3 Ingredient Banana Bread
User Reviews
5
3 Ingredient Banana Bread
Description
3 Ingredient Banana Bread uses ripe bananas mashed and combined with eggs and a boxed yellow cake mix to make a simple, quick bread batter. The recipe requires mixing ingredients by hand and baking at a moderate temperature until the bread tests done. The bananas impart moisture and natural sweetness, while the cake mix supplies structure and a tender crumb. Optional toppings such as chocolate chips or nuts can enhance the bread’s texture and flavor. Baking in loaf pans produces traditional shaped banana bread, but the batter can also be portioned into muffin tins or mini loaf pans for smaller servings.
The flavor is mildly sweet with banana notes, supported by the yellow cake mix base. The bread has a soft yet sturdy texture with a moist interior. The recipe's simplicity makes it easy to prepare without needing yeast or complex mixing techniques.
You can enjoy this banana bread sliced for breakfast, snacks, or casual desserts. The bread pairs well with butter or spreads and is a convenient way to use overripe bananas that might otherwise go to waste.
For storage, keep the bread loosely covered at room temperature for a few days or refrigerate to extend freshness. It can also be frozen wrapped tightly for longer storage. Adjust baking times slightly when making muffins or mini loaves to ensure even cooking.
Ingredients
- 2 banana overripe
- 2 egg
- 1 (15.25-ounce) box yellow cake mix
- chocolate chips optional, or nuts, for sprinkling on top
Instructions
- Preheat the oven to 325°F and grease only the bottoms of your bread pans.
- Mash bananas in a medium bowl.
- Add eggs and cake mix and mix by hand with a wooden spoon.
- Divide into 2 bread loaf pans and bake for 25-30 minutes. Check the middle with a toothpick before taking them out. (You may need to extend bake times based on how hot your oven cooks.)
Notes
- Use ripe bananas to maximize sweetness and moisture in the bread.
- Chocolate chips or nuts can be sprinkled on top before baking for added texture.
- For muffins, bake batter at 350°F for 15-20 minutes until a toothpick comes out clean.
- Mini loaves can be baked at 350°F for 22-28 minutes, checking for doneness carefully.
- Store the bread covered at room temperature for 2-3 days or refrigerate up to one week.
- Freeze tightly wrapped for up to 3 months to preserve freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 140 kcal
% Daily Value*
| Calories | 140kcal | 7% |
| Carbohydrates | 30g | 10% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 20mg | 7% |
| Sodium | 243mg | 10% |
| Potassium | 76mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 39IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 72mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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