Eggless Banana Bread
A simple, reliable banana bread recipe that requires no eggs, perfect for pantry baking.
Ingredients
Main Ingredients
- 3 medium ripe bananas The riper, the better; spotty bananas are ideal.
- 2 cups all-purpose flour Can substitute with whole wheat for a nuttier taste.
- 1 teaspoon baking soda Make sure not to confuse with baking powder.
- ½ teaspoon salt Enhances the flavor.
- 1 cup brown sugar Adds depth of flavor.
- ⅓ cup vegetable oil Oil helps keep the bread moist.
- ½ cup milk Dairy-free alternatives can be used.
- 1 teaspoon vanilla extract For added flavor.
Optional Add-ins
- ½ cup walnuts or chocolate chips Customize based on preference.
- 1 teaspoon cinnamon or nutmeg Enhances the flavor of the bread.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mash the ripe bananas with a fork until smooth.
- Add the oil, brown sugar, milk, and vanilla extract to the mashed bananas. Mix well.
- In a separate bowl, combine the flour, baking soda, salt, and any spices or add-ins.
- Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
Baking
- Pour the batter into the greased loaf pan.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick comes out clean.
- Let the bread cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
For best results, let the bread cool before slicing. Slicing it hot can make it doughy in the middle. If the top browns too fast, tent foil over the pan.