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3-Ingredient Banana Bread

3-ingredient banana bread made with mashed ripe bananas, self-rising flour, and honey or sugar for a golden, tender loaf. Bake until a toothpick comes out clean for a surprisingly light, cakey crumb with a set center.
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

3 ripe bananas, mashed
  • 3 bananas Mash until completely smooth; riper bananas yield sweeter bread.
Self-rising flour (or DIY option)
  • 1.5 cup self-rising flour Use as-is, or substitute all-purpose flour + baking powder + salt.
Honey or sugar
  • 3 tbsp honey or sugar Choose honey or sugar; sweetens the loaf and helps browning.

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Prep
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan or an 8x8 square pan.
  2. Mash the bananas until as completely smooth as possible, aiming for a uniform texture; the riper the bananas, the sweeter the bread.
Mix
  1. Stir in the honey or sugar and self-rising flour until just combined, stopping as soon as no dry flour remains.
  2. Pour the batter into the prepared pan and smooth the top so it bakes evenly.
Bake and Cool
  1. Bake for 30–35 minutes for an 8x8 square pan, or 50–60 minutes for a 9x5 loaf pan, until golden and a toothpick comes out clean.
  2. Cool for 10 minutes before slicing, then serve as desired (buttering is recommended).

Notes

Pro tip: scrape the bowl and fold just enough to eliminate dry flour—overmixing can make the crumb dense. Store wrapped at room temperature for up to 3 days or in the fridge for up to 5 days; warm slices in the microwave for 10–20 seconds. Freezing is yes—freeze wrapped slices for up to 2 months and thaw at room temperature. For a dairy-free swap, keep butter off the serving suggestion or use a dairy-free spread; the bread itself is naturally egg-free.