10 Two Banana Banana Breads That Still Come Out Amazing

Like those old library books that still smell like someone’s kitchen, my two‑banana loaves carry a familiar comfort you can almost taste. I’ll walk you through ten simple riffs — from chocolate chunks to lemon‑poppy — each built around ripe bananas, a moist binder, and a few smart add‑ins. I’ll show how to coax maximum flavor without fuss, and one little trick will change how you bake them forever.

Classic Vanilla Banana Bread

Classic Vanilla Banana Bread is a moist, tender loaf that highlights ripe bananas and warm vanilla for a simple everyday treat; it’s easy to mix by hand and bakes into a golden crust with a soft, fragrant crumb perfect for breakfast, snacks, or dessert.

• 1 3/4 cups (220 g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/2 cup (115 g) unsalted butter, melted and cooled
• 3/4 cup (150 g) granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup (120 ml) plain yogurt or sour cream
• 3 medium very ripe bananas, mashed (about 1 to 1 1/4 cups)
• Optional: 1/2 cup chopped nuts or chocolate chips

Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan; whisk flour, baking soda, and salt in a bowl while in a larger bowl whisk together melted butter and sugar until combined, add eggs one at a time then stir in vanilla and yogurt, fold in mashed bananas, pour wet into dry and stir just until combined (do not overmix), fold in optional add-ins, transfer batter to pan and smooth the top, bake 50–60 minutes until a toothpick comes out with a few moist crumbs and the top is golden, cool in pan 10 minutes then transfer to a rack to finish cooling before slicing.

For best results use very ripe bananas with dark skins for maximum sweetness and moisture, measure flour by spooning and leveling to avoid a dry loaf, avoid overmixing to keep the bread tender, and store cooled slices in an airtight container at room temperature for 2–3 days or freeze for longer. This recipe is ideal for busy bakers looking for quick, reliable results with minimal fuss and easy techniques.

Chocolate Chunk Banana Loaf

This Chocolate Chunk Banana Loaf is a rich, tender twist on classic banana bread studded with large chocolate chunks for melty pockets of chocolate in every bite; it bakes up with a crackly top and deep chocolate ribbons that contrast the banana sweetness, making it great warm from the oven or sliced for lunchboxes and coffee breaks.

• 1 3/3 cups (220 g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/2 cup (115 g) unsalted butter, melted and cooled
• 2/3 cup (135 g) granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup (120 ml) plain yogurt or sour cream
• 3 medium very ripe bananas, mashed (about 1 to 1 1/4 cups)
• 1 cup (170 g) chocolate chunks or coarsely chopped dark chocolate
• Optional: flaky sea salt for sprinkling

Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan; whisk flour, baking soda, and salt in a bowl while in a larger bowl whisk together melted butter and sugar until combined, add eggs one at a time then stir in vanilla and yogurt, fold in mashed bananas, fold in most of the chocolate chunks leaving some for the top, pour wet into dry and stir just until combined (do not overmix), transfer batter to pan, scatter remaining chunks on top and sprinkle with flaky salt if using, bake 50–60 minutes until a toothpick inserted in the center comes out with a few moist crumbs and the top is set, cool in pan 10 minutes then transfer to a rack to finish cooling before slicing.

Use very ripe bananas for best flavor and moisture, toss chocolate chunks in a tablespoon of flour before folding in to prevent sinking, avoid overmixing the batter to keep the crumb tender, and if you want extra gooey pockets warm slices briefly to melt the chocolate. Decadent Chocolate Chip Banana Bread recipes are perfect for serious sweet tooths who want an indulgent dessert loaf.

Walnut-Strewn Banana Bread

This Walnut‑Strewn Banana Bread is a tender, slightly nutty loaf studded with toasted walnuts for crunch and a browned-butter scent; it yields a moist crumb with a crackly top and is perfect for breakfast, snack or toasting with butter.

• 1 1/2 cups (210 g) all‑purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/2 cup (115 g) unsalted butter, melted and cooled
• 2/3 cup (135 g) granulated sugar (or 1/2 cup granulated + 1/6 cup brown sugar)
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup (120 ml) plain yogurt or sour cream
• 3 medium very ripe bananas, mashed (about 1 to 1 1/4 cups)
• 1 cup (100 g) walnuts, roughly chopped and toasted
• Optional: 1 tablespoon brown sugar and a few walnut halves for sprinkling on top

Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan;

in a bowl whisk together flour, baking powder, baking soda and salt

while in a larger bowl whisk melted butter with sugar, add eggs one at a time then stir in vanilla and yogurt, fold in mashed bananas and most of the toasted walnuts (reserve some for the top), fold the wet into the dry ingredients gently until just combined (do not overmix),

transfer batter to the prepared pan, sprinkle reserved walnuts and optional brown sugar on top, and bake 50–60 minutes until a toothpick in the center comes out with a few moist crumbs and the top is golden,

cool in pan 10 minutes then transfer to a rack to finish cooling before slicing.

Tip: Use very ripe bananas for best flavor, toast walnuts briefly to deepen their flavor, toss nuts in a tablespoon of flour to reduce sinking, and avoid overmixing to keep the loaf tender. For an ultra‑moist result, add a tablespoon of milk or melted butter to the batter for added richness and moist crumb.

Cinnamon Swirl Banana Bread

This Cinnamon Swirl Banana Bread marries tender, banana-scented cake with a ribbon of spiced cinnamon sugar for a moist, cozy loaf that’s perfect for breakfast or tea; the swirl creates pockets of sticky, caramelized cinnamon that contrast with the soft crumb and slightly crisp top.

• 1 1/2 cups (210 g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/2 cup (115 g) unsalted butter, melted and cooled
• 2/3 cup (135 g) granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup (120 ml) plain yogurt or sour cream
• 3 medium very ripe bananas, mashed (about 1 to 1 1/4 cups)
• 1/3 cup (70 g) brown sugar
• 2 tablespoons ground cinnamon
• 2 tablespoons melted butter (for the swirl)
• Optional: 1 tablespoon brown sugar and a pinch of cinnamon for sprinkling on top

Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan; whisk together flour, baking powder, baking soda, and salt in a bowl while in a larger bowl whisk melted butter with granulated sugar, add eggs one at a time then stir in vanilla and yogurt, fold in mashed bananas until just combined; in a small bowl mix brown sugar, cinnamon, and melted butter to make the swirl.

Spoon half the batter into the pan, dollop the cinnamon mixture over the batter in an even line, top with remaining batter and run a knife through the batter to create a ribbon, sprinkle optional topping, bake 50–60 minutes until a toothpick inserted in the center comes out with a few moist crumbs and top is golden, cool in pan 10 minutes then transfer to a rack to cool completely before slicing.

Tip: Use very ripe bananas for maximum sweetness, toast or warm the cinnamon mixture slightly if it firms up for easier swirling, and avoid overmixing so the cinnamon ribbon stays distinct and the loaf remains tender. This recipe follows principles from Irresistibly Moist banana bread recipes to help ensure a reliably tender, moist crumb.

Honey Yogurt Banana Loaf

This honey yogurt banana loaf is a tender, slightly tangy quick bread sweetened with honey and enriched with yogurt for a moist crumb and delicate flavor; mashed ripe bananas add natural sweetness and banana aroma while a touch of lemon zest brightens the loaf, making it perfect for breakfast or a snack.

• 1 1/2 cups (210 g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/2 cup (115 g) plain yogurt (whole-milk preferred)
• 1/3 cup (113 g) honey, plus extra for glazing
• 1/3 cup (75 g) unsalted butter, melted and cooled
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1 cup mashed very ripe bananas (about 2–3 medium)
• 1 teaspoon lemon zest
• 1/2 teaspoon ground cinnamon (optional)
• 1/3 cup chopped walnuts or pecans (optional)

Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan; whisk together flour, baking powder, baking soda, salt and cinnamon.

In a larger bowl whisk melted butter with honey, add eggs one at a time, stir in vanilla, yogurt and lemon zest.

Fold in mashed bananas until just combined and gently fold in nuts if using, scrape batter into the prepared pan and smooth the top.

Bake 50–60 minutes until a toothpick inserted near center comes out with a few moist crumbs, if the top browns too quickly tent with foil for the last 15 minutes.

Remove from oven, brush with a little warm honey for shine if desired, cool in pan 10 minutes then transfer to a rack to cool completely before slicing.

Tip: Use very ripe, spotty bananas and room-temperature ingredients for even mixing and moist texture; measure flour by spooning into the cup and leveling to avoid a dry loaf.

This loaf pairs particularly well with a smear of cream cheese or a drizzle of sour cream glaze for extra richness.

Coconut Almond Banana Bread

This Coconut Almond Banana Bread is a moist, slightly tropical quick bread where ripe bananas and toasted coconut lend sweet, fragrant depth while almond extract and sliced almonds provide a nutty, slightly floral contrast; it’s enriched with butter and a touch of brown sugar for caramel notes and finished with a sprinkle of coconut and almonds for crunch.

• 1 1/2 cups (210 g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/2 cup (115 g) unsalted butter, melted and cooled
• 1/3 cup (75 g) brown sugar, packed
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon almond extract
• 1 cup mashed very ripe bananas (about 2–3 medium)
• 1/2 cup (115 g) plain yogurt or sour cream
• 3/4 cup shredded sweetened coconut, toasted and divided
• 1/3 cup sliced almonds plus extra for topping
• 1/2 teaspoon ground cinnamon (optional)

Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan; whisk together flour, baking powder, baking soda, salt and cinnamon in a bowl.

In a larger bowl whisk melted butter with brown sugar until slightly smooth then add eggs one at a time, stir in vanilla and almond extract.

Fold in yogurt and mashed bananas until just combined, gently fold in toasted coconut and sliced almonds.

Scrape batter into prepared pan, sprinkle top with a few tablespoons of coconut and almonds.

Bake 50–60 minutes until a toothpick inserted near center comes out with a few moist crumbs and tent with foil if top browns too quickly.

Cool in pan 10 minutes then transfer to a rack to cool completely before slicing.

Tip: Use very ripe bananas, toast the coconut and almonds for better flavor, and measure flour by spooning and leveling to keep the loaf tender.

For dairy-free variations, swap in a non-dairy yogurt and plant-based butter to make a delicious dairy-free banana bread that anyone can enjoy.

Peanut Butter Marble Banana Bread

This Peanut Butter Marble Banana Bread combines ripe bananas, creamy peanut butter and a tender vanilla banana batter swirled together for ribbons of nutty richness — it’s slightly dense, moist, and perfect for breakfast or a snack with a smear of extra peanut butter. Preheat the oven and assemble ingredients so the swirl stays distinct and bake until a toothpick comes out with a few moist crumbs for best texture.

• 1 1/2 cups (210 g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/2 cup (115 g) unsalted butter, melted and cooled
• 1/3 cup (75 g) brown sugar, packed
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1 cup mashed very ripe bananas (about 2–3 medium)
• 1/3 cup creamy peanut butter, plus 2 tablespoons for swirling
• 1/4 cup milk or yogurt
• 1/2 teaspoon ground cinnamon (optional)
• 1/3 cup chopped peanuts or chocolate chips (optional)

Whisk together flour, baking powder, baking soda, salt and cinnamon in a bowl.

Then in a larger bowl beat melted butter with brown sugar until smooth, add eggs one at a time, stir in vanilla, fold in mashed bananas and milk until just combined to form the banana batter and transfer about 1 cup of batter to a separate bowl to mix with 1/3 cup peanut butter to make the peanut batter.

Spoon alternating dollops of banana and peanut batters into the prepared 9×5-inch loaf pan and drag a knife through to create a marble pattern, bake at 350°F (175°C) for 50–60 minutes until a tester shows a few moist crumbs and tent with foil if browning too quickly.

Cool in pan 10 minutes then transfer to a rack to cool before slicing.

Tip: Use very ripe bananas for sweetness, slightly warm the peanut butter if thick for easier swirling, and avoid overmixing the batters to preserve distinct marble streaks. Try making two loaves at once if you want to freeze one for later easy homemade banana bread.

Blueberry Banana Quick Bread

This Blueberry Banana Quick Bread is a moist, tender loaf studded with bursts of fresh or frozen blueberries and banana flavor — lightly sweet, with a tender crumb and a hint of lemon to brighten the fruit; it’s quick to mix, bakes in under an hour, and makes a great breakfast or snack sliced and toasted with butter or yogurt.

• 1 1/2 cups (210 g) all-purpose flour
• 1/2 cup (100 g) granulated sugar
• 1/4 cup (50 g) brown sugar, packed
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/2 teaspoon ground cinnamon (optional)
• 2 large ripe bananas, mashed (about 1 cup)
• 1/3 cup (75 g) unsalted butter, melted and cooled (or neutral oil)
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1 tablespoon lemon juice and 1 teaspoon lemon zest (optional but recommended)
• 1/4 cup milk or yogurt
• 1 to 1 1/2 cups fresh or frozen blueberries (if frozen, don’t thaw)
• 1 tablespoon all-purpose flour (to toss with blueberries)

Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan;

whisk together flour, baking powder, baking soda, salt and cinnamon in a bowl

then in a larger bowl beat melted butter with both sugars until combined, add eggs one at a time, stir in mashed bananas, vanilla, lemon juice and zest, and milk until just combined;

toss blueberries with 1 tablespoon flour, fold gently into the batter to avoid breaking berries, pour into the prepared pan and smooth the top,

bake for 50–60 minutes until a toothpick inserted near the center comes out with a few moist crumbs, tent with foil if the top browns too quickly, cool in pan 10 minutes then transfer to a wire rack to cool before slicing.

Tip: Use very ripe bananas for sweetness, toss blueberries in flour to keep them from sinking and bleeding, and avoid overmixing to maintain a tender crumb and intact berry pockets.

Gluten-Free Oat Banana Bread

This Gluten-Free Oat Banana Bread is a hearty, moist loaf that uses oat flour and rolled oats for a tender crumb and slightly nutty flavor — it’s naturally sweetened with ripe bananas and a touch of maple syrup, dairy optional, and perfect for breakfast or snacks; it bakes in about 50 minutes and holds together well while remaining soft when cooled.

• 2 cups (200 g) oat flour (certified gluten-free)
• 1/2 cup (50 g) rolled oats (gluten-free)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 teaspoon ground cinnamon
• 2 large ripe bananas, mashed (about 1 cup)
• 1/4 cup (60 ml) neutral oil or melted coconut oil
• 2 large eggs (or flax eggs for vegan)
• 1/4 cup (60 ml) maple syrup or honey
• 1 teaspoon vanilla extract
• 1/4 cup (60 ml) milk or dairy-free milk
• 1/3 cup chopped walnuts or chocolate chips (optional)

Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan;

in a bowl whisk oat flour, rolled oats, baking powder, baking soda, salt and cinnamon,

in another bowl whisk mashed bananas, oil, eggs, maple syrup, vanilla and milk until smooth

then fold wet into dry until just combined,

stir in walnuts or chips if using,

pour batter into pan and smooth top,

bake 45–55 minutes until a toothpick comes out with a few moist crumbs,

tent with foil if browning too fast,

cool in pan 10 minutes then transfer to a rack to cool completely.

Tip: Use very ripe bananas for best sweetness and moisture, measure oat flour by weight for consistent texture, and cool completely before slicing to prevent a crumbly, gummy center.

Lemon Poppy Seed Banana Bread

Bright, zesty Lemon Poppy Seed Banana Bread combines the bright citrus of lemon and the nutty crunch of poppy seeds with the sweet, moist banana base to make a uniquely invigorating loaf that’s great for breakfast or tea; it uses ripe bananas, fresh lemon zest and juice, and a tender crumb from a balance of butter (or oil) and buttermilk (or yogurt), and bakes in a standard 9×5-inch pan until golden and springy.

• 1 3/4 cups (220 g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 2 tablespoons poppy seeds
• 1 teaspoon finely grated lemon zest (from 1–2 lemons)
• 2 tablespoons fresh lemon juice
• 1/2 cup (100 g) granulated sugar
• 1/4 cup (50 g) brown sugar, packed
• 1/2 cup (115 g) unsalted butter, melted (or neutral oil)
• 2 large eggs, room temperature
• 1 cup mashed ripe bananas (about 2 medium)
• 1/3 cup (80 ml) buttermilk or plain yogurt
• 1 teaspoon vanilla extract
• Optional: 1/2 cup (75 g) blueberries or chopped walnuts

Preheat oven to 350°F (175°C), grease a 9×5-inch loaf pan and line with parchment;

in a bowl whisk flour, baking powder, baking soda, salt, poppy seeds and lemon zest,

in another bowl whisk melted butter, sugars, eggs, lemon juice and vanilla until smooth then stir in mashed bananas and buttermilk,

fold wet into dry until just combined (do not overmix) and gently fold in blueberries or walnuts if using,

pour batter into prepared pan and bake 50–65 minutes until a skewer comes out with a few moist crumbs (tent with foil if browning too fast),

cool in pan 10 minutes then transfer to a rack to cool completely.

Tip: Use very ripe bananas for sweetness and moisture, zest lemons before juicing to preserve the oils, measure flour by spooning into the cup or weighing for best texture, and cool completely before slicing to avoid a gummy center.