like!
Ingredients You Need
- 2 Bananas – Select bananas that are very ripe, meaning yellow to brown with some spotting. These bananas will give the sweetest fresh banana flavor. (See our tips for how to brown bananas fast in the oven in the full recipe card below!)
- Wet ingredients – You need unsalted butter, large eggs, and quality vanilla extract for the best flavor.
- Dry ingredients – Sugar, all-purpose flour, cinnamon, baking soda, and salt
- Optional mix-ins – We like to add shredded coconut and chopped nuts like almonds, walnuts, or pecans to our banana bread. Feel free to omit the shredded coconut and nuts if you prefer and/or swap with mini chocolate chips, etc. But we do believe they offer a lovely, balanced, sweet banana flavor!
Protein Pointer – To add extra protein to this recipe, reduce the flour to 1 ¼ cups and add ½ cup vanilla protein powder to the recipe.
Top Tips for How to Make Moist Banana Bread with 2 Bananas
- Mash bananas well with a potato masher (or two forks) so they mix evenly into the batter. We find smashed bananas create a better overall taste and moisture content than just diced-up bananas.
- Measure the bananas. This is a 2-banana recipe if the bananas are large. If your bananas are on the medium to small side, you will need more. Accurately measuring 1 1/2 cups of smashed banana will ensure your bread has the right texture.
- This is a hand-stirred recipe. It’s very easy to overmix the batter with banana bread, especially if you’re using an electric hand mixer or stand mixer. This creates a tough, glutinous texture. We feel that banana bread has the best texture when the flour is just incorporated. The moment you can’t see streaks of flour, stop stirring.
- Learning when to take banana bread out of the oven at the appropriate time is key for super-moist banana bread. With most baked recipes, you insert a toothpick deep into the center. When it comes out clean, you know the item is baked through. However, banana bread is so moist, by the time the toothpick comes out perfectly clean, the banana bread is over baked. Therefore, check the banana bread at the lowest time. If you insert a toothpick into the center and it has batter hanging off of it, definitely leave the banana bread in the oven. However, if it’s a little moist with just a few crumbs hanging on it, take it out!
Find the full Easy 2 Banana Bread recipe with detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Storage Notes
- Storing Leftovers – Transfer the bread to an airtight container or wrap tightly in plastic wrap, and store at room temperature for up to 5 days.
- Freezing – Moist banana bread is great to freeze! Let it cool completely before wrapping tightly in plastic wrap – plus a layer of aluminum foil for extra protection – and transfer to an airtight plastic ziploc freezer bag. Freeze for up to 3 months, and thaw in the fridge overnight when ready to enjoy.
Serving Suggestions
Let the loaf cool (it’s hard, I know!) before using a sharp serrated knife to cut into slices. Then dig in as-is, or slather your slice with any of your favorite sweet toppings!
The sweet, nutty flavor of the bread is delightful with a smear of soft unsalted butter, whipped honey butter, or cinnamon butter. Or drizzle on homemade peanut butter for some extra protein and tastiness!
It’s also delish with homemade jams and jellies and more! We’re big fans of peach preserves, simple strawberry jam, or bright and perky strawberry rhubarb jam, or luscious orange curd.
Banana Nut Bread
Video
Ingredients
- 2 very ripe bananas (2 large or 3 small) 1 1/2 cups smashed
- 1 cup granulated sugar
- 8 tablespoons butter (1 stick) melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3/4 cup shredded coconut
- 3/4 cup chopped nuts almonds, pecan, walnuts…
Instructions
- Preheat the oven to 350 degrees F and grease and flour a 9×5 loaf pan. (1 1/2 quart capacity) Thoroughly smash the bananas.
- Set out a large mixing bowl. Use a spatula to mix the sugar and melted butter together. Then add the smashed bananas, eggs, and vanilla extract. Mix until combined.
- In a separate bowl, whisk together the dried ingredients: flour, cinnamon, baking soda, and salt. Gently stir the dry mixture into the wet. Stop immediately after mostly combined. DO NOT overmix the batter.
- Add the coconut and chopped nuts. Use a spatula to gently fold them in by hand.
- Pour (scoop) the batter into the loaf pan. Bake for 55-70 minutes. Check the bread at 55 minutes by inserting a toothpick in the middle of the bread – when it comes out MOIST but no batter is clinging to it, take the bread out of the oven (a few crumbs on the toothpick are fine.) Allow the bread to cool for 10 minutes in the pan, then flip it out onto a cooling rack. Cool completely before cutting.
Notes
- Pro Tip – This 2 banana bread recipe is best with super sweet, super overripe bananas that are dark brown. But if you only have yellow ripe bananas, no worries! Check out our quick and easy steps for how to brown the bananas in the oven.
- Storing Leftovers – Transfer the bread to an airtight container or wrap tightly in plastic wrap, and store at room temperature for up to 5 days.
- Freezing – Moist banana bread is great to freeze! Let it cool completely before wrapping tightly in plastic wrap – plus a layer of aluminum foil for extra protection – and transfer to an airtight plastic ziploc freezer bag. Freeze for up to 3 months, and thaw in the fridge overnight when ready to enjoy.
Nutrition
Frequently Asked Questions
This easy moist 2 banana bread recipe is best with super sweet, super overripe bananas that are dark brown. But if you only have yellow ripe bananas, no worries! Check out our quick and easy steps for how to brown the bananas in the oven.
Like with other muffin recipes… Try adding the batter to a greased 12-cup muffin tin and bake at 350 degrees for 15-20 minutes, checking for doneness after the first 15 minutes.
