Name: 3 Ingredient Banana Bread
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 3–4 medium ripe bananas (300g / 10.5 oz, blended smooth); 2 large eggs; 1 cup 170g / 6 oz self-rising oat flour (or 170g oat flour + 1½ tsp baking powder); Handful of chocolate chips (optional, for batter and topping); 1 extra banana (halved lengthwise (optional, for topping))

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It was a Wednesday morning. Three black-spotted bananas on my counter, two eggs in the fridge, and a bag of oat flour I’d been meaning to use. I had 10 minutes before school drop-off. So I blended everything together, poured it into a loaf pan, and hoped for the best. My kids came home to the best smell in the apartment — and asked for seconds before dinner.

3 ingredient banana bread loaf with caramelized banana topping and chocolate chips on white marble board — This 3 ingredient banana bread is golden, soft, and ready in 45 minutes — no mixer, no sugar, no butter.

This banana bread 3 ingredients recipe is now our most-made loaf. If you love a good classic loaf too, you’ll want to check out our classic banana bread for when you have a little more time.

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Why You’ll Love This Recipe

Just 3 real ingredients. Ripe bananas, eggs, and oat flour — nothing else needed. No butter, no sugar, no baking soda.
Naturally sweet and wholesome. The riper your bananas, the sweeter the loaf — no added sugar required.
One bowl, no mixer. A blender or food processor does all the work. Wash-up takes 2 minutes.
Works in the oven or air fryer. 40 minutes at 350°F (180°C) in the oven, or 25 minutes at 320°F (160°C) in the air fryer.
Gluten-free friendly. Oat flour keeps it light, fiber-rich, and easy to digest.

Ingredients & Notes

3 ingredient banana bread ingredients flat lay — ripe bananas, eggs and oat flour on white marble countertop — Three ingredients, that’s it. Ripe bananas, eggs, and oat flour — everything you need for this wholesome loaf.

Ripe bananas (300g / about 3–4 medium bananas). The browner, the better — brown-spotted bananas are naturally sweeter and blend into a smoother batter. I always grab the ones the kids won’t eat. Reserve 1 extra banana (halved lengthwise) for the top if you want that gorgeous golden finish.

Eggs (2 large). They bind everything together and give the loaf its structure. For an egg-free version, see the Variations section below.

Self-rising oat flour (170g / about 1⅔ cup). This is the secret to keeping it truly 3 ingredients — the leavening is already built in. No oat flour at home? Use 170g of regular oat flour or whole wheat flour

1½ tsp baking powder. For a nuttier, denser loaf, take a look at this almond flour version — it’s a beautiful alternative.

Chocolate chips (optional handful). Fold them into the batter and scatter a few on top. My kids vote yes every single time.

How to Make 3 Ingredient Banana Bread

smooth banana puree in food processor for 3 ingredient banana bread recipe — Blend your bananas until completely smooth and liquid — this is the step that makes all the difference in texture.

1. Preheat your oven to 350°F (180°C). Line a loaf pan (approx. 22×10×6 cm / 9×4 inch) with parchment paper.

2. Blend the bananas. Peel 300g of ripe bananas and blend them in a food processor or blender until completely smooth and liquid. This is the step that makes all the difference — smoother than mashing, easier to mix.

Blended banana puree — it should look almost liquid and pale yellow.

3. Whisk in the eggs. Pour the banana puree into a large mixing bowl. Add the 2 eggs and whisk until fully combined, about 30 seconds.

oat flour folded into banana egg batter in white ceramic bowl for 3 ingredient banana bread — Sift the oat flour directly into the bowl and whisk gently — the batter will be thinner than classic banana bread, and that’s exactly right.

4. Sift in the oat flour. Sift the self-rising oat flour directly over the banana-egg mixture. Whisk gently until you have a smooth, uniform batter — don’t overmix.

The batter will be thinner than classic banana bread — that’s normal.

5. Fold in chocolate chips (optional). Use a spatula to fold in a generous handful. Save a few for the top.

6. Pour into the pan. Transfer the batter to your lined loaf pan. Smooth the top with the spatula.

7. Decorate (optional). Slice a banana in half lengthwise and lay both halves cut-side up on top of the batter. Scatter a few extra chocolate chips over everything.

8. Bake for 40 minutes at 350°F (180°C), or until a toothpick inserted in the center comes out clean. Air fryer method: 25 minutes at 320°F (160°C) — no preheating needed.

9. Cool in the pan for 10 minutes before lifting out and slicing. Don’t rush this step.

Lily’s Tips

Use the ripest bananas you can find. Black spots are your friend. “The riper your bananas, the less sugar you’ll need — nature does the sweetening for you.”

Blend, don’t mash. A fork leaves lumps. A blender gives you a silky-smooth puree that hydrates the oat flour evenly and creates a tender, uniform crumb.

Don’t skip the parchment paper. Oat flour loaves are more delicate than classic ones — parchment makes unmoulding effortless.

Air fryer fans, this one’s for you. 25 minutes at 320°F (160°C), no preheating. One ripe banana contains about 12g of natural sugar and 3g of fiber — so this loaf is genuinely nourishing, not just “healthy” in name.

The toothpick test is your best friend. Ovens vary. Start checking at 35 minutes. The loaf should feel set and spring back lightly when pressed in the center.

Variations

No-egg version. Replace the 2 eggs with 2 flax eggs (2 tbsp ground flax + 6 tbsp water, rested 5 minutes). The texture is slightly denser but still tender and sliceable. For a fully plant-based loaf, our vegan banana bread goes further with tested substitutions.

Chocolate chip version. Already in the base recipe — but you can go full chocolate and add 2 tbsp of cocoa powder to the batter for a darker, richer loaf.

Muffin version. Pour this exact batter into a lined muffin tin and bake at 350°F (180°C) for 18–20 minutes. These banana bread muffins are perfect for lunchboxes.

Peanut butter swirl. Drop 2 tablespoons of peanut butter onto the batter before baking and swirl with a knife. Warm and comforting in the best way.

How to Store

Counter: 2 days — wrap the loaf tightly in parchment or place in an airtight container at room temperature. Oat flour loaves stay moist longer than you’d expect.

Fridge: Up to 5 days in an airtight container. Bring to room temperature before eating, or warm a slice for 20 seconds in the microwave.

Freezer: Up to 3 months. Slice the loaf first, wrap each slice individually in cling film, then place in a freezer bag. Thaw overnight in the fridge or 1 minute in the microwave from frozen.

Meal prep tip: I bake this on Sunday evening. By Monday morning, slices are ready to grab for breakfast or school snacks — no work, no mess, just a warm slice and a good coffee.

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sliced 3 ingredient banana bread showing soft golden crumb with chocolate chips on oak board — Look at that crumb — soft, golden, naturally sweet. No butter, no sugar, and my kids ask for it every single week.

You did it. Three ingredients, one bowl, and a loaf that genuinely tastes like something you’d order at a café. My kids never guess there’s no butter and no sugar — and honestly, that’s the whole point.

Tag me on Instagram @eatwithmellow or leave a star rating below — I read every single one.

If you love simple bakes, try our 3-ingredient banana pancakes next for breakfast tomorrow, or grab these 3-ingredient banana cookies when you need something fast and wholesome for snack time.

Love, Lily 🍌