Eggless Banana Bread
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
Instructions
- 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.