I love having a warm slice of fresh baked banana bread. But I love it even more when it has only 4 ingredients! This is the easiest banana bread I’ve ever made! I didn’t even have to pull out a single measuring spoon or cup. The batter was in the pan and ready to bake before my oven was even heated up!
Do you need to use ripe bananas?
We are often asked about the ripeness of bananas used in banana bread. We don’t enjoy eating overripe bananas, so putting them in smoothies or banana bread is a great option. It’s fine to let the skin get very dark and almost black. But we don’t use them when the banana inside is black. An overripe banana does get soft or mushy and is the perfect ripeness for bread. The bananas are at their sweetest when the skin is black. That adds to the sweetness of your banana bread. You do not want to use bananas that still have green on them. Bananas are starting to ripen and turn sweeter when brown spots begin to appear on the skin. If you let them go another few days, they will be at their best for banana bread.
A few easy steps
Mix all of the ingredients together and put into a greased loaf pan. We sprinkled a few extra chocolate chips on top.
This recipe can be made in one regular sized loaf pan or 2 smaller loaf pans. Cook at 350 degrees and follow the cooking times in the directions.
Let cool in pan for a few minutes and then you can invert onto a serving plate. Cool for about 15 minutes and then slice and serve. You can let it set for longer before slicing if you want. (It just depends on if you want to eat your bread warm or cooled down)
More Recipes using ripe bananas