3 Ingredients Banana Bread

3 Ingredients Banana Bread

This was the best banana bread I have ever made. Came out so moist and absolutely delicious. It’s very easy to make as well which is an added bonus. The bananas I had were quite small so I used 4, I only had self-raising flour so omitted the baking powder and salt, and added 5ml of vanilla extract. I am so happy to have found this recipe….no more throwing over-ripe bananas away. The problem is my 4-year-old loves it so much I’ll be baking this every week.

Serves 10


  • 5 medium overripe bananas + 1 ripe banana to garnish
  • 1 tin condensed milk
  • 2¼ cups SASKO Self-Raising Flour

Serving suggestion:

  • Butter


  1. Preheat the oven to 180 and grease a loaf tin.
  2. In a large mixing bowl, mash the bananas lightly using a fork.*Chef’s Tip: If your bananas are underripe, place them on a tray in their skins and bake at 180 for 15-18 minutes until blackened on the outside and soft on the inside.
  3. Pour in the condensed milk and mix well.
  4. Sieve the flour over condensed milk-banana mixture and fold in until just combined.
  5. Pour the batter into a greased loaf tin. If desired, arrange two banana halves over the top of the loaf.
  6. Bake for 60 minutes or until a skewer inserted in the center comes out clean. If the top becomes too dark during cooking time, cover with foil.
  7. Allow the loaf to cool in the tin for 5 minutes before transferring to a wire rack.
  8. Slice the banana bread while still warm spread generously with butter and ENJOY!

Ricarda Rutter

*Ricarda Rutter is a Ten News reporter. She’s an award-winning and Walkley nominated journalist. She has worked at the SBS, ABC, and Triple R.Rutter is a mother and a wife.