These easy bagels taste like a combination of banana bread and bagels. The bagel dough is just 2 ingredients. The bagels are chewy and full of banana flavor. Unlike traditional bagels, they don’t require any yeast or proofing. They also don’t require any added sugar, butter or oil.
These aren’t regular bagels but they are a great quick bagel recipe when you don’t have time to make traditional ones. The interior is both soft and chewy, just like regular bagels. The banana flavor also makes them taste like banana bread.
The bagel dough is just 2 ingredients. If you wish to add traditional toppings, that will add another ingredient or two, but you can always serve these plain without any toppings.
Lightly Mashed Bananas: Unlike most baked recipes that require bananas, you don’t want to mash the bananas too much. They should be lightly mashed only to the point where there are no large chunks. Moisture is the enemy in this recipe and if you mash your bananas too much, they will turn liquidy and add too much moisture to the dough, making it too sticky to work with. You also don’t want to mash your bananas ahead of time because they will start releasing liquid if they sit out too long. I also don’t recommend using frozen bananas because they retain a lot of liquid.
Self-Rising Flour: This recipe uses self-rising flour. If you don’t have self-rising flour, it can easily be made by mixing all-purpose flour, baking powder and salt. I share the exact amounts in the recipe card at the end of the post.
These bagels have a tight crumb and chewy texture. The crust is not as thick and chewy as regular bagels, but when eaten soon after they are baked, the exterior will be crusty and similar to the exterior of a freshly toasted bagel.
You can leave the bagels plain or you can add toppings. I added an egg wash finish to my bagels and sprinkled everything bagel seasoning and white sesame seeds.
Egg wash is completely optional. If you have an egg allergy or don’t want to use eggs, you don’t need to. It does make the surface brown more evenly so that the bagels look prettier, but that is all the egg wash really does for the recipe.
You can also make them sweet bagels and add chocolate chips or dried fruit.
More Easy Banana Recipes
- 2 Ingredient Banana Bread Donuts
- 3 Ingredient Healthy Banana Chocolate Chip Cookies
- 3 Ingredient Banana Bread
2 Ingredient Banana Bread Bagels
- 1 cup (226 g) ripe bananas (about 3 bananas)
- 2 cups + 2 tbsp (270 g) self-rising flour
- 1 large egg whisked (for egg wash)
- 1 tbsp sesame seeds or everything bagel seasoning more topping ideas are listed in the notes
- Preheat oven to 350°F. Line a large baking sheet with parchment paper or silicone baking mat.
- In a large bowl, add bananas and lightly mash with a fork until there are no large chunks. Be careful not to overmash the bananas. The longer you mash them, the more liquidy they will become, which you don't want for this recipe. The mash should look thick (see photo in post for reference.)
- Add in flour and mix with a spoon until flour is mostly incorporated. Use your hand to knead the remaining flour into the dough, stopping when all of the flour in the bowl has been incorporated into the dough. Be careful not to knead too much because it will make your dough sticky again. It is okay if the surface of the dough still has some flour, you just don't want any remaining in the bowl.
- Divide the dough into eight pieces and place onto baking sheet, spread 3 inches apart. Shape the dough so they are round. Wash your hands to remove any dough sticking to your fingers. Use your finger to create a hole in the center of one of the dough rounds. Then use your fingers to stretch out the hole, to form a bagel shape. Smooth surface and sides as needed. See photo in post for reference. Wash hands and repeat with remaining dough.
- If adding toppings: brush tops with egg wash. Sprinkle tops of bagels with toppings of your choice.
- Bake bagels for about 19-20 minutes or until done. Set your oven to low broil and cook an additional 1-2 minutes until tops are crusty. Watch your oven carefully when broiling as the bagels can get too brown very fast. Mine were in the oven for only slightly over 1 minute.
- These bagels are a little smaller than traditional bagels.
- Don't mash your bananas ahead of time. Mash them only when you are ready to make the recipe. Once mashed, bananas will start to release liquid if they sit out, which will make your dough too sticky to work with.
- I don't recommend using frozen bananas for this recipe because they have too much liquid.
- You will use approximately 3 bananas for this recipe, but bananas vary a lot in size, so it is best to measure out the exact amount with a scale or measuring cup.
- To make your own self-rising flour, whisk together 2 cups + 1 tbsp all-purpose flour, 3 tsp baking powder and 1/2 tsp salt to a bowl. (Please note that usually you would just use 2 cups of flour, but we're adding an additional 1 tbsp because you need slightly more than 2 cups of self-rising flour for this bagel dough.)
- Be careful to only knead dough until all the flour is incorporated into the dough. The surface of the dough can still have flour, you just don't want any flour remaining in the bowl. If you knead your dough too much it will be too sticky to work with.
- Washing your hands will make it easier to work with the sticky dough.
- If you feel your dough is too sticky to shape and smooth even after washing your hands, you can lightly dust a little bit of flour on the surface of the bagels to help you shape them. You want to avoid adding too much flour because it will make your bagels dry.
- The egg wash finish will help make the bagels brown more evenly and look nicer, but is not required. The sesame seeds or everything bagel seasoning are also optional. You can also sprinkle the tops with cinnamon (cinnamon can also be incorporated into the dough.) You can also add dried fruit (like raisins or cranberries) or chocolate chips to the dough to make them sweet bagels (and they will taste even more like banana bread).
- Nutrition estimate is for bagels without any toppings.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.