Easy Banana Bread Recipe (Eggless)
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!
Servings 1 loaf bread
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
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.