4 Ingredient Banana Bread

A loaf of peanut butter banana bread on a wooden serving board, with two slices cut to show the soft, moist crumb.

Author: Katie

An easy one-bowl banana bread with no sugar, no butter and no oil, made with just bananas, peanut butter, eggs and self-rising flour.

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Prep Time: 5

Cook Time: 40

Total Time: 45

Course: Breakfast

Cuisine: American-Inspired

Servings: 8 slices

Equipment

1 Mixing bowl or soup plate + fork
1 8x4-inch loaf pan (20x10 cm)
1 spatula
1 Kitchen scale or measuring cups
Parchment paper (optional)

Ingredients

3 ripe bananas (1 ⅓ cups / 370g mashed)
¾ cup (180 g) natural peanut butter *see notes
2 large eggs
⅔ cups (80 g) self-rising flour *see notes for substitution + gluten-free option

You can find detailed step-by step-photos above the recipe card.

Instructions

Preheat the oven to 350°F (180°C). Grease the loaf pan (8x4 inch) or line it with parchment paper.
Mash the bananas in a large mixing bowl with a fork until mostly smooth. For best results, measure out 1 ⅓ cups (370g) of mashed banana. That’s usually 3 medium bananas, but it could be 4 if yours are small.
3 ripe bananas (1 ⅓ cups / 370g mashed)
Add the peanut butter and eggs. Stir with a spatula until smooth and fully combined. Then add the self-rising flour and fold it in until no dry streaks remain. Don't overmix.
¾ cup natural peanut butter, 2 large eggs, ⅔ cups self-rising flour
Pour the batter into the prepared pan and smooth the top. Bake for 40 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Let the bread cool in the pan for 10-15 minutes, then lift it out and let it cool completely before slicing.

Video

Notes

Measure the banana. Use bananas with plenty of brown spots; they're sweeter and mash easily. Bananas vary a lot in size, so 3 bananas won't always give you the right amount. For the best results, weigh or measure the mashed banana. A kitchen scale is the most accurate way to measure all the ingredients.
Peanut butter. Use a natural peanut butter made only from peanuts (a little salt is fine), smooth or crunchy (I used smooth). Good options are Smucker's Natural or Crazy Richard's.
Pan size. I use an 8x4-inch (20x10 cm) loaf pan. A 9x5-inch pan works too, but the loaf will be flatter and may be done a few minutes sooner.
No self-rising flour? Use ⅔ cup (80g) all-purpose flour plus 1 teaspoon baking powder instead.
Whole wheat option. Whole wheat flour works too. Use ⅔ cup (80g) whole wheat flour plus 1 teaspoon baking powder.
Gluten-free: Replace the self-rising flour with 80g millet flour, 1 tablespoon cornstarch and 1 teaspoon baking powder. I made my own millet flour by blending hulled millet (a heaped ⅓ cup of grains) until fine. If you buy it (about ½ cup), choose one made only from whole grain hulled millet, not a gluten-free blend. The millet gives it a slightly nutty aftertaste. For celiac, use certified gluten-free millet and baking powder.

Nutrition

All nutritional information is based on third-party calculations and should be considered estimates.

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