Eggless Banana Bread

This Eggless Banana Bread is tender and moist, with a soft crumb. You don't any mixer and it comes together in under 10 minutes. Stays moist for days!

Course Breakfast

Cuisine American

Keyword banana bread without eggs, EGGLESS BANANA BREAD, eggless banana bread recipe

Prep Time 10

Cook Time 45

Total Time 55

Servings slices

Calories 268kcal

Author Maria Doss

Ingredients

Dry ingredients

2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt

Wet ingredients

1 and ¼ cup mashed very ripe bananas about 2 very large
1 cup packed brown sugar, light or golden brown
1 cup plain yogurt or use sour cream
½ cup vegetable oil
1 teaspoon vanilla extract

Additional ingredients

¼ cup chopped walnuts

Items used

Loaf pan

Instructions

Preheat oven to 350°F (180°C) and spray the bottom and sides of a 9x5x3 inch loaf pan with non stick cooking spray or brush with melted butter.
Whisk all dry ingredients in a medium bowl and set aside.
Into another larger bowl, add all wet ingredients and whisk until very smooth. Add the dry ingredients and whisk until just combined.
Tip: Use heavily speckled bananas for deep fruity and caramelly flavor.
Pro tip: Don't over mix! It’s ok if some traces of dry flour are left behind. The more you mix, you'll end up developing gluten in the batter, and you'll have a denser, almost chewy loaf.
Transfer batter into the prepared pan, smooth top and sprinkle walnuts on top.
Bake for 45 to 55 minutes or until a tooth pick inserted in the middle comes clean. Place pan on a wire rack and cool completely.
Tip: If during baking, the top of the eggless banana bread looks like it is getting too brown, cover it loosely with aluminum foil and continue to bake until done.

Notes

Banana – use ugly over ripe bananas (dark yellow skin with lots of brown spots).

Vegetable oil – Use a flavorless oil like vegetable or corn oil.

Nutrition