It won't be long before you're able to make this 3-ingredient banana bread without looking at the recipe!
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I promise that this is the easiest banana bread recipe you will ever find. You need only three simple ingredients: a box of the best cake mix, mashed ripe bananas and 2 eggs. That’s it.
You can use any flavor of cake mix here. I chose yellow cake mix for the classic version, but you can use a spice cake mix for added flavor or even a chocolate cake mix for a chocolate banana bread. This recipe also works well for those with dietary restrictions—hello, gluten-free cake mix!
How to Make 3-Ingredient Banana Bread
ERIC KLEINBERG AND KRISTINA VÄNNI FOR TASTE OF HOME
Ingredients
- 3-4 very ripe bananas
- 1 box (15.25 ounces) yellow cake mix
- 2 large eggs
You can add some mix-ins to make each batch of banana bread special. It won’t be “3-ingredient” banana bread, but it will be tasty! Add a teaspoon or two of cinnamon or pumpkin pie spice for flavor. For texture, toss in a handful of toasted nuts, chocolate chips or even dried fruit. For more ideas, check out this list of banana bread upgrades.
Tools You’ll Need
Directions
Step 1: Mash the bananas
ERIC KLEINBERG AND KRISTINA VÄNNI FOR TASTE OF HOME
The key to flavorful banana bread is using very ripe bananas. As the skin darkens, the banana flavor becomes more pronounced. You’ll need 1-1/2 cups of mashed bananas for this recipe, so I used about 3 ripe bananas.
Step 2: Mix with cake mix and eggs
ERIC KLEINBERG AND KRISTINA VÄNNI FOR TASTE OF HOME
In a large bowl, combine the mashed bananas with the cake mix and two eggs. Mix well until the ingredients are combined.
Step 3: Bake and enjoy
ERIC KLEINBERG AND KRISTINA VÄNNI FOR TASTE OF HOME
Transfer the batter to a greased 9×5 inch loaf pan. Bake in a preheated 350°F oven for 45 minutes or until a tester inserted in the center of the loaf comes out clean.
Cool in the pan on a wire rack for 10 minutes, then invert onto the rack to cool completely before slicing.
You’ve probably heard ofmug cakes, so you get the idea. There’s no need for kneading with this banana bread in a mug recipe, try it out today!
How to Store and How to Serve
ERIC KLEINBERG AND KRISTINA VÄNNI FOR TASTE OF HOME
This 3-ingredient banana bread can be kept wrapped on the countertop at room temperature for up to 3 days. It can also be wrapped and stored in the refrigerator for up to 1 week or in the freezer for up to 3 months.
Serve with a pat of butter, a slather of peanut butter or even Nutella. Leftovers of this banana bread also make great French toast!
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