Eggless Banana Bread

This Eggless Banana Bread is a moist, fluffy, and sweet bread made without eggs or dairy. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 45

Total Time 50

Servings servings

Calories 186kcal

Author Arman Liew

Ingredients

3 large bananas
1/4 cup + 1 tablespoon vegetable oil * See notes
1/2 cup brown sugar ** See notes
1 3/4 cups self-rising flour *** See notes
2 teaspoon baking powder

Instructions

Preheat the oven to 180C/350F. Grease and line a loaf pan with parchment paper.
In a high-speed blender or mixing bowl, combine the bananas, sugar, and oil and blend or mix until smooth. Fold through the self-rising flour and baking powder.
Transfer the batter to the lined loaf pan and place it in the oven. Bake for 40-45 minutes, or until a toothpick comes out mostly clean.
Remove the banana bread from the oven and let it cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely.

Video

Notes

* Or any neutral flavored oil

** Or white or coconut sugar

*** If you'd like this recipe to be gluten free, use a gluten free self rising flour.

TO STORE: Eggless banana bread will keep at room temperature for up to 3 days or refrigerated for up to one week. If you keep it at room temperature, add a piece of paper towel on top to keep it extra moist.

TO FREEZE: Place leftover slices of the banana bread in a ziplock bag (or shallow container) and store it in the freezer for up to 2 months.

Recipe variations

Add flavor boosters like some cinnamon, vanilla extract,
Add mix-ins! I'm boring and I prefer my banana bread plain, but feel free to add some nuts, walnuts, chocolate chips, or even fresh or frozen berries to the batter.
Make a banana cake by baking the mixture in a round or square cake pan.

Nutrition