3 Ingredient Banana Bread
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My foolproof 3-ingredient banana bread is super moist and fluffy, and it’s made in one bowl! No butter, cake mix, eggs, or oil is needed.
Pantry-staple baked goods are always a win in my house- especially when I’m short on eggs or butter (my two baking non-negotiables). This 3-ingredient banana bread has become mine and my partner’s go-to whenever there’s a bunch of overripe bananas on the counter (and let’s be honest, there always is) and a spare can of condensed milk in the pantry.
I first made it on a whim years ago, loosely adapting a whole-milk version from my mom’s cooking magazine. It wasn’t super flavorful, so I tested it with condensed milk, and after a few trials, finally nailed it: a loaf that’s soft, fluffy, and incredibly moist, with that classic banana flavor. It not only sweetens the bread but keeps the crumb moist for days. The best part? There’s no boxed cake mix in sight, which is what many few-ingredient banana bread recipes call for.
Table of Contents
Banana bread recipe highlights
- One bowl. This makes clean-up an absolute breeze.
- No gummy banana bread. I know many banana breads without butter or oil can turn out gummy or dry, but not this one. Condensed milk is magic!
- Quick and easy. Less than 5 minutes prep work and about 30 minutes in the oven.
What people are saying
★★★★★ – “I make this 3 ingredient banana bread at least once a week. It’s the best use of condensed milk!” – Jermaine
★★★★★ – “I also tried that magazine version with milk, and it had no flavor- yours is sensational.” – Millie
Key Ingredients
Here’s what you’ll need to make this three-ingredient bread, along with my kitchen notes. Measurements are in the recipe card below.
- Bananas. Overripe bananas are a must for any good banana bread; I purposely save all my brown bananas for this.
- Coconut condensed milk OR condensed milk. 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 standard condensed milk.
- Self-rising flour. A combination of flour, baking powder, and salt. Skip the store-bought kind and make my homemade self-rising flour. Be sure to always sift your flour carefully before adding it to any recipe.
My tested swaps
I’ve made this bread countless times, and even for family members who have dietary requirements, so here are my tested changes:
- Vegan. This banana bread is naturally vegan, provided you use coconut condensed milk.
- Gluten-free. Replace the self-rising flour with an equal amount of gluten-free self-rising flour. I like using the Dove Farms brand.
- Add some mix-ins. Like any good banana bread, some of my favorite additions are chocolate chips, blueberries, or chopped walnuts.
- Lower the sugar. While it won’t be as moist or as sweet, you can replace the condensed milk with your favorite milk (like the original recipe).
How to make 3 ingredient banana bread
Step 1- Make the batter. Add all the ingredients to a mixing bowl and whisk until smooth.
Step 2- Bake. Transfer the batter to a greased loaf pan and bake for 30-35 minutes or until a toothpick comes out clean.
Step 3- Cool the bread in the pan completely before slicing.
Arman’s recipe tips
- Do not overbake the bread, as it will continue to bake as it cools down in the pan. Once a toothpick comes out mostly clean (a few moist crumbs are fine), the bread is done.
- Cover the pan with tinfoil. I sometimes do this if I notice the top of the banana bread browning too quickly (fun fact: it has to do with how ripe the bananas are. The riper they are, the more likely this is to happen). I tent the bread with tinfoil and bake it as usual.
- Ovens differ in terms of how quickly this bread cooks. For me, it took around 35 minutes, but some readers have found that it can take up to 50 minutes. Again, do the toothpick test.
Storage instructions
To store: Banana bread will keep well at room temperature in an airtight container 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 bread slices in a ziplock bag and store them in the freezer for up to 6 months.
✅ Nutrition reviewed
Nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
3 Ingredient Banana Bread
Video
Ingredients
- 1 1/2 cups bananas mashed
- 3/4 cup condensed milk I used coconut condensed milk
- 1 1/2 cups self-rising flour sifted
Instructions
- Preheat the oven to 350°F. 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, whisking until smooth. 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.
Notes
- Leftovers: Keep at room temperature for up to 3 days or refrigerate for up to 1 week. You can also freeze slices for up to 6 months.
This is a very good recipe! Thank you for sharing. Sharing us caring.
The best banana bread ever shared with my family – thank you 🙏
Awesome recipe
I like banana bread very much. I always make different ones to see which flavour suits the best.
Will this work with gf 1:1 flour? Thank you
You could try
Best 3 ingredient banana bread recipe EVER!
Wow looks so easy to make. Only three ingredients?
I have now made this multiple times and it’s perfect every time. So simple and delicious. Thank you!
I love easy recipes that look delicious ious. Definitely trying all of these recipes.
I love the sound of this bread but can use half condensed milk and mix in a quarter of reg milk and half a cup condensed milk
That should be fine 🙂
All ingreadients have always at home!
HI Arman,
Here’s hoping this works as I have to make someting for morning tea for my team which consists of a vegan and a gluten intolerant person. Am I able to substitute the flour with almoind flour?
I haven’t tried but you are welcome to experiment and see
HI Arman,
Here’s hoping this works as I have to make someting for morning tea for my team which consists of a vegan and a gluten intolerant person.
Must it be condesnded milk only?
Never bought coconut milk so for this recipe will give it a try.
BEST 3 ingredient banana bread recipe I’ve ever made!!!!
I make this 3 ingredient banana bread at least once a week!
So easy and so nice
Easy peasy! Delicious and nice texture. This recipe is a keeper!
Love this recipe!!!
I love your recipes esp. Few ingredient ones. Saves me money.
This is very good! Super easy to make and the flavor is great. It’s not overly sweet and definitely not dry. I had to cook mine for about 50 minutes though. I think my oven is going. I want to try with unsweetened coconut condensed milk to cut down the calories. Once again another awesome recipe! Thank you Arman!
Easy, fast, low fat option for a sweet treat that fits my macros. My new go to morning tea, thank you!!
Is this sweetened condensed milk? I can’t find JUST condensed coconut milk.
Yes, it is sweetened.
Noticed the coconut condensed milk you used is sugar free…does it make a difference I used the regular one with cane sugar or is the sugar free one better for you health wise?
I used one that has sugar in it.
Do you mean Sweetened condensed milk or evaporated milk? They are very different.
condensed milk.
I am dying to make this banana bread but can’t find self rising flour.
Help. How do I make it.
Thank you
Jeanette
You can easily make it yourself- https://thebigmansworld.com/how-to-make-self-rising-flour/
Can Coconut Cream be used in place of a Condensed Milk?
Not that I’ve tried 🙂
Im so tempted to add 1tsp baking powder and a pinch of salt. Any thoughts?
You can try!
Would this work with pumpkin puree instead of banana to make a simple pumpkin bread?
I haven’t tried, you are welcome to experiment and see
Are you able to include the sugar in your nutrition facts?
We can see if we can.
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!
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!!
Does it taste like coconut? When using coconut condensed milk?
Not at all 🙂
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!!
Scroll to the recipe card.
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?
This only works with a pre-mixed gluten free flour blend.
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!
This was way better than the other copy cat condensed milk banana bread recipe I made by mistake. Glad I finally recalled remembered which recipe I had made previously. Lesson in bookmarking the best recipes in the future!
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!
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!
Wait what.!😳🤔
Love the three ingredient banana bread 🍞🍞
Great, even used the banana skins and added whole grain rice and my old eggs shells. Super delicious and quick snack for daddy
Absolutely awesome! I try to give food to a needy family once per week, and in New Zealand, eggs have now become unaffordable. Butter is too. This works beautifully instead. The other week, I added drained crushed pineapple and coconut to make hummingbird loaf. Everyone loved it.