Name: 3 Ingredient Banana Bread - Easy Moist Banana Bread Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Ingredients: 3 large overripe bananas (about 1 ¼ cups mashed); 2 cups self-rising flour; 1 can (14 oz / 400 g) sweetened condensed milk

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3 Ingredient Banana Bread

3 ingredient banana bread is a shining example of how simplicity in baking can yield extraordinary results. Unlike traditional banana bread recipes that call for a dozen ingredients and precise techniques, this loaf requires just bananas, self-rising flour, and sweetened condensed milk. Despite the minimal ingredient list, it produces a loaf that is moist, tender, and bursting with rich banana flavor. The condensed milk adds natural sweetness and a slight caramel undertone, while the bananas contribute a soft, luscious texture that almost melts in your mouth. The exterior develops a gentle golden crust, creating a perfect contrast with the soft interior. This bread is a perfect solution for busy mornings, quick snacks, or a comforting dessert that feels homemade with very little effort.

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What makes this recipe truly special is its accessibility. Overripe bananas, which might otherwise be discarded, transform into the star ingredient of a delicious treat. There’s no need for mixers, eggs, or butter, making it an ideal option for beginner bakers or anyone looking to save time without compromising flavor. Its ease and reliability make it one of the most loved overripe banana recipes for home cooks. Whether enjoyed fresh from the oven, toasted for breakfast, or served alongside coffee or tea, this 3 ingredient banana bread offers a simple yet satisfying experience that proves you don’t need an elaborate pantry to bake something memorable.

Why You’ll Love This Recipe

Effortless Baking
With only three ingredients, this banana bread proves that simplicity can produce bakery-quality results. There’s no need for multiple bowls, mixers, or complicated techniques.
Perfect Use for Overripe Bananas
Instead of throwing away bananas that have turned soft and spotted, this recipe transforms them into a moist, flavorful loaf. The natural sweetness of overripe bananas enhances the taste without adding extra sugar.
Consistently Moist and Tender
The combination of mashed bananas and sweetened condensed milk creates a naturally moist texture. Each slice has a soft crumb that doesn’t dry out, even if baked slightly longer.
Quick and Convenient
Prep takes only 10 minutes, and the total cooking time is about an hour. It’s ideal for last-minute breakfasts, afternoon snacks, or quick dessert solutions.
Minimal Cleanup
Since the ingredients are mixed in a single bowl and baked in one pan, cleanup is fast and easy. This makes it perfect for busy home cooks and beginners alike.
Versatile Base Recipe
While simple on its own, this bread serves as a canvas for add-ins like chocolate chips, nuts, or spices. You can easily tailor it to your taste or dietary preferences.
Kid-Friendly and Crowd-Pleasing
Sweet, soft, and naturally flavorful, this bread appeals to all ages. It’s great for family breakfasts, lunchboxes, or casual gatherings.
Cost-Effective and Accessible
Only three common ingredients are needed, making it an affordable option that doesn’t compromise on taste or quality.
Freezer-Friendly
Bake once, enjoy over days or weeks. This loaf freezes beautifully, so you can have homemade banana bread on hand whenever needed.
No Special Skills Required
The recipe is foolproof, making it perfect for beginner bakers. Even those who rarely bake can achieve professional results with minimal effort.

This combination of convenience, flavor, and versatility is what makes 3 ingredient banana bread a favorite for both home cooks and seasoned bakers.

Preparation and Cooking Time, also serving

Preparation Time: 10 minutes
Cooking Time: 50-55 minutes
Total Time: 1 hour
Servings: 8 slices (1 loaf)

Ingredients

3 large overripe bananas (about 1 ¼ cups mashed)
2 cups self-rising flour
1 can (14 oz / 400 g) sweetened condensed milk

Substitution Notes

If you don’t have self-rising flour, make your own by combining 2 cups of all-purpose flour with 3 teaspoons of baking powder and ½ teaspoon of salt.
For a slightly lighter loaf, you can replace ¼ cup of flour with quick oats.
You may substitute condensed milk with ¾ cup full-fat Greek yogurt plus ⅓ cup sugar for a less sweet version.

Step-by-Step Instructions

Step 1: Prepare the Pan and Oven

Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan with oil or butter, then line it with parchment paper. The paper helps lift the bread easily after baking and prevents sticking.

Step 2: Mash the Bananas

Place peeled overripe bananas in a large mixing bowl. Using a fork or potato masher, mash them until smooth but still slightly chunky for texture. The riper your bananas, the sweeter and more flavorful the bread will be.

Step 3: Add the Condensed Milk

Pour the sweetened condensed milk over the mashed bananas. Stir until fully combined. The mixture will be creamy and slightly thick this ensures your bread stays moist without adding butter or oil.

Step 4: Fold in the Flour

Add the self-rising flour gradually. Use a rubber spatula or wooden spoon to gently fold the flour into the banana mixture. Mix just until no dry streaks remain overmixing can make the bread dense. The batter should be thick but pourable.

Step 5: Pour and Smooth

Pour the batter into the prepared loaf pan. Smooth the top with the back of a spoon to ensure even baking. If desired, you can place a halved banana on top for presentation.

Step 6: Bake

Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Every oven differs slightly, so begin checking around the 50-minute mark.

Step 7: Cool and Slice

Allow the banana bread to cool in the pan for about 10 minutes. Then lift it out using the parchment paper and transfer it to a wire rack to cool completely. Slicing too early can cause the loaf to crumble, so give it time to firm up.

How to Serve

Warm with Butter: Serve a thick slice warm and spread a small pat of butter for a comforting treat.
Breakfast Style: Toast a slice lightly and top with peanut butter or honey.
Dessert Version: Add a scoop of vanilla ice cream or drizzle melted chocolate on top.
For Guests: Cut into small squares and serve with coffee or tea for an elegant snack.
Presentation Tip: Sprinkle powdered sugar or add banana slices on top for a bakery-style look.

Additional Tips

Use bananas with many brown spots for the best sweetness and moisture.
Always measure flour correctly by spooning it into the cup and leveling it; packing it can make the bread dry.
For even baking, avoid opening the oven door during the first 40 minutes.
Let the bread rest for a full hour before slicing to keep it tender and intact.
To enhance flavor, add a pinch of cinnamon or a drop of vanilla extract without changing the simplicity of the recipe.
If your kitchen is humid, store leftover bread in the refrigerator to prevent spoilage.

Recipe Variations

Chocolate Chip Banana Bread
Add ½ cup of semi-sweet or dark chocolate chips to the batter before baking. The chocolate melts slightly into the loaf, creating rich, gooey pockets in every bite. You can also sprinkle a few chips on top before baking for a glossy finish.
Nutty Banana Bread
Mix in ½ cup chopped walnuts, pecans, or almonds to add crunch and earthy depth. Toast the nuts lightly before adding them to the batter for a roasted, buttery aroma. This variation pairs beautifully with coffee or tea.
Coconut Banana Bread
Stir in ¼ cup shredded coconut and replace 2 tablespoons of condensed milk with coconut cream. The loaf will have a light tropical sweetness and a tender crumb, perfect for summer brunches or tropical-themed desserts.
Spiced Banana Bread
Add ½ teaspoon cinnamon, a pinch of nutmeg, and a small dash of clove. These warm spices complement the natural banana flavor and make the loaf feel cozy especially in cooler months or during holiday baking.
Banana Oat Bread
Substitute ½ cup of self-rising flour with quick oats. This gives the bread a hearty texture and slightly nutty flavor while keeping it moist. It’s ideal for breakfast and pairs well with peanut butter or honey.
Peanut Butter Banana Bread
Swirl 2 tablespoons of creamy peanut butter into the batter before baking. The combination of banana and peanut butter creates a nostalgic flavor reminiscent of classic sandwiches. You can also drizzle melted peanut butter on top after baking.
Four Ingredient Banana Bread (Egg Added)
Add 1 large egg to the batter for extra richness and structure. This makes the loaf slightly firmer and enhances the golden color. It’s perfect if you prefer a more traditional bakery-style banana bread.
Five Ingredient Banana Bread (Deluxe Version)
Include an egg and ½ teaspoon vanilla extract along with ½ cup chocolate chips or nuts. This upgraded version stays true to the base recipe but gives it a gourmet finish while keeping the spirit of simplicity intact.
Banana Bread for One
Halve the recipe and bake in a small 4×6-inch loaf pan or a single large ramekin. Bake for about 30 minutes or until golden. This is perfect for those craving a small batch or baking for themselves.
Overripe Banana Muffins (3 Ingredient Version)
Pour the same batter into muffin tins instead of a loaf pan and bake for 20-25 minutes. This makes portioned, portable snacks that freeze beautifully and reheat in seconds.

Each variation maintains the simplicity and ease of the original 3 ingredient banana bread while letting you experiment with flavors and textures. Whether you prefer it plain, nutty, chocolatey, or spiced, the foundation of this recipe remains reliable, quick, and delicious every single time.

Freezing and Storage

At Room Temperature: Store the cooled loaf in an airtight container for up to 3 days.
In the Refrigerator: Keeps well for up to 1 week; warm slices in the microwave for 10 seconds before serving.
In the Freezer: Wrap individual slices in plastic wrap, then store in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge or microwave for 20 seconds before eating.
Avoid Moisture: Always cool completely before wrapping to prevent condensation.

Nutritional Information (Approximate per slice)

Calories: 275
Carbohydrates: 50 g
Protein: 6 g
Fat: 5 g
Saturated Fat: 3 g
Cholesterol: 20 mg
Sodium: 180 mg
Fiber: 1.5 g
Sugar: 28 g

Final Words

There’s something special about recipes that remind us how simple ingredients can create something extraordinary. This 3 ingredient banana bread does exactly that. It’s the ultimate example of effortless baking no need for mixers, eggs, or butter just a bowl, a spoon, and a handful of basic staples. The result is a beautifully soft, moist, and naturally sweet loaf that feels homemade in every bite.

As a chef, I find this recipe remarkable not just for its ease but for its reliability. It’s nearly impossible to get wrong, which makes it perfect for anyone stepping into baking for the first time. The chemistry between the mashed bananas, self-rising flour, and condensed milk creates a perfect balance of sweetness and structure without the need for extra leavening or sugar adjustments. Even after cooling, the bread stays tender for days, making it ideal for meal prep or quick breakfast slices through the week.

It’s also incredibly adaptable. You can dress it up with chocolate chips, nuts, or coconut, or keep it pure and classic. You can bake it as muffins, mini loaves, or even turn it into a base for banana pudding desserts. Each version feels like a small celebration of simplicity done right.

So the next time you see a few speckled bananas on your counter, don’t toss them out turn them into this 3 ingredient banana bread. It’s proof that with a little creativity and care, even the humblest ingredients can yield bakery-quality results. Bake it once, and you’ll find yourself returning to it again and again, not just because it’s easy, but because it’s genuinely delicious, satisfying, and timeless.

FAQ’s

Yes. Substitute with ¾ cup full-fat Greek yogurt and ⅓ cup sugar. The flavor will be slightly less sweet but still moist.

You can create self-rising flour by adding 3 teaspoons baking powder and ½ teaspoon salt to every 2 cups of all-purpose flour.

Absolutely. Thaw frozen bananas completely, drain excess liquid, and mash before using.

Insert a toothpick into the center if it comes out clean or with a few crumbs, it’s done.

Yes. Double all ingredients and bake in two pans or a larger one, increasing baking time by about 10 minutes.

Yes. Divide batter into muffin tins and bake for 20-25 minutes or until golden.

Use sweetened coconut condensed milk instead of regular condensed milk for a dairy-free version.

It may have been overmixed or contained too much flour. Mix just until combined for a soft, fluffy texture.