Easy 3-Ingredient Kodiak Banana Bread
This easy banana bread uses just three ingredients and a box of Kodiak Power Cakes mix for a protein-packed loaf that comes together in minutes. It’s moist, tender, and a smart way to use up spotty bananas.
No fussy measuring, no extra bowls. If you have ripe bananas, eggs, and a box of Kodiak mix, you can have warm banana bread in under an hour, and it actually keeps you full.
Why This Banana Bread Stays on Repeat
The whole grain and protein in Kodiak mix turn a quick bread into something you can feel good about, without tasting like a health food. The bananas bring natural sweetness and a soft crumb that stays moist for days, and the eggs hold everything together with almost no effort.
I make this when I want a no-brainer bake that everyone eats without complaint. It’s not overly sweet, so it works for breakfast with coffee or as an afternoon snack. The ingredient list is so short I always have what I need, and the batter comes together in one bowl.
Ingredients
- 3 very ripe bananas, about 1 cup mashed: the spottier the better for sweetness
- 2 large eggs
- 2 cups Kodiak Power Cakes Buttermilk Flapjack & Waffle Mix
- Optional mix-ins: 1/2 cup chocolate chips, chopped walnuts, or blueberries
Variations / Substitutions
- Use a different Kodiak flavor: the original Buttermilk works best, but the Chocolate Chip or Cinnamon Oat mix will also bake up well.
- Dairy-free: the base recipe is dairy-free if you use a dairy-free Kodiak mix. The buttermilk variety contains milk, so double-check the label.
- Egg-free: I haven’t tested it, but 2 flax eggs would likely work in a pinch. The loaf may be slightly denser.
- Add crunch: fold in 1/3 cup chopped pecans or walnuts.
- Chocolate boost: mix in 1/2 cup dark chocolate chips and a teaspoon of vanilla.
If you like this, you might also try my Kodiak Blueberry Muffins for a grab-and-go version.
How to Make 3-Ingredient Kodiak Banana Bread
Step 1: Mash the Bananas
Heat the oven to 350°F (175°C) so it’s ready when the batter is mixed. In a large bowl, mash the 3 very ripe bananas with a fork until mostly smooth. A few small lumps are fine, they’ll melt into the bread as it bakes.
The bananas should look like a thick wet paste with just a bit of texture left. If your bananas aren’t fully ripe, you can speed them along by baking them in their skins at 300°F for 15 minutes until black.
Step 2: Mix the Batter
Crack the 2 large eggs into the bowl with the mashed bananas and beat them together with the fork until evenly combined. The mixture will look looser and pale yellow.
Add the 2 cups of Kodiak Power Cakes mix and stir with a spatula just until the dry mix disappears into the batter. The batter will be very thick and slightly lumpy from the banana, that’s exactly right. Over-stirring makes the loaf tough, so stop as soon as no dry pockets remain.
Step 3: Pour and Bake
Scrape the batter into a greased 9×5-inch loaf pan and spread it into an even layer. Bake on the center rack for 45 to 50 minutes, until the top is deep golden and a toothpick inserted in the middle comes out clean or with just a few moist crumbs.
You’ll smell the bread around the 35-minute mark. If the top browns too quickly, tent it loosely with foil for the last 10 minutes. The loaf is done when it springs back lightly to a touch in the center.
Step 4: Cool and Slice
Let the bread cool in the pan on a wire rack for 10 minutes, then run a knife around the edges and turn it out onto the rack. Cool until just warm before slicing, if you can wait that long.
The crumb will be tender and slightly springy. Slice thick pieces while the loaf is still a little warm, because that’s when banana bread is at its best.
A Few Notes for Kodiak Banana Bread
- Ripe bananas make all the difference. If they aren’t soft and spotty, the bread won’t be as sweet or moist.
- Measure the Kodiak mix by spooning it into the cup and leveling it off. Packing it straight from the box gives you too much flour and a dry loaf.
- Don’t mistake a thick batter for a mistake. Kodiak mix absorbs moisture differently than all-purpose flour, so the batter will be heavier before baking.
- If you add chocolate chips, toss them in a teaspoon of the dry mix first so they don’t sink.
Bake times by pan:
| Pan | Time |
|---|---|
| 9×5-inch loaf pan | 45–50 mins |
| 8×4-inch loaf pan | 50–55 mins |
| Muffin tin (12 cups) | 18–22 mins |
Storing and Freezing
- Refrigerate: wrap the cooled loaf tightly in plastic wrap and keep it in the fridge for up to 5 days. The cold actually firms up the crumb nicely.
- Freeze: slice the bread first, then freeze the slices in a single layer in a freezer bag. They’ll keep for 3 months and thaw quickly on the counter or in a toaster.
- Reheating: microwave a slice for 20 seconds or toast it in a dry skillet. A little pat of butter doesn’t hurt.
Frequently Asked Questions
Can I use Kodiak Cakes mix instead of the buttermilk one?
Yes, any Kodiak Power Cakes flavor works. The plain Buttermilk and the Buttermilk & Honey are the most neutral, but Chocolate Chip adds a nice richness.
My banana bread sank in the middle. What went wrong?
It was likely underbaked, or the bananas carried extra moisture. Next time, bake a few minutes longer and test with a toothpick in the dead center.
Can I make this without eggs?
I haven’t tried it, but 2 flax eggs (2 tablespoons flaxseed meal plus 5 tablespoons water) should work. The loaf may be a little more delicate, so cool it completely before slicing.
How do I make muffins instead?
Spoon the batter into a greased or lined muffin tin, filling each cup about three-quarters full. Bake at 350°F for 18 to 22 minutes.
Can I add protein powder?
I’d skip it here. Adding extra powder can dry out the bread. The Kodiak mix already has 14g of protein per serving baked in.
3-Ingredient Kodiak Banana Bread Recipe
Ingredients
Method
- Heat the oven to 350°F (175°C). Mash the bananas in a large bowl until mostly smooth.
- Beat in the eggs, then stir in the Kodiak mix until just combined.
- Spread the batter into a greased 9×5-inch loaf pan and bake 45–50 minutes, until a toothpick comes out clean.
- Cool in the pan 10 minutes, then turn out onto a rack. Slice and serve warm.
