Eggless Banana Bread Recipe
Eggless banana bread is a delightful treat that showcases the natural sweetness of ripe bananas. This recipe is not only easy to follow but also perfect for those who prefer to avoid eggs or have egg allergies. With its moist texture and lovely banana flavor, this bread makes for a great snack or breakfast option.
Why Make This Recipe
Making eggless banana bread is a wonderful way to use up overripe bananas that might otherwise go to waste. This recipe is quick to prepare and requires minimal ingredients. It’s a family-friendly recipe that can be enjoyed by everyone, regardless of dietary restrictions. Plus, it’s versatile—add walnuts for crunch or chocolate chunks for sweetness!
How to Make Eggless Banana Bread
Ingredients:
- 3 large ripe bananas
- ½ cup brown sugar (100g or white sugar)
- ½ cup oil (vegetable or canola)
- ¼ cup milk (of choice)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (240 g)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¼ cup semi-sweet chocolate chunks (optional, chopped or chocolate chips)
- ¼ cup walnuts, chopped
Directions:
- Preheat the oven to 325°F (160°C) and line a 9-inch bread loaf pan with parchment paper. Spray the paper with cooking oil and set aside.
- In a mixing bowl, sift together the dry ingredients: flour, baking powder, baking soda, cinnamon powder, nutmeg, and salt. Mix and set aside.
- In another mixing bowl, peel the ripe bananas and mash them using a fork or a stand mixer with a paddle attachment.
- Add the sugar, oil, milk, and vanilla extract to the mashed bananas. Mix until everything is combined and smooth.
- Stir in the dry ingredients (keeping some aside) into the wet mixture until it’s almost combined.
- In a separate bowl, mix the walnuts and chocolate with the reserved dry ingredients and add them to the batter. Mix gently until just combined; do not overmix.
- Pour the batter into the pre-lined bread loaf pan. Use a spatula to even out the top and tap the pan to remove any air bubbles. Optional: Top with mini chocolate chips, walnuts, or sliced banana.
- Bake at 325°F (160°C) for 60-65 minutes or until a toothpick inserted in the center comes out clean. If you check at 60 minutes and it’s done, that’s great!
- Let the bread rest in the pan for 10 minutes before transferring it to a cooling rack. Allow it to cool for another 15 minutes or until completely cool. Slice and serve.
How to Serve Eggless Banana Bread
Eggless banana bread is delicious on its own, but you can also serve it with butter, cream cheese, or your favorite spread. It pairs well with a nice cup of tea or coffee for breakfast or an afternoon snack.
How to Store Eggless Banana Bread
To keep your banana bread fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can wrap it tightly in plastic wrap and freeze it for up to three months. Thaw it at room temperature when you’re ready to eat.
Tips to Make Eggless Banana Bread
- Use very ripe bananas for the sweetest flavor. The more speckles, the better!
- Avoid overmixing the batter to ensure a tender bread.
- You can modify the recipe by adding other nuts or spices according to your taste.
- Adjust the sweetness by using less sugar if your bananas are very sweet.
Variation
For a twist on the classic banana bread, consider adding ingredients like shredded coconut or zucchini for added moisture and flavor. You can also make mini loafs for easy sharing and portion control.
FAQs
1. Can I make this banana bread gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend.
2. What can I use instead of sugar?
You can use natural sweeteners like maple syrup or honey as alternatives, but remember to adjust the liquid content accordingly.
3. How do I know when my banana bread is done?
Perform a toothpick test; if it comes out clean or with a few moist crumbs, your banana bread is ready!
