4 Ingredient Banana Bread
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My 4-ingredient banana bread recipe uses pantry staples to yield a light, moist, and fluffy loaf. It’s perfectly sweetened, and you can add all sorts of mix-ins.
My 3-ingredient banana bread recipe is one of my most popular baked goods. After countless reviews and positive feedback, one question kept popping up: Can I add eggs?
Being the kitchen experimenter I am, I set out to adapt that recipe and discovered it wasn’t as simple as cracking a few eggs into it. I had to adjust the other ingredients and swap one out to keep the texture light and the sweetness balanced. The result? A 4-ingredient banana bread that’s just as easy, even softer, and with a perfectly tender crumb.
The eggs add a little extra lift while keeping the loaf moist and fluffy, with the right amount of banana flavor in every bite. My partner loves his with peanut butter for breakfast, and I usually save a slice (or two) for my afternoon coffees (yes, plural).
Table of Contents
Why I love this recipe
- No cake mix needed. This recipe is made entirely from scratch thanks to the magic of self-rising flour.
- Made in one bowl. So prep and clean-up are over in no time.
★★★★★ REVIEW
“Made this recipe today. If I didn’t know there was gluten-free flour, you’d never know by the taste. This recipe is delicious and easy to make. Would highly recommend this to all!! – Darlene
Key Ingredients
Here’s what you’ll need to make this banana bread, along with my kitchen notes. Measurements are in the recipe card below.
- Mashed bananas. Choose the brownest, most overripe bananas, as those taste the sweetest. Frozen and thawed bananas work perfectly too- I do this all the time!
- Large eggs. Gives the bread structure and stability.
- Self-rising flour. I love using self-rising flour because it’s easy to make and saves time. If you’re unfamiliar, it’s basically a blend of all-purpose flour, baking powder, and salt, and it’s used to reduce the number of ingredients in a recipe.
- Brown sugar. I initially tested this with condensed milk (from my 3-ingredient version), but with the addition of eggs, it became too moist. This is where brown sugar comes in. It adds a mild caramel flavor while keeping the middle soft rather than wet.
What if I don’t have ripe bananas?
If your bananas aren’t ripe, fear not! Simply bake them (unpeeled) at 300°F for 15-20 minutes. They’ll be soft, sweet, and easy to mash with a fork.
How to make 4-ingredient banana bread
Step 1- Mash the bananas until smooth.
Step 2- Make batter. Add the remaining ingredients and mix until combined.
Step 3- Assemble. Transfer the batter into a lined loaf pan.
Step 4- Bake the banana bread for 40 minutes or until a toothpick comes out mostly clean.
Arman’s recipe tip
- Avoid overmixing. This is the #1 mistake I see in MOST baking recipes. When you overmix, too much gluten develops, and you lose essential air in the recipe. Only mix until you have a smooth batter with no visible lumps.
Recipe variations
I’ve had some fun testing this recipe for some dietary restrictions (niece is egg intolerant and nephew is celiac), along with changing the flavor. Here’s how:
- Egg-free. Substitute the eggs for one of my egg substitutes (or try my eggless banana bread). I tested flax eggs in this recipe and found they did a pretty good job replicating the taste and texture.
- Gluten-free. Use gluten-free self-rising flour, but make sure it has xanthan gum. I’ve had succes with Doves Farm and also Bob’s Red Mill.
- Add mix-ins. We love chocolate chips, walnuts, pecans, or even a dollop of peanut butter.
- Spices. Stir in a dash of cinnamon, nutmeg, or pumpkin pie spice (I love this addition during fall).
Frequently asked questions
Overmixing the batter is one of the biggest mistakes when making banana bread. You should mix the batter just enough to fully combine all ingredients. This prevents the bread from turning rubbery or gummy.
Unfortunately, this version isn’t like some traditional recipes that let you use more bananas than the recipe calls for. Any more than three (1 1/4 cups mashed) and you risk the bread sinking in the middle.
4 Ingredient Banana Bread
Video
Ingredients
- 3 large bananas mashed roughly
- 3 large eggs
- 1/2 cup brown sugar
- 2 cups self rising flour
Instructions
- Preheat the oven to 180C/350F. Grease or line a 9 x 4-inch loaf pan and set aside.
- In a large mixing bowl, add the bananas and mash well. Add the eggs, followed by the sugar and flour, until combined.
- Transfer the batter to the prepared loaf pan. Bake for 40-45 minutes or until a toothpick comes clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Nutrition
More banana bread recipes
Originally updated July 2023
Perfectly moist, fluffy, and has the best crumb. Seriously, who knew you could make banana bread with just 4 ingredients. Genius.
Thank you- I’m so glad you enjoyed this banana bread. It really is super simple but tastes like any good banana bread out there!
I love banana bread and thought I would try this one, very similar to the one I make. It’s in the oven now ,I’ll let you know what I think.
Thank you for the recipe.
Please do, Amy!
Can I substitute rice flour in banana bread recipe another recipes?
Hi Mary- I can’t say I’ve tested rice flour in any of my banana breads, but I have baked with it before and here are my notes- For banana breads or quick breads, the recipe should contain some fat and eggs to compensate for the lack of gluten. I’d also consider swapping out 1/4 cup of it with tapioca flour or potato starch to add structure.