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A slice of banana bread showing its soft crumb beside the cooled loaf.

Banana Bread Recipe with 2 Bananas

A full-size banana loaf made with two ripe bananas and Greek yogurt. Provisional formula; test the banana weight, bake time, and crumb before publishing.
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Prep Time 15 minutes
Cook Time 55 minutes
15 minutes
Total Time 1 hour 25 minutes
Servings: 8
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 319
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients

  • 1 3/4 cups all-purpose flour 220 g, spooned and leveled
  • 1 teaspoon baking powder 4 g
  • 1/2 teaspoon baking soda about 2.3 g
  • 1/2 teaspoon fine salt about 3 g
  • Optional: 1/2 teaspoon ground cinnamon

Wet ingredients

  • 2 large very ripe bananas peeled and mashed (about 225 g or 1 cup)
  • 1/2 cup plain full-fat Greek yogurt 120 g
  • 1/3 cup neutral oil 80 g
  • 3/4 cup packed light brown sugar 150 g
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract

Equipment

  • 1 9-by-5-inch loaf pan Pan size is part of the provisional formula
  • 1 Digital Kitchen Scale Weigh the mashed bananas and flour
  • 1 Large mixing bowl For the wet ingredients
  • 1 Medium mixing bowl, For whisking the dry ingredients
  • 1 Whisk, Mix the dry ingredients evenly
  • 1 Rubber spatula Fold the batter gently
  • 1 set Measuring cups and spoons For ingredients not weighed
  • 1 sheet Parchment paper Leave overhang to lift the loaf from the pan
  • 1 Wire cooling rack Cool the loaf fully before slicing
  • 1 Toothpick or cake tester Check the center near the end of baking

Method
 

  1. Heat the oven to 350°F (175°C). Grease a 9-by-5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides.
  2. Peel and mash the bananas. Weigh the mash; the provisional formula targets about 225 g (1 cup). Record the actual amount.
  3. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and optional cinnamon.
  4. In a large bowl, whisk together the mashed banana, Greek yogurt, neutral oil, brown sugar, eggs, and vanilla until combined.
  5. Add the dry ingredients to the wet ingredients. Fold gently just until no dry flour remains; do not overmix.
  6. Scrape the batter into the prepared pan and smooth the top. Bake for a provisional 50–60 minutes, beginning to check near 50 minutes. The center tester should come out without wet batter. If the top browns too quickly, tent it loosely with foil.
  7. Let the loaf rest in the pan for 15 minutes. Lift it onto a wire rack and cool completely before slicing.

Notes

TEST DRAFT ONLY: This formula has not been kitchen-tested. The baseline uses about 225 g (1 cup) of peeled, mashed banana, plain full-fat Greek yogurt, and a 9-by-5-inch loaf pan. Record the exact banana weight and do not assume that every pair of bananas gives the same amount.
Banana weight: Weigh the fruit after peeling and mashing. Test the baseline at 225 g first. If two bananas yield less or more, record the amount and test that variation separately before adding substitution advice to the article.
Mixing: Fold the dry ingredients into the wet ingredients just until no dry flour remains. Overmixing can make quick bread dense.
Doneness: The 50–60-minute bake range is provisional. Check the center with a toothpick or cake tester; it should come out without wet batter. Tent the top loosely with foil if it browns before the center is done.
Cooling: Rest the loaf in the pan for 15 minutes, then move it to a rack and cool completely before slicing. The provisional WPRM total includes the 15-minute pan rest but not the variable full rack-cooling time.
Variations: Do not publish chocolate-chip, nut, gluten-free flour, or smaller-pan substitutions until the plain base loaf has been tested. For a gluten-free loaf, link to the site’s separate gluten-free banana bread recipe.
Nutrition and yield: Nutrition is an estimate per 1/8 loaf. Confirm the final ingredient weights, actual number of slices, and serving size before publishing.