3 Bowl Banana Bread Recipe

How do you make banana bread with 3 bananas? You’re about to find out! This easy banana bread recipe made with 3 bananas and oil is moist and delicious. No mixer required, one bowl, and less than 10 minutes prep.

So, you’re looking for a 3 banana bread recipe. Well, I’m happy to say that you’ve found it. This is a simple recipe with few ingredients, very easy to make, and beginner-friendly. It’s one of the best ways to use overripe bananas.

I adapted this recipe from my 2 banana bread recipe. Since there’s 3 bananas in this one I just simply decreased the oil and it worked out perfectly.

Best Banana Bread Ever

This recipe actually yields a tender and moist banana bread because compared to other recipes this one has more wet ingredients that don’t include milk or water that stretches the batter thin and also less flour.

There’s just a touch of cinnamon. You can add more or omit it completely depending on your personal preference. Feel free to add nuts as well.

Besides the salt, vanilla, and spices, bananas are the main contributor of flavor in a banana loaf. So if you want your loaf to come out great every time, use overripe bananas.

Six Sisters Banana Bread Recipe

The crust for this bread gets very dark very quickly. Covering it with foil at the 30 minute mark ensures that the crust doesn’t burn.

Often times I find that when you don’t use the foil the crust will be dark brown way before the bread is done baking therefore naturally causing you to pull the bread out of the oven before it’s done. And then you end up with a crust that’s fully baked or burnt and a middle that is mostly raw.

This has happened to me before in the past and I’ve even had it happen to me with other recipes as well. Fortunately, loosely covering the loaf with foil is a quick and easy solution.

Eggless Banana Bread

Store it in an airtight container, food-safe resealable bag, cover with foil, or wrap tightly in plastic wrap to prevent it from drying out.

How long does banana bread last? If stored correctly it should last for 2 – 3 days at room temperature and up to 1 week in the fridge.

Wrap tightly in foil, plastic wrap or place in a freezer bag. You can also wrap tightly and place in a freezer bag for maximum protection.

Chocolate Banana Bread

This easy banana bread recipe made with 3 bananas and oil is moist and delicious. No mixer required, one bowl, and less than 10 minutes prep.

© Beat Bake Eat. All images & content are copyright protected. Unauthorized use and/or duplication of this material without written consent from this site’s author and/or owner is strictly prohibited.This easy Banana Bread Recipe is moist, fool-proof, and simply perfection! It’s our family’s favorite and it turns out perfect every time!

Combine Wet Ingredients: Add the eggs one at a time, beating well after each addition. Next, mix in the mashed bananas and milk.

Bowl Gluten Free Banana Bread

Add Dry Ingredients: In another bowl, mix together the dry ingredients and add to the creamed sugar mixture. Stir just enough to combine the batter without over-mixing.

Bake: Pour the batter into a greased bread loaf pan (here’s my favorite loaf pan that’s 8.5×4.5 pan) and bake at 325 degrees for about an hour or until a toothpick inserted into the center of the loaf comes out clean.

To Freeze: Allow the bread to cool completely and then store in an airtight container or freezer safe bag for up to 3 months. Allow to thaw to room temperature before serving.

Yellow Cake Mix Banana Bread Recipe

This easy Banana Bread Recipe is moist, fool-proof, and simply perfection! It's our family's favorite and it turns out perfect every time!

Freezing Instructions: Allow loaf to cool completely and then store in an airtight container or freezer safe bag for up to 3 months. Thaw to room temperature before serving.

Banana Nut Bread: add a heaping ½ cup of your favorite chopped nuts (we like to add walnuts) and gently stir them in the batter before baking.

Simply Perfect 2 Banana Banana Bread

Calories: 221 kcal Carbohydrates: 33 g Protein: 3 g Fat: 9 g Saturated Fat: 5 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 2 g Trans Fat: 0.3 g Cholesterol: 51 mg Sodium: 394 mg Potassium: 40 mg Fiber: 1 g Sugar: 17 g Vitamin A: 284 IU Vitamin C: 0.03 mg Calcium: 33 mg Iron: 1 mg

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.