These banana flavored bread rolls are just 2 ingredients! This recipe doesn’t require any yeast, butter, oil, added sugar, dairy or eggs. These bread rolls are quick and easy and can be made in about 30 minutes from start to finish.
I’ve been baking a lot of quick breads lately. I just love the taste of freshly baked bread and it’s been really fun to see what kinds of breads I can make with just a few ingredients. These rolls have a texture and taste similar to traditional bread rolls but they are made without yeast and have a strong banana flavor.
- Overripe Bananas
- Self Rising Flour (or you can easily make your own with flour, baking powder and salt)
This recipe works best with very ripe or overripe bananas. They are pureed down to a liquid consistency.
This recipe also uses self-rising flour. If you don’t have self-rising flour, you can make your own using all-purpose flour, baking powder and salt. The details for the exact amounts needed are in the recipe card at the end of the post.
Texture of Banana Bread Rolls
When you think banana bread, you might be thinking of the sweet banana bread that is more like a cake baked in a bread loaf pan. This is not that kind of banana bread. The rolls have a texture similar to yeast rolls and are soft and chewy like bread.
The rolls are unsweetened (they do have a hint of sweetness from the natural sugars in the bananas) but you can also sweeten them with sugar and they make delicious sweet bread rolls. I did brush the tops with honey to give them a slightly sweet finish but that is completely optional.
More Banana Recipes
- 3 Ingredient Banana Bread
- 4 Ingredient Banana Oatmeal Bread
- 2 Ingredient Banana Oatmeal Cookies
- Banana Bread Bagels
2 Ingredient Banana Bread Rolls
- 1/2 cup (4 oz) pureed overripe bananas
- 1 cup (130 grams) self-rising flour see notes for making your own self-rising flour
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a medium bowl, add flour and pour in banana puree. Use a spatula to scrape the sides of your measuring cup to release the puree stuck to the sides of your measuring cup to ensure all the banana ends up in the bowl. Use spatula to mix the banana puree into the flour. Continue to stir until a dough forms. Your dough may be very sticky, too sticky to hold, but that is okay.
- Using a cookie scoop, scoop heaping balls of dough. You should have enough dough for 6 rolls. Space rolls 2 inches apart on baking sheet.
- Use slightly damp fingers to smooth the surface of each dough ball.
- Bake bread for about 20-22 minutes or until tops are browned. If desired, brush breads with warm honey.
- The bananas should have their peels removed and should be pureed in a food processor or blender until they reach a liquid consistency. The 1/2 cup (4 liquid ounces) is measured after the bananas are pureed. You'll need 2 bananas to make the recipe (you won't use the full 2 bananas though).
- To make your own self-rising flour, add 1 cup all purpose flour, 1 1/2 tsp baking powder and 1/4 tsp salt to a bowl. Whisk to combine. Measure out 1 cup for the recipe (you'll have just a little leftover).
- I used a cookie scoop to scoop out the dough because it has a trigger to release the dough. You can also use an ice cream scooper with trigger.
- The bread is not sweetened. I warmed up some honey to brush on the top to give the bread rolls a little bit of sweetness. If you want a sweet bread, you can add a few tbsp of white or brown sugar to the dough.
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.