Banana Bread without Eggs

Banana Bread without Eggs is soft, moist and made with overripe bananas, milk and simple ingredients, with no egg substitute needed.

Prep Time5

Cook Time1

Total Time1 5

Course: Breakfast

Cuisine: American

Keyword: Banana Bread, Bananas, Breakfast, Brunch, Easy, No Eggs, Quick Bread, Simple

Servings:

Calories: 213kcal

Author: Eva Filer

Preheat oven to 350F degrees, and line a 9x5 baking pan with parchment paper and set aside.
In a medium bowl, whisk together all-purpose flour, baking powder and salt.
In a large bowl, add mashed banana, sugars, milk, vegetable oil and vanilla extract and whisk to combine.
Add dry ingredients in, and mix until there are no dry streaks (I prefer to do this with a spatula).
Transfer the batter to the prepared baking pan and bake for about 60 minutes or until a toothpick inserted into the center comes out moist with crumbs.
Cool on a wire rack for about 20 minutes before removing from the pan.

Use Very Ripe Bananas: Overripe bananas are softer, sweeter and give the loaf more banana flavor.
Don’t Overmix: Once you add the dry ingredients, mix only until no dry streaks remain.
Check the Center: Insert a toothpick into the thickest part of the loaf. You want moist crumbs attached, but no wet batter.
Tent If Needed: If the top is browning before the center has finished baking, loosely cover the loaf with aluminum foil for the remaining bake time.
Let It Cool: Give the bread about 20 minutes in the pan before lifting it out onto a cooling rack.
Measure the Banana: Bananas vary quite a bit in size, so weighing the mashed banana gives you the most consistent results.
Room Temperature: Once completely cool, store the banana bread in an airtight container or wrap it tightly in plastic wrap for up to 3 days. Keep it in a cool spot away from direct sunlight to prevent excess moisture from building up inside the container.
Refrigerator: Store in an airtight container in the refrigerator for up to 1 week. Let individual slices come to room temperature or warm them briefly before serving.
Freezer: Wrap the whole loaf or individual slices tightly before placing them in an airtight freezer-safe container. Freeze for up to 3 months and thaw at room temperature or in the fridge.