This easy banana bread recipe yields a moist, soft, delicious bread and has a lovely banana flavor. The only recipe you need to make the best eggless banana bread!
How are you guys doing? It’s been a while that I blogged, almost 2 weeks. I’ve not been up to much besides taking a short break to enjoy some time in Alaska. The cool and pleasant weather was such a welcome break from Louisiana’s hot, humid and dry summer! The mammoth glaciers are truly mesmerizing and the unique wildlife is another thing you must see if you visit Alaska. Spotting a moose, reindeer, elk, wood bison et al was very exciting! We didn’t get a chance to see the Northern lights due to the long daylight hours in July, but it was an amazing and welcome break overall. Here are some pics of beautiful Alaska, though my pics do no justice since the weather was bad when we went to see the glaciers.
Getting back to today’s post, let’s talk about this easy banana bread recipe.
What do you do with overripe bananas? I’m sure most of you would unanimously agree that banana bread would be the likely choice. Or 2 ingredient banana pancakes? Fritters? banana ice cream? Or freeze them and use in smoothies?
Table of Contents
BANANA BREAD INGREDIENTS
You will need basic ingredients for this easy, moist banana bread recipe. Flour, leavening agents, sugar, milk, vanilla extract to flavor it up, and bananas of course. You could also add some cinnamon if you like.
I’ve used oil instead of butter, which also makes this homemade banana bread really moist. You can replace the oil with melted butter.
This eggless banana bread is good even without any eggs. Bananas have been used as a replacement for eggs. And in the case of this recipe, it does the same along with giving it the yummy banana flavor. You can add up to 3 bananas in this recipe, however, if the bananas are overripe and sweet, I find 2 bananas work just right.
You can easily use this recipe to make vegan banana bread by swapping the milk with some almond, soy milk or any plant-based milk of your choice.
HOW TO MAKE BANANA BREAD?
Once you gather all your ingredients, simply mix the wet and dry ingredients, pour the batter into your loaf tin and bake, that’s about it! You don’t really need any special equipment, no mixer or hand beater. Just 2 bowls, whisk and a spatula to prepare this incredibly easy quick bread batter.
I absolutely love making quick breads, some of my favorites that I make often are zucchini bread, pumpkin bread, and lots of variation to this basic banana bread recipe, such as-
- Addition of chocolate chips to make a chocolate chip banana bread
- Addition of strawberries or blueberries to make make a strawberry banana bread or blueberry banana bread
- Or add some chopped pecans to make a banana pecan bread
- Or throw in some cranberries to make a banana cranberry bread
- And one of my favorite variation, of course, chocolate banana bread. Some cocoa powder and chocolate chips make this bread even better. But then, it does make anything better, isn’t it?
Today, I added some chopped walnuts for this banana walnut bread recipe. I love biting into those tiny walnut bits. It pairs excellently well with the flavor of the bananas.
This easy banana bread recipe is so good, soft and light, that it could easily pass off as a banana cake. It is the best ever banana bread that I’ve had. You could also make banana muffins with the same batter.
My next quest would be to try and make a healthier version of this easy banana bread recipe. I intend on replacing the flour, oil, and sugar. I will definitely share that healthy banana bread recipe if I love how it turns out!
For now, I hope you will give this easy banana bread recipe a go, and if you do, I’d love to know how it turned out for you. You can try any of the suggested variations mentioned above too.
ENJOYED THIS EASY BANANA BREAD RECIPE? YOU MAY ALSO LIKE THESE SIMILAR LOAF CAKES
Date and walnut loaf (eggless)
STEP BY STEP INSTRUCTIONS TO MAKE EASY AND MOIST, EGGLESS BANANA NUT BREAD
1.Preheat the oven to 350 degrees F / 180 degrees C, position a rack in the middle of the oven. Grease a 9 x 5-inch loaf pan with little oil and dust with flour to coat the pan, or you may use parchment paper. {My loaf pan dimensions- 25.5 cms x 11.5 cms (10 x 5 inches), height of 7 cms}.
2.In a medium mixing bowl, sift all the dry ingredients twice (1.5 cups flour, 1.5 tsp baking powder, and 1/4 tsp baking soda), from a height. Add 1/2 tsp salt, whisk until well combined. Set aside.
3.Transfer the bananas (1 cup mashed) in a medium-sized bowl, mash using the back of the fork.
4.Add all the other wet ingredients (3/4 cup sugar, 1/3 cup oil, 1/2 cup milk, 1 tsp vanilla extract, and 1 tsp butter extract) to the mashed banana, whisk until you have a homogeneous mixture.
5.Add the wet ingredients to the dry ingredients, fold gently just until combined and no more flour pockets are visible. Do not overmix the batter.
6.Add 1/2 cup of chopped walnuts (coated with 1 tsp flour, dust off excess flour) and fold it in the batter.
7.Transfer the batter to the baking pan. Gently tap it on the counter 2-3 times to remove the air bubbles. Bake on the middle rack for 55-60 min or until the toothpick inserted in the center of the cake comes out clean. If you feel the top is browning quickly and the bread is still uncooked, cover with a foil during the last 10-15 minutes of baking.
8.Cool the bread on a rack in the loaf pan for 15 minutes, then remove from the pan and cool on the rack completely. Let the cake cool down completely before slicing. This will ensure you have nice, clean slices. I usually bake at night and slice it in the morning.
NOTES
1.This amount of sugar was the right sweetness for us. If you like a sweeter banana bread, increase the sugar to 1 cup. If you prefer it on the less sweet side, decrease it to 1/2 cup.
2.You may also add some cinnamon powder along with the vanilla extract.
3.Store the bread in an airtight container at room temperature. It will stay good for 4-5 days. I haven’t tried longer than that. You can also freeze individual slices wrapped with cling film, and aluminum foil for up to 3 months. Thaw it at room temperature or in the microwave for a quick serve, about 10-15 seconds, or until thawed.
HOW TO MAKE EGGLESS BANANA BREAD?
Easy Banana Bread Recipe (Eggless)
Ingredients
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
Dry ingredients
- 1 & 1/2 cups / 214 grams / 7.5 oz unbleached all-purpose flour, spooned and leveled
- 1 & 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
Wet ingredients
- 3/4 cup / 157 grams / 5.5 oz sugar
- 1/3 cup flavorless oil
- 1/2 cup milk
- 1 tsp pure vanilla extract
- 1 tsp butter extract, optional
- 2 overripe bananas, peeled (1 cup of mashed banana)
Other ingredients
- 1/2 cup / 60 grams / 2.1 oz chopped walnuts, dusted with 1 tsp flour
- Oil spray/oil and flour as needed, to grease and dust the pan
Instructions
- Preheat the oven to 350 degrees F / 180 degrees C, position a rack in the middle of the oven. Grease a 9 x 5-inch loaf pan with little oil and dust with flour to coat the pan, or you may use parchment paper. {My loaf pan dimensions- 25.5 cms x 11.5 cms (10 x 5 inches), height of 7 cms}.
- In a medium mixing bowl, sift all the dry ingredients twice, from a height. Add salt, whisk until well combined. Set aside.
- Transfer the bananas in a medium-sized bowl, mash using the back of the fork.
- Add all the other wet ingredients to the mashed banana, whisk until you have a homogeneous mixture.
- Add the wet ingredients to the dry ingredients, fold gently just until combined and no more flour pockets are visible. Do not overmix the batter.
- Add the chopped walnuts and fold it in the batter.
- Transfer the batter to the baking pan. Gently tap it on the counter 2-3 times to remove the air bubbles. Bake on the middle rack for 55-60 min or until the toothpick inserted in the center of the cake comes out clean. If you feel the top is browning quickly and the bread is still uncooked, cover with a foil during the last 10-15 minutes of baking.
- Cool the bread on a rack in the loaf pan for 15 minutes, then remove from the pan and cool on the rack completely. Let the cake cool down completely before slicing. This will ensure you have nice, clean slices. I usually bake at night and slice it in the morning.
Notes
PIN IT FOR LATER
I would love to hear from you, please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
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Regards,
Freda
My son has allergies and can’t eat eggs so I’m elated that I’ve found this banana bread recipe! I’ve made this multiple times and the kids devour it! So good! I’ve made it as is, reduced the sugar, added brown sugar/cinnamon, etc. Comes out perfect every time! Thanks!
Hi Patrice! I’m so glad to know that your kid loves it. Thanks so much for sharing your feedback with us, truly appreciate it 😊
Hey Freda,
Thanks for providing this eggless receipe for banana bread! I loved it ! It was moist and sturdy loaf…too yumm when enjoyed with evening tea☺️
I have a question Freda, this receipe is perfect for a nice dense banana bread, but i also want to try a banana cake…so would you share a receipe for the same please! Thanking 🤗
Hi Priya! Thanks for sharing your feedback. Glad you enjoyed it. I’ve yet to try a cake version, so won’t be able to guide. I’d hate for you to trash it in case it doesn’t turn out well.
Wow, it was so delicious <3 I used almond milk <3 <3
I read that when making eggless banana bread you shouldn’t use overly ripe bananas, which are generally preferred for banana bread recipes…
So I used just a nice colored yellow one without spots. ^-^ It turned out very perfectly !
Hi Brooklyn! I’m glad to hear your feedback, thanks so much for letting us know, truly appreciate it 😊
Dear Freda,
I love your recipes! I would love to try this recipe, but I have 4 medium size bananas to use, what adjustments can i make?also can I replace walnuts with almonds?
Thank you Pooja! Mash the bananas and check if they come up to 1 cup. If it’s 1/2 cup more, then scale the recipe to 1.5 times. If you have 2 cups of mashed bananas then simply double the recipe. Bake in two loaf pans if you double the recipe. You can also make muffins with the remaining half of the batter. They will take about 20-22 minutes to bake. Keep an eye after 20 mins.
Yes, you can use almonds or any other nuts of your choice 👍
Hello,
Your banana bread is just perfect. Made it so many times already.
Do have any Christmas fruit cake recipe..
Shalu
Hi Shalu! Glad you loved it, thanks for sharing your feedback:) I have one, https://aromaticessence.co/rich-christmas-fruit-cake/
This one has eggs though, not sure if you want an eggless one. I’ve yet to experiment with an eggless fruit cake.
Hello,
Thank you for this mind blowing recipe.
Eggless banana bread….my whole family loves it.
It turned out perfect…whole house had a beautiful smell.
I added some walnuts and cranberries…
Thank god now my bananas wont go to waste…
Shalu
That’s great, Shalu! So glad to hear that, appreciate you taking the time to share your feedback with us 😊
Can I use the cooker ( without the whistle) instead of oven? Or in idli cooker?
Hi PJ! I’ve not tried baking this in a pressure cooker, but you can definitely follow the same method of baking a cake in the pressure cooker without the whistle.
Can i replace all purpose flour to wheat flour.
Hi! Yes, you can if you don’t mind the nutty taste of wheat flour. I would use 1.25 cups of wheat flour and 1/4 cup of cornstarch, just so that it doesn’t turn out too dense.
My full house is smelling of banana bread. Nice n quick recipe.
Thanks for the feedback, Lavina:) Glad you liked it!
Thanks Freda for this wonderful recp. If i want to add egg in this recp, when to add n how much?
Hi Kavita! Most welcome 🙂 You can reduce the milk to 1/4 cup and add 1 egg. Rest of the recipe will stay the same.
I happen to have some over ripe bananas sitting on my counter right now. I know what I’m making today!
Omg! What a beautiful loaf Freda! I’m tempted to eat it. I used to make banana bread often, but it’s been a while I haven’t made one. Now this is a reminder to me 🙂
Looks like you had a fabulous holiday.This banana bread loaded with nuts looks so awesome.Perfect crumb.
Hey amazing receipe!! I tried with whole wheat flour and cane sugar. Added mildly salted pistachios!! N walnut too. Came out really well, everyone loved it .
Not able to upload the picture of it
Hi Sneha, you will have to mail me in the email address mentioned, or share send a msg on my Facebook page.
Thanks for your feedback, Sneha 🙂
Freda this banana bread looking very moist soft and spongy. Texture has come out superb. Loved this. Let me try this with coconut milk.
The pictures of Alaska are breathtaking, sure you would have enjoyed the stay there. The banana bread looks moist and delicious.
My over ripe bananas always go into making Banana bread. Your bread looks moist and perfectly baked. Awesome pictures of your Alaska trip Freda !
Beautiful Alaska and your eggless banana bread, both are so tempting! While I wait for Alaska trip, I can enjoy bread 🙂
Delicious and classic banana bread. Love the options. As for the pics of Alaska they are amazingly beautiful.
A classic tea bread, love banana and walnut combination. Beautiful clicks of Alaska, its on my hubby and my list to visit this awesome place. God willing maybe next year.
The banana bread looks so fab. Love the texture when it is sliced. yumm yumm.
Lovely share Freda!! An all-time favorite quick bread and you have given so many options for variations! I may just try your idea of using cocoa and chocolate chips for a chocolate version for the chocolate fanatic in me! Gorgeous and healthy share!
Thanks so much 🙂 That is one of my favorite variations too, being a chocolate fanatic like you 😀
Hi ,
Nice banana bread , how are the variations that is to be needed to make Chocolate banana bread .thanks
Hi Janki! Use 1.25 cups of flour and 1/4 cup cocoa powder. Rest everything will stay the same. Instead of walnuts, add chocolate chips for double chocolate banana bread.
How pretty and prefect those slices looks. Seriously cant believe this bread is eggless. Gorgeous crust and fabulous texture.
Thanks, Priya 🙂
Freda the banana bread is just spot on perfect texture 👌🏻👌🏻, loved your clicks as always.
Thanks, Soma 🙂
Great shots of Alaska, Freda! That moist banana bread looks droolicious!
Recipe looks delicious. photos are fabulous….
Yum yum…looks delicious….
i love this recipe, it sounds wonderful
The banana bread which I made today was wonderful keep up good work. Merry Christmas!
Thanks for sharing your feedback, Sandy! Merry Christmas to you too 🙂