Open the kitchen to young bakers with this easy recipe!
Cooking and baking are great skills to have and as it turns out, both are a lot of fun...fortunately banana bread is a favorite in many kitchens. This 5 Ingredient Banana Bread is just one of the classic recipes I have developed using homemade Whole Wheat Self-Rising Flour. And a perfect beginning recipe for the young bakers in your family. And because success breeds desire, you just may have a permanent baker ready to help out!
Are your bananas "banana bread worthy"?
A recipe this tasty doesn't require a lot of convincing to make...and my guess is, you probably have a banana or two in the fruit bowl that is so ripe, that I refer to them as "banana bread worthy"! What exactly is "banana bread worthy"?
Simply put, bananas that are so ripe, and sweet, that they are practically screaming to be used or placed on hold in the freezer. Bananas that ripened a bit too far for fresh eating. You know the ones with lots of freckles and brown marks!
Banana bread bananas are so sweet, you won't need lots of sugar.
Since they are very sweet, you don't need to use a lot of sugar in the recipe. The best part is you can simply toss them into the freezer, until needed or you have the time to bake. So toss that really ripe banana into the freezer, no need to pee3l or mash. Then the next time you have three bananas, make this recipe for 5 Ingredient Banana Bread!
Are frozen bananas easy to use? Yes!
Using the frozen bananas is easy. Simply let the thaw, cut off the top of the banana stem and slide the thawed fruit out of the peel into a small bowl. Thawed bananas don't need to be mashed, simply stir well with a fork and that's it, you have instant mashed bananas ready for any recipe, including this one! So what's stopping you? Grab a baking partner and bake up a loaf of this tasty and easy-to-make 5 Ingredient Banana Bread for everyone to enjoy! You will be glad you did...however do allow this loaf to mellow overnight as the recipe indicates.
Ingredients needed for this recipe:
- Whole Wheat Self-Rising Flour, try our recipe.
- bananas
- coconut oil
- sugar
- eggs
- silicone spatula, for mixing
- measuring cup
- liquid measuring cup
- medium-sized mixing bowl
- loaf pan
 |
by the seat of my pants!
350-degree oven
UPDATED: 10.05.2023
3 bananas, mashed
2/3 c sugar, you can use part brown sugar, if desired
2 eggs
1/2 c coconut oil, melted* and cooled
2 c Whole Wheat Self-Rising Flour, the recipe is found here.
Mash the bananas, stir in sugar, then eggs.
Add cooled coconut oil, mix well.
Fold in the self-rising flour.
Turn into a standard loaf pan, bake 45-55 minutes, or until done in your oven.
Let cool in pan 10-15 minutes, turn out onto a cooling rack or cotton toweling.
Let cool completely. Wrap well, let rest 24 hours before slicing. (if you can wait that long!)
*coconut oil can be messy to work with! The easiest way I have found is to put the amount of coconut oil you need into a glass measuring cup and melt it in the microwave. Pour back any extra, into the coconut oil container. Or if not quite enough add extra and stir until melted.
3 bananas, mashed
2/3 c sugar, you can use part brown sugar, if desired
2 eggs
1/2 c coconut oil, melted* and cooled
2 c Whole Wheat Self-Rising Flour, the recipe is found here.
Mash the bananas, stir in sugar, then eggs.
Add cooled coconut oil, mix well.
Fold in the self-rising flour.
Turn into a standard loaf pan, bake 45-55 minutes, or until done in your oven.
Let cool in pan 10-15 minutes, turn out onto a cooling rack or cotton toweling.
Let cool completely. Wrap well, let rest 24 hours before slicing. (if you can wait that long!)
*coconut oil can be messy to work with! The easiest way I have found is to put the amount of coconut oil you need into a glass measuring cup and melt it in the microwave. Pour back any extra, into the coconut oil container. Or if not quite enough add extra and stir until melted.
Storage options for 5 Ingredient Banana Bread. You may store at room temperature for up to two days. Wrap well and store in the refrigerator for longer storage times. As with most quick bread, 5 Ingredient Banana Bread will freeze well.
UPDATE: For your convenience, a "copy and paste" version of 5 Ingredient Banana Bread has been included below.
You may also enjoy Whole Grain Banana Date Bread.
#WholeWheatThat’sGoodToEat!
#wholefoodingredients
#scratchmadefoodforyourfamily
The recipe is featured at: 
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Printable "copy and paste" version:
5 Ingredient Banana Bread
by the seat of my pants!
350-degree oven
by the seat of my pants!
350-degree oven
UPDATED: 10.05.2023
3 bananas, mashed
2/3 c sugar, you can use part brown sugar, if desired
2 eggs
1/2 c coconut oil, melted* and cooled
2 c Whole Wheat Self-Rising Flour, the recipe is found here.
Mash the bananas, stir in sugar, then eggs.
Add cooled coconut oil, mix well.
Fold in the self-rising flour.
Turn into a standard loaf pan, bake 45-55 minutes, or until done in your oven.
Let cool in pan 10-15 minutes, turn out onto a cooling rack or cotton toweling.
Let cool completely. Wrap well, let rest 24 hours before slicing. (if you can wait that long!)
*coconut oil can be messy to work with! The easiest way I have found is to put the amount of coconut oil you need into a glass measuring cup and melt it in the microwave. Pour back any extra, into the coconut oil container. Or if not quite enough add extra and stir until melted.
3 bananas, mashed
2/3 c sugar, you can use part brown sugar, if desired
2 eggs
1/2 c coconut oil, melted* and cooled
2 c Whole Wheat Self-Rising Flour, the recipe is found here.
Mash the bananas, stir in sugar, then eggs.
Add cooled coconut oil, mix well.
Fold in the self-rising flour.
Turn into a standard loaf pan, bake 45-55 minutes, or until done in your oven.
Let cool in pan 10-15 minutes, turn out onto a cooling rack or cotton toweling.
Let cool completely. Wrap well, let rest 24 hours before slicing. (if you can wait that long!)
*coconut oil can be messy to work with! The easiest way I have found is to put the amount of coconut oil you need into a glass measuring cup and melt it in the microwave. Pour back any extra, into the coconut oil container. Or if not quite enough add extra and stir until melted.
Storage options for 5 Ingredient Banana Bread. You may store at room temperature for up to two days. Wrap well and store in the refrigerator for longer storage times. As with most quick bread, 5 Ingredient Banana Bread will freeze well.
~~~~
I bet the coconut oil gave it a moist flavor.
ReplyDeleteYes! It all comes together for a delicious and moist loaf. Thanks for stopping by!
DeleteNow I really want banana bread.
ReplyDeleteI am always trying to come up with tasty recipes for that last banana that needs to be eaten.
DeleteI've never used coconut oil! It doesn't come already liquified? No cholesterol I presume.
ReplyDeleteCoconut oil is solid at a low household temperature, but liquid in the summertime!
Deleteah this looks like a nice and easy and tasty recipe. good stuff.
ReplyDeleteThanks! And thanks for dropping by.
DeleteMelynda, I'm amazed how often when I see what sounds like a yummy recipe in a linkup that it's one of yours! :)
ReplyDeleteWe just put a couple of bananas in the freezer for holding... as soon as I get a working oven back I'm sure I'll be making some bread!
ReplyDeleteYum! Banana bread is a favorite of mine. Thank you for sharing at the Crazy Little Love Birds link party #8
ReplyDeleteStephanie, thank you so much, and thanks for hosting.
DeleteI never knew you could put coconut oil in banana bread! My oven is broke right now but I need to save this so I can make it when it gets fixed.
ReplyDeleteI use it in a lot of recipes, so far I have had success each time I use it. When a recipe calls for oil, I use melted and cooled coconut oil. Thanks for stopping by, I appreciate it.
Delete