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This easy 3 Ingredient Banana Bread recipe will surprise you. Moist and naturally sweet, this vegan loaf is made in one bowl with no eggs, no sugar, no fats, no cake mix and no condensed milk. Serve it as a healthy breakfast or a low sugar dessert.
I always make sure to keep some bananas for baking. When they’re brown and ripe, depending on my cravings I like turning them into my Greek yogurt banana bread, protein banana bread, sugar-free banana bread or some delicious banana oatmeal cookies.
But sometimes I feel lazy, too lazy to follow a long step-by-step recipe and clean up all the mess in the kitchen. Welcome to this banana bread with 3 ingredients only. Made with pantry staples and no eggs, it is so quick, easy and budget-friendly that it doesn’t feel possible. Slice it up, slather with nut butter and enjoy – It tastes moist and tender, with plenty of natural sweetness and banana flavors.
Ingredients
This 3 ingredient banana bread recipe uses just pantry staples. You probably already have everything at home, but if you need extra information and replacements keep reading. You can find the precise ingredient quantities in the recipe card at the bottom.
- Ripe bananas. Use 3 overripe bananas of medium size, approximately 10.5 oz or 300 g in total. To ensure the loaf comes out sweet and moist, the bananas must be very ripe – with brown skin and soft to the touch.
- Self-rising flour. Self rising flour already includes leavening agents such as baking powder and baking soda. Gluten-free self-rising flour will also work. If you don’t have it, replace with regular all-purpose flour or wholewheat flour plus 2 teaspoons of baking powder.
- Milk of choice. I recommend choosing a milk with some fats, as it helps provide richness and flavor. While whole milk is perfect, also plant based alternatives such as soy milk or coconut milk work. Use your favorite milk, dairy or dairy-free.
How to make 3 ingredient banana bread
Step 1 – Get everything ready. Heat oven to 350°F (180°C) and fold a 8 inches (20 cm) loaf pan with parchment paper or grease with oil. In the meantime, gather the ingredients and one bowl for preparing the batter.
Step 2- Puree bananas. In a large bowl, use a fork or potato masher to mash the bananas until they are reduced to a purée. The mixture should be completely smooth, with no piece of banana left. For pureeing you can also blend the bananas in a food processor or high speed blender.
Step 3- Mix batter. Once the banana purée is ready, add self-rising flour, then start mixing while adding the milk gradually. Stir just until combined, but make sure that you do not overmix the batter.
Step 4- Bake. Pour the batter into your prepared pan and bake for 35-40 minutes. The loaf is done when a toothpick inserted into the center comes out clean. Let cool for at least 15 minutes before slicing and serving with your favorite toppings.
Recipe variations
- Add mix-ins. Stir in the batter a handful of chopped walnuts or pecans, pieces of almonds, pumpkin seeds, raisins, chocolate chips, or some fresh blueberries. You will love the texture of a 3 ingredient banana nut bread.
- Add extra flavor. Mix in 1 teaspoon of cinnamon, a splash of vanilla extract, a pinch of nutmeg, and a touch of maple syrup. These flavors enhance natural sweetness and create a warmer taste.
- Use oats. Consider replacing self-rising flour with 2 cups of rolled oats plus 2 teaspoons of baking powder. You will need to add all ingredients to a food processor and blend until smooth.
- Make it gluten-free. Swap self-rising flour for gluten-free alternatives. If you can’t find any self-rising mix, use gluten-free baking flour plus 2 teaspoons of baking powder with no gluten.
- Bake muffins. Place the batter into some lined muffins tins, then bake for around 25 minutes or until a toothpick inserted into the center comes out clean. I recommend experimenting with extra chocolate chips and nuts, so delicious.
Success tips
- Prefer overripe bananas. For the sweetest and moistest loaf, use bananas with plenty of brown spots or fully brown skin. The riper the bananas, the better they’ll break down and naturally sweeten your loaf.
- Mash bananas until smooth. Ensure the bananas are fully pureed to avoid chunks in the bread. A fork works well, but a food processor or blender makes the process even quicker.
- Don’t overmix the batter. Mix just until all ingredients are combined into a smooth batter. Overmixing can make the loaf dense rather than tender.
- Adjust sweetness. If your bananas aren’t sweet enough or if you have the sweet tooth, add a tablespoon of honey, maple syrup, or brown sugar to the batter.
- Serve with toppings. Enjoy soft slices of this 3 ingredient banana bread with peanut butter, jam, Greek yogurt or a drizzle of maple syrup on top. It tastes delicious for breakfast, as a snack or as a healthy dessert.
Storage directions
- To store. After cooling, store leftovers in an airtight container or wrap tightly with plastic wrap. At room temperature, the loaf will stay fresh and moist for up to 2 days. For longer storage, wrap it tightly or place it in an airtight container and refrigerate for a maximum of 4 days. Reheat it in the microwave for 10-20 seconds if you want to enjoy it warm.
- To freeze. Slice the bread, then wrap each slice individually with plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 3 months. To serve, thaw the desired amount and warm it up in the microwave or oven.
More 3 ingredient recipes
- 3 ingredient brownies with banana
- Banana oatmeal cookies
- 3 ingredient baked oatmeal
- Healthy flourless chocolate cake
- Avocado brownies
- 3 ingredient chocolate mug cake
3 Ingredient Banana Bread
Ingredients
- 3 overripe bananas, 10.5 oz or 300 g in total
- 2 cups (250 g) self-rising flour, see notes for replacements
- ½ cup (120 ml) milk, dairy-free if required
Instructions
- Heat oven to 350°F (180°C) and fold a 8 inch (20 cm) loaf pan with parchment paper or grease with oil.
- In a large bowl, mash the bananas until they are reduced to a purée. The mixture should be completely smooth, with no piece of banana left.
- Add self-rising flour, then start mixing while adding the milk gradually. Stir just until combined, but do not overmix.
- Pour the batter into your prepared pan and bake for 35-40 minutes. The bread is done when a toothpick inserted into the center comes out clean.
- Let cool for at least 15 minutes before slicing and serving.
Notes
- Self-rising flour: You can replace self-rising flour with 2 cup (250 g) of all-purpose or wholewheat flour plus 2 teaspoons of baking powder.
- Add-ins: For extra flavor and texture, fold in the batter your favorite mix-ins such as chopped walnuts, chocolate chips, raisins or pumpkin seeds. Or add spices such as ground cinnamon, vanilla extract and nutmeg.
Storage directions
- To store: Keep the banana bread in an airtight container or wrapped tightly at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat in the microwave for 10-20 seconds if desired.
- To freeze: Slice and wrap individual portions, then freeze in a freezer-safe bag for up to 3 months. Thaw and warm in the microwave or oven before serving.
