Easy 3 Ingredient Banana Bread Recipe 435
3-INGREDIENT BANANA BREAD
This beautiful yet simple banana bread comes together with just three basic, easy-to-find ingredients- bananas, eggs and store-bought cake mix! The bananas make this quick bread moist and sweet, while the spice cake mix adds a hint of cinnamon and nutmeg. Cut the banana bread into thick slices and serve for breakfast, dessert or even an indulgent snack.
Provided by Food Network Kitchen
Time 1h20m
Yield one 9-by-5-by-3-inch loaf; 8 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 degrees F. Line a 9-by-5-by-3-inch loaf pan with parchment, leaving a 2-inch overhang on the longer sides.
- Mash 3 of the bananas with a fork in a large bowl until very smooth, reserving the fourth and least-bruised banana for the bread topper. Whisk in the eggs and cake mix until just combined and no lumps remain.
- Transfer to the prepared loaf pan, smoothing out the top with a small offset spatula. Slice the remaining banana in half lengthwise, then place the halves cut-side up on top of the batter, with the curves facing each other. Bake until deep golden brown and a toothpick inserted in the center comes out clean, about 50 minutes.
- Transfer the loaf pan to a wire rack to cool slightly, about 10 minutes. Run a knife or offset spatula around the edges of the pan, then invert the banana bread onto the wire rack and cool completely.
EASY 3 INGREDIENT BANANA BREAD RECIPE - (4.3/5)
Provided by carvalhohm2
Number Of Ingredients 3
Steps:
- Mash your bananas, mix in your eggs, and then mix in the cake mix. Bake it in 2 small loaf pans for about 40 minutes at 350°F.
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- In a large bowl, combine all ingredients and whisk until smooth. Batter will be very thick. Pour batter into prepared loaf pan. Because this batter is thick and sticky, make sure to use a spatula to scrape the edges of the bowl to get all of the batter into the pan.
- Bake for about 45-50 minutes or until top of the bread is browned and toothpick inserted comes out clean. When you apply pressure to the surface of the bread, it should bounce back instead of sinking in. Let bread cool fully before cutting and serving. To let the banana flavor develop even more fully, leave the bread until the next day to consume.
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