No butter, no egg, no oil, and no cake mix, this moist and fluffy delight is one of the easiest and most guaranteed cakes you’ll ever make. It’s delicious and is sure to be an instant hit with your kids.
I love banana bread so much. I bake them at least once a month at home and I can’t seem to get enough of them. It’s also encouraging sice my kids love them so much, so sometimes I bake them not for me, but for them.
My favourite banana bread recipe is keto banana bread, but since I discovered this 3-ingredient banana bread, it has quickly shot up my list of favourite recipes. No, you’re not being deceived.
This banana bread actually requires just 3 ingredients, and that is nine-tenth of the reason I love. It’s super easy to make as you would see, and interestingly, none of its 3 ingredients are oil, eggs, butter or cake mix – ingredients that you would normally use for regular banana bread.
But don’t be fooled by this simplicity. This banana bread sacrifices nothing in taste and flavour, and it’s texture is even more endearing. It is moist and fluffy in the middle, and has a golden tender crumb that makes it visually appealing. You eat this bread both with your eyes and your mouth, and either way, you’ll love it.
This is a pocket-friendly hassle-free recipe to make for your family to enjoy. It’s almost banana bread time in the house, and I’m sure my kids are anticipating this lovely sweetness.
Prep time: 5 minutes
Cook time: 45 minutes
Total time: 50 minutes
Servings: 10 slices
Ingredients
5 very ripe bananas
1 can sweetened condensed milk
2-½ cups self-rising flour
Optional Ingredients
½ cup chocolate chips or chopped nuts, like walnuts
Directions
Step 1: Preheat the oven to 350 degrees Fahrenheit, line the loaf pan with parchment paper. Mash the bananas with a potato masher in a large bowl, add the sweetened condensed milk and self-rising flour. Then mix the ingredients until it becomes thick.
Step 2: Add in the chocolate chips or chopped nuts, then pour the batter into the prepared loaf pan, while you smooth the top rubber spatula. Allow to bake for about 45-60 minutes or until the top is dark brown and caramelized.
Step 3: Remove from the oven and allow to rest for 10 minutes before transferring to the wire rack to cool completely. Slice and serve!
Tips and variations:
•If you want to use all-purpose flour instead of self-rising flour, you should add ½ teaspoon, ⅛ teaspoon kosher salt and 3-¾ teaspoons baking powder to the mix.
•Baking time varies, this depends on the ripeness of the bananas, so start checking at 45 minutes and continue checking every 5 minutes until a toothpick inserted in the middle of the loaf comes out clean.
•You can also check the internal temperature of the loaf, 200 to 205 degrees when the bread is finished.
Nutritional Facts:
Calories: 290Kcl
Total Fat: 3.9 g
Cholesterol: 13.5 mg
Total Carbohydrates: 58.0 g
Dietary Fiber: 2.3 g
Total Sugars : 28.7 g
Sodium: 423.8 mg
Protein: 6.9 g