Banana Bread Egg Free
Sink your teeth into this moist and flavorful Egg-Free Banana Bread, a perfect treat for breakfast, snack time, or dessert! This recipe is a game-changer for those with egg allergies or anyone looking for a plant-forward option, using creamy plain yogurt and ripe bananas to create a tender crumb and natural sweetness. With hints of warm cinnamon and optional mix-ins like crunchy walnuts or indulgent chocolate chips, this banana bread is easy to customize to your taste. Ready in just 15 minutes of prep time and baked to golden perfection, it’s a simple, yet satisfying loaf that fills your kitchen with the comforting aroma of homemade goodness. Whether served warm with a dollop of butter or enjoyed plain, this egg-free banana bread is a crowd-pleaser every time!
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Recipe Information
Ingredients
- 3 pieces (medium-sized) ripe bananas
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1 teaspoon ground cinnamon
- 0.75 cups granulated sugar
- 0.25 cups brown sugar
- 0.5 cups vegetable oil
- 0.5 cups plain yogurt
- 1 teaspoons vanilla extract
- 0.5 cups chopped walnuts or chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
Peel the bananas and mash them in a large mixing bowl until smooth using a fork or potato masher.
Stir in the granulated sugar, brown sugar, vegetable oil, plain yogurt, and vanilla extract until well combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
Gradually fold the dry ingredients into the wet ingredients, mixing just until no streaks of flour remain. Be careful not to overmix.
If using walnuts or chocolate chips, gently fold them into the batter at this stage.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Remove the banana bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Slice and serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
3696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.7 g | 243% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 1996 mg | 87% | |
| Total Carbohydrate | 480.1 g | 175% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 242.1 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 412 mg | 32% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 2378 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
