Classic 3-Banana Bread
The one everybody needs — moist, golden, sweet from three very ripe bananas and nothing refined. One bowl, no mixer.
Why you'll love this recipe
- One of the most-requested recipes here
- Not one spoon of refined sugar
- Makes enough for 10
- Easy, with clear steps and nothing fussy
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- 3 very ripe bananas, mashed (about 1 1/3 cups)
- 2 tbsp raw honey (optional, if bananas aren't sweet enough)
- 2 large eggs
- 1/3 cup (80 ml) melted butter or coconut oil
- 1/4 cup (60 g) Greek yogurt
- 1 tsp vanilla
- 1 3/4 cups (210 g) whole-wheat pastry flour
- 1 tsp baking soda, 1 tsp cinnamon, pinch salt
How to make it
Preheat oven to 350°F (175°C). Line a loaf pan.
Mash bananas well; whisk in honey, eggs, melted butter, yogurt and vanilla.
Add flour, baking soda, cinnamon and salt; stir until just combined (do not overmix).
Pour into the pan. Optional: lay a split banana on top.
Bake 50–60 minutes until deep golden and a skewer comes out clean. Cool 15 minutes before slicing.
Save this one for later — hover the image to pin it.
Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
Questions about this recipe
Is Classic 3-Banana Bread really made without refined sugar?
Yes. All the sweetness comes from ripe banana - there is not one spoon of white sugar in it. That is the whole point of how I cook.
How long does Classic 3-Banana Bread keep?
Kept covered in the fridge it holds for three to four days. Most of these freeze well too, wrapped tight, for up to three months - hold back any fresh topping until just before serving.
How many does Classic 3-Banana Bread make?
This makes enough for 10. It scales cleanly, so use the 1x / 2x / 3x buttons on the recipe card if you need more or less.
Classic 3-Banana Bread
The one everybody needs — moist, golden, sweet from three very ripe bananas and nothing refined. One bowl, no mixer.
Ingredients
- 3 very ripe bananas, mashed (about 1 1/3 cups)
- 2 tbsp raw honey (optional, if bananas aren't sweet enough)
- 2 large eggs
- 1/3 cup (80 ml) melted butter or coconut oil
- 1/4 cup (60 g) Greek yogurt
- 1 tsp vanilla
- 1 3/4 cups (210 g) whole-wheat pastry flour
- 1 tsp baking soda, 1 tsp cinnamon, pinch salt
Instructions
- Preheat oven to 350°F (175°C). Line a loaf pan.
- Mash bananas well; whisk in honey, eggs, melted butter, yogurt and vanilla.
- Add flour, baking soda, cinnamon and salt; stir until just combined (do not overmix).
- Pour into the pan. Optional: lay a split banana on top.
- Bake 50–60 minutes until deep golden and a skewer comes out clean. Cool 15 minutes before slicing.
