Banana Bread Recipe Two Bananas

I often find myself with exactly two bananas on the counter, just on the cusp of overripeness, and it always feels like too few for most recipes.

This banana bread recipe two bananas is designed to maximize flavor and moistness from that specific amount of fruit, transforming those two bananas into an exceptional loaf with a rich, golden salted caramel swirl.

It’s an easy, small-batch, family-friendly recipe perfect for using up exactly what you have on hand for a truly special morning or afternoon treat.

We’ll use a simple technique to achieve a beautiful ribbon of caramel throughout, making this a next-level bake that elevates simple home cooking.

Ingredients

• 2 very ripe medium bananas (approximately 240 g / 1 cup mashed)
  Ensure they are speckled with dark spots for maximum sweetness and moisture.
• 180 g (1 ½ cups) all-purpose flour
  The base structure for the bread, providing tenderness and rise. For best results, measure using the spoon-and-level method.
• 100 g (½ cup) granulated sugar (for the bread)
  Provides sweetness and helps balance the banana flavor.
• 50 g (¼ cup) light brown sugar, packed
  Adds a deep, molasses flavor and contributes to a moist texture. Ensure it is packed firmly into the measuring cup for accuracy.
• 1 teaspoon baking soda
  The key leavening agent for this banana bread recipe two bananas; reacts with the acidic buttermilk to create rise. Check expiration date for proper functionality.
• ½ teaspoon fine sea salt (for the bread)
  Enhances all the flavors in the bread and balances the sweetness.
• 1 large egg, room temperature
  Acts as a binder for the ingredients and adds richness. Room temperature eggs mix more evenly into the batter.
• 60 ml (¼ cup) buttermilk
  The acid in buttermilk activates the baking soda for a tender crumb.
  Substitute: Mix 60 ml milk with 1 teaspoon lemon juice or white vinegar and let sit for 5 minutes.
• 57 g (¼ cup / 4 tablespoons) unsalted butter, melted and cooled
  Adds richness and moisture; melting it creates a denser, more tender texture. Ensure it is cooled to avoid scrambling the egg.
• 1 teaspoon alcohol-free vanilla extract (for the bread)
  Enhances the overall aroma and flavor profile.
• 100 g (½ cup) granulated sugar (for the caramel)
  The base for creating the golden caramel sauce. Use a heavy-bottomed saucepan for even heating.
• 50 ml (¼ cup) heavy cream
  Added to the melted sugar to create a creamy caramel sauce. Ensure it is at room temperature to prevent temperature shock.
• 28 g (2 tablespoons) unsalted butter (for the caramel)
  Stirred in at the end to add richness and gloss to the caramel sauce.
• ¼ teaspoon fine sea salt (for the caramel)
  Balances the sweetness of the caramel, creating a salted caramel profile.
• ½ teaspoon alcohol-free vanilla extract (for the caramel)
  Adds complexity to the caramel flavor.
• Flaky sea salt (for garnish)
  Optional but highly recommended for finishing. Adds a crucial textural crunch and salty contrast on top.

Instructions

Here’s how to make this delightful banana bread recipe two bananas, ensuring a perfect swirl every time.

1. Prep the Oven and Pan
   Preheat your oven to 175°C (350°F) in a conventional oven setting.
   Lightly grease and flour a 23 x 13 cm (9 x 5 inch) loaf pan, or line it completely with parchment paper, allowing an overhang on the long sides for easy removal.
2. Make the Salted Caramel Swirl
   In a small, heavy-bottomed saucepan, melt the 100g granulated sugar over medium heat, swirling the pan gently rather than stirring, until it turns a deep amber color.
   Immediately remove from heat and carefully whisk in the heavy cream (be very careful; it will bubble vigorously and release steam). Stir in the 28g butter, ¼ teaspoon fine sea salt, and ½ teaspoon vanilla extract until smooth, then set aside to cool slightly; it will thicken as it cools. Reserve about 2 tablespoons for garnish later.
3. Mash the Bananas
   In a large bowl, mash the 2 very ripe bananas thoroughly with a fork until mostly smooth, leaving a few small lumps for texture.
   This ensures a moist loaf with visible bits of banana.
4. Mix Dry Ingredients
   In a separate medium bowl, whisk together the all-purpose flour, 100g granulated sugar, light brown sugar, baking soda, and ½ teaspoon fine sea salt until well combined.
   This step prevents pockets of leavening agents in the final banana bread recipe two bananas.
5. Combine Wet Ingredients
   To the mashed bananas, add the large egg, buttermilk (or the milk and lemon juice mixture), 57g melted and cooled butter, and 1 teaspoon vanilla extract.
   Whisk until just combined, ensuring the melted butter is not too hot before adding the egg.
6. Fold Wet into Dry
   Pour the wet ingredients from step 5 into the bowl with the dry ingredients from step 4.
   Stir gently with a rubber spatula until *just* combined; do not overmix, as this will lead to a tough loaf. A few streaks of flour remaining are acceptable when making this banana bread recipe two bananas.
7. Swirl the Caramel
   Pour half of the banana bread batter into the prepared loaf pan.
   Drizzle half of the prepared salted caramel (excluding the reserved portion) over the batter.
   Top with the remaining banana bread batter, then drizzle the rest of the caramel over the top. Using a knife or skewer, gently swirl the caramel into the batter with a few passes, creating ribbons without mixing it completely.
8. Bake and Check Doneness
   Bake this banana bread recipe two bananas for 50-60 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs but no wet batter.
   If the top browns too quickly, tent loosely with aluminum foil for the last 15-20 minutes. Check for doneness around 50 minutes, especially if using a glass pan.
9. Cool Completely
   Let the banana bread cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely.
   Allowing the loaf to set in the pan prevents breakage and ensures a stable structure when slicing.
10. Garnish Before Serving
    Serve slices on a matte white or light-colored ceramic plate.
    Drizzle generously with the reserved salted caramel over the slice(s) and allow some to pool slightly on the plate.
    Finish with a delicate sprinkle of flaky sea salt to add textural contrast and enhance the flavor.

Tips for Achieving the Perfect Swirl

A perfectly swirled loaf is the best part of this banana bread recipe, two bananas-worth of fruit mixed with a golden ribbon of caramel. Follow these tips to ensure your swirl stays distinct and doesn’t disappear into the batter.

• Don’t Overmix the Batter: Overmixing develops gluten, resulting in a tough, dense bread. Mix only until the flour streaks disappear; a few streaks remaining are fine.
• Cool the Caramel Slightly: Ensure the caramel has cooled for 5-10 minutes before swirling. If it’s too hot, it will melt completely into the batter rather than holding its ribbon shape.
• Swirl Gently: Use a knife or skewer to create light S-shapes in the batter, but don’t mix all the way to the bottom. A few passes are all you need to create ribbons rather than a fully incorporated batter.
• Mind the Temperature: For this banana bread recipe two bananas are used, which creates a lighter batter compared to a recipe with three bananas. If your kitchen is warm, let the caramel cool slightly longer so it holds its shape when poured into the batter.

Make-Ahead Tips and Storage

This recipe works wonderfully for meal prep. You can make certain components ahead of time, or bake the entire loaf and store it for later enjoyment.

• Caramel Swirl: The salted caramel swirl can be made up to 2-3 days ahead of time and stored in an airtight container in the refrigerator. Reheat gently in the microwave or on the stovetop before swirling into the batter.
• Short-Term Storage (Room Temp): Once cooled completely, store the loaf in an airtight container at room temperature for up to 3 days.
• Freezer Storage: Slice the cooled loaf, wrap individual slices tightly in plastic wrap, then store in a freezer-safe bag or container for up to 3 months. Thaw individual slices on the counter or microwave briefly for a quick snack.

FAQs

How ripe do the two bananas need to be?

The bananas should be very ripe—ideally dark yellow with numerous brown spots. This ensures they are sweet enough for the recipe and easily mashable. Avoid using green or yellow bananas as they lack the necessary moisture and flavor for this specific banana bread recipe two bananas calls for.

Can I use three bananas instead of two?

While possible, this specific banana bread recipe two bananas calls for a specific balance between the liquid and dry ingredients. Using three may result in a denser loaf or alter the ratios required for the caramel swirl, making it too wet.

What if my caramel hardens when I add the cream?

This happens if the cream is too cold or added too quickly. Continue stirring over low heat until the hardened caramel dissolves back into the liquid and becomes smooth.

Can I substitute other ingredients for buttermilk?

If you don’t have buttermilk, use the milk and lemon juice or vinegar substitute noted in the ingredients list. Do not use plain milk without the acid, as the baking soda requires it for leavening.

Why did my swirl disappear during baking?

This can happen if the caramel was too warm when added to the batter, causing it to fully incorporate. It may also happen if you over-swirled during mixing. I find that for this specific banana bread recipe two bananas worth of batter needs caramel that has set for at least 5 minutes to hold its shape.

Conclusion

This two banana bread recipe offers a delicious solution to a common baking dilemma, turning two ripe fruits into a rich, flavorful treat. The golden salted caramel swirl adds a layer of indulgence that elevates this loaf far beyond standard banana bread. We hope you enjoy this simple upgrade to a classic favorite. Save this recipe on Pinterest so you can easily find it for your next family breakfast or snack.

Print