The easiest and fastest banana bread of all time.
Moist, tender and bursting with sweet flavor, this banana bread is a go-to staple in our house. While there are other recipes for quick banana breads that only require a few ingredients, many of them use boxed cake mixes. These can, of course, come in handy sometimes, but we don’t always need the artificial preservatives or the eggs that would be required for that.
All you need for this recipe are very ripe bananas, sweetened condensed coconut milk, and self-rising flour! That’s literally it, and you’re on your way to experience the most delicious banana bread. In my opinion, it is THE best way to use bananas that are too ripe to eat. Yes, even the ones with dark, spotted skin will be perfect for this recipe.
There’s just something about a piece of sweet, warm banana bread with a cup of coffee or a glass of cold milk that satisfies in a way few other treats can. It’s a wonderful breakfast, especially when paired with Baked Brown Sugar Bacon. The last time we had guests, we served this 3-Ingredient Banana Bread with this sweet and savory bacon, and it was a huge hit. But no matter how you serve it, it’s guaranteed to be delicious!
Is This 3-Ingredient Banana Bread Healthy?
This is a relatively healthy bread, especially compared to store-bought banana bread! Firstly, bananas are nutritional powerhouses. They contain vitamins C, A, and B6, and other things our bodies need, like potassium and fiber. And fully ripe bananas, which you need for this recipe, are the banana’s most nutritional state. Due to the high sugar content here, this isn’t something you’re going to want to eat every day, but making this bread every so often is totally fine. Remember, everything in moderation! If you want even more fiber, use whole-wheat self-rising flour! And for my gluten-free folks, yes, there is gluten-free self-rising flour you can purchase at any major grocery store.
Is It Necessary To Use Self-Rising Flour?
It is necessary to use self-rising flour because it contains baking powder and salt, the two ingredients that will make your banana bread rise to perfection. The baking powder needs the salt to activate its leavening agent (the thing that causes baked goods to rise). For every cup of all-purpose flour, just add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt to a cup of the flour, and you’ll have self-rising flour in no time.
How Do I Store Leftovers?
Once cooled, wrap the banana bread in plastic, store it in an airtight container, and place it in the fridge. It will last up to 1 week. If stored in an airtight container at room temp, it will keep for up to 5 days. If you want to freeze it, wrap it in plastic and aluminum foil. It’s best used within 3 months.
Serving Suggestions
As I’m sure you can already tell, this banana bread is perfect for breakfast, especially alongside this Peanut Butter Keto Low-Carb Smoothie or served with Easy Cloud Eggs. But it’s also great as a mid-afternoon (or even midnight) snack spread with your favorite jelly or jam (and try it slathered with peanut butter for extra protein). Because of the subtle coconut flavor, this banana bread is also a perfect addition to a bowl of Coconut Granola.
As mentioned earlier, you can also add new flavors to the bread. If you want to spice it up, add some cinnamon and nutmeg to the batter. And if you’re feeling a bit decadent, top it with some ice cream!
Ingredients
- 1 1/2 cups ripe bananas about 3-4 medium bananas, mashed
- 3/4 cup coconut condensed milk for that tropical twist
- 1 1/2 cups self-rising flour sifted (keep it light and airy)
Instructions
- Begin by preheating your oven to 350°F (because patience isn't always our virtue). Grease a 7 x 4-inch loaf pan and line it with parchment paper for an easy release.
- In a large mixing bowl, let's mash those bananas until they're smooth. Pour in the coconut condensed milk and give it a good whisk to combine.
- Now, gently fold in the sifted self-rising flour. Mix until just combined; we don't want to overwork it.
- Carefully pour the batter into your prepped pan. Slide it into the oven and bake for 30-35 minutes. You're looking for that perfect golden top and a skewer that comes out mostly clean; a little clingy crumb is totally okay.
- Let the banana bread cool in the pan before you take it out. The banana bread can be topped with almond butter, a sprinkle of cinnamon, or fresh fruit.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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