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