A moist, tender banana bread made with only 3 ingredients—bananas, flour, and egg. Quick, comforting, and surprisingly delicious.

Scale

3 ripe bananas (the riper, the better!)

1 cup (125 g) all-purpose flour

1 large egg

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1. Preheat your oven to 350°F (175°C).

2. Mash the bananas in a bowl until mostly smooth.

3. Add the egg and mix well until combined.

4. Stir in the flour gently, just until no dry streaks remain.

5. Pour into a greased or parchment-lined 8×4-inch loaf pan.

6. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.

7. Let cool in the pan for 10 minutes before transferring to a wire rack.

8. Slice and enjoy warm or at room temperature.

Use the ripest bananas you have—brown and spotty ones work best for sweetness and flavor.

To make it gluten-free, substitute with a 1:1 gluten-free flour blend.

Optional add-ins: cinnamon, chocolate chips, chopped walnuts, or vanilla extract.

Store leftovers at room temperature for 2–3 days, or freeze for up to 2 months.