Three Ingredient Banana Bread
, Updated Jul 25, 2025
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Three ingredient banana bread – just bananas, condensed milk and self raising flour! Best baked in a slow cooker, it is easy to make and delicious.
No eggs or dairy? Try my Vegan Banana Bread
Have you come across these viral sensations? Dalgona Coffee, No Yeast Bread and 3-ingredient banana bread keep showing up on my social media stream. So, naturally, I felt I simply HAD to try them all. I was especially intrigued by the banana bread recipe which uses just three ingredients.
You don’t need any eggs, sugar or butter for this recipe and what’s more most people were cooking this banana cake in their slow cooker. Say what???
3-ingredient Banana Bread
The recipe sounds beyond easy because IT IS! Let’s take a look at the magical three ingredients you will need to make it…
- Ripe bananas
- Sweetened condensed milk
- Self-rising flour
You don’t have to be tied to these of course – feel free to add some extras to customize the recipe to your heart’s content. Here’s what I added…
- Baking powder – I wasn’t 100% sure how fresh my self-rising flour was so this was an “in case” tweak.
- Ground cinnamon, salt and chocolate chips – for added flavor
- Chocolate glaze – a slow cooker banana cake is not exactly a looker… so this was to prettify the cake as well as for added deliciousness
How to Make 3-Ingredient Banana Bread
- 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.
- Add the sweetened condensed milk and stir well to combine.
- 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. Add the optional ingredients (if using) – baking powder, salt and ground cinnamon.
- 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.
Bake in a Slow Cooker
- 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.
- 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.
- Lift the banana bread out of the slow cooker using the overhanging paper (be careful the crock pot will be hot). As you can see the cake is risen but looks 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.
- 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.
- Cover the banana bread with chocolate glaze (optional). Add chocolate buttons or any decorations you like and enjoy!
Oven Baking Instructions
I must admit that I have had limited success 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. But ideally cook this in the gentle heat of your slow cooker – my regular banana loaf is a better bet for oven baking!
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.
Recipe Tips
- TOO MANY RIPE BANANAS? This cake is a great way to use four of them, but remember you can also peel and freeze them to use another day! Make sure you make a note of the weight and use within 6 months.
- HOW TO MAKE SELF-RISING FLOUR Simply add 2 level teaspoons baking powder to every cup (130g) of plain flour. So for this cake you will need 2 cups (260g) all-purpose flour and 4 teaspoons baking powder.
- MAKE SURE YOUR FLOUR IS FRESH Self-rising flour has a shorter self life than all-purpose. Check the use by-date – this recipe will fail if your flour is past its best. Same goes for any rising agents you add.
- HOW TO MEASURE FLOUR Before you start measuring, take a spoon and stir the flour in its container or bag to aerate it. Then, use the spoon to scoop flour into your measuring cup. Avoid shaking or tapping the cup, as this can cause the flour to settle. Finally, use the flat edge of a knife to level off the top of the cup for accurate measurement.
Storing and Freezing
Fridge: This cake keeps surprisingly well for several days in a covered cake container at room temperature (away from direct sunlight).
Freezer: You freeze the cake, whole or in slices, wrapped well in two layers of wrap and stored in freezer bags. Thaw in the refrigerator overnight before serving, reheating in the microwave for just a few seconds.
Have you made my 3 ingredient banana bread recipe? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
3 Ingredient Banana Bread
Video
Ingredients
Banana bread
- 4 ripe medium bananas approx. 1.4 pounds (475g)
- 14 oz (395g) sweetened condensed milk
- 2 cups (260g) self-rising flour or see notes
Optional ingredients
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp ground cinnamon
- ½ cup (85g) milk chocolate chips or chopped nuts
Optional glaze
- 5 tbsp hazelnut spread
- 2 tbsp cream or as needed
To decorate
- chocolate chips, banana chips etc.
Instructions
Prepare the cake
- 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.4 ripe medium bananas
- Add the sweetened condensed milk and stir well to combine.14 oz (395g) sweetened condensed milk
- 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.2 cups (260g) self-rising flour
- Now add the optional ingredients (if using) – baking powder, salt and ground cinnamon.1 tsp baking powder, 1 tsp salt, 1 tsp ground cinnamon
- 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.½ cup (85g) milk chocolate chips
Bake in Slow Cooker
- 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.
- 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.
- 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.
- 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.
Decorate and serve
- Heat hazelnut spread 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!5 tbsp hazelnut spread, 2 tbsp cream, chocolate chips, banana chips etc.
Notes
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
I are this today with Carnation Caramel!
4 bananas! 240 self-raising! 1tsp baking power… It was so so good!
The Caramel make it even better!!