How many cups of mashed banana equals 2 bananas?

Two medium bananas typically yield about 1 cup of mashed banana. Adjust based on the size of your bananas to maintain the recipe’s balance.

What’s the biggest mistake in making banana bread?

Overmixing the batter is the most common mistake. It can lead to a dense and rubbery texture. Mix gently until the ingredients are just combined.

Can I use bananas that aren’t ripe yet?

Yes, but you’ll need to ripen them first. Place the bananas in a preheated oven at 300°F (150°C) for 15 minutes, or until the skins turn black and the bananas become soft.

What is the formula for perfect banana bread?

The formula for perfect banana bread balances moisture, sweetness, and structure. For best results, use 2 bananas, 1.5 cups of flour, and 1 egg as your base.

Can I freeze banana bread?

Absolutely. Wrap the loaf tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag. It will stay fresh for up to three months. To thaw, leave it at room temperature or microwave individual slices.

Why does my banana bread sink in the middle?

A sunken center often indicates underbaking or too much moisture in the batter. Always test for doneness with a toothpick before removing the bread from the oven.

Can I add other ingredients to banana bread?

Yes! Popular additions include shredded coconut, dried fruit, or even a swirl of peanut butter. Just be mindful of the overall moisture balance when adding extras.

Banana Bread Recipe with 2 Bananas: Easy and Delicious Tips

Ingredients

Scale

2 medium overripe bananas, mashed (about 1 cup)
1.5 cups all-purpose flour (can substitute whole wheat or gluten-free flour)
0.75 cups granulated sugar (adjust to preference)
1 tsp baking soda
0.5 tsp salt
1 large egg
0.25 cups melted butter or vegetable oil
1 tsp vanilla extract (optional)

Instructions

Preheat your oven to 350°F (175°C) and grease a standard 9×5-inch loaf pan or line it with parchment paper.
In a large bowl, mash the bananas until smooth using a fork or potato masher.
Add melted butter (or oil), sugar, egg, and vanilla extract to the mashed bananas. Mix until well combined.
In a separate bowl, whisk together the flour, baking soda, and salt to ensure even distribution.
Gradually fold the dry ingredients into the wet mixture. Stir gently until just combined—avoid overmixing.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

For extra flavor, fold in 1/2 cup of chocolate chips or chopped walnuts before baking.
To make healthier, substitute sugar with honey or maple syrup, and use whole wheat flour.
Store leftover banana bread in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Author: Heston
Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Breakfast, Snack, Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 185
Fat: 6g
Carbohydrates: 31g
Protein: 3g