Quick and Easy Eggless Banana Bread
Sink your teeth into the irresistibly moist and flavorful goodness of this Quick and Easy Eggless Banana Bread, a perfect solution for those ripe bananas sitting on your counter. Crafted without eggs, it's ideal for anyone with dietary restrictions, yet it doesn’t compromise on richness or texture. With just 15 minutes of prep, this one-bowl wonder combines pantry staples like all-purpose flour, brown sugar, and baking essentials with the natural sweetness of overripe bananas. Customize your loaf with optional add-ins like chocolate chips or crunchy walnuts for a personal touch. Perfect as a breakfast treat, snack, or dessert, this dairy- and plant-based milk-friendly recipe bakes into a golden loaf that's soft, tender, and bursting with banana flavor. Whether you're a novice baker or short on time, this fuss-free banana bread is the answer to comforting homemade goodness!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 large Overripe bananas
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 0.25 cups Brown sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Vegetable oil
- 0.25 cups Milk (dairy or plant-based)
- 1 teaspoons Vanilla extract
- 0.5 cups Optional add-ins (e.g., chocolate chips, chopped walnuts, or raisins)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan or line it with parchment paper.
In a large mixing bowl, mash the overripe bananas with a fork until smooth.
Add the granulated sugar, brown sugar, vegetable oil, milk, and vanilla extract to the mashed bananas. Whisk together until well combined.
In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon until just combined. Do not overmix.
If desired, fold in your optional add-ins such as chocolate chips or nuts at this stage.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the banana bread from the oven and allow it to cool in the pan for 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
2929 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.3 g | 140% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 1938 mg | 84% | |
| Total Carbohydrate | 478.3 g | 174% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 244.1 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 162 mg | 12% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2015 mg | 43% | |
*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.
