Eggless Banana Bread
An easy, moist banana bread recipe made without eggs that is soft, flavorful, and perfect for using up ripe bananas.
Ingredients
Main Ingredients
- 3 medium ripe bananas Spottier bananas work best.
- 2 cups all-purpose flour You can substitute half with whole wheat for more fiber.
- 1 teaspoon baking soda Helps the bread rise.
- 1 pinch salt Balances the sweetness.
- ⅓ cup vegetable oil Can also use olive oil or melted butter.
- 1 cup milk Any type works: dairy, almond, or oat.
- ½ cup brown sugar For warmth and sweetness.
- 1 teaspoon vanilla extract Personal preference; feel free to adjust.
Optional Ingredients
- ½ cup chopped nuts or chocolate chips For added flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease your loaf pan.
- In a mixing bowl, mash the ripe bananas until they are almost liquid.
- Add the brown sugar, oil, milk, and vanilla extract, and mix well.
- In a separate bowl, combine the flour, baking soda, and salt.
Mixing
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in any optional ingredients like nuts or chocolate chips if desired.
Baking
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for about 45 minutes, or until a skewer or knife inserted into the center comes out clean.
- Let the bread cool in the pan for a few minutes before transferring it to a wire rack.
Notes
Let the banana bread cool before slicing for better texture. Store leftovers wrapped in plastic or in an airtight container. Freezing can extend the life up to three months.