Eggless Banana Bread
My favorite eggless banana bread, one bowl, 9 simple ingredients, no eggs, no dairy. Soft, moist, and naturally sweet from ripe bananas. Bake it as a loaf or turn it into muffins. Perfect for breakfast, lunchboxes, or snacking.
8 people
Calories: 372kcal
Ingredients
- 4 ripe bananas
- 3/4 cup of sugar
- 1/2 cup of neutral flavor oil
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup apple sauce or pear puree
- 1 tablespoon vanilla
Instructions
- Set oven to 350°F. Line a 9×5 loaf pan with parchment or grease well.
- Mash ripe bananas in a large bowl until mostly smooth.
- Add sugar, oil, applesauce, and vanilla. Stir until combined.
- Add flour, baking soda, baking powder, and salt. Stir gently until just combined — do not overmix.
- Pour into pan. Bake 45–55 minutes (loaf) or 20–25 minutes (muffins) until a toothpick comes out clean.
- Let cool in pan 10–15 minutes before removing.
Notes
- Use very ripe bananas with lots of brown spots; they're sweeter and give the best flavor and moisture.
- Don't overmix the batter once you add the flour; mix just until combined.
- Frozen bananas work great; thaw completely, then drain the liquid. For muffins, fill cups ¾ full and bake 20–25 minutes.
- The bread tastes even better the next day.
- Stores well: 2–3 days at room temp, up to 5 days in the fridge, up to 3 months frozen in individual slices.
Nutrition
Serving: 1slice | Calories: 372kcal | Carbohydrates: 58g | Protein: 4g | Fat: 15g | Saturated Fat: 1g | Sodium: 284mg | Potassium: 304mg | Fiber: 3g | Sugar: 27g | Vitamin A: 38IU | Vitamin C: 5mg | Calcium: 29mg | Iron: 2mg