If you’re looking for a delicious and easy-to-make banana bread without using eggs, you’ve come to the right place! This eggless banana bread recipe is a wonderful solution for those with egg allergies or simply trying to cut down on eggs in their diet. Despite being egg-free, this banana bread remains moist, flavorful, and soft—perfect for breakfast, a midday snack, or even dessert.
Plus, with just a few simple ingredients, this eggless banana bread recipe can be whipped up in no time, making it a convenient option for busy days. Whether you’re a seasoned baker or a beginner, this eggless banana bread recipe will quickly become a favorite in your kitchen!
Ingredients
- 3 large ripe bananas (mashed)
- 1/3 cup melted coconut oil (or vegetable oil)
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1/4 cup unsweetened applesauce (egg substitute)
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 1/4 cup chopped walnuts or chocolate chips (optional)
Execution
1.Preheat the Oven
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Prepare the Wet Ingredients
In a large mixing bowl, mash the ripe bananas until smooth. Add the melted coconut oil, brown sugar, white sugar, applesauce, and vanilla extract. Whisk until well combined and smooth.
3. Mix the Dry Ingredients
In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon (if using). This ensures even distribution of the leavening agents.
4. Combine Wet and Dry Ingredients
Gradually fold the dry ingredients into the wet banana mixture. Stir until just combined—avoid over-mixing as this can make the bread dense. If you’re adding walnuts or chocolate chips, gently fold them in at this stage.
5. Bake
Pour the batter into the prepared loaf pan and smooth out the top. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean. If the top begins to brown too quickly, you can tent the loaf with aluminum foil halfway through baking.
6. Cool and Serve
Let the banana bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy!
Tips for the Recipe:
About: Eggless Banana Bread Recipe
- Use Ripe Bananas: The riper the bananas, the better! Overripe bananas with brown spots are sweeter and add more moisture, which is essential for a moist banana bread.
- Applesauce as an Egg Substitute: In this recipe, unsweetened applesauce is used as a substitute for eggs, giving the bread a soft texture without changing the flavor. You can also use mashed banana or yogurt as an alternative egg replacer.
- Avoid Over-Mixing: Stirring the batter too much after adding the flour can make the bread dense. Gently fold the ingredients until they’re just combined to maintain a light and fluffy texture.
- Add Extra Flavor: Consider adding chocolate chips, nuts, or dried fruits like raisins for an extra flavor and texture boost. You can also sprinkle some sugar on top before baking for a caramelized crust.
- Storage: Store the banana bread in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 2 months—just slice it before freezing for easy, individual portions.
Recipe Classification:
For more delicious egg-free recipes, don’t forget to check out similar treats on Recipe Platter, such as our Pancake Recipe No Milk.
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