I keep a running list of ways to burn through overripe bananas, and this 4 ingredient banana bread is the one I reach for when I want warm homemade bread without pulling out half the pantry.
Four ingredients, one bowl, no mixer. It comes together in minutes and fills the kitchen with that smell that makes everyone wander in asking when it will be ready. My kids slice into it while it is still warm every single time, and I do not stop them.
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Why This Recipe Works
- Four ingredients, no shortcuts. Banana, self-rising flour, sweetened condensed milk, and an egg. That is it. No butter to soften, no measuring out sugar or baking soda. The self-rising flour handles the lift and the condensed milk brings sweetness and moisture in one pour.
- One bowl from start to finish. You mash the bananas in the bowl, stir in the rest, and pour it into a pan. Less cleanup means you actually make it instead of just pinning it.
- Moist and tender every time. The condensed milk gives this bread a soft, almost cake-like crumb. It stays moist for days on the counter and freezes without drying out.
- The fastest way to rescue overripe bananas. If you are tired of the same banana bread recipe, this one is half the work and all the payoff.
If you love quick breads like this one, try my cake mix blueberry muffins for another fast recipe that skips the measuring.
Ingredients in 4 Ingredient Banana Bread
Very basic ingredients are used to make this 4 ingredient banana bread recipe and it all starts with having the ripest bananas for the best banana flavor.
- Overripe bananas - the more the more brown the better.
- Self-raising flour- this is different than all-purpose flour.
- Eggs- room temperature
- Brown Sugar
See the recipe card for the full recipe and step-by-step instructions.
How to Make This Easy 4-Ingredient Banana Bread Recipe
It is quite simple to make this delicious banana bread recipe and it only uses one bowl to make the banana bread batter! This simple recipe doesn't even require an electric mixer!
- Preheat your oven to 350°F and prepare a 9x5 loaf pan by spraying it with baking spray or lining it with parchment paper.
- Peel your ripe bananas and add them to a large mixing bowl. Use a fork to mash the bananas until they are broken down. Small lumps are okay.
- Add the eggs to the mashed bananas and use a whisk to combine.
- Add the brown sugar and the 2 cups of self-raising flour to the wet ingredients and combine until the flour is moistened.
- Gently pour the banana bread batter into the prepared loaf pan.
- If desired, use an extra banana, slice it lengthwise, and gently place it on top of the bread batter.
- Bake for 35-40 minutes or until a toothpick comes out clean when entered into the center of the loaf.
- Allow the bread to cool for 10 to 15 minutes before removing it from the pan and allow it to cool completely on a wire rack.
- Store leftover banana bread in an airtight container to maintain freshness.
Quick Tips
- The riper the bananas, the more flavorful, moist, and sweet the bread will be.
- Use a large mixing bowl that will fit all the ingredients. One bowl, less mess!
- Avoid overmixing the bread batter, combining just until the flour is moistened to produce light, tender banana bread.
- Line the loaf tin with parchment paper with an overhang instead of using a baking spray. Simply lift the freshly baked bread out of the pan once it has cooled for a few minutes.
- A potato masher is quite useful when mashing bananas.
- In a pinch, you can use all purpose flour in place of the self-raising flour. For every 1 cup of all-purpose flour add 1 and ½ teaspoons of baking powder and ¼ teaspoon of salt. So for this recipe, you will need 2 cups of all purpose flour, 3 teaspoons of baking powder and a ½ teaspoon of salt.
Storage
Store banana bread on the counter for up to two days. For longer storage, it can be stored in the refrigerator for up to 1 week.
For the longest storage option, wrap the banana bread tightly and store it in a freezer-safe container for up to 3 months.
Cut the banana bread into slices and wrap them individually before storing it in the freezer to enjoy the bread longer.
To defrost, set the frozen banana bread out at room temperature for a few hours.
This recipe is part of my small but solid quick bread collection. Try my Iced Pumpkin Loaf next.
I make this banana bread almost every time the banana bunch on the counter goes from yellow to speckled to full brown faster than we can eat them.
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📖 Recipe
4 Ingredient Banana Bread
Equipment
Ingredients
- 3 large overripe bananas - +1 if you want to add one on top!
- 2 large eggs
- ¾ cup brown sugar - tightly packed
- 2 cups self-rising flour
Instructions
- Preheat your oven to 350°F and prepare a 9x5 loaf pan by spraying it with baking spray or lining it with parchment paper.
- Peel your ripe bananas and add them to a large mixing bowl. Use a fork to mash the bananas until they are broken down. Small lumps are okay.
- Add the eggs to the mashed bananas and use a whisk to combine.
- Add the brown sugar and the 2 cups of self-raising flour to the wet ingredients and combine until the flour is moistened.
- Gently pour the banana bread batter into the prepared loaf pan.
- If desired, use an extra banana, slice it lengthwise, and gently place it on top of the bread batter.
- Bake for 35-40 minutes or until a toothpick comes out clean when entered into the center of the loaf.
- Allow the bread to cool for 10 to 15 minutes before removing it from the pan and allow it to cool completely on a wire rack.
- Store leftover banana bread in an airtight container to maintain freshness.
Notes
- Use the ripest bananas possible for the best results. The more flavorful, moist, and sweet the bread will be. When bananas get really ripe, they become sweeter and softer. This makes them perfect for adding extra flavor and a moist texture for banana bread.
- You can substitute the self rising flour for all-purpose flour: For this recipe, you will need 2 cups of all-purpose flour, 3 teaspoons of baking powder, and a ½ teaspoon of salt.
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Popular Recipes
Dana is the lead recipe developer and photographer for PopularRecipes.com. With her 10+ years of experience creating, testing, and photographing recipes, she has become an artist in developing wholesome, family-friendly meals that are a hit with both kids and parents.
Amy Liu Dong says
Wow! With just a few ingredients you will make a delicious banana bread that you will serve for your family, either for breakfast or a dessert!
Savita says
I can't believe something so simple could taste so amazing! This 4-ingredient banana bread recipe is an absolute game-changer.