This 4 ingredient banana bread has to be one of the easiest and quickest recipes to bring together, and with such fabulous results! My ultra moist banana bread is sure to become a favourite bake, and is especially simple and perfect to get little ones in the kitchen baking!
Favourite easy baking
Who doesn’t love an easy bake? Something that comes together in super quick time, is fuss free and bakes up into something delicious. Low effort and big rewards, banana bread surely ticks all those boxes, right?
And the best thing with this homemade banana bread is it uses so few ingredients, it really is fuss free! Plus, it is actually really fun smushing and smashing the bananas ahead of mixing in the other ingredients, so is a wonderful bake to make with young children. Lots of fun, without needing lots of time in the kitchen. Win-win!
What do I need to make this 4 ingredient banana bread?
- Bananas: the key ingredient in this banana bread without baking soda recipe. I use an additional (fifth) banana as a topping for the loaf, but this is totally optional.
- Eggs: for structure and lightness in the loaf
- Brown sugar: for sweetness and a slight caramel flavour in this dairy free banana bread.
- Flour: I make this banana bread with self raising flour instead of plain (all purpose) flour so there is no need to add any extra raising agents. If you do not have self raising flour, keep reading below for how you can make your own.
What tools do I need to make a loaf cake?
- Loaf tin*: to bake the brown sugar banana bread in.
- Loaf tin liners*: to line the tin. You can use parchment paper too if you wish, but I find liners a hassle free option.
- Digital kitchen scales*: I always recommend using digital kitchen scales to weigh ingredients out over using a volume based measuring system, as cups. Weighing out the ingredients is much more accurate than measuring by volume, and will ensure better results in the 4 ingredient banana bread, so I would definitely take the plunge if you have not already.
- Large mixing bowl*: to mix together the one bowl banana bread before baking.
- Sieve*: to remove lumps from the dry ingredients, so everything mixes together evenly.
- Spatula*: for mixing the banana bread ingredients together and spreading the mixture in the tin before baking.
How to make 4 ingredient banana bread
Since this banana loaf recipe uses such a small number of ingredients, there really is no effort in making it! Simply mash, mix and fold the ingredients together, then bake for the best banana bread ever!
Step 1: Line a 2lb loaf tin with parchment paper, and set aside. Preheat the oven to 180C/350F.
Step 2: In a large mixing bowl, mash the 4 large bananas until there are no more lumps. Break in the eggs and mix until fully combined and smooth.
Step 3: Tip in the brown sugar and self raising flour and fold in until well mixed. Pour the banana bread batter into the prepared tin and level with a spatula.
Step 4: If using the extra banana for decoration, slice it at a diagonal to get oblong shaped slices. Arrange the slices in a leaf like pattern across the top of the banana bread mixture, pressing very gently into the batter.
Step 5: Bake the loaf for 50-55 minutes until risen and golden and a wooden skewer inserted in the middle comes out clean. Leave the loaf to cool in the tin for 5 minutes before removing and allowing to cool completely on a wire rack. Enjoy!
What can I do if I have no loaf tin liners?
If you have no liners for your loaf tin, you can easily make your own. Cut a piece of parchment paper about six inches larger on all sides than the base of the loaf tin. Placing the loaf tin in the middle of the parchment, cut slits from two opposite sides all the way to each corner of the tin. Lightly grease the tin, then place the parchment inside it. Press the paper into the corners to encourage the parchment to stick to the fat and remain in place. Fill with the cake mixture and bake according to the recipe.
What can I if I have run out of self raising flour?
If you do not have self raising flour at home, you can use plain (all purpose) flour and add an extra 1 ½ tsp baking powder before folding it all together.
How do I know when my moist banana cake is baked?
You can tell the cake is done because it will be beautifully golden, firm on top and risen. It may have a crack down the length of it too, which is fine. It will also feel springy when lightly pressed, and not wet or jiggly. I would also recommend using a toothpick or wooden skewer, poked into the middle of the cake. You should have nothing come out sticking to this if the banana bread without butter is baked. If you find the top is browning too much before it has baked through, just cover it loosely with some foil. This will stop the top browning further allowing the middle to finish baking.
How long does this 4 ingredient banana bread last and how do I store it?
This cake should be stored in an airtight container and will be fine kept at room temperature for 2-3 days. If it hangs around that long, that is!
Can you freeze banana bread?
Yes! This loaf cake will freeze well for up to three months.
How to freeze this easy banana bread
Once baked, it is important that the cake is left to cool completely before freezing. When the loaf is completely cool, wrap it tightly with two layers of cling film (plastic wrap), leaving the parchment the loaf was baked in around the cake. Then wrap it snugly in a layer of foil before freezing. When freezing cakes, it is important to remember we want it to remain as free from any moisture getting to it as possible. Hence the thoroughness of wrapping it up!
How to thaw a loaf cake
This cake will thaw fairly quickly. Depending on the temperature of the room, it can normally be completely thawed in just a few hours. To thaw the loaf, remove the cake from the freezer and strip off the foil and both layers of cling film. Place the cake on a cooling rack, brushing off any ice crystals as you do. Once the banana bread has thawed completely, remove the lining paper and enjoy! Store in an airtight container as before.
Additional tips for making this 4 ingredient banana bread recipe
- Get some loaf tin liners! Honestly, I used to line my loaf tins using parchment I would cut up myself, but it can be such a hassle! Having the liners are so so easy, it makes prep for making any loaf cake a total breeze!
- When making this moist banana bread recipe, ensure all the ingredients are at room temperature. This helps them blend better with the other ingredients, making for a better bake.
- Remember to not overwork the cake mixture once the sugar and flour have been added. Over mixing will lead to a tougher, chewier cake, not a light and fluffy banana bread as we want it to be.
- Add ins work wonderfully well in this 4 ingredient banana bread recipe! Simply fold in any nuts, dried fruit or chocolate chips when folding in the flour for extra texture and flavour in your banana bread!
- As an optional extra, you can use a fifth banana as a banana bread topping. The possibilities are endless here for how you want to decorate. Slice the banana lengthways and lay them over the top of the cake. Slice into discs and arrange in a pattern on top. Slice into oblongs as I have and arrange in a pretty leaf like pattern. Or get creative with something totally different!
- If you would like a little extra caramel flavour, sprinkle the top of the loaf with a little extra brown sugar. Especially if used on the banana decoration, it will melt and give a wonderful caramel like addition to the top of the 4 ingredient banana bread. Yum!
If you have any other questions about this banana bread recipes, please use the comments below to ask away and I will do my best to help. And if you make this 4 ingredient banana bread, please do leave me a rating and review below. I would love to know how you enjoy making it, plus it really helps others looking for a recipe too. You could even post a picture on Instagram and tag me when you share it with the world, you know love to see!
More recipes for you to enjoy
Please do check out these other recipes on my blog I think you will enjoy too:
Banoffee cupcakes: These cupcakes take all the different elements of the iconic banoffee pie and puts it in a cupcake! A beautiful biscuit base, is followed by a light and fluffy banana cupcake with a hidden caramel centre. The caramel buttercream swirl is sprinkled with grated dark chocolate and drizzled with even more delicious caramel. Perfect for banoffee pie lovers everywhere!
Raspberry and white chocolate loaf cake: This cake is absolute HEAVEN! A beautiful soft loaf cake, packed with plenty of white chocolate chips and fresh raspberries, and then some more on top!
Rose pistachio and cardamom loaf cake: One of the most popular bakes on my blog, my loaf cake was inspired by the stunning flavours of India. Here, earthy pistachio, fragrant cardamom, and floral rose come together in this eggless bake create an incredible stunning cake that is truly out of this world.
Thanks for joining me today, my friends. Hope you enjoy this delicious loaf cake as much as my family does and happy baking! x