Eggless Banana Bread
The smell of fresh banana bread baking is pure comfort. This eggless version is soft, sweet, and perfect for allergies or vegan diets without losing that classic moist texture.
Equipment
- Loaf Pan
- Mixing Bowls
Ingredients
- 3 medium ripe bananas mashed
- 1.75 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.75 cup sugar white or brown
- 0.5 cup plain yogurt can use plant-based for vegan
- 0.33 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 0.5 cup optional add-ins chopped nuts, chocolate chips, or dried fruit
Instructions
- Preheat oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- Mash the ripe bananas thoroughly.
- In a large bowl, mix flour, baking soda, baking powder, and salt.
- In another bowl, stir together sugar, yogurt, oil, and vanilla extract.
- Add mashed bananas to the wet ingredients and mix well.
- Gently fold dry ingredients into the wet mixture until just combined. Do not overmix.
- Fold in any optional add-ins like nuts or chocolate chips.
- Pour batter into prepared loaf pan and spread evenly.
- Bake for 50-60 minutes. Check doneness with a toothpick—it should come out clean or with a few moist crumbs.
- Cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Use very ripe bananas for best moisture. Avoid overmixing to keep the bread tender. You can customize with your favorite nuts or dried fruits.