This easy banana bread is just 3 ingredients and produces a quick bread full of banana flavor. This bread has a similar texture to bread made with yeast but doesn’t require any yeast. This bread also does not contain any butter, oil, eggs, or refined sugar.
This bread wasn’t what I originally intended on making, but I am very happy with the result. I was trying to make a quick cake bread, but instead ended up with a bread that is like yeast bread but without any yeast. This bread recipe is perfect for when you’re low on ingredients or time. It takes just a few minutes to make the batter and then it’s ready to go in the oven.
- Self-Rising Flour (you can also make your own with all-purpose flour, baking powder and salt)
- Milk (or milk substitute)
Very Ripe Bananas
This recipe requires very ripe or overripe bananas. They are much easier to mash, contain more liquid and are sweeter.
If you don’t have self-rising flour, you can easily make your own with all-purpose flour, baking powder and salt. I provide the exact amounts needed in the recipe box at the end of the post. I have not tested this recipe with whole wheat flour. I think it would work, but it will make the bread drier. If you want to try making it with whole wheat, I recommend only substituting half of the flour with whole wheat. You will also need baking powder and salt.
This recipe requires whole milk. You can also substitute with milk alternatives like soy milk or almond milk.
The bananas are pureed in a blender or food processor until they become a liquid consistency.
Pureeing the bananas in the food processor does a few things for the recipe:
- It gives the bread batter enough liquid to come together. This recipe does not contain a lot of liquid so it does use the liquid from the bananas.
- It ensures that your bananas are evenly mixed throughout the bread batter. When bananas are only mashed you end up with little pieces of banana that will end up in some sections in the bread and not in others.
- It breaks down the pulp fibers of the banana so you don’t see the dark specks like you usually see in banana bread.
While you can still make this recipe without a food processor or blender, it is a little harder. You can mash the bananas by hand but you will want very ripe bananas that are easy to break down. You will also have to mash quite a while to eliminate all the bananas lumps. I usually start with a fork and spoon and then switch to a whisk to break down the banana pieces. Your banana bread will also still have the dark specks from the pulp fibers.
Most banana breads have a cake-like texture. This banana bread does not. Instead, it is more like traditional bread that is made with a leavening agent instead of yeast, similar to Irish soda bread.
This bread is also not sweetened. However, you can easily sweeten this bread by adding a few tablespoons of maple syrup or sugar to the batter.
More Easy Bread Recipes
- 4 Ingredient Healthy Banana Oatmeal Bread (No Flour, Refined Sugar or Butter)
- Flourless Apple Bread (No Flour, Butter or Oil)
- No Yeast Peanut Butter Bread (No Eggs, Oil or Butter)
- 3 Ingredient Peanut Butter Bread
3 Ingredient Banana Bread
- 1 cup + 2 tbsp (279 grams) very ripe bananas, pureed (see note)
- 2 cups (250 grams) self-rising flour or combine 2 cups all purpose flour + 1 tbsp baking powder + ½ tsp salt
- 1/2 cup (4 oz) whole milk
- Preheat oven to 350°F. Line an 8 x 4 inch baking loaf pan with parchment paper.
- In a large bowl, combine all ingredients and whisk until smooth. Batter will be very thick. Pour batter into prepared loaf pan. Because this batter is thick and sticky, make sure to use a spatula to scrape the edges of the bowl to get all of the batter into the pan.
- Bake for about 45-50 minutes or until top of the bread is browned and toothpick inserted comes out clean. When you apply pressure to the surface of the bread, it should bounce back instead of sinking in. Let bread cool fully before cutting and serving. To let the banana flavor develop even more fully, leave the bread until the next day to consume.
- The bananas should be pureed in a food processor or blender until they reach a liquid consistency. The 1 cup + 2 tbsp is measured after the bananas are pureed. See the post for details of why the bananas are pureed instead of mashed.
- The recipe measurements are using US cups.
- If you are making your own self-rising flour, add the flour, baking powder and salt and whisk until combined before mixing with the other ingredients in the recipe.
- Whole milk can be replaced with milk alternatives like almond milk or soy milk.
- This is not a sweet banana bread. You can make it a sweet bread by adding a few tablespoons of maple syrup or sugar to the batter. Adding sugar may increase baking time.
- This is also not a cake bread that you often find for banana bread. The bread is more like a yeast bread but made with a leavening agent instead of yeast.
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.