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–+ servings

Easy Banana Bread with 2 Bananas & Brown Sugar

This small-batch banana bread is the perfect way to use 2 ripe bananas and create a moist, flavorful loaf with minimal effort. Made with a blend of white and brown sugar, melted butter, and simple pantry ingredients, this recipe delivers rich banana flavor and a soft, tender crumb. It bakes beautifully in a convection (hot-air) oven, and the entire batter comes together in one bowl. Whether you bake often or you're just looking to use up a couple of overripe bananas, this is a reliable, beginner-friendly recipe you can return to again and again.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8
Ingredients Method

Ingredients
  

Wet Ingredients
  • 2 ripe bananas mashed (230 g / about 1 cup)
  • 75 g unsalted butter melted (⅓ cup)
  • 40 g white sugar 3 Tbsp
  • 45 g brown sugar packed (about 3½ Tbsp or a rounded ¼ cup)
  • 1 large egg
  • 1 tsp vanilla extract
Dry Ingredients
  • 125 g all-purpose flour 1 level cup
  • 1 tsp baking soda
  • ¼ tsp salt
  • ¼ tsp cinnamon

Method
 

Preheat the oven
  1. Set your convection oven to 160°C(325°F) or regular oven 175 °C(350°F) — this lower temperature ensures an even bake and prevents overbrowning.
Prepare your loaf pan
  1. Line an 8×4 inch (20×10 cm) loaf pan with parchment/baking paper, leaving extra overhang along the sides.
  2. This makes lifting out the finished loaf incredibly easy.
Soften the bananas (optional but recommended)
  1. If your bananas are not extremely soft, warm them in the microwave for 30–60 seconds.
  2. This makes them easier to mash and enhances the aroma and sweetness.
Combine the wet ingredients
  1. Mash the bananas in a large mixing bowl.
  2. Add the melted butter, white sugar, brown sugar, egg, and vanilla.
  3. Whisk until smooth and well combined.
Add the dry ingredients
  1. Add the flour, baking soda, salt, and cinnamon (if using) directly on top of the wet mixture.
  2. Fold gently until just combined — do not overmix.
Bake
  1. Pour the batter into the lined loaf pan and smooth the top.
  2. Bake for 45–55 minutes, checking at 45 minutes.
  3. The bread is done when a toothpick comes out clean or with a few moist crumbs.
  4. Cool
  5. Allow the loaf to cool in the pan for 10–15 minutes, then lift it out using the parchment overhang and transfer to a cooling rack.

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