I made this recipe because I wanted to bake a banana bread and had no eggs in the house and was not in the mood to venture out to the store one wintery morning. What came from this eggless day was a banana bread masterpiece. Some days I truly amaze myself haha.
This is an incredibly super soft and moist banana bread recipe. It’s not only my favorite, but anyone who tries this banana bread without eggs always asks me for the recipe.
This banana bread recipe is very simple to put together, all in one bowl and with no electric mixer. It is perfect to serve for a brunch or for snacking. This is by far the best banana bread recipe.
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Below I have answered some common questions about making banana bread.
How Can You Make Banana Bread Without Eggs?
Mashed bananas and applesauce are great egg substitutes in a banana bread. You won’t even notice the difference.
How Do You Make Banana Bread Moist?
So what makes this banana bread so special compared to other recipes you may ask? Personally, I think it’s how moist it is. The secret to a moist banana bread is to use more bananas. In this recipe I use up to 4 large bananas or 2 cups worth. I wouldn’t add any more then 2 cups as you might end up with soggy bread though.
I don’t know about you, but in my household we always have bananas and they tend to ripen faster than we can eat them so this is a wonderful way to use them up.
How Can I Make Banana Bread Healthy?
I know we are all trying to be more health conscious these days and eating banana bread for breakfast may not be the healthiest choice if the recipe contains too much oil, butter or refined sugar. Some banana breads are considered unhealthy because of the higher saturated fats, cholesterol, and high sugar levels.
In this recipe I have omitted the eggs and refined sugar, already making it a better choice. However if you would like to go a step further you can do the following:
1. Omit the oil from the recipe and replace it with 1/3 cup apple sauce, making this banana bread low in saturated fats and lower in calories.
2. Use half whole wheat flour and half all purpose flour – this will add more fiber to the banana bread. I have made this before for my family and have had wonderful results with it.
If you are looking for another easy and healthy breakfast or snack option, try these Low Carb Blueberry muffins.
How Do You Store Banana Bread?
Since this banana bread is without eggs, you can keep it out on your kitchen counter at room temperature for up to 4 days. Just cover it in saran wrap to prevent it from drying. Banana bread also keeps well in the refrigerator for 5-6 days when stored in an air tight container or freezer bag.
Can I Freeze Banana Bread?
Yes, it can be frozen in a freezer bag and last up to 5-6 months. Please remember to cool the banana bread completely before freezing it for best results. When you are ready to eat, simply thaw.
Can I Freeze Bananas?
If I am not ready to use my ripe bananas right away I always freeze them when they get too ripe to put in lunch bags. Peel the bananas and place them in a freezer bag and it can last for up to 6 months. When ready to use the frozen bananas for baking just thaw them out beforehand.
Can I Omit the Nuts?
If you are not a nut fan or have an allergy, simply leave out the walnuts. Feel free to experiment with this recipe and make it you own by incorporating different add ins such as chocolate chips, raisins and cranberries.
Here are some other variations you can try:
- ½ cup of blueberries frozen or fresh with a tsp of lemon extract
- 1/3 cup of peanut butter and chocolate chips
- Sprinkle the top of the banana bread with any of the following: flax seeds, bran, quick oats, or coconuts
Use a loaf pan for baking banana bread.
- 3 – 4 very ripe bananas (about 1 ½ - 2 cups mashed)
- ½ cup canola oil (or replace with 1/3 cup apple sauce)
- 1/3 cup honey
- 2 tsp vanilla extract
- 1 ½ cups all-purpose flour (or half whole wheat, half all-purpose)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup chopped walnuts (optional)
- 1/3 cup to ½ cup chocolate chips (optional)
- Pre-heat oven to 325 degrees F.
- Spray with cooking spray a 8 X4 inch loaf pan
- In a large bowl, mash bananas and add oil, honey, vanilla and give it a good stir to combine all the ingredients together.
- Add baking soda, baking powder, to the banana mixture and give it a stir to combine
- Slowly add flour to the banana mixture and stir well until well incorporated and no clumps of flour are visible.
- Add your walnuts and nuts if using any and give it a good stir to combine well.
- Transfer mixture to a prepared loaf pan and bake in preheated oven for 60 minutes or until toothpick test comes out clean. Start checking the banana bread after 45 minutes as ovens can very.
- Once banana bread is done let it cool in the pan for about 20 minutes before transferring it out of the pan and onto a cooling rack.