The Ultimate 3-Ingredient Banana Cake Recipe

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Have you ever stared at a bunch of overripe bananas on your counter and wondered what magic you could create? This simple 3-ingredient banana cake is about to become your new favorite way to transform those spotty bananas into something absolutely incredible. With just bananas, condensed milk, and self-raising flour, you’ll create the most moist, tender, and delicious banana bread you’ve ever tasted.

This recipe is perfect for busy weeknights, lazy Sunday mornings, or anytime you need a quick sweet treat without the fuss of complicated baking. The best part? You probably have everything you need in your pantry right now!

Table of Contents

Why This Banana Cake Recipe Works

The beauty of this 3-ingredient banana cake lies in its simplicity and science. Overripe bananas provide natural sweetness and moisture, while the condensed milk adds a rich, creamy texture that keeps your cake incredibly moist for days. The self-raising flour does all the heavy lifting for leavening, which means no need to measure out baking powder or baking soda separately.

When you bake this recipe in your oven, the sugars in the bananas caramelize beautifully, creating a golden-brown crust that contrasts perfectly with the soft, tender crumb inside. This is truly the best banana bread for anyone who wants maximum flavor with minimum effort.

Ingredients You’ll Need

Creating this moist banana bread couldn’t be easier. Here’s exactly what you’ll need:

Ingredient	Amount	Notes
Ripe bananas (peeled weight)	250g	The more spotted, the better!
Extra banana for decoration	1	Sliced lengthways
Self-raising flour	200g	Sifted for best results
Condensed milk	397g tin	Reserve 1 tbsp for glaze
Cinnamon (optional)	To dust	Adds warmth and depth

The key to success with this homemade banana bread is using properly overripe bananas. Look for bananas with lots of brown spots or even completely black skins – these have the highest sugar content and will give you the moistest, most flavorful cake.

Essential Equipment

Before you start, gather these tools to make your baking experience smooth and enjoyable. Having quality equipment makes all the difference in achieving perfect results every time.

You’ll need a good set of mixing bowls for mashing the bananas and combining your ingredients. A reliable oven is essential for even baking, and don’t forget to line your loaf tin with baking parchment for easy removal. Keep your measuring cups and spoons set handy for precise measurements, and use quality baking sheets if you decide to make muffins instead.

Step-by-Step Instructions

Preparation

Start by preheating your oven to 180°C (160°C fan) or 350°F. This is mark 4 on a gas oven. Line a 900g loaf tin with baking parchment, making sure the paper comes up over the sides for easy removal later. Use your cutting board and one of your sharp chef’s knives to prepare your decoration banana.

Mixing the Batter

In one of your large mixing bowls, mash the 250g of ripe bananas thoroughly with a fork or potato masher from your kitchen utensils set. You want them completely smooth with no large chunks remaining – this is crucial for achieving that super moist banana bread texture everyone loves.

Take your extra banana and slice it in half lengthways using your chef’s knives. Set these halves aside for topping.

Add the self-raising flour and all but 1 tablespoon of the condensed milk to your mashed bananas. That reserved tablespoon will become a beautiful glaze that gives your cake a professional bakery finish. Mix everything together with a wooden spoon from your kitchen utensils until fairly smooth – don’t overmix, as this can make your bread dense.

Baking

Scrape the batter into your prepared loaf tin and smooth the top. Place the sliced banana halves on top lengthways for a beautiful presentation. The banana decoration isn’t just for looks – it caramelizes during baking and adds an extra layer of banana flavor.

Bake for 1 hour and 5 minutes, or until a skewer inserted into the center comes out clean. Every oven is different, so start checking around the 1-hour mark. If the top is browning too quickly, tent it loosely with aluminum foil.

Finishing Touches

As soon as you remove the cake from the oven, brush the reserved tablespoon of condensed milk over the top. This creates a gorgeous glossy finish. If you’re using cinnamon, dust it lightly over the glaze while it’s still wet so it adheres beautifully.

Transfer your banana cake to a wire rack to cool completely before slicing. This helps prevent a soggy bottom and ensures clean, perfect slices.

Pro Tips for the Best Results

Choose the right bananas: The darker and spottier your bananas, the sweeter and more flavorful your cake will be. Don’t throw away those banana recipes overripe – they’re perfect for this!

Don’t overmix: Once you add the flour, mix just until combined. Overmixing develops gluten, which can make your healthy banana bread tough instead of tender.

Measure accurately: Use your measuring cups and spoons set for precision. Baking is science, and accurate measurements ensure consistent results.

Line your pan properly: Make sure the baking parchment extends over the edges of your tin. This makes removal so much easier and prevents sticking.

Test for doneness: Every oven bakes differently. Start checking at 1 hour, but don’t be surprised if yours needs the full 65 minutes or even a bit longer.

Variations to Try

Once you’ve mastered this basic recipe, try these delicious variations:

Chocolate Chip Banana Cake: Fold in 100g of chocolate chips before baking for a decadent twist that kids and adults will love.

Nutty Banana Bread: Add 75g of chopped walnuts or pecans for extra crunch and healthy fats.

Coconut Banana Cake: Mix in 50g of shredded coconut and use coconut condensed milk for a tropical variation.

Zucchini Banana Bread: Add 100g of grated, squeezed-dry zucchini for extra moisture and sneaky vegetables.

Spiced Banana Cake: Beyond cinnamon, try adding a pinch of nutmeg, ginger, or cardamom to the batter for warm, complex flavors.

Storage and Serving Suggestions

Store your 3-ingredient banana cake in an airtight container at room temperature for up to 5 days. The condensed milk keeps it incredibly moist, so it actually tastes better on day two and three! You can also freeze individual slices wrapped in plastic wrap and aluminum foil for up to 3 months.

Serve this moist banana bread warm with a pat of butter for breakfast, or with a dollop of natural yogurt and fresh berries for a healthier dessert option. It’s also delicious toasted and spread with cream cheese or your favorite nut butter.

Frequently Asked Questions

Can I use regular flour instead of self-raising flour?
Yes! For every 200g of all-purpose flour, add 2 teaspoons of baking powder and a pinch of salt. Mix these together before adding to your banana mixture.

My bananas aren’t ripe enough. What should I do?
Place them in a paper bag with an apple overnight, or bake them in their skins at 300°F for 15-20 minutes until they turn black. Let them cool before peeling and using.

Can I make this recipe dairy-free?
Absolutely! Use coconut condensed milk instead of regular condensed milk for a dairy-free version that’s just as delicious.

Why is my banana bread dense?
You may have overmixed the batter or used bananas that weren’t ripe enough. Make sure to mix just until combined and use very ripe, spotty bananas.

Can I double this recipe?
Yes! Double all ingredients and bake in two loaf tins, or use a larger tin and increase baking time by 15-20 minutes, checking for doneness with a skewer.

How do I know when it’s done?
Insert a skewer or toothpick into the center. It should come out clean or with just a few moist crumbs – no wet batter.

Can I add protein powder to make it healthier?
You can replace up to 25g of the flour with protein powder, but this may affect the texture slightly. Start with a small amount and adjust to your preference.

Why This Is the Best Banana Bread Recipe

This simple 3-ingredient banana cake truly earns its title as the best banana bread for several reasons. First, the minimal ingredient list means fewer things can go wrong – it’s practically foolproof. Second, the condensed milk creates an incredibly moist crumb that stays fresh for days without drying out. Third, it’s versatile enough to customize with your favorite mix-ins while still being delicious plain.

The recipe is also budget-friendly, using pantry staples you likely already have on hand. There’s no expensive or hard-to-find ingredients, making it accessible for everyone. Plus, it’s a fantastic way to reduce food waste by using up those overripe bananas that would otherwise go in the trash.

Whether you’re a beginner baker or a seasoned pro, this super moist banana bread delivers consistent, delicious results every single time. The fudgy texture, natural sweetness, and easy preparation make it a recipe you’ll return to again and again.

Final Thoughts

This 3-ingredient banana cake proves that simple doesn’t mean boring. With just bananas, condensed milk, and self-raising flour, you can create a bakery-quality treat that rivals any complicated recipe. The next time you see those bananas turning brown on your counter, don’t hesitate – whip up this easy, delicious cake and enjoy the wonderful aroma filling your kitchen.

Whether you enjoy it for breakfast, as an afternoon snack, or as a simple dessert, this moist banana bread is sure to become a household favorite. Share it with friends, bring it to potlucks, or keep it all to yourself – we won’t judge!

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