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) to have with my afternoon coffees (yes, plural).
Table of Contents
Recipe highlights
- 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.
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 added too much moisture. 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.
✅ Nutrition reviewed
Nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
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
Hi! Am really keen to try your recipe but I dont like coconut…do you think I can change it for like almond flour or any other suggestion??
Hi Samantha! Unfortunately, I’m not sure how this would pair with another flour- The reason why this works with so few ingredients is due to the coconut flour 🙂
Hi Arman,
This looks delicious 🙂 I’d love to make this in a few days (when the green bananas I have here are ripe enough). I was wondering if you know how much bananas would fill up 3 cups?
And is it possible to omit the syrup? Or use less and perhaps some extra nut butter? I’m trying to use as little sugars as possible.
Awesome site by the way… love all the recipes and their simplicity!!! 😀 thanks for sharing them!
Hi Elise! Thank you so much for your kind words!
Okay the banaan factor- I’ve once had to use 6 small ones and once 5 small/medium ones- I’d aim for 5 🙂
To be honest, I haven’t tried it without syrup- You could try it and let me know- I’d be keen to hear!
I made it yesterday, without syrup, but followed the rest of the recipe (only added some sunflower- and sesame seeds) and in my opinion it turned out great!! It’s indeed moist, soft, super-satisfying and I really find it sweet enough like this 🙂
(Oh and of course ate some of the batter before putting it in the oven)
I’ll be making this more often, i’m sure!
Thanks SO much for the feedback, Elise- It means a ton! 🙂
This bread did not even cook. Left it in for 15 extra minutes and it does not resemble a solid in any way. It’s basically like eating cookie dough. Not sure what I did wrong.
Hi Ann! Sorry it didn’t work for you- You need to allow it to cool completely and refrigerate it and enjoy later. 🙂
Hi man! I love your recipe but I never know how many serves is it for. Do you think you could change it? Also for how many people is this recipe for?
Hi Ivona- Sure thing! Because I use different pans and tins each time, it changes but I’ll be sure to include them!
This particular recipe makes at least 8-9 generous slices 🙂
I made this yesterday, it tastes delicious! The texture is a little bit too gooey for my taste (kinda like half-cooked muffin centers haha), though I did have to use white flour instead of coconut so that might be why. Otherwise yum!
Hi Amelia! Oh no- I can only imagine them to be super gooey when used with white flour- Coconut flour is like a sponge so really helps balance things out 🙂
Owwwwwwwwwwwww my.. This is the best banana bread I have made in my whole baking life.. I will be an addict to it from now on!
Mine isn’t that cool yellow collor but a bit more brown. I guess that’s because I didn’t have almond butter so I made butter of cashewnuts and added in some coconut oil.
By the way.. In the north of Holland (where I life) we have a speciality/delicatesse it’s called.. Tadaaaaaaaa Sugarbread. And the name just discribes what it is.. A bread with a whole lot of sugar and sugarbits.. It’s sweet and sticky.. You eat it with butter.. Only butter..
Nanette, you’ve absolutely made my day!
Um.. I think we need to have tea together and enjoy some sugarbread. Holland is now on list- As long as we can get some nice clogs for me too 😀
I guess I have some clogs shopping to do ? But I have to warn you.. They hurt like h*ll
I’m Team Niki on this one. Sugar bread seems a more appropriate name for the version she ate.
I don’t make cakes often, but when I do, I go all out with layers, zest, frosting….all from scratch.
YESSSS. From scratch = boss!
Can you subsitute agave for the maple syrup in the banana bread?
Hi Bernice! I think that would work well- They have the same stickiness texture!
ewwww sugar bread! no thanks! would much rather eat this chunky banana bread. plus those chocolate chips are making me want to rub my face in this
Seriously, it’s so delicious!
Sugar bread actually sounds pretty good 😛 But banana bread sounds better. And confession: I suck at making cakes from scratch, so boxed mixes have been a godsend.
Oh no!!! Making cakes from scratch can be so comforting
Hahahaha, I cannot believe that the “best banana bread” wouldn’t have any actual banana bread in it. That’s like saying pumpkin tastes the best in a Starbucks latte XD anyways, this banana bread looks UNREAL. So gooey, sweet, soft and delicious–can’t believe it’s only made of four ingredients!
Right? Seriously! You NEED to try it out 🙂