3 Ingredient Banana Bread Easy Recipe

It’s insanely moist and tender. The sweet, tropical taste of bananas shines through in every bite. It’s hard to believe how a quick bread this scrumptious can only call for 3 ingredients. But I guarantee you, this recipe is legit! You don’t have to believe me. This 3-ingredient banana bread will speak for itself. Let’s get to it.

Easy 3-Ingredient Banana Bread Recipe

This banana bread is wonderfully light, fluffy, and exploding with tropical sweetness! And it only requires 3 ingredients. It seems like a joke, but it’s for real! It’s possible thanks to the handy-dandy boxed cake mix. It already contains flour, baking powder, and other baking essentials, so you don’t need to measure them anymore. It truly is convenience in a box. The steps couldn’t be easier to follow, to boot. Just whisk the 3 ingredients together, and boom, your batter is ready for the oven. Despite being a shortcut recipe, it yields phenomenal results. So if you’re craving banana bread but don’t want to go through all the trouble, try this recipe now.

Ingredients

Yellow Cake Mix This is the not-so-secret ingredient that makes this a 3-ingredient recipe. Cake mixes already contain flour, sugar, a leavening agent, and salt, which have all been pre-measured so you won’t have to. It cuts your prep time in half without sacrificing flavor! Bananas The riper they are, the sweeter your banana bread will be. Don’t be scared to use overripe bananas here! They’re the key to making the most delectable banana bread loaves! Eggs They bind the ingredients together and also help make the bread rise. Use room-temperature eggs for best results. Cold eggs won’t mix well with other ingredients. If you forget to take your eggs out of the fridge, just let them sit in warm water for 1-2 minutes. They’ll come to room temperature.

How to Make 3 Ingredient Banana Bread

Prep your tools. Preheat your oven to 350 degrees Fahrenheit and grease your loaf pan. You can either bake one large loaf or two small ones. If you have parchment paper, use it instead of greasing the pan. Line the bottom and sides of the pan and leave overhangs around the sides so you can effortlessly lift the bread out.
Mash the bread. A fork should do the trick. But if you want to eliminate all chances of getting lumps in your banana bread, use an electric mixer.
Combine the ingredients. Using a rubber spatula, gently mix mashed bananas, yellow cake mix, and eggs. Don’t over-mix the batter or you’ll end up with dense and dry bread. Stop when you no longer see streaks of cake mix.
Pour and bake. Pour the batter into the prepared pan or pans. Bake for 35 to 40 minutes for small loaves and 1 hour for large. You know the bread is ready if a toothpick inserted into the center comes out clean. Don’t overcook the bread or it’ll turn out dry. Test for doneness 3 to 5 minutes early to be safe. Pro-tip: if you notice that the bread is over-browning, cover the pan loosely with foil.
Let it cool and enjoy. Let the bread cool in the pan for 10 minutes, and then transfer it onto a wire rack to cool completely. Slice it, serve, and devour.

Ingredient and Flavor Variations

This recipe makes for a great banana bread canvas. Feel free to customize it to your heart’s desire! Here are some suggestions:

Switch up the cake mix. Changing the cake mix will instantly give this bread a whole new flavor! For instance, to make chocolate banana bread, use a chocolate cake mix and add chocolate chips to the batter.Add sweet mix-ins. It can be in the form of chocolate, butterscotch, caramel, or even cinnamon chips.Add texture. Chopped nuts and dried fruit work wonderfully here. Whenever I have them on hand, I throw in walnuts and dried cranberries to my banana bread.Add fresh berries. Blueberries, strawberries, blackberries, whatever your favorite is. Make banana muffins. No need to change the recipe, just the pan and baking time (muffin tin + 15 to 20 minutes at 350 degrees Fahrenheit). Make it vegan. Swap the eggs for flax seeds. Mix 1 tablespoon of flaxseed meal with 2 1/2 tablespoons of water & let it rest for 5 minutes. This is equivalent to one egg.

Storing and Freezing Banana Bread

To Store: Allow the banana bread to cool completely to room temperature before storing it. Place the bread in an air-tight container or wrap it in plastic wrap. Store it at room temperature for up to 3 days and in the fridge for a week. To Freeze: Double-wrap the bread in plastic wrap and aluminum foil. Place it in a Ziploc bag and freeze it for up to 3 months. You can freeze the bread either whole or sliced. I prefer option #2 because it allows me to take a few slices at a time without having to defrost the entire loaf. To Thaw: Unwrap the bread and let it sit at room temperature for 3 hours, or until completely thawed.