Eggless Banana Bread
About This Eggless Banana Bread
This eggless banana bread recipe is perfect for both beginners and experienced bakers seeking reliable, delicious results every single time. Whether you're baking for a special occasion, preparing a family treat, or simply indulging your cravings, this recipe delivers consistent, bakery-quality results with straightforward techniques and common pantry ingredients. The beauty of this recipe lies in its simplicity - no complicated methods, no obscure ingredients, just pure baking satisfaction.
What Makes This Eggless Banana Bread Special
What makes this eggless banana bread truly exceptional is the perfect balance of flavors and textures that come together effortlessly. You'll love how easy it is to achieve professional results, even on your first attempt.
Key Techniques for Success
This recipe has been tested and perfected to ensure success, with clear step-by-step instructions that guide you through every stage of the baking process. The wonderful aroma that fills your kitchen as these bake will have everyone eagerly gathering around, and the first bite will confirm that homemade truly is better. Perfect for everyday enjoyment, special celebrations, gift-giving, or sharing with friends and family, this recipe will quickly become one of your most trusted and frequently used baking favorites.
Perfect for Every Occasion
With minimal prep time and maximum flavor impact, you'll wonder why you haven't been making these all along.
Ingredients
- 3 large (about 350g) Ripe bananas, mashed
- 240g (2 cups) All-purpose flour
- 150g (¾ cup) Granulated sugar
- 80ml (⅓ cup) Vegetable oil
- 60ml (¼ cup) Milk
- 2 tsp Vanilla extract
- 1 tsp Baking soda
- 1 tsp Cinnamon
- ½ tsp Salt
- 120g (1 cup) Chopped walnuts (optional)
Quick Info
- Total Time:
- 70 min
- Difficulty:
- Easy
- Servings:
- 10
Instructions
- 1
Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line with parchment paper.
- 2
In a large bowl, mash bananas until smooth with just a few lumps.
- 3
Add oil, sugar, milk, and vanilla to bananas. Mix well.
- 4
In another bowl, whisk together flour, baking soda, cinnamon, and salt.
- 5
Pour dry ingredients into wet ingredients and fold until just combined. Don't overmix.
- 6
Fold in walnuts if using.
- 7
Pour batter into prepared pan and smooth the top.
- 8
Bake 50-60 minutes until a toothpick inserted in center comes out clean.
- 9
Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
- 10
Slice and serve. Store wrapped at room temperature for up to 4 days.
Pro Tips
- •Use very ripe bananas with lots of brown spots for the best flavor and moisture.
- •Don't overmix the batter - stir just until no dry flour remains.
- •Tent with foil if top browns too quickly during baking.
- •Bread is even better the next day after flavors develop.
Variations
Add chocolate chips for chocolate banana bread. Swirl in peanut butter. Top with streusel before baking.
