4 Ingredient Banana Bread

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5 from 105 votes
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This 4 ingredient banana bread is super moist, fluffy, and uses pantry staple ingredients.

four ingredient banana bread.

We love all things banana bread.

Whether they be in cookies, protein bars, or baked oatmeal, we don’t pick favorites.

While there are tons of delicious banana bread recipes out there, the fewer the ingredients, the better. Similar to our 3 ingredient version, we have today’s 4 ingredient banana bread that is incredible.

Why you’ll love this 4-ingredient banana bread recipe

  • Only 4 ingredients. There is no need to create a mess in your kitchen just to bake banana bread. This recipe calls for only four ingredients for the most delicious banana loaf. 
  • Perfectly fluffy and moist. Despite being made of only four ingredients, this banana loaf turns out fluffy and moist just as we all like it. 
  • Works with your favorite add-ins. Whether you like chocolate in your banana bread or nuts, this recipe works perfectly as a blank canvas for all your banana bread preferences. 

If you are always on the hunt for an easier banana bread recipe, look no further! A banana bread can’t get easier than this!

banana bread 4 ingredients.

Ingredients needed 

  • Mashed Bananas. Choose overripe bananas for this recipe. They will provide a brighter and sweeter banana flavor as well result in a moister bread. 
  • Eggs. An important ingredient that provides the structure of the bread and gives the batter stability. 
  • Self-rising flour. As we are not using baking powder in this recipe, it is highly important to use self-rising flour. You can also make your own, combining salt, all purpose flour, and baking powder. 
  • Brown sugar. The mild caramel flavor of brown sugar makes it work perfectly for banana bread. 

How to make 4 ingredient banana bread

As this banana bread is made with only four ingredients, it’s easy to guess that making it takes only a couple of minutes. 

  1. Mix the bananas and eggs. Peel and mash the bananas with a fork or a potato masher. The bananas should be mashed into a smooth puree though having some lumps is certainly okay. Add them to a large bowl, along with the eggs, and whisk well until fully combined. 
  2. Add in the dry ingredients. Next, measure and add the brown sugar and the self-rising flour. Mix to combine all ingredients. 
  3. Bake. Pour the batter into a prepared loaf pan. You can spray the pan with cooking oil to prevent the bread from sticking to it. Bake for 55 minutes, or until a skewer comes out clean.
  4. Cool and slice. Allow the banana bread to cool on a wire rack before you slice it and serve it. 
4 ingredient banana bread.

Tips to make the best recipe

  • Add vanilla extract. If you have vanilla extract at home, don’t hesitate to add a dash of it to the banana bread batter. It will enhance all flavors in the banana bread making it taste a lot richer. 
  • Bake the bananas if they are not ripe enough. Making banana bread with unripe bananas is not a good idea as they are not soft and sweet enough. If all you have is unripe bananas, peel them and roast them in the oven preheated to 300F degrees for 15 to 20 minutes. 
  • Mix the ingredients in the right order. Not following the recipe directions and going out of order when mixing the ingredients may result in a wrong batter consistency and the banana bread may simply not turn out well. 
  • Line the loaf pan with parchment paper. Doing this prevents the banana bread from sticking to the pan and helps remove it easily and undamaged. 

Flavor variations

  • Spices. Ground cinnamon, nutmeg, all spice, and cloves pair perfectly with banana bread and make it taste warmer and more aromatic. 
  • Chocolate. If no dessert is ever complete for you without chocolate, feel free to add some dark chocolate chips to the banana bread batter. 
  • Nuts. Chopped nuts, including walnuts, hazelnuts, cashews, and pecans, are another great addition to banana bread. 
  • Orange zest. A small amount of orange zest added to the batter will brighten up the flavor of your banana bread. You can also try adding a small amount of freshly squeezed orange juice to the batter. 
  • Peanut butter. Banana and peanut butter are such a good combo, so swirl through some peanut butter throughout it. 

Storage instructions

To store. Store leftover banana bread in an airtight container for 3 to 4 days. There’s no need to refrigerate banana bread. Just make sure to keep it out of direct sunlight and heat sources. 

To freeze. You can also freeze banana bread. Wrap it tightly with food wrap, put it in a zip-top bag, and freeze it for up to 6 months. Defrost banana bread on the counter or in the oven preheated to 350F degrees. 

Recommended tools to make this recipe

how to make 4 ingredient banana bread.

More banana bread recipes to try

Frequently asked questions

Why is my banana bread rubbery?

Overmixing the batter is one of the biggest mistakes you can make when making banana bread. You should mix the batter just enough to fully combine all ingredients. Overmixing the batter results in dense banana bread.

Can I use this recipe to make banana muffins?

Yes, this recipe works to make muffins. See my 4 ingredient banana muffin recipe

What happens if you don’t put baking soda in banana bread?

While you can make banana bread without baking soda, doing it is not a good idea as the banana bread may not rise well. If you don’t have baking soda, use baking powder instead. 

Can I make this gluten-free?

To make this banana bread recipe gluten-free, use gluten-free self-rising flour. If you can’t find gluten-free self-rising flour in your local stores, make it yourself. Add 1.5 teaspoon of baking powder and ¼ teaspoon of salt to every cup of gluten-free flour and mix well.

4 ingredient banana bread recipe.

4 Ingredient Banana Bread

5 from 105 votes
This 4 ingredient banana bread is super moist, fluffy, and uses pantry staple ingredients. 
Servings: 12 servings
Prep: 5 minutes
Cook: 40 minutes
Total: 45 minutes

Ingredients  

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

TO STORE. Store leftover banana bread in an airtight container for 3 to 4 days. There’s no need to refrigerate banana bread. Just make sure to keep it out of direct sunlight and heat sources. 
TO FREEZE. You can also freeze banana bread. Wrap it tightly with food wrap, put it in a zip-top bag, and freeze it for up to 6 months. Defrost banana bread on the counter or in the oven preheated to 350F degrees. 

Nutrition

Serving: 1sliceCalories: 158kcalCarbohydrates: 32gProtein: 4gFat: 2gSodium: 21mgPotassium: 172mgFiber: 1gSugar: 13gVitamin A: 90IUVitamin C: 3mgCalcium: 19mgIron: 1mgNET CARBS: 31g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. 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??

    1. 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 🙂

  2. 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!

    1. 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!

      1. 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!

  3. 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.

    1. Hi Ann! Sorry it didn’t work for you- You need to allow it to cool completely and refrigerate it and enjoy later. 🙂

  4. 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?

    1. 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 🙂

  5. 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!

    1. 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 🙂

  6. 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..

    1. 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 😀

  7. 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.

  8. 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

  9. 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.

  10. 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!