Kirbie's Cravings

2 Ingredient Banana Bread Rolls (No Yeast, Butter, Oil, Sugar, Dairy or Eggs)

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.
overhead shot of bread rolls.

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.
close-up of a roll sliced in half.

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.
banana bread rolls lined up on parchment.

More Banana Recipes

2 Ingredient Banana Bread Rolls

Servings: 6 rolls
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Course: Appetizer
Cuisine: American
These banana flavored bread rolls are just 2 ingredients and don't require any yeast, oil, butter, eggs, dairy, or sugar.
5 from 11 votes


  • 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. 


Serving: 1roll, Calories: 83kcal, Carbohydrates: 19g, Protein: 2g, Fat: 1g, Saturated Fat: 1g, Sodium: 240mg, Fiber: 1g, Sugar: 2g, NET CARBS: 18

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.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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Recipe Rating

61 comments on “2 Ingredient Banana Bread Rolls (No Yeast, Butter, Oil, Sugar, Dairy or Eggs)”

  1. Really eager to try this for my toddlers school snack. How can these be stored? How long to they store for and can you freeze them. Thanks

  2. Awesome
    Quick easy healthy recipes, thanks

    Going to try them.

  3. Great simple todo recipes. O hassles!

  4. A? look so easy & delicious

  5. This satisfies my craving for bread without the empty-calories carbs! I would send pictures, but I always eat these too fast. 🙂 Two things to mention – first, I don’t shape them nicely. I leave them lumpy, and enjoy the crispy peaks and valleys. Second, I don’t like to use blenders/dough attachments if I don’t have to, and a single batch of these seems hardly worth the cleanup for those items. I use a dough cutter which works beautifully on this! It cuts all of the ingredients together easily, makes it easier to tell when the dough is thoroughly blended (it pushes off the cutter easily), and cleans up quickly. The only problem with these rolls is how quickly I can eat them – so I share them with my neighbors, who also love them. These rolls convinced me to keep self-rising flour in the house! Thanks for these great, easy recipes.

  6. This recipe turned out great! I did add 1 Tbsp brown sugar and 1/8 tsp cinnamon. Just the thing for using up those overripe bananas! Have you tried this recipe, using any other overripe fruits?

  7. I liked the fact it was easy to make and tasted pretty good. I have allergies to yeast and it was nice to eat something that resembled bread. Thank you!

  8. I made this twice now in one week.  It came out like a scone.  I added maple syrup to loosen the dough and almonds for added texture.  Love how easy it is and this is a good way to use up bananas that have gone brown and soggy.  Thank you!

  9. I’m anxious to try these. My only question is regarding the nutritional information. 19 grams of protein per roll? That seems like an overestimation of the nutritional value of even enriched flour & 2 bananas. My best searches listed only 12 grams protein per 1 whole cup of enriched self rising flour. Did you add protein powder or am I missing something?

    • 19 grams is the carbohydrates. I think you are reading the nutrition wrong. the value is displayed after each nutrient.

  10. Delish! Different from the normal way.  Quick and and easy. 

  11. Good day. Thank you for the recipe. Can I use a sour dough starter instead of baking powder and if so, how/ measurements etc. TIA

  12. It’s so easy, will definitely try

  13. Have not tried your Banana Buns as yet. Will try tomorrow. Lovely recipes. Vivien

  14. Nice. But I would definitely like to replace it with whole wheat flour. Definitely big no no for white flour

  15. This is really good that you

  16. Will try out.It seems to be very economical and easy.
    Thanks for sharing.

  17. Hello
    My daughter just recently developed a gluten intolerance. Can you make the self rising flour with almond flour?

  18. Would using gluten free flour work?

  19. Does the nutritional information include the honey? If yes, what would  it be without the honey?

  20. Not able to make the sodium is to high. Do you have recipes with little or no sodium?

  21. This is economical, budget beater, healthy…everybody with health conditions is accommodated..thank you, and thank you very much for the new and innovative health tips…

  22. Can’t wait to try these…I love simple

  23. Great ideas and flavor is awesome.

  24. This looks interesting! Do you think they would turn out using a gluten free flour mix?

  25. This recipe is so awesome and fast for a weekend breakfast treat. Thank you.