Eggless Banana Bread

Ingredients for this Eggless Banana Bread

• 3 very ripe bananas, mashed well (about 1½ cups or 360 g)
• ½ cup granulated sugar (100 g)
• ¼ cup light brown sugar, packed (50 g)
• ⅓ cup neutral oil, like canola or sunflower (80 ml). Melted butter works too.
• ½ cup milk, dairy or plant-based (120 ml)
• 1 teaspoon vanilla extract
• 1 teaspoon apple cider vinegar or lemon juice
• 1½ cups all-purpose flour, spooned and leveled (190 g)
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon fine salt
• 1 teaspoon ground cinnamon (optional but lovely)
• Pinch of nutmeg (optional)
• Optional add-ins: ½ cup chopped walnuts or pecans, or ½ cup chocolate chips

Note: Measuring the flour matters. If not using a scale, fluff the flour, spoon it into the cup, then level it off. It helps keep the crumb light.

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with a strip of parchment for easy lifting.
2. In a large bowl, mash the bananas until mostly smooth. A few soft lumps are fine. Add the granulated sugar, brown sugar, oil, milk, vanilla, and vinegar. Whisk until the mixture looks cohesive and glossy.
3. In a separate bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
4. Add the dry mixture to the wet. Switch to a spatula and fold gently just until you no longer see dry flour. If using nuts or chocolate chips, fold them in now. The batter will be thick and a little lumpy. That’s right where we want it.
5. Scrape the batter into the pan and smooth the top. Give the pan a tiny tap on the counter to settle it.
6. Bake for 50 to 60 minutes. Start checking at 48 minutes. The loaf is done when a toothpick inserted in the center comes out mostly clean with a few moist crumbs, or when the internal temp reads around 200°F (93°C).
7. Cool in the pan for 10 to 15 minutes, then lift out and transfer to a rack to cool completely. Slice with a serrated knife. Try not to rush it. Warm slices are tempting, but letting it set makes for neater cuts.

Little ritual: I like the first slice plain, still slightly warm. The next day, toast a piece and swipe with butter or almond butter. It tastes like you meant to be kind to your future self.

Cook and Prep Times

• Prep time: 15 minutes
• Bake time: 50 to 60 minutes
• Cooling time: 1 hour for best slicing
• Total time: About 2 hours, most of it hands-off
• Yield: 1 loaf, about 12 slices

Nutritional information

Approximate per slice, based on 12 slices and no optional add-ins. This is an estimate, not medical advice.

• Calories: ~200
• Carbohydrates: ~31 g
• Protein: ~3 g
• Fat: ~6 to 7 g
• Sugars: ~16 g
• Fiber: ~1 to 2 g
• Sodium: ~200 mg

Frequently asked questions

Can I make this vegan or gluten-free?

Vegan is easy. Use plant-based milk, oil instead of butter, and check that your chocolate chips are dairy-free if you’re adding them. For gluten-free, use a good 1:1 gluten-free baking flour blend that includes xanthan gum. The batter might be slightly thicker, so add 1 to 2 tablespoons extra milk if needed. Don’t overmix, and let the loaf cool fully before slicing to avoid crumbles.

Why did my banana bread turn out dense or gummy?

Usually it’s one of three things: too much flour, overmixing, or underbaking. Spoon and level your flour or weigh it. Fold the batter just until there’s no dry flour left. And bake long enough — banana bread can look done on top but still be underbaked in the center. A thermometer reading near 200°F (93°C) is your friend.

How do I store and freeze it?

Once completely cool, wrap the loaf or slices snugly. Keep at room temperature for up to 3 days. For longer storage, refrigerate up to a week. To freeze, wrap slices individually and pop them in a freezer bag. They’ll keep for up to 3 months. Reheat in a toaster or a low oven until nice and warm.

Eggless Banana Bread

Recipe by William Jones

Raciones

1

raciones

Tiempo de preparación

15

minutes

Tiempo de cocinado

50

minutes

Calorías

200

kcal

Eggless Banana Bread is exactly what it sounds like: soft, moist banana bread without the eggs. No fancy tricks. Just ripe bananas, a few pantry staples, and a gentle bake that fills the kitchen with that cozy, unmistakable banana smell. If you’ve got a couple of spotty bananas on the counter and a quiet hour, you’re good to go.

Ingredients

• 3 very ripe bananas, mashed well (about 1½ cups or 360 g)

• ½ cup granulated sugar (100 g)

• ¼ cup light brown sugar, packed (50 g)

• ⅓ cup neutral oil, like canola or sunflower (80 ml). Melted butter works too.

• ½ cup milk, dairy or plant-based (120 ml)

• 1 teaspoon vanilla extract

• 1 teaspoon apple cider vinegar or lemon juice

• 1½ cups all-purpose flour, spooned and leveled (190 g)

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• ½ teaspoon fine salt

• 1 teaspoon ground cinnamon (optional but lovely)

• Pinch of nutmeg (optional)

• Optional add-ins: ½ cup chopped walnuts or pecans, or ½ cup chocolate chips

Directions

• Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with a strip of parchment for easy lifting.
• In a large bowl, mash the bananas until mostly smooth. A few soft lumps are fine. Add the granulated sugar, brown sugar, oil, milk, vanilla, and vinegar. Whisk until the mixture looks cohesive and glossy.
• In a separate bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
• Add the dry mixture to the wet. Switch to a spatula and fold gently just until you no longer see dry flour. If using nuts or chocolate chips, fold them in now. The batter will be thick and a little lumpy. That’s right where we want it.
• Scrape the batter into the pan and smooth the top. Give the pan a tiny tap on the counter to settle it.
• Bake for 50 to 60 minutes. Start checking at 48 minutes. The loaf is done when a toothpick inserted in the center comes out mostly clean with a few moist crumbs, or when the internal temp reads around 200°F (93°C).
• Cool in the pan for 10 to 15 minutes, then lift out and transfer to a rack to cool completely. Slice with a serrated knife. Try not to rush it. Warm slices are tempting, but letting it set makes for neater cuts.

Notes

• Note: Measuring the flour matters. If not using a scale, fluff the flour, spoon it into the cup, then level it off. It helps keep the crumb light.