3 Ingredient Banana Bread

This 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. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 124kcal

Author Arman Liew

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

US Customary - Metric

Instructions

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.

Video

Notes

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.

Recipe variations

Ensure they are vegan! This banana bread is naturally vegan, provided you use coconut condensed milk.
Gluten-free. Replace the self-rising flour with gluten-free self-rising flour. I like using the 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.

Nutrition