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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!
Need another easy banana bread recipe? Try my blueberry banana bread, strawberry banana bread, or banana pecan bread next.
As soon as I notice a couple of browning bananas on the counter, my mind instantly goes to banana bread. I mean, doesn’t everyone?
Now, sometimes I have bananas, but not much else. That’s why I came up with the simplest banana bread recipe possible. All you need are 4 pantry staples, and you’ll be rewarded with a soft and chewy loaf of breakfast bread…or ‘dessert bread’…or ‘anytime bread’ if you’re like me!
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.
- Yes, it’s really only 4 ingredients. There are no optional ingredients unless you fancy some mix-ins.
- Made in one bowl. So prep and clean-up are over in no time.
- The perfect texture. The bananas add sweetness and a moist, soft crumb.
Ingredients needed
- Mashed bananas. Choose the brownest, most overripe bananas, as those taste the sweetest. Frozen and thawed bananas can also be used–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 cut down on the amount of ingredients in a recipe.
- Brown sugar. The mild caramel flavor of brown sugar makes it work perfectly for banana bread.
What if I don’t have ripe bananas?
If your bananas aren’t ripened, fear not! Simply bake them (unpeeled) at 300F for 15-20 minutes. They’ll be soft, sweet, and easy to mash with a fork.
How to make 4-ingredient banana bread
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Preheat the oven and line a loaf pan with parchment paper. Grease with cooking spray.
Step 2- Mix. Mash bananas and combine all other ingredients in a large mixing bowl.
Step 3- Bake. Bake until a toothpick inserted comes out clean. Let it cool briefly before serving.
Arman’s recipe tips
- 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.
- 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.
Variations
- Add mix-ins. Like chocolate chips, walnuts, pecans, or even a dollop of peanut butter.
- Spices. Stir in a dash of cinnamon, nutmeg, or pumpkin pie spice.
- Extracts. One teaspoon of vanilla extract will complement the flavors, or add ½ teaspoon of banana extract for more banana flavor.
Storage instructions
To store: Keep the loaf in an airtight container at room temperature for 2-3 days or in the refrigerator for up to two weeks.
To freeze: Wrap leftover slices in foil, store them in a freezer-safe container, and freeze for up to 3 months.
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. Overmixing the batter results in dense banana bread.
You don’t need either in my recipe. This is thanks to the use of self-rising flour which already contains it!
Yes, too many bananas can make for an overly dense or moist banana bread. Stick to the recipe and avoid adding more than what’s called for.
More ways to use leftover bananas
4 Ingredient Banana Bread
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
Originally updated July 2023, updated and republished November 2024
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 🙂