Let Me Tell You About My Lazy-Day Banana Bread
Alright, so you know those days when your bananas have gone from "just right" to "yikes, that's definitely brown"? That was basically every weekend in my flat at uni. Honestly, this 4 ingredient banana bread with no sugar added is what saved me from (a) feeling guilty about wasting food and (b) eating nothing but toast for breakfast. I remember once, my mate Dave tried to convince me that all banana bread needed chocolate chips. He's not totally wrong, but this version? It's so simple it almost feels like cheating. I swear, if I can make this in my ancient oven with the door that never quite shuts, anyone can.
Why You'll Love This Banana Bread (Or At Least Not Hate It)
I make this when I'm outta patience for fussy baking & just need something sweet without the sugar crash (I've had enough of those). My family goes crazy for this because it's just sweet enough from the bananas—no extra sugar, promise. Plus, the whole thing comes together faster than you can say "where did all my ripe bananas go?" (Not to mention, it's a life-saver when you forgot to hit the shops and your pantry looks like a tumbleweed blew through.)
Oh—and you don’t even need a mixer. Just a bowl and a fork. Unless you’re super fancy. Then, sure, use your stand mixer. But I honestly don’t bother.
What You’ll Need (And What I Sometimes Swap)
- 3-4 very ripe bananas (more spots = more flavor; once I just had two and made up the rest with applesauce—worked surprisingly well!)
- 2 cups self-raising flour (My gran always bought the pricier stuff, but honestly, supermarket own-brand is fine. Or mix plain flour with about 2 teaspoon baking powder if you’re in a pinch. Been there.)
- 2 eggs (large is good; but once I only had medium and it did the trick—bit drier, just add a splash of milk if you like)
- ¼ cup melted butter (I’ve used coconut oil when I’m feeling fancy or forgot to buy butter. Olive oil was… not my best idea, but you do you.)
Optional but fun: a pinch of cinnamon, a handful of chopped nuts, or even a splash of vanilla. I sometimes chuck in oats if I want it “healthier”—quotes necessary.
How I Throw It Together (Banana Bread My Way)
- Preheat your oven to 180°C (350°F)—or as close as your dodgy oven gets. Grease and line a loaf tin. If you don’t have one, a cake tin or even a muffin tin works. Just adjust the time. Or… don’t, and just check it earlier.
- Mash those bananas in a big bowl. I use a fork, but once used a potato masher when I couldn’t find the fork. Made me feel like Gordon Ramsay for a second.
- Crack in your eggs right on top. Give it a good mix. Don’t worry if it looks a bit gloopy at this point—it always does! (This is where I usually sneak a taste. Raw eggs be damned. Live a little.)
- Add the melted butter (just make sure it’s not piping hot or you’ll get scrambled eggs; learned that the hard way) and mix it all together.
- Dump in the flour. Stir until just combined—lumps are fine. Actually, overmixing makes it weirdly chewy, so don’t go mad.
- Pour into your tin, smooth the top, and—if you’re feeling wild—press a banana slice or two on top for the Instagram shot. Bake for about 35-45 minutes. It’s done when a skewer comes out mostly clean. (If you forget and it’s in for an hour… well, I’ve done that. It’s still edible.)
Notes (Because I’ve Messed This Up So Many Times)
- If you only have two bananas, add a bit of applesauce or Greek yoghurt. It’s more forgiving than my old maths teacher.
- Once I added too much flour by mistake (distracted by the dog, I think). It was fine—just a bit drier. Next time, I added a splash of milk and it bounced right back.
- The crust will always be darker than you expect, but that’s the good bit, promise.
If You Feel Like Messing Around (Variations I’ve Tried)
- Added a handful of walnuts. Good crunch, but my sister complained about "bits." Your call.
- Did a chocolate chip version—great, but then it’s not no-sugar-added, is it? Still, once in a blue moon…
- Swapped half the flour for oat flour. Tasted kind of healthy, but texture got a bit dense. Maybe not my top pick.
- Tried honey once. Tasted nice but sort of missed the whole point.
Equipment (And What If You Don’t Have It?)
You need a loaf tin, but, honestly, I’ve used a square brownie pan before and just called it banana bread squares. Also, if you don’t have a proper mixing bowl, the big salad bowl works. Heck, I even used a saucepan one morning. Don’t tell my mum.
Keeping It Fresh (Though It’s Never Lasted Long Here)
Store covered at room temp for up to two days. You can put it in the fridge if it’s hot weather, but it gets a touch dry. A quick zap in the microwave brings it back to life. But honestly, it’s usually gone within 24 hours in my house—my other half claims it’s “for breakfast,” but I’ve caught him having a sneaky slice at 11pm. Not judging.
How I Like to Serve It (And Maybe You Will Too)
I love a warm slice with a dab of butter and a strong coffee. My niece, on the other hand, slathers peanut butter on top. We also did banana bread French toast once on a lazy Sunday (saw it on Bon Appetit—thank me later).
Pro Tips (AKA What I Did Wrong So You Don’t Have To)
- I once tried to use cold butter—don’t. It doesn’t mix well and you get weird lumps.
- Don’t skip lining the tin. It stuck once and I had to chisel it out—looked like a banana bread earthquake.
- Actually, I find it works better if you let it cool for 20 mins before slicing (even though I almost never do because I’m impatient).
FAQs—Because Apparently People Ask Me These Things
- Can I make this gluten-free?
Yeah, just use a 1-to-1 gluten-free flour blend. Might be a tad crumblier, so maybe throw in a spoonful of yoghurt to help. - Do I need to use self-raising flour?
Nope! Just use plain flour and add 2 teaspoon baking powder. Or, if you forget entirely, it’ll just be a dense banana cake—still tasty. - Can I freeze it?
Sure, just wrap slices so they don't stick together. Defrost in the toaster or microwave. I've even eaten it half-frozen, but don't recommend that unless you're desperate. (I was.) - Why isn’t mine sweet?
If your bananas aren’t super ripe, it’s more of a breakfast bread. Maybe add a date or two next time if you need more sweetness! - Where do you get your loaf tin?
I got mine form Lakeland ages ago, but any old tin will do, really.
And, you know, if you want to read more about making banana bread with what you’ve got, Smitten Kitchen has a lovely breakdown of what works and doesn’t. Anyway—happy baking, and don’t stress if it turns out a bit rustic. That’s half the charm!
Ingredients
- 3 large ripe bananas, mashed
- 2 cups all-purpose flour
- 2 large eggs
- ⅓ cup melted unsalted butter
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract (optional)
Instructions
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1Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
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2In a large mixing bowl, mash the ripe bananas until smooth.
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3Add the eggs and melted butter to the mashed bananas. Mix until well combined.
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4Stir in the flour, baking powder, baking soda, salt, and vanilla extract (if using). Mix until just combined. Do not overmix.
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5Pour the batter into the prepared loaf pan and smooth the top.
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6Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let cool before slicing and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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