Let’s be real baking can sometimes seem intimidating, especially if life already has you going in a thousand different directions. With work, errands, and attempting to make time for myself, the idea of unloading a dozen ingredients and spending all day in the kitchen will have you for the jar stuff. But stick with me: what if I told you that there’s a banana bread recipe so simple, so tasty, and so quick it’s a mini-kitchen miracle? It’s 3-ingredient banana bread, and it’ll be your BFF. Just think: sweet, warm banana taste in soft, golden bread, all out of only three common foods.
Nutella Swirl Banana Bread
Equipment
- 1 Loaf Pan 9×5 inch
- 2 Mixing Bowls One large, one medium
- 1 Whisk or Spatula
- 1 Fork or Potato Masher For mashing bananas
- 1 Measuring Cups and Spoons
Ingredients
Main
- 3 very ripe bananas
- 2 large eggs
- ½ cups granulated white sugar
- ½ cups brown sugar
- ½ cups salted butter melted
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoons kosher salt
- ⅓ cups Nutella
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, mash the very ripe bananas until mostly smooth, leaving a few small lumps for texture if desired.
- Add the eggs, granulated white sugar, brown sugar, melted salted butter, and vanilla extract to the mashed bananas. Whisk until well combined.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt.
- Gradually add the dry ingredients to the wet ingredients, mixing with a spatula or wooden spoon until just combined; be careful not to overmix.
- Spoon approximately half of the batter into the prepared loaf pan, spreading it evenly.
- Dollop about half of the Nutella over the batter in the pan. Add the remaining batter, then dollop the rest of the Nutella on top.
- Using a knife or skewer, gently swirl the Nutella through the batter with a few S-shaped motions to create a marbled effect.
- Bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Let the banana bread cool in the pan for 10-15 minutes before carefully transferring it to a wire rack to cool completely before slicing and serving.
Notes
Why This 3-Ingredient Banana Bread is a Game-Changer
No such device, no measuring hour, and no sinkful of gross dishes. Regardless of whether you’re a frazzled mom attempting to squeeze some baking around video calls, a novice baker daunted by recipes filled with ingredients, or just anyone who’s looking over at those bananas on your kitchen counter going brown, this recipe is for you.
It’s a reminder that you don’t need complication in order to create something totally outstanding. I recall the initial time I prepared this recipe.
It was one of those mornings I really needed something hot and from scratch to go with my coffee, but venturing out for a grocery run just didn’t seem to be in the plans. So I gazed at those brown, freckled bananas lingering about my kitchen just waiting to be used. With only eggs and self-rising flour on hand, I bit the bullet. The end result? A bread so divine and sweet that it was a hug from the inside out and I knew I’d hit something good.
Peanut Butter-Chocolate No-Bake Cookies
Equipment
- 1 Medium Saucepan
- 1 Baking Sheet
- 1 Wax Paper or Parchment Paper
- 1 Wooden Spoon or Spatula for stirring
- 1 Teaspoon for dropping cookies
Ingredients
Main
- 2 cups sugar
- 1/2 cup milk
- 1 stick 8 tablespoons unsalted butter
- 1/4 cup unsweetened cocoa powder
- 3 cups old-fashioned rolled oats
- 1 cup smooth peanut butter
- 1 tablespoon pure vanilla extract
- Large pinch kosher salt
Instructions
- Line a baking sheet with wax paper or parchment.
- Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine.
- Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.
Notes
The Magic Trio: Bananas, Eggs, and Self-Rising Flour
The greatest thing about this banana bread is how easy it is spent me three ingredients that I probably just have laying around the house. It starts with the main attraction: ripe bananas. Those soft bananas that are past their freshness that you’d otherwise discard are what make this recipe worthwhile. Their built-in sweetness and airy texture allow you to avoid putting in extra sugar and butter and still be left with a healthy and quick bread.And eggs, naturally, the unsung workhorses that hold everything together.
They give the body and that melt-in-your-mouth texture that we love. I’ve found that room temperature eggs assist in getting them to glide in so smoothly with the batter, but if you’re short of time, a minute in warm water will have them singing like a dream. Eggs are the bonding that takes a mass of mashed bananas and flour and turns it into solid, tasty bread. And last but not least, there’s self-rising flour, the magic that makes this recipe so simple. Self-rising flour contains baking powder and a dash of salt blended into the flour so you don’t have to go the extra mile with additional leavening agents.
And if you don’t happen to just so happen to have it hanging around, don’t fret make your own with a mix of 1 ½ teaspoons of baking powder and ¼ teaspoon of salt for every cup of all-purpose flour. This holy trinity is divine, and it only serves to demonstrate that the best memories are created from the most basic of materials.
Joy Of Cooking Banana Bread Recipe
Equipment
- 1 Loaf Pan 8.5×4.5 inch or similar
- 2 Mixing Bowls One large for dry ingredients, one medium for wet
- 1 Whisk or Spatula For mixing ingredients
- 1 Measuring Cups and Spoons For accurate ingredient measurement
- 1 Fork or Potato Masher For mashing bananas
Ingredients
Main
- 1 cup walnuts or pecans toasted and coarsely chopped
- 1 3/4 cups all-purpose flour
- 3/4 cup sugar
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1 tsp. ground cinnamon i used 1/2 tsp. and it was perfect as i find a full tsp. a little too much for my taste
- 2 large eggs lightly beaten
- 1/2 cup unsalted butter melted and cooled
- 3 ripe large bananas mashed well (about 1-1/2 cups)
- 1 tsp. vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour a 9×5 inch loaf pan.
- Toast walnuts or pecans in a dry skillet over medium heat for 3-5 minutes until fragrant, then coarsely chop and set aside.
- In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, salt, and ground cinnamon.
- In a separate medium bowl, mash the ripe bananas well with a fork or potato masher.
- To the mashed bananas, add the lightly beaten eggs, melted and cooled unsalted butter, and vanilla extract; mix until thoroughly combined.
- Pour the wet banana mixture into the dry ingredients.
- Mix gently with a spatula until just combined. Be careful not to overmix the batter.
- Fold in the toasted and chopped walnuts or pecans.
- Pour the batter evenly into the prepared loaf pan.
- Bake for 60-70 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Step-by-Step: Preparing This Easy Banana Bread
Are you in the mood to bake? You’ll be amazed at how quickly this recipe prepares because it’s so simple. Start by preheating your oven to 350°F (175°C) and getting your loaf pan ready either one standard 9×5-inch pan or two small ones. A quick swig of butter or a parchment paper square with overhanging edges is very easy to remove, and your bread tastes as great as it appears.
Peel and mash three enormous, extremely ripe bananas in a large mixing bowl with a fork until almost smooth some little lumps are absolutely fine and impart some rustic character. Crack two large eggs into the banana mush and beat them into it until the mixture is smooth and just frothy. This is the secret to bringing the bread together and developing that perfect tender crumb.
- Now gradually add in 1 ½ cups of self-rising flour using a spatula or wooden spoon.
- The trick here is simply to stir until the flour is used up do not stir too much and the bread will be heavy instead of light and fluffy.
Put the prepared pan with this batter and smooth the surface. Bake for 30 to 35 minutes for a standard loaf or for an hour for a large loaf. It is ready when a toothpick in the center comes clean. Let it sit for 10 minutes in the pan; then move it to a wire rack to cool completely before slicing into that delicious warm, sweet-smelling treat.
Hawaiian Coconut-Banana Bread
Equipment
- 3 Loaf Pans 9×5-inch metal, glass, or silicone
- 2 Large Mixing Bowls
- 1 Whisk
- 1 Measuring Cups and Spoons
- 1 Wire Rack
Ingredients
Main
- 1 ¼ cups coconut flour
- 1 ¼ cups all-purpose flour
- 1 cup xylitol
- 1 cup coconut sugar
- 2 tablespoons ground flaxseed meal
- 2 teaspoons baking soda
- 1 teaspoon salt
- 3 ½ cups mashed overripe bananas
- 1 cup unsalted sweet cream butter softened at room temperature
- ½ cup coconut milk
- 4 large eggs
- 1 cup chopped macadamia nuts Optional
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease 3 metal or glass 9×5-inch loaf pans or use ungreased silicone pans.
- Mix coconut flour, all-purpose flour, xylitol, coconut sugar, flaxseed meal, baking soda, and salt together in a large bowl.
- Blend bananas, butter, coconut milk, and eggs in another large bowl. Add dry ingredients and whisk thoroughly until there are no lumps. Fold in macadamia nuts. Pour batter into the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool briefly on a wire rack and then remove from the pans and let cool completely. Serve warm.
Notes
How to Bake the Best Banana Bread Ever
To guarantee your banana bread is a resounding success, let’s cover a couple of suggestions.First, never, ever use very ripe bananas the spottier, the better.
Those brown, almost-too-ripe bananas are full of flavor and moisture, contributing your bread’s own sweetness with no added gram of sugar. If bananas aren’t ripe, put them in a paper bag for a day or put them in a 300°F oven for 10-15 minutes to speed ripening. Another golden rule: don’t overmix the batter. When you are incorporating the self-rising flour, fold this in by hand and only mix until you don’t see any loose dry flour anywhere in the bowl. If you overmix, you’ll overwork the gluten and end up with gummy or hard bread, not that beautiful soft crumb we’re after. Lumps are your best friend here these will be burned off in the oven and the bread will be light. Finally, let your bread completely cool down before slicing.
I know it’s tempting to take a bite when that heavenly banana scent wafts through your kitchen, but letting it rest in the pan for 10 minutes and cool on a rack completely lets it set and hold its shape. If you want to mix up the flavor, add a sprinkle of cinnamon or honey for a bit of extra spiciness and sweetness those little things that make such a large impact.
3-Ingredient Banana Bread
Equipment
- 1 Loaf Pan (9x5x3-inch) Essential for shaping the bread.
- 1 Large Mixing Bowl For mashing bananas and combining ingredients.
- 1 Fork For mashing the ripe bananas smoothly.
- 1 Whisk For incorporating eggs and cake mix evenly.
- 1 Wire Rack For proper cooling and preventing condensation.
Ingredients
Main
- 4 large ripe bananas
- 2 large eggs lightly beaten
- One 15.25-ounce box spice cake mix
Instructions
- Preheat the oven to 350 degrees F. Line a 9-by-5-by-3-inch loaf pan with parchment, leaving a 2-inch overhang on the longer sides.
- Mash 3 of the bananas with a fork in a large bowl until very smooth, reserving the fourth and least-bruised banana for the bread topper. Whisk in the eggs and cake mix until just combined and no lumps remain.
- Transfer to the prepared loaf pan, smoothing out the top with a small offset spatula. Slice the remaining banana in half lengthwise, then place the halves cut-side up on top of the batter, with the curves facing each other. Bake until deep golden brown and a toothpick inserted in the center comes out clean, about 50 minutes.
- Transfer the loaf pan to a wire rack to cool slightly, about 10 minutes. Run a knife or offset spatula around the edges of the pan, then invert the banana bread onto the wire rack and cool completely.
Notes
Fixing Typical Banana Bread Problems
Even with a recipe as basic as this one, sometimes it just doesn’t quite pan out. If your banana bread is excessively dry, the probable offender is overbaked or unripe bananas. Ensure that your bananas are extremely spotty to provide the most moisture, and test for doneness earlier about the 30-minute mark with a toothpick. If you’re using homemade self-rising flour, double-check that you’ve added enough baking powder to keep the texture light. If your bread is gummy and heavy, it’s most likely because of overmixing.
- Do not overwork the flour past when it just gets combined and no longer wants to mix a little more.
- Make certain your oven is hot enough, 350°F, for one that’s too cold will result in baked bread not fully baked through and gummy in the center.
Freezing bread completely before slicing also maintains the ideal texture because it continues to set during cooling. If your bread isn’t rising or is too plain due to the bananas, however, check your self-rising flour to ensure it is fresh and has sufficient leavening, or test your homemade mixture to ensure there’s only the proper amount of baking powder. To actually get banana flavor, use very ripe bananas on hand, and include a teaspoon of vanilla or cinnamon to deepen. And in case pan cling bread, grease freely always or line parchment and let cool 10 minutes before taking out to prevent crumbling.
Elevating Your Banana Bread Game
This 3-ingredient banana bread is perfect on its own, but it’s also a wonderful vessel for innovation. Need a break from the norm? Stir in a cup of chopped chocolate chips dark, milk, or white to create bursts of sweetness with every bite. Chopped walnuts or pecans provide a great crunch, while dried cranberries or raisins provide a chewy, slightly tart surprise that complements the banana flavor so nicely. You can even play around with the base recipe by adding in substitute flavors. Add a spoonful of cinnamon or nutmeg for a warm, homey spice, or a drizzle of vanilla extract for added richness. For a fun twist, toss in some fresh raspberries or blueberries for a pop of fruit color and flavor just be gentle folding them in so berries don’t get broken.
- To turn this recipe into a muffin game-changer, simply scoop the batter into a muffin pan and bake at 350°F for 15-20 minutes.
- Or, make it vegan by replacing the eggs with flax eggs (1 tablespoon ground flaxseed and 2 ½ tablespoons water per egg, allow to sit 5 minutes until it thickens).
These adjustments enable you to personalize the bread to your individual taste or dietary need, making the bread even more convenient and delightful for the individuals you are serving.
Storing and Serving Your Banana Bread
Once you have baked your masterpiece, you will want to store it as fresh for as long as you can. Allow the bread to cool entirely before storing it to prevent excess moisture, which will cause it to become soggy or moldy. For short-term storage, cover closely with plastic wrap or place in airtight container and store at room temperature for 3 days, or in the refrigerator for a week.
For long-term storage, it freezes well. Wrap loaf or slices closely with plastic wrap and cover with sheet of foil or place in freezer bag to prevent freezer burn. It’ll keep 3 months. To warm, thaw at room temperature for several hours or microwave a slice for 15-30 seconds to taste freshly baked.
- Serve this bread is where the party’s at.
- Toasting it with butter or cream cheese, a classic breakfast, or honey or maple syrup glaze for that natural sweetness.
- For a breakfast to satisfy your stomach, top it with fresh berries and Greek yogurt, or convert it into a dessert by topping a scoop of vanilla ice cream and a sprinkle of cinnamon.
- Whatever your method, this bread will provide smiles to faces.
More Easy Bread Recipes to Try
While this 3-ingredient banana bread is a total winner, there’s a whole world of simple breads waiting to be discovered. If you’re hooked on easy baking, try a classic like Joy of Cooking’s banana bread, which adds a few more ingredients for a richer flavor but keeps things straightforward. Or, for one that is just as tasty without the milk or butter, dairy-free banana bread.
For something truly different, honey beer bread is an unexpectedly easy one that incorporates beer to add a unique depth of flavor and crunch texture. It’s excellent with soups or as is. If you’re in the mood for something sweet and shareable, monkey bread muffins are a fun, pull-apart treat that’s as easy to make as it is to eat.
If you’re feeling fancy, create a duplicate of Dollywood’s favorite cinnamon bread at home. It’s buttery and sweet and cinnamon-flavored but is accessible to home bakers. All these recipes prove that hours or zillions of ingredients are unnecessary to bake homemade loaves as delicious as anything that emerges from a bakery, turning your kitchen into a comfort and bliss haven.
