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3 ingredient banana bread slice on white ceramic plate with black coffee, cozy morning breakfast scene

3 Ingredient Banana Bread

Authoreatwithmellow@gmail.com
A soft, naturally sweet banana bread made with just ripe bananas, eggs, and oat flour. No sugar, no butter, no mixer. Ready in 45 minutes and gluten-free friendly.
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Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Calories115 kcal

Equipment

  • 9×4 inch loaf pan (22×10×6 cm)
  • Food processor or blender
  • Large mixing bowl
  • Whisk
  • Parchment paper

Ingredients  

WET INGREDIENTS

  • 3–4 medium ripe bananas 300g / 10.5 oz, blended smooth
  • 2 large eggs

DRY INGREDIENTS

  • 1 cup 170g / 6 oz self-rising oat flour (or 170g oat flour + 1½ tsp baking powder)

MIX-INS / TOPPINGS (optional)

  • Handful of chocolate chips optional, for batter and topping
  • 1 extra banana halved lengthwise (optional, for topping)

Instructions 

  1. Preheat the oven to 350°F (180°C). Line a 9×4-inch loaf pan with parchment paper.
  2. Blend the ripe bananas until completely smooth.
  3. In a large bowl, whisk together the banana puree and eggs until fully combined.
  4. Add the oat flour and whisk until the batter is smooth. Do not overmix.
  5. Fold in the chocolate chips, if using.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Top with the halved banana and extra chocolate chips, if desired.
  8. Bake for 40 minutes in the oven, or 25 minutes in a 320°F (160°C) air fryer, until a toothpick inserted into the center comes out clean.
  9. Let the loaf cool in the pan for 10 minutes before removing and slicing.

Notes

Note 1 — Storage: Wrap and store at room temperature up to 2 days, refrigerate up to 5 days, or freeze individual slices up to 3 months.
Note 2 — Substitution: No self-rising oat flour? Use 170g regular oat flour or whole wheat flour + 1½ tsp baking powder.
Note 3 — Egg-free: Replace 2 eggs with 2 flax eggs (2 tbsp ground flax + 6 tbsp water, rest 5 minutes before using).