Have you ever wondered how to make banana bread with 4 bananas? I haven’t either, but then again I’m not a baker. Turns out that’s fine because it’s an easy recipe and looks quite tasty, so if you want to try it all you need is four bananas.
How to Make Banana Bread with Four Bananas. Four bananas won’t last long in my house. Because banana bread is super easy to make and lasts much longer than an overripe banana, I always make four at a time.
BANANA BREAD RECIPE FOR 4 BANANAS
This quick and easy banana bread recipe made with 4 bananas and oil is moist and delicious. Only one bowl required, no mixer needed and less than 10 minutes prep! This is one of the best ways to use overripe bananas.
4 Banana Bread Recipe
This banana bread recipe for 4 bananas is a simple one with few ingredients, very easy to make, and beginner-friendly.
Because of all that ripe goodness this loaf is packed with so much flavor; so much so that I like to call it banana banana bread. And that’s why even though this recipe is completely dairy-free you won’t even be able to tell!
How do you make banana bread moist? You do so by using lots of ripe bananas and oil or butter. I prefer banana bread with oil.
This is a banana bread recipe without nuts because I hate nuts in baked goods! Yuck. But feel free to add them if that’s your thing.
The amount of sugar in this recipe is perfect in my opinion because it gets plenty of its sweetness from all the bananas, but if you prefer it more on the sweeter side increase the sugar to 3/4 cup.
There’s no butter and no milk, but you won’t miss either of them.
There’s just a touch of cinnamon. You can add more or omit it completely depending on your personal preference. I absolutely love cinnamon so it’s never an option for me to leave it out.
This recipe actually yields a tender and moist banana bread because compared to other recipes this one has more wet ingredients that don’t include milk or water which stretches the batter thin and there’s also less flour.
Just by looking at the ingredients you know that this is a banana bread recipe that is moist.
Why is it necessary to cover the bread with foil?
You’ll notice that in the instructions it says to cover the loaf loosely with foil. This is because the crust for this bread gets very dark very quickly. Loosely covering it with foil at the 30 minute mark ensures that the crust doesn’t burn.
Often times I find that when you don’t use the foil the crust will be dark brown way before the bread is done baking therefore naturally causing you to pull the bread out of the oven before it’s done. And then you usually end up with a crust that’s fully baked or burnt and a middle that is mostly raw.
Fortunately, this ‘foil trick’ is a quick and easy solution.
How ripe should Bananas be for Banana Bread?
The best bananas for banana bread are overripe bananas that are speckled and half black or dark brown.
Besides the salt, vanilla, and spices, bananas are the main contributor of flavor in a banana loaf. So if you want your loaf to come out great every time, use overripe bananas.
How to quickly ripen Bananas for Banana Bread
Ripening bananas in the oven – Place the unpeeled bananas spaced apart on a baking sheet lined with foil or parchment paper and bake at 350 degrees F for 15 – 20 minutes until black or dark brown on the outside and soft to the touch. Allow them to cool before using.
Ripening bananas in the microwave – Using a fork, poke straight through the banana peel multiple times on all sides to allow the heat to easily penetrate then microwave for 30 seconds at a time, checking each time for doneness. This can take up to a couple of minutes depending on how green the bananas were to begin with. The bananas are done when they have the soft texture of a ripe banana. Cool before using.
Ripening bananas in a paper bag – Place the bananas in a loosely closed paper bag to help trap the ethylene gas (that is responsible for ripening) to help speed up the process. Check the bag once a day and remove the bananas when they have reached your desired ripeness
These methods aren’t just useful for this recipe, they’re also useful for all the other ripe banana recipes that you’ll try.
How to Store Banana Bread
Store it in an airtight container, food-safe resealable bag, cover with foil, or wrap tightly in plastic wrap to prevent it from drying out
How long does banana bread last? If stored correctly it should last for 2 – 3 days at room temperature and up to 1 week in the fridge.
How to Freeze Banana Bread
Wrap tightly in foil, plastic wrap or place in a freezer bag. You can also wrap tightly and place in a freezer bag for maximum protection.
How long does banana bread last in the freezer? For about 2 months.
Easy banana bread
This is an easy banana bread recipe that gives perfect results every time. It uses up loads of bananas – the blacker the better. This cake is made with butter, but if you’re looking for a quicker oil-based easy banana bread, we’ve got you covered.
Each serving provides 334 kcal, 5g protein, 53g carbohydrates (of which 30g sugars), 11g fat (of which 6.5g saturates), 2g fibre and 0.8g salt.ShareAdd to favourites
less than 30 mins
30 mins to 1 hour
- 285g/10oz plain flour
- 1 tsp bicarbonate of soda
- ½ tsp salt
- 110g/4oz butter, plus extra for greasing
- 225g/8oz caster sugar
- 2 free-range eggs
- 4 ripe bananas, mashed
- 85ml/3fl oz buttermilk (or normal milk mixed with 1½ tsp lemon juice or vinegar)
- 1 tsp vanilla extract
- Preheat the oven to 180C/350F/Gas 4.
- Sift the flour, bicarbonate of soda and salt into a large mixing bowl.
- In a separate bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs, mashed bananas, buttermilk and vanilla extract to the butter and sugar mixture and mix well. Fold in the flour mixture.
- Grease a 20cm x 12.5cm/8in x 5in loaf tin (2lb) and pour the banana bread mixture into the tin.
- Transfer to the oven and bake for about an hour, or until well-risen and golden-brown.
- Remove from the oven and cool in the tin for a few minutes, then turn out onto a wire rack to cool completely before serving.
If you don’t have buttermilk, some plain yoghurt would work here. This banana bread can be frozen, double wrapped in clingfilm for up to 3 months. Defrost, wrapped, at room temperature for 3 hours.
BANANA BREAD | CAFE-STYLE
A delicious and moist cafe-style banana bread recipe that takes just 5 minutes to make. The perfect way to use up ripe bananas!
Do you want to know what one of my absolute favourite baking recipes is??! This one bowl, cafe-style banana bread!Banana Bread | Cafe-StylePlay Video
This recipe, plus my favourite chocolate chip cookies, vanilla cupcakes and homemade muesli bars would round up my regular baking list.
Trust me… this banana loaf is so good, it will be on high rotation in your house soon too!
CAFE-STYLE BANANA BREAD
Do you want to recreate your favourite cafe-style banana loaf at home?
Are you sick of dry and flavourless banana bread?
This is the recipe for you!!
Think… a crunchy sugar crusted topping over a super moist, buttery and banana-filled bread. This is the ULTIMATE banana bread recipe.
WHY YOU’RE GOING TO LOVE THIS RECIPE
There’s a million reasons why you’re going to love my banana bread… here’s just a few of it’s amazing reviews…
“Every time i make banana bread I just grab a different recipe, its a pretty hit and miss method. But I have now just saved this recipe. It was fantastic, Great flavour, great density. I wont risk making just any recipe again!”
“I hate cooking, but was craving banana bread. Made it tonight. Super easy. Great taste. I need to make another one tomorrow as it’s all gone! Lol. Best recipe ever!“
“Love this recipe, it was basically inhaled by both my sons.“
“First time ever an internet recipe worked so perfectly. My family love it.“
Do you need even more convincing?
- One Bowl – this entire recipe is made in just one bowl. Hello to hardly any washing up (and who doesn’t hate doing dishes!)
- Budget Recipe – all of the ingredients are pantry and fridge staples which means no extra trips to the supermarket… and no fancy or expensive ingredients
- Super Moist Recipe – my recipe uses 4 bananas (more than most recipes) which makes the banana bread incredibly moist!
- Freezer Friendly – make this recipe ahead of time and freeze for up to 3 months for a quick ‘grab and go’ or lunchbox snack.
WHAT YOU NEED
If you’re after a delicious recipe that wont break the bank, my banana bread recipe is just what you need.
- butter – use unsalted butter or omit the extra pinch of salt if using salted butter
- brown sugar – either light or dark brown sugar can be used in this recipe. Darker brown sugar will result in a richer and more caramel-flavoured banana bread.
- bananas – my banana bread recipe uses 4 bananas (more than most recipes). This makes the banana bread extra moist.
- eggs – use large eggs (approximately 55-60g each)
- plain flour
- bi-carbonate soda – also known as baking soda
- vanilla extract
HOW TO MAKE BANANA BREAD
Have you got a spare 5 minutes and one bowl? Let’s go!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
STEP 1 – CREAM THE BUTTER AND SUGAR
Use hand-held beaters, a stand mixer, a wooden spoon or a Thermomix to cream the butter, softened to room temperature, and brown sugar until pale and creamy.
STEP 2 – ADD THE MASHED BANANA AND EGGS
Add the mashed bananas and eggs and continue to mix until well combined
STEP 3 – MIX THROUGH THE REMAINING INGREDIENTS
Sift the plain flour and bi-carbonate soda into the mixture and then add the salt and vanilla extract. Fold through gently with a spoon until just combined.
STEP 4 – POUR INTO A BAKING TIN
Pour the mixture into a greased 21cm X 11cm (8 X 4.5 inch) baking tin and sprinkle with a little raw sugar. Bake for 1 hour or until a skewer comes out clean or with just a few crumbs. If you notice that your bread is over-browning, simply place a sheet of foil loosely over the top and continue baking until cooked through.