Banana bread is a favorite snack at our house. We buy and eat plenty of bananas, but like many families, we don’t always finish the bunch before some of the fruit turns brown. When that happens, banana bread to the rescue.
My daughter recently brought me a new recipe and announced, “Mom, it’s banana bread with only three ingredients!” I was skeptical, but the results were convincing: simple, moist, and delicious. Even grandma approved.
I made a simple drizzle of powdered sugar and butter for the top, but the bread is perfectly good without it—and a bit lighter if you skip the icing.
This recipe is now a staple in my collection. It’s quick, forgiving, and ideal for using those overripe bananas. Here is the recipe so you can try it too:
Three Ingredient Banana Bread Recipe
Ingredients
- 2 eggs
- 3 ripe bananas
- 1 (16.5 oz) yellow cake mix
Instructions
- Preheat the oven to 350°F (175°C).
- Beat the eggs in a medium bowl and mash the bananas separately.
- Combine the eggs, mashed bananas, and cake mix. Stir until mostly smooth; a few banana lumps are fine.
- Grease two 9×5-inch loaf pans and divide the batter between them.
- Bake at 350°F for about 40 minutes, or until a toothpick inserted in the center comes out clean.
Approximate Nutrition Information:
Servings per recipe: 10. Per serving (approx.): Calories 257, Fat 4 g, Cholesterol 42 mg, Sodium 330 mg, Carbohydrates 52 g, Protein 4 g.
Serve it as a meal:
Pair a slice with a bowl of fruit and a cup of coffee for a simple breakfast or brunch.
Variations:
Stir in raisins or chopped pecans for extra texture. For a cinnamon twist, sprinkle cinnamon between layers of batter or dust the top with a cinnamon-sugar mix before baking.
For grab-and-go snacks, bake individual portions in a muffin tin and store them in a sealed bag for quick coffee breaks. Small loaves also make thoughtful homemade gifts for neighbors or coworkers.
If your bananas brown before you’re ready to bake, peel and freeze them in a zip-top bag. Thaw when needed and mash for recipes. The finished bread freezes well too: wrap slices in wax paper, seal in a freezer bag, and store for 4–6 weeks. Thaw in the refrigerator before serving.
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