Category Archives: Breakfasts

Banana Bread Breakdown: Recipes by Number of Bananas

Doesn’t it always seem like banana bread recipes call for an entire bunch of bananas?

For me, banana bread is a treat I make out of ingenuity and necessity rather than careful planning.

“Ewww I’m not eating that banana anymore. Banana bread time!”

Complete with a reusable  sandwich bag!

Complete with a reusable sandwich bag!

And then a quick internet search reveals that I don’t have even close to the recommended number of bananas.

Sure, sometimes it’s possible to divide a recipe in half. But it’s awfully hard to divide a recipe in half that  calls for 3 eggs, or even one! And it is possible to do some complicated math to 2/3 a recipe, but I would just rather have a no-fuss guide.

After some googling research, here is my banana bread breakdown!

If you have…

6 Bananas: For those times when you actually do forget about an entire bunch of bananas, check out this Six-Banana Banana Bread over at Averie Cooks. This recipe is perfect for those who worry about “wimpy or lackluster banana flavor,” and need an in-your-face breakfast treat.

5 Bananas: Did you know that every recipe calling for 2 and 2/3 cups bananas is actually calling for 5 bananas? This recipe comes from a blog post “5 Bananas, People!” in the minimalist blog Obvious State. The pictures to this bread look densely delicious, but now you know you can use 5 bananas for any 2 + 2/3 quantity of bananas.

4 Bananas: To mix up the list, this “Jacked Up” banana bread recipe calls for vanilla and bourbon, and makes 2 whole loaf pans. (1 for you, 1 to share?) “Elise’s Friend Heidi’s Friend Mrs. Hockmeyer’s Banana Bread, As Jacked Up by Deb” actually calls for 3-4 bananas, but more bananas will give the bread a smoother texture.

3 Bananas: For a heart-healthy oatmeal banana bread with 3 bananas, Joy the Baker has an excellent “Low Fat Oatmeal Banana Bread.” Her recipe comes in at 4 points per slice, and is great for a half-bunch of dropping bananas.

2 Bananas: I have two recipes that I use personally when I have 2 bananas leftover for a treat, and both come from the monolithic recipe bank Allrecipes. The first is a rich banana bread stuffed with sour cream, and the second is a spectacular pumpkin banana bread.

And finally my own 1 Banana recipe! This was adapted from the Sereneity Now blog, the “Banana Bread Recipe with One Banana.” I’ve added some oats, subbed out the white sugar for brown and traded some for natural maple syrup. There’s less butter with some yogurt instead, as well as the addition of cinnamon.

The stronger you would like the banana flavor to be, the riper the banana should be before mashing.

That said, this recipe is also perfect to serve to those with anti-banana preferences. The maple and pecan shine in this recipe, with the banana playing second fiddle. Put another way, this recipe is great to make when you’re tired of a 1-note banana bread!

Main muffin-2

Nutty Maple Oat (Banana) Muffins

Adapted from: Serenity Now
Makes: 6 Muffins
Time: 35 minutes


  • 1 large very ripe banana
  • 1 egg
  • 1/2 cup milk
  • 1/4 cup butter, softened
  • 2 tablespoons plain yogurt
  • 1/2 tablespoon vanilla extract
  • 3/4 – 1 cup flour
  • 3/4 cup old fashioned (or rolled) oats
  • 1/4 cup maple syrup
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • 1/4 cup chopped pecans


  1. Preheat oven to 350F.
  2. In a large mixing bowl, mash the banana until it achieves a smooth consistency.
  3. Whisk in the egg, milk, maple syrup, butter, yogurt and vanilla, pausing to incorporate each one.
  4. In a separate medium bowl, stir together 3/4 cup flour, the oats, brown sugar, baking soda, cinnamon and kosher salt.
  5. Stir the dry mixture into the wet, adding the additional 1/4 cup of flour if you would like a more cake-like consistency.
  6. Pour batter into 6 pre-greased muffin tins. Top each with a sprinkle of chopped pecans.
  7. Bake for 22-25 minutes or until a cake tester/toothpick comes out clean.
  8. Once set, let cool for at least 5 minutes before removing the muffins from the tins.
  9. Serve immediately, or place in a sealed container for up to four days. To reheat, microwave for 45 seconds before digging in.

Today’s Kitchen Jams: Doing it Right by Daft Punk ft. Panda Bear