The easiest, fastest way to this beloved treat
Moist, tender and bursting with flavor, this 3 Ingredient Banana Bread is a go-to staple in our house. There are other recipes for quick banana breads that only require a few ingredients, but many of them use boxed cake mixes and while those can come in handy sometimes (like for cakes!), we don’t need the artificial preservatives or the eggs that would be required.
Very ripe bananas, sweetened condensed coconut milk, and self-rising flour–that’s it and you’re on your way to the most delicious banana bread. In my opinion, it is THE best way to use bananas that are too ripe to eat by themselves; yes, even the ones with dark spotted skin will be perfect for this recipe.
There’s just something about a piece of sweet, warm banana bread with a cup of coffee or a glass of cold milk that satisfies in a way few other treats can. It’s a wonderful breakfast, especially when paired with Baked Brown Sugar Bacon (the last time we had guests, we served the 3 Ingredient Banana Bread with this sweet and savory bacon and it was a huge hit!)
Is 3 Ingredient Banana Bread Healthy?
Bananas are famous for being nutritional powerhouses with their high level of vitamins (C and A and B6, for starters) and other things our bodies need like potassium and fiber. And fully ripe bananas, which you need for this recipe, are the banana’s most nutritional state.
Is it necessary to use self-rising flour?
It is necessary to use self-rising flour because it contains baking powder and salt, the two ingredients that in harmony with each other will make your banana bread rise to perfection. The baking powder needs the salt to activate its leavening agent (the thing that causes baked goods to rise). If you only have all-purpose flour, just add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt (the fine kind, not the more coarse Kosher salt) to a cup of the flour and you’ll have self-rising flour in no time.
INGREDIENTS
- 1 1/2 cups ripe bananas about 3-4 medium bananas, mashed
- 3/4 cup coconut condensed milk for that tropical twist
- 1 1/2 cups self-rising flour sifted (keep it light and airy)
INSTRUCTIONS
Heat
Preheat oven to 350°F, and prep a 7 x 4-inch loaf pan with grease and parchment paper.
Mash and Mix
In a large bowl, mash bananas, pour in coconut condensed milk, and mix.
Stir
Gently fold in the sifted self-rising flour until mixed.
Bake
Pour batter into the pan and bake for 30-35 minutes.
Chill
Let the bread cool in the pan. Plan your toppings while waiting.
DEVOUR!
FAQs & Tips
This 3 Ingredient Banana Bread can be wrapped in plastic or stored in an airtight container and left out on the counter for 4-5 days. It is not recommended that you store it in the refrigerator because that can dry it out, but you can freeze it: just wrap the completely cooled loaves–or single slices–tightly in plastic wrap and then in aluminum foil and they will keep in the freezer for up to 4 months. When you’re ready for a scrumptious slice of homemade banana bread, just thaw to room temperature and heat in the microwave for 30-45 seconds.
They’re not, but they’re close. Although produced in a similar way (most of the water is removed from milk to condense it), evaporated milk is unsweetened.
Guess what? It already is vegan because coconut condensed milk is made with coconut milk, versus regular dairy milk, which is what is used to make sweetened condensed milk.
Although we are confident about our oven temp and bake time for this recipe, ovens do tend to vary, so you will have to check the banana bread when it reaches the 35 minute mark to make sure it’s done (between the very ripe bananas and coconut condensed milk, this is a fairly wet batter–but that’s what gives it its delectable moistness). To make sure the banana bread is cooked through, insert a skewer or cake tester in the middle and if it comes out clean, it’s ready. If not, leave it in the oven but check it with the skewer or cake tester every 5 minutes or so, because you don’t want to overcook it either.
Serving Suggestions
As I’m sure you can already tell, this banana bread is perfect for breakfast, especially alongside this Peanut Butter Keto Low Carb Smoothie or served with Easy Cloud Eggs. But it’s also great as a midafternoon (or even midnight) snack spread with your favorite jelly or jam (and try it slathered with peanut butter for extra protein). Because of the subtle coconut flavor, this banana bread is also a perfect mate to a bowl of Coconut Granola.
You can also add new flavors and textures…chocolate chips are delicious in this banana bread and so are walnuts (or both!), or spice it up with some cinnamon and nutmeg. And if you’re feeling a bit decadent, top it with some ice cream!
3 Ingredient Banana Bread
Ingredients
- 1 1/2 cups ripe bananas about 3-4 medium bananas, mashed
- 3/4 cup coconut condensed milk for that tropical twist
- 1 1/2 cups self-rising flour sifted (keep it light and airy)
Instructions
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Begin by preheating your oven to 350°F (because patience isn’t always our virtue). Grease a 7 x 4-inch loaf pan and line it with parchment paper for an easy release – because who needs extra cleanup?
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In a large mixing bowl, let’s mash those bananas until they’re smooth. Pour in the coconut condensed milk and give it a good whisk to combine. It’s like a mini workout, but with a sweet reward at the end!
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Now, gently fold in the sifted self-rising flour. This is where the magic happens – turning simple ingredients into something spectacular. Mix until just combined; we don’t want to overwork it.
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Carefully pour the batter into your prepped pan. Slide it into the oven and bake for 30-35 minutes. You’re looking for that perfect golden top and a skewer that comes out mostly clean – a little clingy crumb is totally okay.
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Patience, lovely! Let the banana bread cool in the pan before you take it out. This is the perfect time to plan your toppings – think almond butter, a sprinkle of cinnamon, or fresh fruit.
Nutrition
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