3-Ingredient Banana Bread

3-ingredient banana bread made with mashed ripe bananas, eggs, and self-rising flour for a soft, moist loaf with a tender crumb. Simple mixing and a no-overmix fold keep the texture light, while baking at 350°F gives a golden-brown top.

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Prep Time 10

Cook Time 50

cooling 10

Total Time 1 10

Servings: 8 servings

Course: Breakfast, Snack

Cuisine: American

Calories: 210

Ingredients Equipment Method Notes

Ingredients

Banana bread base

3 large ripe bananas Mashed until mostly smooth with a few small lumps remaining.
2 large eggs Whisk into the mashed bananas until fully combined.
2 cup self-rising flour Fold in just until no dry streaks remain; do not overmix.

Equipment

1 sheet pan
1 Dutch oven

Method

Prep and mash

Preheat the oven to 350°F and grease a 9×5-inch loaf pan or line it with parchment paper for easy release.
Mash the ripe bananas in a bowl until mostly smooth with a few small lumps remaining, so the bread stays naturally flavored.

Mix the batter

Whisk the eggs into the mashed bananas until fully combined, creating a smooth banana mixture.
Fold the self-rising flour into the banana mixture just until no dry streaks remain, and stop as soon as combined to keep the crumb tender.

Bake and cool

Pour the batter into the prepared loaf pan and smooth the top with a spatula so it bakes evenly.
Bake for 45–55 minutes at 350°F, until the loaf is golden brown and a toothpick inserted in the center comes out clean.
Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely for clean slices.

Notes

For best results, use very ripe bananas (yellow with brown speckles) and measure the flour by spooning and leveling to avoid a dry loaf. Store tightly wrapped at room temperature for up to 3 days or refrigerate up to 5 days; freeze slices up to 2 months. For a gluten-free swap, use a 1:1 gluten-free self-rising flour blend (check that it includes baking powder and salt).