This easy 3 Ingredient Banana Bread is made without a cake mix, condensed milk, oil or eggs. It’s light, fluffy and not overly sweet!
Love easy banana bread recipes? Try my almond flour banana bread, cottage cheese banana bread and coconut flour banana bread.
Table of Contents
I always have overripe bananas on a counter or in my freezer, so naturally I bake many quick breads with bananas. Today it’s a 3 ingredient banana bread!
It’s just good to have a banana bread recipe for any combination of ingredients you have on hand. Like applesauce banana bread, oat flour banana bread or Greek yogurt banana bread.
This banana bread is made with just 3 ingredients, is light and fluffy and great for when you have bananas and nothing else. My family loved it!
Why You’ll Love This Recipe
- Not overly sweet: It’s healthier, low in sugar, vegan and is perfect for breakfast or snack.
- Made with 3 ingredients: All you need is over ripe bananas, self-rising flour and milk. And even then, it could get more simple. See below.
- One bowl recipe: You literally just mash bananas and add 2 other ingredients to them.
- No cake mix: Majority of other recipe on the web call for a box of cake mix, but not my three ingredient banana bread recipe!
- Real taste: It’s full of banana flavor, fluffy, moist and pleasantly sweet.
Ingredients for 3 Ingredient Banana Bread
- Bananas: Make sure to use over ripe bananas, yellow with many brown spots. Be sure to measure after mashing!
- Self-rising flour: Also known as self-raising flour. I use Brodie by Robin Hood with 10% protein content which is similar to Amazon fresh, Gold Medal and some King Arthur flours. You can use any though or make your own at home (please see below).
- Milk: I used unsweetened almond milk. You can use any milk or even water, just sweetness and taste will be a bit different.
How to Make 3 Ingredient Banana Bread
- Mash bananas: In a large bowl, add over ripe bananas and mash with a fork. Measure to make sure you have exactly 1 1/2 cups.
- Add milk: Add milk and whisk to combine.
- Add flour: Add flour and stir gently just until combined. Small flour patches are fine and batter will be thick.
- Bake and cool: Bake in lined loaf pan at 350 F for 60-65 minutes or until toothpick comes out clean. Cool until room temperature, slice and enjoy.
Tips for Best Results
- Use overripe bananas: Bananas are the only source of sugar in this recipe, so you need to use very sweet over ripe bananas. Here is a quick tutorial how to ripen banana faster.
- Measure flour correctly: Do not dip measuring cup into the bag with flour. Instead, spoon flour into a measuring cup and level with a knife.
- Measure bananas and milk: Because this banana bread recipe is made with only 3 ingredients, measure ingredients with high precision for best results.
- Don’t overmix the batter: Just combine flour and liquids until well mixed, so bread doesn’t come out tough. Batter will and should be thick.
- Don’t over bake: All ovens vary, so watch after the 60 minutes mark. Remove from the oven as soon as toothpick comes out clean. If you bake it too long, it will be dry.
Variations
- Sweetened milk: Feel free to use sweetened plant-based milk, this way banana bread will come out sweeter.
- Dairy milk: Dairy will make bread more moist, rich and add a protein boost. However, it will also add more calories.
- Add some mix-ins: Add up to 1/2 cup chopped walnuts, coconut flakes or blueberries.
- Make it sweeter: If you would like a sweeter bread, add 1/2-1 cup of semi-sweet or dark chocolate chips, or Lily’s sugar free chocolate chips.
How to Store
Store: Transfer banana bread to an airtight container and keep it in a cool, dry place for up to 4 days.
Freeze: Wrap tightly in plastic wrap or aluminum foil, then store in a freezer-safe container for up to 3 months. Thaw on a counter for a few hours.
FAQs
You can make your own self-rising flour at home. For every 1 cup of self-rising flour, use 1 cup all-purpose flour, 1 1/2 teaspoons baking powder and 1/4 teaspoon salt.
Possibly but I haven’t tried. You will have to make homemade self-rising flour mix like mentioned above.
You can. It’s great if you don’t have milk on hand or would like a low calorie banana bread.
Yes, I freeze bananas all the time and bake with them after. Be sure to thaw them, use all the liquids and measure.
More Banana Bread Recipes to Try
More 3 Ingredient Recipes
- 3 ingredient peanut butter cookies
- 3 ingredient healthy chocolate ice cream
- Cottage cheese fudge
- Cottage cheese pudding
- Homemade crunch bars
3 Ingredient Banana Bread
Equipment
Ingredients
- 3 large over ripe bananas, 1 1/2 cups mashed
- 3/4 cup milk, I used unsweetened almond milk
- 2 1/2 cups self-rising flour
Instructions
- Preheat oven to 350 degrees F. Line 9 x 5 loaf pan with unbleached parchment paper. Set aside.
- In a large bowl, mash bananas with a fork. Add milk and whisk to combine.
- Add flour and stir gently just enough to mix.
- Pour batter in prepared loaf pan and bake for 65 minutes or until a toothpick inserted in the middle comes out clean.
- Remove from the oven and let cool for 5 minutes. Then transfer to a cooling rack to cool off more. Cut into 10 slices and enjoy!
Notes
- Store: Keep in a cool dry place in a glass airtight container for up to 4 days.
- Freeze: Wrap tightly and store in freezer safe container up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
