Tämä 3-ainesosan banaanileipä is an easy, egg-free, dairy-free banana bread recipe with a moist, fluffy crumb. It’s made with coconut condensed milk, banana, and self-rising flour. No cake mix is needed!
I love creating new banana bread recipes all the time, especially banana bread with minimal ingredients so I can bake something yummy in no time, like my Munaton banaanileipä, 4-ainesosan banaanileipätai Healthy Banana Zucchini Bread.
I created this new recipe based on my 3-ingredient banana muffin recipe. Unfortunately, yogurt doesn’t work very well as a binder in a 3-ingredient banana bread recipe. My first attempt came out gummy, packed and uncooked in the center.
That’s why I chose to bake with coconut condensed milk. To cut down on sugar, I used a sugar-free coconut condensed milk, but, any condensed milk will deliver great texture. Overall, the texture is chewier and heavier than my classic eggless banana bread, but still delicious for a quick breakfast.
Vaikka koko resepti on aivan alla, älä missaa kaikkia vinkkejäni alempana, mukaan lukien ainesosien vaihdot, ruoanlaittovinkkini ja vaiheittaiset ohjeet!
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3-ainesosan banaanileipä
Ainekset
- 1 ½ kuppi Kypsät banaanit - 3 large bananas (note 1)
- ¾ kuppi Kookosmaitotiiviste - (huomautus 2)
- 1 ¾ kuppi Itsekohoava jauho - (huomautus 3)
Ohjeet
- Preheat the oven to 350°F (180°C). Line all sides of a 9-inch x 6-inch loaf pan with parchment paper. Oil well with cooking oil spray. Set aside.
- Mash bananas with a fork and pack them in measuring cups to measure the exact amount the recipe calls. If you mash too much, freeze it for later.
- In a mixing bowl, add mashed banana, coconut condensed milk, and flour. Stir with a rubber spatula until a banana bread batter forms.
- Pour the batter into the loaf pan, and if you like, add banana slices in the center of the top of the bread.
- Bake the bread at 350°F (180°C) on the center rack for 45-55 minutes or until a pick inserted in the center comes out clean.
- Stop the oven and let it cool down in the pan for 10 minutes, keeping the pan in the oven door wide open to prevent the center of the bread from sinking too much. It will sink a bit.
- Transfer to a cooling rack at room temperature for few hours or overnight before slicing.
Huomautuksia
Ravitsemus
Ainesosat ja vaihdot
- Overripe Bananas – Pick very ripe banana for the best banana flavors. But, you can work with any ripeness level.
- Itsekohoava jauho – or make your own by stirring 2 teaspoons of baking powder per cup of all-purpose flour. For a gluten-free option, use my gluteeniton muuntaja, mutta älä unohda leivinjauhetta.
- Kookosmaitotiiviste – I am using a sugar-free version, but any condensed milk works in this recipe.
Valinnaiset lisäosat
You can add flavor and texture to the bread by stirring some of the following ingredients in the batter:
- 1 tl kanelia
- 1-tl vaniljauutetta
- 1/3 cup of almond flour or rolled oats for a boost of fiber, proteins, and healthy fats.
- 1/2 cup of dark chocolate chips 1/2 cup of chopped walnuts or pecans.
Valmistelu
- Kuumenna uuni 350 ° C: seen.
- Line a 9-inch x 6-inch loaf pan with parchment paper. Make sure you line the bottom and sides of the pan. Use a cooking oil spray to grease the paper.
- Mash the ripe bananas with a fork. The amount of bananas for this recipe is crucial because you use only 3 ingredients. Too many bananas can make the bread too moist and gummy. That’s why you must pack the mashed banana in measuring cups to measure the exact amount. See the recipe card below for exact measurements.
- Place the mashed banana in a large bowl with condensed milk, and self-rising flour.
- Stir with a spatula to form a smooth, thick banana bread batter. Now, if you like, add any of the add-ons listed below: nuts, chocolate chips, and cinnamon.
- Pour the batter into the prepared pan and bake for 45 to 55 minutes at 350°F (180°C) until a toothpick inserted in the center of the bread comes out clean.
- Stop the oven, keep the door wide open, and cool the bread in the pan, in the oven, for 10 minutes.
- Then, transfer to a cooling rack for an hour or overnight.
Carinen leivontavinkkejä
After all my attempts at making the best 3-ingredient banana bread, I can give you all my tips before you to make it perfectly:
- It has only 3 ingredients, so measure the ingredients with korkean tarkkuuden.
- Grease the pan hyvä on.
- Cool down gently. Don’t remove from the oven or the pan too quickly. A big shock of temperature makes this banana bread drastically sink in the middle.
Tarjoilu
This banana bread is delicious as a easy breakfast bread with some toppings like:
- Maapähkinävoi
- Mantelivoita
- Date caramel
- Chia-siemenhillo
Usein Kysytyt Kysymykset
Yes, this banana bread sinks a little bit in the center. Cool down in the stopped oven, door open for 10 minutes to decrease the sink.
Store the baked banana bread in the fridge for up to 4 days in an airtight container. Freeze for up to 1 month, whole, or in slices, placed in freezer bags. Thaw at room temperature the day before.
Delicious and super easy to make, my family loved it! thanks for sharing.
Kiitos!
is there a big difference in taste with the gluten free all purpose flour
This recipe is not suitable for gluten-free flour blend, it won’t work.
you stress the measurements are needing to be accurate , but then give typical USA measurements with cups etc . To be accurate there is only one way as there are always variances in using cups It would be more useful to use grms and Ml if this is as important as you suggest.
Peter, I give both US and Metric measurements in all my recipes…. Click the button above the list to switch from one to the other.
Do not have access right now to groceries but go have a can of regular condensed milk. Will it work ?
I’m not sure but I suspect it would work.
Hi
I’m from Cartagena Colombia and I love ur recipes but unfortunately most of them can not make them due to sugar u use. So my comment is to suggest to use stevia in your recipes. The idea is make ur recipes to people with diabetes or people that love care their health. Coz maple syrup has a lot of calories Thanks a lot for ur effort
In almost all my recipes, you can replace the sugar with any other crystal sweetener (such as allulose, erythritol, or xylitol) which are carb-free. However, you can almost never use pure stevia as it doesn’t contribute to the texture of the baking.
Maple syrup can almost always be subbed with sugar-free maple-flavored syrup.
Made it. Loved it! I would add walnuts on top next time. And possibly a little vanilla.
Thank you!! You can definitely tune the recipe with many add-ins, your suggestions would work great!
We are gluten and egg free so many recipes just don’t turn out for us, but this one did!!! We made our all purpose gf flour into self rising flour and all 6 of us LOVED this banana bread!!
Next time I’ll add a pinch of salt and everyone asked for choco chips!
Kiitos!!!!!
I’m glad you liked it!!!
Been looking for a simple banana bread recipe and this one is perfect! Just like the reviewer above, I used regular flour and baking powder instead of self-rising flour and it turned out great. Thanks!
Absolutely love this recipe! Perfect for using up ripe bananas. I don’t have self-rising flour on hand but used regular flour with baking powder instead and it worked great!
so moist and delicious! perfect healthy snack. Thanks for sharing!