Banana Bread Recipe for 3 Bananas

by Crystal | Beat Bake Eat
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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.

Banana Bread Recipe with 3 Bananas - Simple & easy recipe for moist banana bread made with 3 bananas and oil. Dairy-free, no mixer, one bowl, 8 minutes prep. | Beat Bake Eat

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.




How do you make Banana Bread moist?

By using lots of bananas and oil or butter. I prefer banana bread with oil.

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.

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.

Banana Bread Recipe with 3 Bananas - Simple & easy recipe for moist banana bread made with 3 bananas and oil. Dairy-free, no mixer, one bowl, 8 minutes prep. | Beat Bake Eat

3 Banana Bread Recipe Ingredients

{Full recipe below}

  • 3 overripe bananas, mashed
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/3 cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking soda

These are all the ingredients you need. Nothing fancy or special. Just baking staples.

As you can see this recipe is completely dairy-free. It’s without butter and milk but you won’t miss either of them.

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.




How ripe should Bananas be for Banana Bread?

The best bananas for banana bread are overripe bananas that are speckled and half black or dark brown.

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.

How to quickly ripen Bananas for Banana Bread

  • Ripening bananas in the oven – Place the unpeeled bananas spaced apart on a baking sheet lined with foil or parchment paper and bake at 350 degrees F for 15 – 20 minutes until black or dark brown on the outside and soft to the touch. Allow them to cool before using.
  • Ripening bananas in the microwave – Using a fork, poke straight through the banana peel multiple times on all sides to allow the heat to easily penetrate then microwave for 30 seconds at a time, checking each time for doneness. This can take up to a couple of minutes depending on how green the bananas were to begin with. The bananas are done when they have the soft texture of a ripe banana. Cool before using.
  • Ripening bananas in a paper bag – Place the bananas in a loosely closed paper bag to help trap the ethylene gas (that is responsible for ripening) to help speed up the process. Check the bag once a day and remove the bananas when they have reached your desired ripeness.

These methods aren’t just useful for this recipe, they’re also useful for all the other ripe banana recipes that you’ll try.

Banana Bread Recipe with 3 Bananas - Simple & easy recipe for moist banana bread made with 3 bananas and oil. Dairy-free, no mixer, one bowl, 8 minutes prep. | Beat Bake Eat

How to make Banana Bread with 3 Bananas

  1. Preheat oven to 350°F. Prep the baking pan and set aside.
  2. In a large bowl combine bananas, granulated sugar, cinnamon, and salt.
  3. Beat in the oil, eggs, and vanilla extract.
  4. Add the flour and baking soda and gently stir until incorporated. DO NOT over mix.
  5. Pour the batter into the baking pan.
  6. Bake for 30 minutes, remove from the oven and cover loosely with foil, then continue to bake for 15 – 20 minutes until a toothpick inserted comes out clean or mostly clean.
  7. Cool in pan 10 minutes then remove to cool completely.

So that is how to make banana bread at home using 3 bananas. Pretty simple huh?

Why is it necessary to cover the bread with foil?

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.




How to Store 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.

How to Freeze Banana Bread

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.

How long does banana bread last in the freezer? For about 2 months.

Banana Bread Recipe with 3 Bananas - Simple & easy recipe for moist banana bread made with 3 bananas and oil. Dairy-free, no mixer, one bowl, 8 minutes prep. | Beat Bake Eat

More Easy Banana Recipes

You can find the nutrition facts for this loaf at the very bottom of the recipe.




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4.34 from 3 votes
Banana Bread Recipe with 3 Bananas - Simple & easy recipe for moist banana bread made with 3 bananas and oil. Dairy-free, no mixer, one bowl, 8 minutes prep. | Beat Bake Eat
Banana Bread Recipe with 3 Bananas
Prep Time
8 mins
Cook Time
45 mins
Total Time
53 mins
 
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.
Course: Breakfast, Snack
Servings: 1 9x5 inch loaf
Calories: 186 kcal
Author: Crystal | Beat Bake Eat
Ingredients
  • 3 overripe bananas, mashed
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/3 cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
Instructions
  1. Preheat oven to 350°F. Spray a 9x5 inch loaf pan with non-stick cooking spray, or lightly grease with oil, or line with parchment paper and set aside.

  2. In a large bowl combine bananas, granulated sugar, cinnamon, and salt.
  3. Beat in the oil, eggs, and vanilla extract.
  4. Add the flour and baking soda and gently stir until incorporated. DO NOT over mix.
  5. Pour the batter into the baking pan.
  6. Bake for 30 minutes then remove from the oven and cover loosely with foil. 
    *This prevents the crust from burning.

  7. Continue to bake for 15 – 20 minutes until a toothpick inserted in the center comes out clean or mostly clean.

  8. Cool in pan 10 minutes then remove to cool completely.
Notes


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6 comments

Joyce July 29, 2020 - 7:57 pm

I generally follow a recipe as written. I read all the comments and in the end I followed the recipe. I liked the recipe because it called for all ingredients I had on hand. However,the 1/3 cup of vegetable oil made the bread so oily. Really takes away from the banana flavor. I will not be using this recipe…I was so hopeful. 😞

Reply
Crystal | Beat Bake Eat July 30, 2020 - 11:40 am

Oh, no. I’m so sorry, Joyce. I will work on improving this recipe. It sounds like it may just need more flour. Thank you for leaving a review!

Reply
Janet Kaiser August 2, 2020 - 11:03 am

Hi Crystal! Thanks for sharing your three-banana cake recipe. It is a great idea to give recipes for the number… I have three to use today. But I’ve no time to figure out quantities. So PLEASE give your recipes in metric too! Or even imperial measures, but in weights to help all we folk around the world who don’t use cups to measure amounts. Also in Fahrenheit AND Celsius/Centigrade so this cake bakes in a moderate oven 350°F / 180°C (160 °C fan-assisted oven) 🙂 Which brings me to write today to help out with your oven temperature and tendency to burn cakes! There are a few things you need to address. First you need to get to know your oven better. Are you using a family heirloom? That may be quirky but a good cook can learn to live with any equipment. My grandmother could bake in a fireside oven with no thermometer just fine. Problem is there is an assumed standard these days. Modern ovens have top and bottom heat plus a fan to circulate the heat so it is more evenly distributed and you have constant heat top, bottom and middle. Usually you can choose what heat source you need depending on the type of cake. Cakes are traditionally baked in the middle of an oven, but if you have issues with a burning crust it would indicate either it is set at too high a temperature or you have a problem with top down heat with no or inadequate heat distribution. You could start using a lower or bottom shelf, but I fear it sounds very much as if you have the grill / broiler function or simple top down heat only. Check it out. Buy or borrow an oven thermometer and test different parts of your oven when it is on. Check your thermostat is working. Ovens can vary an awful lot. Old ovens are unreliable, so you need to concentrate on learning in what way it works best. If you are baking in a very small table top oven you would do better to lower the temperature and bake for longer. I wish you luck sorting your oven and baking know-how. I’m going to make the cake seeing I have three bananas to use. I take no notice of too much fat/oil comments with recipes these days because so many people expect good taste to come fat and/or carb free! They are fundamentally missing the point that all cake is a luxury and a treat! They want their cake, but not let it count as a sin. That is cheating! 180 g sugar / 75 ml oil or 7 Tablespoons / 300 g flour. The rest is all the same. Ah… 2lb loaf tin or 23 cm x 13 cm and I’ll be baking at 160°C on the middle shelf of fan-assisted oven. I’ll let you know if it “catches”! No, it didn’t cooked through fine in 45 minutes. Nice flavour. Maybe give oil, soft margarine or melted butter in the recipe so as to not frighten the horses? I’ll be putting less sugar in next time if I have seriously overripe bananas like today. Also some mixed spice aka apple pie spice in the USA. Definitely one for the “banana recipes page”. Thank you!

Reply
Crystal | Beat Bake Eat August 4, 2020 - 1:09 pm

You’re very welcome! I’ve only baked using cups so I’m very unfamiliar with other types of measurements and I don’t want to put the wrong measurement on my site as this will cause problems for many. But one day I will. Thanks for all the tips. I’m glad you like the recipe but I’m still going to improve it so that everyone can enjoy.

Reply
Sandra Bright August 8, 2020 - 12:34 pm

I only had 3 “dead” bananas and found this. I do not like banana bread but make for the family. BUT this recipe is wonderful – I loved it and will definitely make often! Like again today Going to buy more bananas today. Then I need to use your regular recipe. I did add walnuts.
Don’t change recipe – the amount of oil was perfect!

Reply
Crystal | Beat Bake Eat August 9, 2020 - 6:37 pm

Yay! That’s really great to hear. Thank you so much for the reassurance! I think the oil amount is perfect as well.

Reply

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