3 Ingredient Banana Bread

3 Ingredient Banana Bread

Self-rising flour and sweetened condensed milk make this three ingredient banana bread uniquely moist and tender, effortlessly achieving a rich, cake-like texture without the need for added eggs, butter, or oil. Feel free to add any leftover chocolate chips or nuts you have in your pantry. See recipe notes for freezing instructions and substitute options.

Course Quick Bread

Cuisine American

Keyword 3 ingredient banana bread (no egg), 3 ingredient banana bread recipe, 3 ingredient banana bread with self-rising flour, 3 ingredients banana bread, easy 3 ingredient banana bread, how to make 3 ingredient banana bread, recipe for 3 ingredient banana bread

Prep Time 5

Cook Time 45

Total Time 50

Servings 1 loaf

Calories 2230kcal

Author Hafedh Garfa

Ingredients

1 and 2/3 cups (375 grams) mashed bananas, about 3 ripe bananas
1 cup (310 grams) sweetened condensed milk
2 cups (240 grams) self-rising flour

Instructions

Adjust the oven rack to the lower third position and preheat the oven to 355°F (180°C). Spray an 8×4-inch loaf pan with nonstick spray or line it with parchment paper.
In a large mixing bowl, whisk the mashed bananas and condensed milk together until they become smooth but not perfectly homogenous.
Add the self-rising flour and gently stir together until thick and chunky, and just combined (avoid overmixing).
Pour the batter into the prepared baking pan and spread it evenly. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Baking times vary between ovens, so keep an eye on yours after 35 minutes.
Remove the bread from the oven and place it on a wire rack to cool for about 30 minutes before removing it from the baking pan. You may slice the bread at this point, but the center may not slice neatly. For the cleanest, neatest slices, wait until the bread is completely cool before cutting.
Store leftover bread, tightly covered, at room temperature for up to 3–4 days. For longer storage, refrigerate the loaf for up to 1 week.

Notes

Freezing instructions: For longer storage, allow the bread to cool completely, wrap it tightly in plastic wrap, place it in an airtight freezer bag, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Self-rising flour: If you don't have self-rising flour, you can easily make a substitute by mixing 2 cups of all-purpose flour with 1 tablespoon of baking powder and 1/2 teaspoon of salt. For complete details, refer to the full self-rising flour recipe.

sweetened condensed milk: I have tested this recipe with plain yogurt, Greek yogurt, and even whole milk. Although all of these alternatives work, I found that the loaf is more dense and less sweet than this one.

Frozen Bananas: You can use frozen bananas in this recipe. Thaw the frozen bananas. Drain off any excess liquid, mash the bananas, then use as instructed above. Do not over-mash! Leaving some chunky pieces is ideal for the bread's texture.

Can I substitute self-rising flour with cake mix? No, cake mix cannot be used as a substitute for self-rising flour in this recipe. Instead, you can make a separate three-ingredient banana bread by combining one box of cake mix, two medium eggs, and the same amount of ripe bananas. Keep in mind that the bread texture will differ significantly.