Need another easy banana bread recipe? Try my blueberry banana bread, strawberry banana bread, or banana pecan bread next. As soon as I notice a couple of browning bananas on the counter, my mind instantly goes to banana bread. I mean, doesn’t everyone? Now, sometimes I have bananas, but not much else. That’s why I came up with the simplest banana bread recipe possible. All you need are 4 pantry staples, and you’ll be rewarded with a soft and chewy loaf of breakfast bread…or ‘dessert bread’…or ‘anytime bread’ if you’re like me!

Why I love this recipe

No cake mix needed. This recipe is made entirely from scratch thanks to the magic of self-rising flour.  Yes, it’s really only 4 ingredients. There are no optional ingredients unless you fancy some mix-ins.  Made in one bowl. So prep and clean-up are over in no time.  The perfect texture. The bananas add sweetness and a moist, soft crumb.

Ingredients needed

Mashed bananas. Choose the brownest, most overripe bananas, as those taste the sweetest. Frozen and thawed bananas can also be used–I do this all the time! Large eggs. Gives the bread structure and stability. Self-rising flour. I love using self-rising flour because it’s easy to make and saves time. If you’re unfamiliar, it’s basically a blend of all purpose flour, baking powder, and salt, and it’s used to cut down on the amount of ingredients in a recipe.  Brown sugar. The mild caramel flavor of brown sugar makes it work perfectly for banana bread. 

How to make 4-ingredient banana bread

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Prep. Preheat the oven and line a loaf pan with parchment paper. Grease with cooking spray. 

Arman’s recipe tips

Avoid overmixing. This is the #1 mistake I see in MOST baking recipes. When you overmix, too much gluten develops, and you lose essential air in the recipe. Only mix until you have a smooth batter with no visible lumps.  Egg-free. Substitute the eggs for one of my egg substitutes (or try my eggless banana bread). I tested flax eggs in this recipe and found they did a pretty good job replicating the taste and texture.  Gluten-free. Use gluten-free self-rising flour, but make sure it has xanthan gum. 

Storage instructions

To store: Keep the loaf in an airtight container at room temperature for 2-3 days or in the refrigerator for up to two weeks. 

Add mix-ins. Like chocolate chips, walnuts, pecans, or even a dollop of peanut butter.  Spices. Stir in a dash of cinnamon, nutmeg, or pumpkin pie spice.  Extracts. One teaspoon of vanilla extract will complement the flavors, or add ½ teaspoon of banana extract for more banana flavor. 

To freeze: Wrap leftover slices in foil, store them in a freezer-safe container, and freeze for up to 3 months. 

Frequently asked questions

More ways to use leftover bananas

4 ingredient banana bread muffins Banana blondies Banana cookie dough Banana bread cookies

Originally updated July 2023, updated and republished November 2024

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