Four ingredient banana bread is the kind of recipe that earns a permanent spot in the rotation. Overripe bananas, brown sugar, eggs, and self-rising flour. That is it. No butter, no oil, no milk. Just four ingredients and one bowl.
The bananas do all the heavy lifting for moisture and flavor. The brown sugar adds a hint of caramel that white sugar would miss. The self-rising flour means there is nothing extra to measure - no baking soda, no salt. It comes together in minutes.
If you love quick recipes like this one, try my cake mix blueberry muffins for another fast recipe that skips the measuring.
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Ingredients in 4 Ingredient Banana Bread
- Overripe bananas are the base. The darker the peels, the sweeter and more flavorful the bread. You need three large bananas for the batter, plus one extra if you want to slice one lengthwise and lay it on top before baking.
- Brown sugar adds moisture and a deeper sweetness than granulated sugar. Pack it tightly when you measure.
- Eggs bind everything together and give the bread structure. Use two large eggs at room temperature if you have time to pull them from the fridge early.
- Self-rising flour already has the baking powder and salt built in. If you only have all-purpose flour on hand, swap it in with 3 teaspoons of baking powder and ½ teaspoon of salt per 2 cups of flour.
How to Make 4 Ingredient Banana Bread
- Preheat the oven to 350°F and prepare a 9x5 loaf pan with baking spray or parchment paper.
- Peel the ripe bananas and add them to a large mixing bowl. Mash with a fork until broken down. Small lumps are fine.
- Add the eggs to the mashed bananas and whisk to combine. Add the brown sugar and self-rising flour and stir until the flour is just moistened. Do not overmix.
- Pour the batter into the prepared loaf pan. If using the extra banana, slice it lengthwise and gently place it on top of the batter.
- Bake for 35 to 40 minutes, until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 to 15 minutes, then transfer to a wire rack to cool completely.
Quick Tips
- Use the ripest bananas you have. Black peels are ideal. The sweeter and softer the banana, the more flavor and moisture it adds to the bread.
- Do not overmix the batter. Stir just until the flour is moistened. Overworking it makes the bread tough.
- Ovens vary, so check at 35 minutes and pull it the moment a toothpick comes out clean.
- Let the bread cool before slicing. It crumbles if you cut into it too soon.
Storage
Store leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to a week.
To freeze, wrap the cooled loaf or individual slices in plastic wrap and place in a freezer bag. Freeze for up to 2 months. Thaw at room temperature.
Freeze individual slices for grab-and-go breakfasts during the school week.
More Easy Baking Recipes
- Cake Mix Blueberry Muffins - A shortcut muffin that starts with a box of cake mix and comes out soft and loaded with blueberries.
- Lemon Loaf Cake - Dense, buttery, and finished with a lemon glaze. Just as good as the Starbucks version.
📖 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. Black peels are ideal - the sweeter and softer the banana, the more flavor and moisture it adds.
- Self-rising flour can be substituted with 2 cups all-purpose flour, 3 teaspoons baking powder, and ½ teaspoon salt.
- Do not overmix the batter. Stir just until the flour is moistened or the bread will turn out tough.
- For the banana on top, slice it lengthwise and gently place it on the batter before baking.
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.