Egg Free Banana Bread
Indulge in the moist, tender goodness of this Egg-Free Banana Bread, a perfect option for those seeking an allergen-friendly twist on a classic treat. Made with four ripe bananas, this recipe delivers natural sweetness and a dense, moist crumb without the need for eggs. A touch of cinnamon enhances the comforting aroma, while optional mix-ins like chopped walnuts or chocolate chips add an extra layer of flavor and texture. This vegan-friendly loaf comes together effortlessly with pantry staples like all-purpose flour, almond milk, and vegetable oil, making it both easy and affordable. Ready in just over an hour, it's the ultimate homemade snack or breakfast delight that everyone will love. Store leftovers for up to a week—if it lasts that long!
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Recipe Information
Ingredients
- 4 large Ripe bananas
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.75 cup Granulated sugar
- 0.5 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 0.5 cup Unsweetened almond milk (or any non-dairy milk)
- 1 teaspoon Ground cinnamon (optional)
- 0.5 cup Chopped walnuts or chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with oil or non-stick spray, or line it with parchment paper.
In a large mixing bowl, mash the ripe bananas with a fork or potato masher until smooth.
Add the sugar, vegetable oil, vanilla extract, and almond milk to the mashed bananas. Mix well to combine.
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon (if using).
Gradually add the dry ingredients to the wet ingredients, stirring gently just until combined. Be careful not to overmix.
If desired, fold in the chopped walnuts or chocolate chips for added texture and flavor.
Pour the batter evenly 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 in the center comes out clean.
Remove the banana bread from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve. Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Nutrition Facts
Calories |
3087 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.5 g | 243% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2534 mg | 110% | |
| Total Carbohydrate | 326.8 g | 119% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 71.5 g | ||
| Protein | 51.4 g | 103% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 392 mg | 30% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 2803 mg | 60% | |
*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.
