Introduction
Banana bread doesn’t have to be a hassle. This 3 ingredient banana bread with self-rising flour is the simplest and most rewarding recipe you’ll try. There’s no need for eggs, butter, or oil, yet the result is incredibly moist and packed with flavor. In this guide, I’ll show you not one, but two popular versions of this easy 3 ingredient banana bread: one using rich, creamy condensed milk, and the other featuring regular milk for a lighter option. Whether you’re working with basic pantry items or looking to use up overripe bananas, this recipe is your ideal go-to.
For me, banana bread brings back memories of my grandmother’s kitchen, cozy, warm, and filled with the scent of mashed bananas and sizzling vanilla. I was just a little girl on a wooden stool, watching her transform ripe fruit into something magical, without ever needing a recipe. She cooked from the heart, and I carry that spirit into everything I share at Kitchen Bites Daily. That’s why this recipe is close to my heart: it’s simple, satisfying, and made with the kind of ingredients you probably already have on hand, just like my 3-ingredient cottage cheese banana bread, which proves simplicity can still taste amazing.
Ready to bake something amazing with almost no effort?
Table of Contents
Why This is the Easiest Banana Bread You’ll Ever Make
There’s something almost magical about throwing a few humble ingredients into one bowl and pulling out a golden loaf of 3 ingredient banana bread just 45 minutes later. Here’s why this recipe is such a winner:
- One bowl, no mess: You can mix this entire self-rising flour banana bread in a single bowl, no mixer needed.
- No butter, eggs, or oil required: Perfect if you’re out of staples or want a lighter loaf.
- Only three basics needed: Ripe bananas, self-rising flour, and either milk or condensed milk, that’s it.
- Foolproof: Even if it’s your first time baking, these 3 ingredient banana bread recipes are nearly impossible to mess up.
3 Ingredient Banana Bread with Self-Rising Flour (Condensed Milk Version)
- Total Time: 55 minutes
- Yield: 1 loaf (8–10 slices) 1x
- Diet: Vegetarian
Description
This 3 ingredient banana bread with self-rising flour is soft, moist, and perfectly sweet thanks to overripe bananas and creamy condensed milk. One bowl, no eggs, no oil, and no butter needed.
Ingredients
3 large overripe bananas (about 1½ cups mashed)
1¼ cups self-rising flour
1 (14 oz) can sweetened condensed milk
Instructions
1. Preheat oven to 350°F (175°C) and prepare a loaf pan with parchment or grease.
2. Mash bananas in a large bowl until mostly smooth.
3. Add condensed milk and mix until fully combined.
4. Fold in self-rising flour gently. Do not overmix.
5. Pour batter into the loaf pan and smooth the top.
6. Bake for 45–50 minutes or until a toothpick comes out clean.
7. Let cool for 10 minutes before transferring to a wire rack.
Notes
Use bananas with lots of brown spots for maximum sweetness.
Cover with foil if the top is browning too quickly.
Optional add-ins: ½ cup chocolate chips, nuts, or cinnamon.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Quick Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 18g
- Sodium: 190mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg
Keywords: 3 ingredient banana bread, banana bread with self-rising flour, condensed milk banana bread
This recipe came to life when I was clearing out my pantry and came across an old can of coconut condensed milk I had forgotten about. I had some very ripe bananas on the counter and a bag of self-rising flour that was begging to be used; it felt like a happy accident waiting to happen. The result? A rich, moist 3 ingredient banana bread with self-rising flour that disappeared within minutes, just like the first time I whipped up my 2-ingredient cottage cheese flatbread on a pantry-clearing day.
Since then, I’ve tested both versions of this banana bread dozens of times, fine-tuning the texture, sweetness, and simplicity.
You’ll love this whether you’re baking a banana bread no eggs version or need a one-bowl banana bread you can make in minutes. Plus, it’s perfect for busy mornings, after-school snacks, or even a last-minute gift.
In the next section, we’ll compare the two versions so you can choose the one that’s perfect for your pantry and taste buds.
The Two Types of 3 Ingredient Banana Bread: Which Is for You?
Not all 3 ingredient banana bread recipes are created equal. Most online recipes offer one version and call it a day. But in my kitchen, there are two trusted favorites, and each brings something unique to the table. The key difference? The third ingredient.
Some prefer the rich, sweet depth of banana bread with condensed milk, while others lean into the light, slightly airy texture that comes with regular milk. Whether you’re in the mood for cozy and indulgent or something a little lighter, you’ve got options for your 3 ingredient banana bread.
Here’s a quick breakdown to help you decide:
| Version | Texture | Sweetness | Best For |
|---|---|---|---|
| Condensed Milk | Dense & ultra-moist | Naturally sweet | Desserts, gifting, indulgent snacking |
| Regular Milk | Lighter & cake-like | Mildly sweet (depends on banana ripeness) | Every day baking, kid-friendly, breakfast |
When deciding between the two versions, think about how ripe your bananas are; the more speckled they are, the sweeter your banana bread will be, and what you’re making it for. I go with the condensed milk banana bread version when I’m after a richer, more dessert-like loaf, and stick to regular milk when I need something quick and light for weekday breakfasts.
The 3 Core Ingredients That Make It Possible
When people hear “3 ingredient banana bread with self-rising flour,” their first question is: How can something so simple taste so good? The answer lies in how each of the three components brings flavor, structure, and moisture without needing extras like eggs, oil, or butter. Let’s break down the magic behind this self-rising flour banana bread.
Overripe Bananas: The Key to a Moist 3 Ingredient Banana Bread
Those bananas covered in brown spots that you were about to toss? They’re gold. Overripe bananas contain more natural sugars and are significantly softer, making them perfect for baking this 3 ingredient banana bread. They eliminate the need for added sugar, eggs, or even oil.
As they bake, the banana sugars caramelize slightly, adding a depth of flavor and an ultra-moist texture. Be sure to mash bananas well until smooth; this improves distribution in the batter and avoids clumps.
Using bananas that are just yellow or barely spotted? Your loaf might end up bland or dry. When in doubt, the darker the peel, the better.
Self-Rising Flour: The Secret to a Perfect Self-Rising Flour Banana Bread
If you’re new to self-rising flour, it’s just all-purpose flour combined with baking powder and a pinch of salt. This built-in leavening is why no baking soda or additional ingredients are needed for a successful self-rising flour banana bread. It’s a shortcut that works beautifully for quick breads like this one.
Want to make your own? Here’s a quick formula:
DIY Self-Rising Flour
For every 1 cup of all-purpose flour, add:
- 1½ teaspoons baking powder
- ¼ teaspoon salt
Mix it well and use it 1:1 in the recipe. Now you can enjoy this 3 ingredient banana bread with self-rising flour even if you’re out of the pre-packaged version.
Condensed Milk or Milk: The Key to Texture
This is where you get to choose your loaf’s personality. Condensed milk adds creamy richness, structure, and sweetness. Its low water content and high sugar level give your banana bread with condensed milk that dense, bakery-style feel. Great for gifting or dessert.
If you’re going with regular milk, you’ll get a lighter, airier crumb. It’s perfect for breakfast or if you prefer a less sugary bread. Both versions work perfectly when making 3 ingredient banana bread with self-rising flour at home.
Next, I’ll show you how to turn these three humble ingredients into a soft, moist banana bread using just one bowl, no mixer, no stress.
How to Make 3-Ingredient Banana Bread (Sweet & Moist Version)
This is the version I make most often. It’s rich, ultra-moist, and full of natural sweetness from both overripe bananas and condensed milk. This is the ultimate banana bread with condensed milk. And the best part? You only need one bowl and a loaf pan. Let’s get baking.
Ingredients
- 3 large overripe bananas, mashed (about 1 ½ cups)
- 1 ¼ cups self-rising flour
- 1 (14 oz) can sweetened condensed milk
Optional for lining: Parchment paper or a little butter for greasing the loaf pan.
Equipment
- 9×5″ loaf pan
- Mixing bowl
- Spatula or spoon
- Toothpick for doneness test
This 3 ingredient banana bread with self-rising flour recipe takes just one bowl and a loaf pan.
Instructions
1- Preheat and Prep
Set your oven to 350°F (175°C). Lightly grease a loaf pan or line it with parchment paper to make removing the bread hassle-free.
2- Mash the Bananas
In a large mixing bowl, mash the ripe bananas until mostly smooth; it’s fine if a few small lumps remain. This will be the moist foundation of your batter.
3- Add the Condensed Milk
Pour in the full can of condensed milk. Stir until fully combined with the mashed bananas. It should look like a thick, creamy mixture.
4- Fold in the Self-Rising Flour
Add the self-rising flour gradually. Stir gently just until combined; do not overmix. The batter will be thick and glossy.
5- Bake the Loaf
- Transfer the batter carefully into your prepared loaf pan, spreading it evenly across the surface with a rubber spatula or knife.
- Bake in the preheated oven for approximately 45-50 minutes, or until the bread has a golden-brown color and feels firm to the touch.
- Begin monitoring the browning process after 35 minutes of baking time. If the surface appears to be darkening too quickly, cover it loosely with aluminum foil to ensure even cooking without burning.
6- Check for Doneness
Insert a toothpick or skewer straight into the center of the loaf to check for doneness. If it comes out with just a few moist crumbs, your loaf is done. Still seeing wet batter? Let it bake for another 5 to 10 minutes, then test again.
7- Cooling and Slicing
Once baked, let the loaf rest in the pan for about 10 minutes so it sets up properly. This loaf holds its shape beautifully, almost like a simplified version of a protein lava cake, but with far less fuss.
This version is so tender and flavorful that it needs no extras, but if you’re in the mood to elevate it, try topping with a bit of butter, peanut butter, or even a spoonful of whipped cream.
How to Make 3-Ingredient Banana Bread (Lighter & Quicker Version)
For a lighter, cake-like texture, this version uses regular milk instead of condensed milk. It’s perfect for a less sweet, everyday breakfast treat.
Print
3-Ingredient Banana Bread (Lighter & Quicker Version)
- Total Time: 55 mins
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
For a lighter, cake-like texture, this version uses regular milk instead of condensed milk. It’s perfect for a less sweet, everyday breakfast treat.
Ingredients
3 large overripe bananas, mashed (~1 ½ cups)
1 ¾ cups self-rising flour
¾ cup milk (dairy or plant-based)
Instructions
1. Preheat oven to 350°F (175°C). Lightly grease or line a 9×5” loaf pan with parchment paper.
2. In a large bowl, mash the bananas until mostly smooth.
3. Pour in the milk and stir until combined.
4. Add the self-rising flour gradually, folding gently until just mixed. Avoid overmixing.
5. Transfer the batter to the loaf pan and smooth the top evenly.
6. Bake for 45–50 minutes, checking for doneness with a toothpick. It should come out clean or with a few moist crumbs.
7. Let cool in the pan for 10 minutes, then transfer to a rack to cool completely before slicing.
Notes
Use overripe bananas with dark speckles for the best flavor and moisture.
You can use any type of milk, dairy, or plant-based milk like almond, oat, or soy.
Add-ins like chocolate chips or nuts work great; just keep the total under 1 cup.
If your loaf starts browning too quickly, tent it loosely with foil during the last 10–15 minutes.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Quick Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (of 10)
- Calories: 175
- Sugar: 8g
- Sodium: 210mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: 3 ingredient banana bread, banana bread with regular milk, easy banana bread
Pro-Tips for a Perfect Loaf Every Time
Even a simple recipe like this can benefit from a few smart tricks. Whether you’re baking the condensed milk version or trying the lighter milk-based one, these tips will help you avoid dense centers, dry edges, or sunken tops.
Mix Gently for the Best 3 Ingredient Banana Bread
When incorporating self-rising flour into your mixture, fold ingredients together until barely combined. Excessive stirring develops the gluten strands, creating a tough, chewy final product. It’s perfectly acceptable to see small flour patches remaining in your batter.
Proper Flour Measurement Technique
Apply the scoop-and-sweep approach for accuracy. Add flour to your cup using a spoon in a light motion, then drag a flat edge across to create an even surface. This technique avoids compacting excess flour, which would result in dry, crumbly banana bread.
Choose Overripe Bananas
Seek out bananas with abundant dark speckles across their peels. These fully mature fruits contain concentrated natural sweetness and essential moisture content. Bananas that remain firm or bright yellow lack the sugar development and soft texture necessary for optimal bread quality.
Apply the Skewer Method
Check doneness at the 45-minute mark by inserting a thin wooden probe into the loaf’s core. Well-baked bread produces a skewer that emerges clean or with just a few dry particles. Continue the baking process if the testing tool emerges coated with raw mixture.
Shield with Foil to Prevent Over-Browning
If the top of your banana bread looks golden but the center isn’t fully baked, loosely cover the top with foil during the last 10 to 15 minutes. This protects the crust while allowing the inside to finish baking.
These little steps make a big difference and can turn a basic banana loaf into one that tastes like it came from a bakery. Want to make it your own? Keep reading for fun add-ins and variations you can toss in without complicating the recipe.
Fun Variations and Add-In Ideas
Once you’ve mastered the base recipe, it’s easy to get creative. With just one or two extra ingredients, this classic 3 ingredient banana bread with self-rising flour can become a whole new favorite. Here are some of my go-to variations that work beautifully in both the condensed milk and regular milk versions.
Chocolate Chips
Fold in ½ to ¾ cup of chocolate chips to create a sweet, dessert-like 3 ingredient banana bread with chocolate chips. Semi-sweet, dark, or even white chocolate all pair well with bananas. For even distribution, toss the chips with a teaspoon of flour before adding them to the batter.
Walnuts or Pecans
If you love a bit of crunch, turn this into a 3 ingredient banana nut bread by mixing in ½ cup of chopped walnuts or pecans.
Cinnamon or Pumpkin Spice
Stir in ½ teaspoon of ground cinnamon or a pinch of pumpkin pie spice for cozy, warm flavor notes. This is especially delicious in the fall or around the holidays.
Coconut Condensed Milk
Want something tropical? Try using coconut condensed milk instead of regular, especially if you’re into unexpected combos like chocolate cottage cheese ice cream, where richness meets balance.
Banana Muffins Instead of a Loaf
Use the same batter in a muffin tin lined with parchment cups. Bake at 350°F for 20 to 25 minutes. This version is great for lunchboxes or portion control.
Just remember not to overload the batter with too many mix-ins. Keep total add-ins to about 1 cup, so the structure stays soft and bakes evenly, especially if you’re adding layers of flavor like in my protein cookie dough bark, where textures shine.
How to Store Your 3 Ingredient Banana Bread
This banana bread is so moist and tender that you’ll want to keep every slice just as perfect as the first. Whether you plan to eat it today, tomorrow, or in a few months, here’s how to store it properly without losing that soft texture.
At Room Temperature (for up to 3–4 days)
Let your loaf cool completely before storing. Wrap it tightly in plastic wrap or place it in an airtight container. Bonus points if you’re pairing slices with something savory like high-protein cottage cheese toppings for a balanced snack.
Store at room temperature in a dry location away from the refrigerator. This method maintains moisture and prevents premature staleness.
In the Refrigerator (for up to 1 week)
If your kitchen runs warm or humid, the fridge is a safer option. Wrap the bread well in plastic wrap or foil and place it in a container to prevent it from absorbing other food odors.
Before serving, let slices come to room temperature or warm them for a few seconds in the microwave to bring back moisture.
Frozen Storage (3–6 months maximum)
Banana bread maintains excellent quality when frozen. Follow these steps:
- Encase the entire loaf or separate portions in plastic film
- Transfer to a freezer-appropriate bag or sealed container
- Mark with the storage date
To thaw, leave it at room temperature for a few hours or microwave slices in 20-second bursts. You’ll have a moist slice of banana bread anytime you want without baking a fresh loaf.
Bonus tip: Slice before freezing so you can grab just one piece at a time for quick snacks or school lunches.
Ultimate Troubleshooting and FAQ Guide
Even with just three ingredients, things can go wrong. Here’s a full breakdown of common issues with this 3 ingredient banana bread, plus quick answers to the most searched questions. If you’ve had a loaf turn out dry, dense, or sunken, this guide is for you.
Why did my banana bread turn out dense or tough?
This usually happens when the batter for your 3 ingredient banana bread is overmixed after adding the flour, a common mistake even when baking protein brownies, where structure matters just as much as sweetness.
Why did my banana bread sink in the middle?
Your loaf may have been undercooked or removed from the oven too quickly. Always use the toothpick test, then let the loaf cool in the pan for 10 minutes with the oven turned off and the door cracked open to prevent collapse from sudden temperature change.
Why is my banana bread dry?
Dryness comes from overbaking or too much flour. Use a light hand when measuring flour and start checking for doneness at 45 minutes. Also, store your bread correctly to preserve moisture.
Why isn’t my banana bread sweet enough?
Sweetness in this 3 ingredient banana bread depends heavily on the ripeness of your bananas. Underripe bananas won’t deliver enough sugar. Use bananas with lots of brown spots or even dark peels for best results.
Conclusion
Whether you’re new to baking or just looking for low-effort, high-reward 3 ingredient banana bread recipes, this 3 ingredient banana bread with self-rising flour is a must-try. It’s moist, flavorful, and endlessly flexible. You can go rich with condensed milk, light with regular milk, or make it your own with add-ins like chocolate chips or walnuts, and if you’re thinking of a protein boost, here’s my go-to list of the best protein powders for baking that won’t mess up the texture.
I love how this recipe brings me back to the warmth of my grandmother’s kitchen. No fuss. No extras. Just a bowl, a spoon, and ingredients that come together to create something everyone loves.
Now it’s your turn to bake it your way.
FAQs
Can you make banana bread with just self-raising flour?
Absolutely. This is precisely why the recipe works so well. Self-rising flour includes built-in baking powder and salt, removing the requirement for additional rising agents for a perfect self-rising flour banana bread.
What are the three ingredients in a banana loaf?
For this 3 ingredient banana bread, you need bananas, self-rising flour, and either sweetened condensed milk or regular milk. That’s all you need for a perfect loaf.
What not to add when using self-rising flour?
Avoid adding baking powder, baking soda, or salt. Self-rising flour already includes those, and doubling up can ruin the texture and flavor of your banana bread.
What is the number one mistake when making banana bread?
Overmixing. This is the most common issue and leads to a tough, rubbery texture in most banana bread recipes. Mix just until combined.
How ripe should bananas be for banana bread?
They should be heavily spotted or black. The riper, the better for sweetness and moisture.
How do I store banana bread to keep it moist?
Store the wrapped loaf in a cool, dry place and consume within four days for optimal taste. Refrigerate for longer storage, or freeze for up to 3 months.
Can I freeze banana bread?
Absolutely. Slice it first for grab-and-go convenience. Wrap in plastic and freeze in an airtight container.