This 4-Ingredient Banana Bread recipe is moist, full of banana flavor, and so easy to make with simple ingredients! Prepare a loaf for quick breakfasts, snacks, or desserts.

Close up of 4-Ingredient banana bread on a sheet of parchment paper atop a wooden cutting board with two slices cut.

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4 Ingredient Banana Bread Without Cake Mix

You don’t need to be a seasoned baker to make this delicious banana bread recipe! Made with just four simple ingredients, you can easily whip up a fresh loaf whenever a craving hits.

I love putting fun twists on classic recipes. After all, who can resist a slice of Pumpkin Banana Bread, Strawberry Banana Bread, or Double Chocolate Banana Bread? However, sometimes I prefer a simple easy banana bread recipe instead.

And this version never disappoints! In fact, it’s so easy even the kids can whip it up. Plus, I’m willing to bet you already have everything you need on hand.

Perfectly sweet, the bread comes out with a bold banana flavor and an incredibly tender crumb. You may never go back to other recipes again!

Overhead view of sliced 4-ingredient banana bread on a wooden kitchen board, blue cloth and additional slices of plaited bread in the background.

Ingredients for 4-Ingredient Banana Bread

To print: see recipe card below

4 ripe bananas – Use overripe bananas for the sweetest flavor. Just make sure they’re not so ripe that they’re complete mush. Learn how to quickly ripen bananas if yours are still a little green.
2 eggs – For easy mixing, allow the eggs to reach room temperature before incorporating them into the batter.
¾ cup light brown sugar – The light brown sugar adds extra moisture and depth to the banana bread. However, you can use granulated sugar if preferred.
1 ½ cups self-rising flour – This eliminates the need for a rising agent such as baking powder or baking soda required when using all-purpose flour.

Variations

Make gluten-free 4-ingredient banana bread by using your favorite brand of gluten-free self-raising flour.
Add some delicious texture to this recipe by mixing chopped nuts, raisins, or blueberries into the batter.
Fold chocolate chips into the batter for pockets of indulgence in every bite.
Use the banana bread batter to make banana muffins instead of a bread loaf! Prepare the batter as usual. Then, pour it into greased muffin tins, filling each cup 3/4 of the way full. Bake for 20 minutes or until the muffins are puffy, lightly golden, and a toothpick inserted into the center comes out clean.

Glass bowl with mashed banana, beaten eggs, light brown sugar, and self-raising flour.

Directions for How to Make 4-Ingredient Banana Bread

Prepare: Preheat our oven to 350 degrees Fahrenheit. Grease a loaf pan with cooking spray, and coat it with a light dusting of flour. Tap out any excess, and set the pan aside.
Mash the bananas: Add the bananas to a large mixing bowl. Use a fork to mash them until no large pieces remain. A few small pieces are okay! They add texture to the batter.
Whisk the wet ingredients: Add the eggs to the bowl of bananas. Whisk with a fork until smooth.
Add the dry ingredients: Add the sugar and self-rising flour. Mix until a smooth, thick batter forms. Pour the batter into the prepared pan, spreading it out evenly.
Bake: Transfer the pan to the oven, and bake for 50 minutes. The bread will pull away from the edges of the pan when done. A toothpick inserted into the center will also come out clean.
Cool: Allow the bread to cool in the pan for about 15 minutes. Then, flip it onto a cooling rack to cool completely.

Serving Suggestions

You can easily serve this 4-ingredient banana bread recipe on its own. However, I like to top mine with butter, Nutella spread, or peanut butter for extra flavor!

Quick Tip

To make it easy to remove the bread, line your pan with parchment paper, letting some hang over the sides. Once baked, all you have to do is lift the edges, and your banana bread will pop right out!

Sliced 4-ingredient banana bread on white serving plates, a piece of 4-ingredient banana bread on a metal fork.

How To Store + Freeze 4-Ingredient Banana Bread

Store leftovers in an airtight container at room temperature for up to five days. Or, transfer it to the fridge for up to seven days. To keep it fresh, wrap the entire loaf or individual slices in plastic wrap. Then, transfer them to an airtight container or sealable bag.
Freeze leftover bread for up to three months. Once cooled, wrap it in plastic wrap followed by aluminum foil to prevent it from drying out!
Thaw frozen bread in the fridge overnight. Then, serve it chilled, or warm individual slices for 20 to 30 seconds in the microwave, and enjoy.

No Churn Banana Pudding Ice Cream

No Churn Banana Pudding Ice Cream is creamy and sweet, with bold banana flavor and crushed vanilla wafers. The perfect summer treat to serve with your favorite toppings!

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Course: Dessert

Cuisine: American

Author: Kasey Schwartz

Servings: servings

Prep Time: 15

Cooling Time: 4

Total Time: 1

Equipment

Two large mixing bowls
Electric hand mixer
Rubber spatula
Airtight container
Measuring cups and spoons

Ingredients

▢ ½ cup cream cheese softened
▢ 3.4 ounces instant banana pudding
▢ 14 ounces sweetened condensed milk
▢ 2 teaspoons vanilla extract
▢ 2 cups heavy cream
▢ ¾ cup crushed vanilla wafers
▢ 2 bananas mashed

Instructions

Add the cream cheese and instant pudding to a large mixing bowl and beat until smooth using an electric mixer.
With the mixer on, slowly stream in the sweetened condensed milk, blending it into the cream cheese mix. Stir in the vanilla.
In a separate bowl, beat the heavy cream until stiff peaks form using an electric mixer.
Gently fold the whipped cream into the cream cheese mix, folding carefully so the whipped cream stays fluffy.
Gently stir in the mashed bananas and vanilla wafers.
Scoop the mix into a freezer-safe container with a lid, cover, and freeze for at least 4 hours.
Scoop the ice cream out of the container and serve cold!