Baking banana bread doesn’t have to be a fuss, especially with so many quick and easy recipes on the internet.
Cooking author and food blogger Arman Liew claims that his three-ingredient banana bread is the “easiest and most foolproof banana bread you’ll ever make”.
Just because this three-ingredient banana bread recipe doesn’t call for traditional ingredients, doesn’t mean it sacrifices taste and texture.
No butter, no oil, no eggs, and no cake mix needed to give the cake its “moist and fluffy” texture – and it’s made in one bowl.
Arman added: “The texture is moist and soft in the middle, with a golden and tender crumb.
“It’s pleasantly sweet and full of banana flavour, you won’t miss the dairy or eggs.”
With so many of us with limited ingredients on hand, this three-ingredient recipe uses pantry staples, all you need to do is let those bananas brown and you are good to go.
Ingredients
330g bananas, mashed
230g coconut condensed milk or traditional condensed milk
170g self-raising flour
Enough for 12 servings, the recipe takes around two minutes to prepare and bake in 30 minutes.
Method
Start by preheating the oven to 180C/350F and grease and line a 7x4inch loaf tin with parchment paper and set aside.
In a large mixing bowl, combine the bananas and condensed milk and whisk together, until combined. Gently stir through the flour and mix well, until fully incorporated.
Transfer the batter to the greased pan and bake for 30 to 35 minutes, or until a skewer comes out mostly clean.
Remove the banana bread from the oven and let it cool in the tin completely, before slicing.
The banana bread will keep well at room temperature, covered, for up to three days.
If you’d like the bread to keep longer, store it in the fridge and it will keep well for up to one week.
For those who want to keep the cake for longer than a week, place slices of the bread in a ziplock bag and store them in the freezer for up to six months.
To defrost them, let leftover slices of the banana bread come to room temperature.
