3-Ingredient Banana Bread

Don't worry, ads are not going to appear on your printed document!

a banana bread on a chopping board with banana slices on top

5 from 6 votes

Scan this to go to the recipe!

www.theconsciousplantkitchen.com

This 3-Ingredient Banana Bread is an easy, egg-free, dairy-free banana bread recipe with a moist, fluffy crumb. It's made with basic ingredients and a delicious, easy breakfast bread.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/3-ingredient-banana-bread/ or scan the QR code here ➡️

Prep Time10

Cook Time45

Total Time55

Servings: slices

Calories: 143.9kcal

Author: Carine Claudepierre

Ingredients

1 ½ cup Ripe Bananas 3 large bananas (note 1)
¾ cup Coconut Condensed Milk (note 2)
1 ¾ cup Self-Rising Flour (note 3)

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line all sides of a 9-inch x 6-inch loaf pan with parchment paper. Oil well with cooking oil spray. Set aside.
Mash bananas with a fork and pack them in measuring cups to measure the exact amount the recipe calls. If you mash too much, freeze it for later.
In a mixing bowl, add mashed banana, coconut condensed milk, and flour. Stir with a rubber spatula until a banana bread batter forms.
Pour the batter into the loaf pan, and if you like, add banana slices in the center of the top of the bread.
Bake the bread at 350°F (180°C) on the center rack for 45-55 minutes or until a pick inserted in the center comes out clean.
Stop the oven and let it cool down in the pan for 10 minutes, keeping the pan in the oven door wide open to prevent the center of the bread from sinking too much. It will sink a bit.
Transfer to a cooling rack at room temperature for few hours or overnight before slicing.

Notes

Note 1: You can use any ripeness level. Yellow bananas work.

Note 2: I am using sugar-free vegan coconut condensed milk. Any condensed milk works.

Note 3: You can make your own self-rising flour by stirring 1 3/4 cup of all-purpose flour with 2 3/4 teaspoons of baking powder. I haven't tried gluten-free flour in this recipe, and I can't recommend how it will come out using all-purpose gluten-free flour. The recipe won't work with almond flour or coconut flour.

Storage: Store in an airtight container in the fridge for up to 3-4 days.

Nutrition