This is a quick and easy version of banana bread. It is just 3 ingredients and you don’t need eggs, butter or oil. It only takes about ten minutes to prepare. The bread comes out sweet, soft and a little chewy.
I make a lot of banana bread but I don’t always have time to make classic banana quick bread. I love that this version is so much faster and just as delicious. The bread is sweet and has some chewiness to it. It can be eaten on its own or with your favorite spread.
- Self-Rising Flour
- Condensed Milk
There is a 3 ingredient banana bread using these ingredients that went viral a few years ago. This is not the same recipe. I tried the original but found it to be too sweet and too dense for my liking. This version is more bready and not as sweet.
Bananas: Make sure to use ripe or overripe bananas. The bananas will need to be pureed otherwise your bread won’t have enough liquid. The bananas should be pureed in a food processor or blender until completely smooth. If you are looking for a banana substitute, I have also made an apple bread version.
Self-Rising Flour: This recipe uses self-rising flour, which already has baking powder added to it. If you don’t have self-rising flour, you can make your own using all purpose flour, baking powder and salt. See the recipe card notes for more details.
Condensed milk: The bread is sweetened with condensed milk. Make sure to use full fat sweetened condensed milk. Condensed milk also helps bind the bread together and creates the chewy texture.
How to Make 3 Ingredient Banana Bread
Add the flour, pureed bananas and condensed milk to a mixing bowl. Mix with an electric mixer until batter is smooth and no flour lumps remain. I don’t recommend mixing by hand because it is very hard to remove the flour lumps using only a whisk. You need to use a hand mixer or stand mixer.
The batter is then poured into a loaf pan and ready to be baked.
More Easy Bread Recipes
3 Ingredient Banana Bread
- 1 ¼ cups (303 g) pureed bananas
- 1 ¼ cups (156 g) self-rising flour
- 3/4 cup (223 g) sweetened condensed milk full fat
- Preheat oven to 350°F (177°C). Line an 8 x 4 inch loaf pan with parchment paper.
- In a large mixing bowl, add pureed bananas, flour and condensed milk. Beat with an electric mixer until batter is smooth and no flour lumps remain. Your batter will be thick. If you are using a stand mixer, use the wire whisk attachment.
- Pour batter into prepared loaf pan. Bake for about 35-40 minutes or until toothpick inserted comes out mostly clean. If you touch the surface of the bread and apply light pressure, it should also bounce back. Let bread cool fully before slicing and serving.
- To make your own self-rising flour, combine 1 1/2 cups all purpose flour, 2 1/4 tsp baking powder and 3/8 tsp salt. Whisk until evenly combined. Measure out 1 1/4 cups for the recipe. Do not use the full amount of flour. You can save the rest of the flour in an airtight container for a future recipe.
- The reason for sharing a self-rising flour substitute that is more than needed for the recipe is that the amounts needed for the exact recipe requires more measuring (and more room for error) and a 1/16 tsp which not everyone owns. If you want to make the exact amount needed for the recipe, it is possible. The exact amounts you would need are 1 and 1/4 cups all purpose flour, 1 and 7/8 teaspoons baking powder and 5/16 tsp salt.
- I used Lily's self-rising flour* to make this recipe.
- *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
- For best results, use very ripe or overripe bananas. Make sure to puree them in a food processor or blender until they have no lumps. They should have the consistency of a smoothie.
- This is a sweet bread similar to classic banana bread. However, while most banana breads have a cakey texture, this bread has a chewier texture, more like regular bread (made with yeast).
- I recommend you mix the batter with a hand mixer or stand mixer. Because of the lack of fat in the recipe, it is difficult for the flour to get fully mixed in with just a whisk.
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.
Can I use a bread flour, but you must knead the dough for ten minutes
We don’t recommend using bread flour. Also, this bread doesn’t require kneading – hope that helps!
Can walnuts be added?
We haven’t tried it, but chopped walnuts should work fine.
This is an amazing recipe. I’ve made it a few times and everyone loves it.
Would you recommend storing it out at room temperature or refrigerating it?
Room temperature or the fridge are both fine.
Is this a smaller loaf than your earlier three ingredient banana bread (from last year, I think. Uses regular milk instead of condensed)? Or just a different texture?
The post from last year is banana bread with milk instead of condensed milk like this recipe. The bread made with milk has a texture more like traditional yeast bread and is not sweet. This condensed milk version is a sweet banana quick bread texture.
I like it
I’m glad you enjoyed!
Everything is very delicious
Can I know that resipe
The recipe is at the end of the post before the comment section.
Looks good and very easy
We hope you give it a try!
I made the recipe for the banana bread with a third a cup of oil and 2/3 cup of water. OMG it couldn’t have come out better, light and fluffy, and tasting of delicious banana. After all these years using recipes with a dozen ingredients and this was easier and better than any of those.
I’m glad it worked out for you!
Did you replace the oil and water instead of the milk im not a cook but would love to try this. Thanks
Hi Michelle, you added oil and water in place of what may I ask?
This recipe looks great, but what is a substitute for that dairy product?
There are many plant-based options out there. What would you suggest?. Can’t wait to try!
You can try sweetened coconut condensed milk
I have family with various severe food allergies & it’s easy to take your ideas & convert them to allow everyone to enjoy tasty homemade food. I love to see the smiles when they feel included again.
Thank you for sharing this! I’m so happy that you’ve been able to make my recipes work for your family members with food allergies. That’s definitely something I wanted to be able to do with the recipes I share.
Tried your 3 ing. Lemon cake what a beautiful dessert with a spoon of cream on top.
We’re happy you loved it!
About how many bananas does it take to make 1 1/4 cups?
it will depend on the size of your bananas. You’ll need around 3 large or 4 medium (not using the whole amount)
I really like getting your recipes ?
I’m so glad you are enjoying them!
Can I use non dairy milk? I cant have dairy. For health reasons. And if so, which do you prefer and how much of it? Can I use oat milk?
it might work with sweetened condensed coconut milk. a regular milk substitute won’t work. It needs to have the consistency of sweetened condensed milk.