Three Ingredient Banana Bread
Banana bread is a perennial favorite snack at our house. We eat our share of bananas, but like most people, we don’t always eat the entire bunch quickly enough. When the bananas turn brown, we make banana bread.
Imagine my excitement when my daughter showed up the other day with a new recipe to try. Mom, it’s banana bread with only three ingredients!
That sounded almost too good to be true. But, the proof is in the pudding, as they say. And this bread really only had three ingredients and it tasted delicious. In fact, its grandmother approved!
I made an icing of powdered sugar and butter to drizzle over the top, but you can eat this bread without that topping. It’s probably healthier if you do.
I now have one more excellent banana bread recipe to add to my collection. Here it is for your collection too:
Three Ingredient Banana Bread Recipe
Ingredients
- 2 Eggs
- 3 Bananas
- 1 (16.5 oz) Yellow Cake Mix
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Beat the eggs. Smash the bananas.
- Mix all ingredients in a medium sized bowl until mostly smooth.
- The bananas will have some lumps.
- Pour batter into two greased 9×5 inch loaf pans.
- Bake at 350 degrees for 40 minutes or until a toothpick comes out clean.
Approximate Nutrition Information:
Servings Per Recipe: 10, Amount Per Serving: Calories: 257, Fat: 4g, Cholesterol: 42mg, Sodium: 330g, Total Carbs: 52g, Protein: 4g.
Make it a Meal:
Serve with a bowl of fruit and a cup of coffee for breakfast.
Variations:
Mix in some raisins or chopped pecans if you like some texture in your banana bread. Sprinkle a layer of cinnamon in the middle or top with cinnamon – sugar combination for fancier bread.
Bake individual servings in cup cake pan and store in plastic bag for a week’s worth of coffee break snacks. Or bake in small loaf pans and give as a gift to a neighbor or co-worker.
If you are not ready to make banana bread when the bananas turn brown, don’t despair. Peel the fruit and place the skinned bananas in a zip top baggie, then freeze. When you are ready to bake, pull the bananas out and let them thaw until you can mash them with a fork or the potato masher.
The baked bread will freeze well, as long as it wrapped in waxed paper and zipped in a plastic bag. You can store it in the freezer 4-6 weeks, then thaw in refrigerator when you re ready to eat.
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