4 ingredients is all you need to bake moist and fluffy banana bread. This easy banana bread recipe is made without baking soda or baking powder. Instead of using one of these common leavening agents, this moist banana bread uses self-rising flour which already includes leavener. This means no need for lots of additional ingredients.
This is the best way to use up your overripe, brown bananas in an easy recipe that is great for beginners. Yields one loaf of banana bread, about 16 slices.
Looking for more quick bread recipes? Try Marbled Chocolate Banana Bread and Banana Bread with Cream Cheese Filling. Use self-rising flour to also make Two-Ingredient Biscuits and Fluffy Pancakes.
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Why you'll love this recipe
- Basically a one bowl recipe made using just 4 ingredients. You will not find an easier banana bread recipe to make!
- Banana bread is a great way to use up overripe bananas. Are your bananas not ripe enough? Try this quick trick to ripen bananas for baking!
- This recipe is perfect for beginner bakers. It requires no special equipment or ingredients; everything can be found at your local grocery store
Ingredients needed to make 4 ingredient banana bread
This delicious banana bread recipe only needs 4 simple ingredients, making it one of the quickest quick bread recipes of all time.
- Overripe bananas: the more ripe the bananas, the more banana flavor and sweetness. Look for bananas that are bright yellow and heavily mottled or spotted with dark brown spots or black spots. Be sure they are not moldy, though! Bananas are not ripe enough? Here's a great trick for getting your bananas ready for baking in 15 minutes!
- Eggs: Use large eggs at room temperature. Cold eggs do not combine as easily into the batter, so be sure to remove your eggs from the fridge at least 30 minutes prior to baking.
- Brown sugar: Use either light brown sugar or dark brown sugar. The reason brown sugar is used instead of white sugar is because brown sugar has a higher moisture content and will help keep this simple banana bread recipe moist when baked. I do not recommend substituting for white sugar. Be sure to pack the brown sugar into the measuring cup when measuring.
- Self-rising flour: Self rising flour (otherwise known as self raising flour) is a convenient ingredient because it combines a few dry ingredients in one. It contains all-purpose flour or plain flour, baking powder and salt. If you cannot find self-rising flour, make your own: for every cup of all-purpose flour, add 2 teaspoons baking powder and whisk well to combine. For this recipe, you would need 1 ½ cups of all-purpose flour plus 3 teaspoons of baking powder. Self-rising flour is a convenient ingredient that gives your bread rise and a fluffy texture without additional ingredients.
How to make banana bread (no baking soda)
Step 1
Preheat your oven to 350°F. Line an 8x4-inch loaf pan with parchment paper. I like to spray the loaf pan first with nonstick cooking spray (or coconut oil spray) then trim a long strip of parchment paper to the width of the loaf pan.
Lay the parchment length-wise in the pan and press down gently so the parchment paper sticks to nonstick spray.
Spray the parchment paper in the pan then lay the leftover piece of parchment across the pan. There should be overhang on all sides of the pan, allowing you to easily lift the baked banana bread out of the pan later on.
Step 2
Peel the bananas, breaking them into pieces, if needed, and add them to a large mixing bowl. Use a fork to mash bananas until they are almost liquefied (some lumps are okay). This extra liquid helps keep the banana bread moist so do not skip this step. Alternately, use a food processor to puree the bananas.
Step 3
Add the eggs to the bowl with the mashed bananas and whisk to blend.
Step 4
Add the brown sugar, whisking to combine. Then, add dry ingredients (the self-rising flour is all you need!) and stir to combine. Stop stirring when there are no more dry streaks of flour in the batter. Overmixing will cause the banana bread to be dense and dry.
Step 5
Pour batter into the prepared loaf pan.
Bake in the preheated oven for 55-60 minutes or until a toothpick or cake tester inserted into the center of the loaf comes out with just a few moist crumbs on it. There should be no wet batter on the toothpick.
Bake time may vary depending on your oven, so be sure to check for doneness around the 55 minute mark.
Step 6
Allow it to cool completely in the loaf pan before lifting it out using the parchment paper overhang. Slice and serve.
How to store banana bread
If you will not be serving the banana bread right away, wrap the bread tightly in plastic wrap while it's still slightly warm to retain moisture. Once completely cool, wrap the loaf tightly with plastic wrap and store at room temperature up to 4 days.
If you have leftovers, store them tightly wrapped in plastic wrap in the freezer for up to 3 months. Defrost at room temperature before serving.
I like to warm the banana bread in the microwave at 50% power for 60 seconds or toast lightly in the toaster oven. Slather in butter for the perfect treat!
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Pro tips for making sweet banana bread using 4 ingredients
- The best way I have found to keep loaf cakes from sticking to the pan is to line the pan with parchment paper and spray the parchment lightly with nonstick cooking spray. To do this, spray the loaf pan first with nonstick cooking spray (or coconut oil spray) then trim a long strip of parchment paper to the width of the loaf pan. Lay the parchment length-wise (up and down, the skinny side of the pan) in the pan and press down gently so the parchment paper sticks to nonstick spray. Spray the parchment paper in the pan then lay the leftover piece of parchment across the pan the other way. There should be overhang on all side of the pan, allowing you to easily lift the baked pumpkin bread out of the pan later on
- If you cannot find self-rising flour, make your own: for every cup of all-purpose flour, add 2 teaspoons baking powder and whisk well to combine. For this recipe, you would need 1 ½ cups of all-purpose flour plus 3 teaspoons of baking powder.
- If you will not be serving the banana bread right away, wrap the bread tightly in plastic wrap while it's still slightly warm to retain moisture
- For extra flavor, try adding 2 teaspoons of vanilla extract.
- For chocolate chip banana bread, add 1 cup semi-sweet chocolate chips to the batter after it is mixed up.
- For banana nut bread, add 1 cup chopped walnuts or pecans to the batter before pouring into the prepared pan
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Equipment
Ingredients
- 4 large overripe bananas
- 2 large eggs room temperature
- ¾ cup brown sugar packed
- 1 ½ cups self-rising flour
Instructions
- Preheat your oven to 350°F. Line an 8x4-inch loaf pan with parchment paper. I like to spray the loaf pan first with nonstick cooking spray (or coconut oil spray) then trim a long strip of parchment paper to the width of the loaf pan. Lay the parchment length-wise in the pan and press down gently so the parchment paper sticks to nonstick spray. Spray the parchment paper in the pan then lay the leftover piece of parchment across the pan. There should be overhang on all sides of the pan, allowing you to easily lift the baked banana bread out of the pan later on.
- Peel the bananas, breaking them into pieces, if needed, and add them to a large mixing bowl. Use a fork to mash the bananas until they are almost liquefied (some lumps are okay). This extra liquid helps keep the banana bread moist so do not skip this step. Alternately, use a food processor to puree the bananas.4 large overripe bananas
- Add the eggs to the bowl with the mashed bananas and whisk to blend.2 large eggs
- Add the brown sugar, whisking to combine. Then, add the self-rising flour and stir to combine. Stop stirring when there are no more dry streaks of flour in the batter. Overmixing will cause the banana bread to be dense and dry.¾ cup brown sugar, 1 ½ cups self-rising flour
- Pour the mixture into the prepared loaf pan. Bake in the preheated oven for 55-60 minutes or until a toothpick or cake tester inserted into the center of the loaf comes out with just a few crumbs on it. There should be no wet batter on the toothpick.
- Allow it to cool completely in the loaf pan before lifting it out using the parchment paper overhang. Slice and serve.
Notes
- If you cannot find self-rising flour, make your own: For every cup of all-purpose flour, add 2 teaspoons baking powder and whisk well to combine. For this recipe, you would need 1 ½ cups of all-purpose flour plus 3 teaspoons of baking powder.
- If you will not be serving the banana bread right away, wrap the bread tightly in plastic wrap while it's still slightly warm to retain moisture
- To store, wrap leftover banana bread with plastic wrap and store at room temperature for up to 3–4 days, or in the refrigerator for up to a week
- Baked banana bread can be frozen for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving
- Optional: For extra flavor, add 2 teaspoons vanilla extract with the eggs
- For banana nut bread, add 1 cup chopped walnuts or pecans to the batter before pouring into the prepared pan
- For chocolate chip banana bread, add 1 cup semi-sweet chocolate chips to the batter after it is mixed up
Nutrition
