3 Ingredient Banana Bread


5 from 752 votes
Jump to RecipeRate

This 3 Ingredient banana bread is the EASIEST and most foolproof quick bread you’ll ever make! NO butter, NO oil, NO eggs, and NO cake mix needed, it’s moist, fluffy, and made in one bowl! 

3 Ingredient banana bread

3 Ingredient Banana Bread

You can never have too much banana bread in your life. My favorites include vegan banana bread, keto banana bread, and now, this 3 ingredient banana bread! 

Here’s why this 3 ingredient bread will leave you amazed:

  • 3 ingredients. Your eyes aren’t deceiving you, there are only three ingredients needed for this banana bread- Bananas, condensed milk, and self rising flour! 
  • One bowl. No dirty dishes or multiple bowls needed- Everything is made in just one bowl! 
  • NO cake mix. A quick google search will yield several 3 ingredient banana bread recipes but they all call for cake mix. Not this one! 
  • No eggs, no butter, no oil. Traditional banana bread calls for eggs, or one of either butter or oil. This has none of those, but you’d never be able to tell. 

Now, just because this 3 ingredient banana bread recipe doesn’t call for traditional ingredients, doesn’t mean it sacrifices taste! The texture is moist and soft in the middle, with a golden and tender crumb. It’s pleasantly sweet and full of banana flavor, you won’t miss the dairy or eggs! 

With so many of us with limited ingredients on hand, this 3 ingredient recipe uses pantry staples, all you need to do is let those bananas brown and you are good to go!

How do you make three ingredient banana bread (without cake mix!)

The Ingredients

  • Bananas– Overripe bananas are a must for any good banana bread (I purposely keep all my brown bananas for this recipe!).
  • Coconut condensed milk OR condensed milk– Like this fudge, I opted to use coconut condensed milk instead of traditional condensed milk to keep it dairy free. If you don’t have any dairy restrictions or don’t follow a vegan diet, you can use traditional condensed milk. 
  • Self rising flour– A combination of flour, baking powder, and salt. Skip the store bought kind and easily make your own. Be sure to always sift your flour carefully before adding it to any recipe. 

The Instructions

Start by adding the mashed bananas and condensed milk to a mixing bowl and whisk until combined. Gently add the flour and mix very well until a smooth dough remains. Next, transfer the banana bread batter into a greased 7 x 4-inch loaf pan. Place the pan in a preheated oven and bake for 30-35 minutes, or until a skewer comes out mostly clean. Let the banana bread cool in the pan completely, before slicing and serving. 

three ingredient banana bread

Dietary and flavor variations

With a few ingredient substitutions or additions, you can make this banana bread diet friendly or change up the flavors! 

  • Ensure they are vegan! This 3 ingredient banana bread is naturally vegan provided you use coconut condensed milk. 
  • Make them gluten free. Replace the self rising flour with a gluten free self rising flour. I like using Dove Farms version. 
  • Add some mix-ins. Like any good banana bread, you can add in some chocolate chips, blueberries, or chopped walnuts. 
  • Lower the sugar. While it won’t be as moist and sweet, you can replace the condensed milk with your favorite milk of choice. 

Storing and freezing banana bread

  • To store: Banana bread will keep well at room temperature, covered, for up to 3 days. If you’d like the bread to keep longer, store it in the refrigerator and it will keep well for up to 1 week.
  • To freeze: Place slices of the bread in a ziplock bag and store them in the freezer for up to 6 months. 
  • To thaw: Let leftover slices of the banana bread come to room temperature. 

cake mix banana bread

More 3 ingredient dessert recipes to try

3 ingredient banana bread

3 Ingredient Banana Bread

5 from 752 votes
This 3 ingredient banana bread is moist, fluffy, and has a golden tender crumb! No eggs, no oil, no butter, and no dairy, it's all made in one bowl!
Servings: 12 servings
Prep: 2 minutes
Cook: 30 minutes
Total: 32 minutes



  • Preheat the oven to 180C/350F and grease and line a 7 x 4-inch baking pan with parchment paper and set aside.
  • In a large mixing bowl, combine the bananas and condensed milk and whisk together, until combined. Gently stir through the flour and mix well, until fully incorporated.
  • Transfer the batter into the greased pan and bake for 30-35 minutes, or until a skewer comes out mostly clean.
  • Remove the banana bread from the oven and let it cool in the pan completely, before slicing.


TO STORE: Banana bread will keep well at room temperature, covered, for up to 3 days. If you'd like the bread to keep longer, store it in the refrigerator and it will keep well for up to 1 week.
TO FREEZE: Place slices of the bread in a ziplock bag and store them in the freezer for up to 6 months. 
TO THAW: Let leftover slices of the banana bread come to room temperature. 


Serving: 1servingCalories: 124kcalCarbohydrates: 27gProtein: 4gFat: 1gSodium: 26mgPotassium: 83mgFiber: 1gVitamin A: 59IUVitamin C: 2mgCalcium: 73mgIron: 1mgNET CARBS: 26g
Course: Breakfast
Cuisine: American
Author: Arman
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

Never Miss a Recipe!
Subscribe to get my recipes directly to your inbox

You May Also Like

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    Great, even used the banana skins and added whole grain rice and my old eggs shells. Super delicious and quick snack for daddy

  2. My husband has recently had to go grain free and dairy free, so any recipes that you post along that line would be very welcome!

  3. I just discovered your website and I am loving it! It doesn’t seem very popular becuase of the lack of comments on many recipes but it seems great to me! I tried your banana bread this morning and it is AWESOME! Just added some oats to the top for aesthetics but everything else was the same. Planning on freezing so I can eat some every day for a low calorie breakfast. Also, your best chicken thighs are marinating right now and super excited to see how they turn out.You are no my go to recipe blog! Thanks so much for everything!

  4. I just found you 48 hours ago I’m in love with your videos and images! I went more plant based – trying to be BETTER so any and all vegan types of sweets and meals I’m soooooo in!!! Thank you!!!! I will update when I try that banana 🍌 cake bread!

  5. How can I make this gluten free without using a gluten free premixed blend of flour? and mixing my own, from say, millet flour, coconut flour, possibly buckwheat…. is there a ratio of xanthan or guar I need to use?

  6. Hi I just discovered your Instagram page… I want to try this banana bread but I can’t see anywhere how much flour to use??? Please help!!

  7. 5 stars
    I have to admit I was Skeptical at first but my oh my and I didn’t have enough bananas so I mashed about 3/4 c strawberries and added chocolate chips. It was beyond delicious!!

  8. I just saw the post from Arman saying that it only works with a pre-mixed gluten free flour, and I already mixed the batter using a gluten-free flour that I changed to a gluten-free self-rising flour using your self-rising flour recipe! Yikes! I am still going to bake it and pray that it turns out ok. Can’t afford to throw good ingredients away. Getting ready to put it in the oven and we’ll see how it turns out!

  9. I am dying to make this banana bread but can’t find self rising flour.

    Help. How do I make it.

    Thank you