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4.5 from 45 votes

3 Ingredient Banana Bread

You only need three ingredients to make this banana bread - bananas, condensed milk and self raising flour! Best cooked in your slow cooker, it is super easy to make and totally delicious.

Prep Time
10 mins
Cook Time
2 hrs 10 mins
Total Time
2 hrs 40 mins
Servings: 16 slices
Calories: 143 kcal
Course: Bread
Cuisine: American

Ingredients

Banana bread
  • 4 ripe medium bananas
  • 1 tin sweetened condensed milk (400g /14oz tin)
  • 2 cups (260g) self raising flour (self rising flour)
Optional ingredients
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • ½ cup (100g) milk chocolate chips or chopped nuts
Optional glaze
  • 5 tbsp hazelnut spread (Nutella)
  • 2 tbsp milk or cream or more, as needed
To decorate
  • Chocolate buttons or chopped chocolate bar

Instructions

    Cup of Yum
  1. Put the bananas in a mixing bowl and mash really well using a fork or potato masher. Alternatively give them a good blitz in a food processor or mini chopper.
  2. Add the sweetened condensed milk and stir well to combine.
  3. Sift the flour over the bowl and mix well to create a smooth batter. Make sure that no dry pockets of flour lurk in the bottom of the bowl.
  4. Now add the optional ingredients (if using) – baking powder, salt and ground cinnamon.
  5. Fold in the chocolate chips (if using). I used milk chocolate chips but you can use whatever you like or replace them with chopped nuts etc.
  6. Line your slow cooker with two layers of baking paper or use a cake liner (check it fits your crock pot). Add the batter and level.
  7. Cover the cooker with a clean tea towel to protect the cake from condensation collecting on top and then add the lid. Cook on HIGH for two hours.
  8. Lift the banana bread out of the slow cooker using the overhanging paper (be careful the crock pot will be hot). The cake will look pale and uncooked on top. Carefully remove the paper from under the cake and place on the top. Flip the cake over and place back in the slow cooker top side down. Cook for a further 30 minutes on high.
  9. Your cake should now be cooked all the way through. Test using a skewer – it should come out clean. If the cake is still undercooked you can continue to cook for a little longer. Mine was perfectly cooked in 2 1/2 hours on HIGH.
  10. Heat the Nutella and milk in a small saucepan over low heat. Stir until you have a smooth glaze, adding a little more milk if needed. Drizzle over the banana bread. Add chocolate buttons or any decorations you like and enjoy!

Notes

  • Baking in the oven
  • I have had less success with baking this 3 ingredient banana bread in the oven. I have tried twice and both times the cake was a little moist even after cooking for over an hour. I would definitely advise adding the baking powder if you are baking in the oven, I think the cake needs the extra lift.
  • Put the batter in a 2lb loaf tin lined with baking paper or a cake liner. Bake in a 350F (180C) preheated oven for approximately 1 hour 15 minutes, testing after 1 hour. Tent the cake with foil if it colouring too quickly.
  • Storing and freezing
  • This cake keeps surprisingly well for several days in a cake container without getting stale. You can also freeze it (without any glaze), ideally in slices, wrapped well in two layers of wrap and stored in freezer bags. Thaw in the fridge before serving, reheating in the microwave for just a few seconds.

Nutrition Information

Calories 143kcal (7%) Carbohydrates 26g (9%) Protein 3g (6%) Fat 3g (5%) Saturated Fat 3g (15%) Cholesterol 1mg (0%) Sodium 153mg (6%) Potassium 176mg (5%) Fiber 2g (8%) Sugar 10g (20%) Vitamin A 31IU (1%) Vitamin C 3mg (3%) Calcium 32mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 16slices

Amount Per Serving

Calories 143

% Daily Value*

Calories 143kcal 7%
Carbohydrates 26g 9%
Protein 3g 6%
Fat 3g 5%
Saturated Fat 3g 15%
Cholesterol 1mg 0%
Sodium 153mg 6%
Potassium 176mg 4%
Fiber 2g 8%
Sugar 10g 20%
Vitamin A 31IU 1%
Vitamin C 3mg 3%
Calcium 32mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.