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3 ingredient banana bread vegan
Milica

3-Ingredient Banana Bread - Healthy & Easy Recipe

This 3-ingredient banana bread checks all the boxes: it’s moist, naturally sweet, gluten-free, dairy-free, and egg-free.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course: Dessert
Ingredients Method

Ingredients
  

  • Ripe Bananas — The riper, the better. Brown, spotty bananas add natural sweetness and moisture. 3 large or 4 medium
  • Almond flour — naturally gluten free 1 and 1/2 cups
  • Baking Powder — This is the secret to getting that light, fluffy texture. 1 teaspoon

Method
 

  1. Follow these simple steps to create the perfect loaf of 3-ingredient banana bread. No fancy equipment required — just a mixing bowl, a blender (or food processor), and a loaf pan.
Preheat the Oven
  1. Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper for easy removal.
Prepare the Ingredients
  1. Peel the ripe bananas and place them in a large mixing bowl. Using a fork or potato masher, mash them until they’re smooth and creamy. If you prefer a smoother texture, blend them in a blender or food processor.
Make Oat Flour
  1. If you’re using store-bought almond flour, ensure it’s finely ground for the best texture.
  2. If you’re making your own, blend blanched almonds in a food processor until they form a fine, flour-like consistency. Be careful not to over-process, or you’ll end up with almond butter!
Mix the Batter
  1. Add the almond flour and baking powder to the mashed bananas. Mix everything together until it forms a thick, smooth batter.
  2. If you’re adding optional ingredients like chocolate chips, cinnamon, or nuts, fold them in at this stage.
Pour and Bake
  1. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Enjoy
  1. Let the banana bread cool in the pan for 10–15 minutes. Then, transfer it to a wire rack to cool completely before slicing. This step is crucial, as the bread continues to set as it cools.