Here’s an indulgent and moist chocolate chip banana bread recipe with 2 bananas and brown sugar. For all the times one of the 3 bananas earmarked for baking has gone walkabout!
This happens in our house a lot. We love baking with bananas but, so far, all of our banana bread and banana muffin recipes use 3 bananas.
So it’s been on the agenda for a while now to develop 2 banana banana bread recipe. Enter this delicious and moist chocolate chip banana bread recipe that needs just 2 bananas.
Moist Healthy Banana Bread Recipe With 2 Bananas
Simple pantry staples: the only thing you might not have is almond flour, which adds in nutrients and also helps hold in the moisture. But you can switch this for plain or oat flour.
Straightforward steps: this is perfect for kids or any beginner baker to make. My 7-year-old daughter helped me make the 2 banana chocolate chip banana bread pictured below.
Moist and delicious with pockets of melty chocolate chips.
The only issue with a 2 banana recipe is that it produces a smaller loaf! But it’s still enough for a family of 6 for an afterschool snack (just) and stops us all over-indulging…
Can You Make Banana Bread With 2 Bananas?
Yes, you can make banana bread with 2 bananas. A classic banana bread recipe uses 3 bananas and 2 eggs, while the recipe below uses 2 bananas and 1 egg, with the other ingredients adjusted accordingly.
This Banana Bread Uses 2 Medium/Large Bananas (2/3 Cup When Mashed)
Don’t worry if you’re a little over or under, it doesn’t need to be too precise. A little more banana means more flavor, natural sweetness, and moisture – no bad thing. It will mean a looser banana bread batter and may need a few more minutes in the oven.
However, if you have 2 very large bananas or close to a cup of mashed banana, try this banana bread recipe instead.
Less than 2/3 of a cup of mashed banana will result in a slightly denser batter. If you’re really short on banana, say you have only 1/2 cup, reduce the flours by a few tablespoons. You may also want to add a touch more sugar. Taste the batter and add a teaspoon at a time until you reach your preferred sweetness.
Use A Small Loaf Tin For This 2 Banana Banana Bread Recipe
Since this chocolate chip banana bread recipe only uses 2 bananas, there’s less batter than a standard 3 banana banana bread loaf. If you use a standard 9×5-inch loaf pan you’ll end up with a very short dumpy loaf!
This recipe is best suited to a 9×3 inch loaf pan.
Key Ingredients & Substitutions
Bananas – For best results and a stronger banana flavor use overripe bananas (brown bananas with spots). If your bananas aren’t overrips, see the tips below.
Oil – For a moist banana bread, use oil, preferably a neutral oil, such as vegetable oil, Canola oil or mild olive oil, that won’t affect the flavor. Melted unsalted butter could be used instead if you prefer, just make sure that it cools a little before combining with the other ingredients.
Brown sugar – Light brown sugar or dark brown sugar can be used in this quick bread for the best flavor and moisture. You can sub with white sugar but I prefer brown for the caramelised sweetness it adds.
Cinnamon – The ground cinnamon adds a spicy warmth to this moist banana bread, but you can omit it and it’ll still taste great. Alternatively, sub with a pinch of nutmeg.
Salt – You only need a pinch of salt which helps to draw out the banana and chocolate flavors.
Chocolate chips – Milk chocolate chips, semi-sweet chocolate chips, or dark chocolate chips work well. If you’ve got kids, this is an essential add-in to this easy moist banana bread recipe!
Flours – Use an equal amount of regular all-purpose flour and almond flour. I like to use almond flour for its high vitamin and nutrient content – it’s an easy way to make banana bread healthy, plus it holds in moisture. Simply omit it if you don’t have, or sub for oat flour or buckwheat flour, other healthier options.
Egg – Always allow eggs to reach room temperature when baking for best results.
Oven or Airfryer?
I’ve started using my airfryer for anything I’d normally cook in the oven, that’s small enough to fit. That includes my banana bread loaf tins.
Whether I’m baking this larger frozen banana bread in a standard 9 x 5-inch pan or my mini 9 x 3 inch loaf pan for this 2 banana banana bread recipe, I use my airfryer (a Ninja 9 in 1).
I do find my airfryer ferocious compared to my oven! I lower the temperature by around 70 degrees F (20C) for airfryer cooking vs. oven and don’t preheat it, which naturally reduces the time by a few minutes.
Airfryer and oven instructions are included below.
Key Steps To Making Two Banana Banana Bread Recipe
The traditional way to make banana bread is to mix the wet ingredients in one bowl, mix the dry in another bowl and then combine.
I prefer the one-bowl method – less washing up! If you’re careful with the mixing, it’s a no-brainer.
One Bowl Instructions For Making Choc Chip Banana Bread
If using your oven, preheat it to 340 degrees F (170C) and spray your loaf pan with non-stick cooking spray, grease it with butter or line with baking parchment.
Add the oil or butter to a large mixing bowl. If using butter, place the bowl in the microwave and heat for 30 -60 seconds on high to melt the butter.
Add the bananas to the bowl with the oil or melted butter and mash with a fork. You can leave it a little lumpy.
Crack the egg into the bowl and mix into the mashed banana.
Then add the brown sugar, cinnamon and salt and mix well with a hand whisk (a fork will also work fine, but will just require a little more mixing).
Add the almond flour into the bowl as is, but sift the all-purpose flour or any other finer substitute flours (eg oat, buckwheat etc).
Simply place a sieve over the mixing bowl with the banana bread mixture, add the flours into the seive and press through with the back of a spoon.
Sift the baking soda through the seive too.
Remove the seive and, using a wooded spoon or spatula, gently fold the flours into the wet banana mixture until just combined.
Sprinkle in the chocolate chips and give the batter a light stir.
Do not overmix!
Pour the banana mixture into the prepared loaf pan and sprinkle some extra chocolate chips on the top.
Bake in the oven at 340 degrees F (170C) for 35 – 45 minutes. Alternatively, place the banana bread in your airfryer at 300 degrees F (150C) for 25 – 35 minutes.
Since all ovens and airfryers differ, it’s best to check on your banana bread around 35 minutes.
It’s done when a skewer inserted into the loaf comes out clean or nearly clean. A little dampness on the skewer is fine and will result in a deliciously soft and moist chocolate chip banana bread.
If you prefer a very moist banana bread shave a few minutes off the baking time.
Allow the chocolate chip banana bread to cool in the pan for 15 minutes. Then remove the loaf and place on a wire rack to cool completely.
Slice the banana bread and enjoy!
Tips For Choc Chip Banana Bread Recipe With 2 Bananas
- Allow the egg to reach room temperature before using.
- Do not overmix the cake batter – fold the flours into the wet ingredients and add the chocolate chips until just combined.
- Bare in mind that if you sub with different flours you may need to adjust the cooking time. This two banana banana recipe was designed for a 50:50 all-purpose to almond flour mix. So, if you sub out the almonds for more all-purpose flour, which is drier, you will need a little less cooking time. Just be sure to check the banana bread before the end of cooking is due in case it’s already done.
How To Ripen Bananas In A Hurry
To ripen your bananas in a hurry, you can microwave them on a medium heat for a few minutes until the flesh is soft. Simply place in a microwave-safe bowl, either in or out of their skins, and check them every minute or so.
If you want to speed up the ripening process over a few days, add the bananas to a paper bag and store them in a warm area out of direct sunlight). The top of the fridge is a great place as it’s normally warm. The combination of the warmth and the trapping of ethene gas in the paper bag will help to ripen the bananas quickly.
Can I Use Frozen Bananas?
Yes, you can use frozen bananas for this easy chocolate chip banana bread recipe with 2 bananas. Freezing over-ripe bananas is a great way to prevent food wastage and a good way to accumulate a stash of bananas perfect for baking.
If you’re organised you can allow them to thaw at room temperature overnight. Otherwise, defrost them in the microwave on a medium heat. There’s no need to peel them first.
Love baking with bananas?
We do, so have plenty to chose from:
Why Use Brown Sugar In Banana Bread
I prefer to use brown sugar in my banana baking as it has a richer, more caramel-like flavor than white sugar which pairs beautifully with the delicious banana flavor. Brown sugar also has a higher molasses content than white sugar which helps to add moisture to the banana loaf.
Which is better, dark or Light brown sugar?
You can use light brown sugar or dark brown sugar in banana bread. The darker the brown sugar, the higher the molasses content and stronger the flavor in the baked loaf. Dark brown sugar also adds more moisture resulting in a slightly denser banana bread.
Either will work, it’s a matter of personal preference.
How To Serve This Chocolate Chip 2 Banana Bread Recipe
There are so many different ways to serve and enjoy this moist healthy banana bread recipe:
- Enjoy a slice of banana bread with your morning coffee or as a scrumptious afternoon snack just as it is
- Warm it in the microwave or oven for a few minutes and top with whipped cream or ice-cream
- Slice and toast it in the toaster until a little crispy and spread with butter
Here are some more banana recipes:
Storage Instructions
This chocolate chip banana bread recipe with 2 bananas and brown sugar is easily demolished in one sitting in our house, so there are no leftovers to store! If we’re not all in, it may make it to the next day….
For smaller households or those with a lot of self-restraint, follow these instructions:
Store leftover banana bread in an airtight container at room temperature for up to 5 days or in the fridge for up to a week. To prevent it from drying out you can wrap it in plastic wrap to help, but I’ve never found this necessary.
You can also store this delicious banana bread in the freezer for 3-6 months. Once wrapped in plastic wrap, wrap it again with aluminum foil to prevent freezer burn. Thaw the frozen banana bread on the countertop and enjoy as is or heat it slightly in the microwave, oven, or toaster.
FAQS For Chocolate Chip Banana Bread
How many servings in a loaf of banana bread
A classic banana bread recipe using 3 bananas will give you 8-10 servings from a single loaf, depending on how thick you slice it. However, this chocolate chip banana bread recipe uses just 2 bananas and produces quite a small loaf. You’ll get about 6 to 8 servings.
How can I tell when my banana bread is done?
To tell if your banana bread is done, you can use a skewer or toothpick to test it: insert it clean and dry into the center of the loaf. If the loaf is done, the toothpick will come out clean, without any wet batter sticking to it.
If it’s wet or there’s any batter sticking to it, the banana bread is not done and will need longer in the oven. Allow the bread to bake for an extra 5-10 minutes.
What else could I add to this banana bread?
Chopped nuts, whole raspberries or chopped fresh strawberries would make tasty additions to this sweet bread. For a more savory version, omit the sugar and add in some shredded zucchini to make a banana zucchini bread. Similarly, you can add in pumpkin puree for a banana pumpkin bread, perfect for Fall.
Looking for more easy snacks & desserts?
Try:
2 Banana Choc Chip Banana Bread Recipe
Ingredients
Choc Chip Banana Bread Ingredients
- 2 tblsp oil vegetable or canola
- 2 bananas around 2/3 cup when mashed
- 1 egg
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- pinch salt
- 1/2 cup all-purpose flour
- 1/2 cup almond Flour
- 1/4 heaped tsp baking soda
- 1/4 cup chocolate chips
Instructions
- If using your oven, preheat it to 340 degrees F (170C) and spray your loaf pan with non-stick cooking spray, grease it with butter or line with baking parchment.
- Add the oil or butter to a large mixing bowl. If using butter, place the bowl in the microwave and heat for 30 -60 seconds on high to melt the butter.
- Add the bananas to the bowl with the oil or melted butter and mash with a fork. You can leave it a little lumpy.
- Crack the egg into the bowl and mix into the mashed banana.
- Then add the brown sugar, cinnamon and salt and mix well with a hand whisk (a fork will also work fine, but will just require a little more mixing).
- Add the almond flour into the bowl as is, but sift the all-purpose flour or any other finer substitute flours (eg oat, buckwheat etc).
- Simply place a sieve over the mixing bowl with the banana bread mixture, add the flours into the seive and press through with the back of a spoon.
- Sift the baking soda through the seive too.
- Remove the seive and, using a wooded spoon or spatula, gently fold the flours into the wet banana mixture until just combined.
- Sprinkle in the chocolate chips and give the batter a light stir.
- Do not overmix!
- Pour the banana mixture into the prepared loaf pan and sprinkle some extra chocolate chips on the top.
- Bake in the oven at 340 degrees F (170C) for 35 – 45 minutes. Alternatively, place in your airfryer at 300 degrees F (150C) for 25 – 35 minutes.
- Since all ovens and airfryers differ, it’s best to check on your banana bread around 35 minutes.
- It’s done when a skewer inserted into the loaf comes out clean or nearly clean. A little dampness on the skewer is fine and will result in a deliciously soft and moist chocolate chip banana bread.
- If you prefer a very moist banana bread shave a few minutes off the baking time.
- Allow the chocolate chip banana bread to cool in the pan for 15 minutes. Then remove the loaf and place on a wire rack to cool completely.
- Slice the banana bread and enjoy!
Notes
-
- Allow the egg to reach room temperature before using.
- Do not overmix the cake batter – fold the flours into the wet ingredients and add the chocolate chips until just combined.
- Bare in mind that if you sub with different flours you may need to adjust the cooking time. This recipe was designed for a 50:50 all-purpose to almond flour mix. So, if you sub out the almonds for more all-purpose flour, which is drier than almonds, you will need a little less cooking time. Just be sure to check the banana bread before the end of cooking is due in case it’s already done.
- To ripen bananas in a hurry, microwave them on a medium heat for a few minutes until the flesh is soft. Simply place in a microwave-safe bowl, either in or out of their skins, and check them every minute or so.
- To use frozen bananas allow them to thaw at room temperature overnight or defrost them in the microwave on a medium heat. There’s no need to peel them first.
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