4 Ingredient Banana Bread
This 4 Ingredient Banana Bread is soft, fluffy and naturally sweet with overripe bananas, eggs, self-rising flour and brown sugar.
Servings: 10
Calories: 191kcal
Equipment
- 8.5x4.5 Metal Loaf Pan
- Measuring Cups and Spoons
- Mixing Bowl
- Parchment Paper
- Whisk
- Spatula
- Cooling Rack
Ingredients
- 4 medium bananas about 1 ¾ cups
- 2 large eggs room temperature
- 272.5 grams self-rising flour about 2 cups
- 100 grams brown sugar about ½ cup packed, dark or light
Instructions
- Preheat oven to 350F degrees and line a loaf pan with parchment paper leaving the sides high.
- Whisk together the mashed banana and brown sugar in a large mixing bowl.
- Add the eggs and whisk again until full incorporated.
- Fold flour until there are no dry streaks, then transfer batter into pan.
- Bake in preheated oven for about 40 minutes or until a toothpick comes out of the center with moist crumbs.
- Cool in the pan for about 15 minutes before transferring to a cooling rack.
Video
Notes
- Ripen Faster: Store bananas in a paper bag to speed up the ripening process for that perfect natural sweetness. The riper the bananas, the better. Spotty bananas add the most sweetness and moisture.
- Mixing: Be careful not to over mix once the flour goes in, since this keeps the bread tender.
- Pan Prep: Lining with parchment and leaving the sides high makes lifting the loaf out easy.
- Measuring Cup: Always measure flour correctly when not using a scale, spoon and level for the best texture.
- Let Bread Cool: Let the bread cool fully before slicing to avoid a gummy center.
- Mashing: You can use a potato masher or a fork to mash your bananas; leave some texture and chunks.
Nutrition
Calories: 191kcal | Carbohydrates: 40g | Protein: 5g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 33mg | Sodium: 16mg | Potassium: 222mg | Fiber: 2g | Sugar: 16g | Vitamin A: 78IU | Vitamin C: 4mg | Calcium: 20mg | Iron: 1mg
