Eggless Banana Bread
This truly is the best eggless banana bread! It bakes up with a beautiful golden crust and a soft perfectly moist center. It is simple to make with no weird ingredients! Enjoy a slice for breakfast, snack time, or anytime you need something comforting and homemade.
Equipment
1 Bread Pan (9.25 long x 5.25 wide x 2.75 deep)
1 Stand Mixer - or hand mixer
Ingredients
- 1 ½ cups (195 g) all purpose flour
- 3 (200 g) medium sized overripe bananas mashed with a fork
- ½ cup unsalted butter melted
- ¾ cup brown sugar packed into the measuring cup
- ½ teaspoon apple cider vinegar
- 6 tablespoons plain Greek yogurt or milk
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees. Grease a 9 x 5 inch bread pan to prevent sticking. Set aside.
- In a medium sized bowl combine flour, baking powder, baking soda, and salt. Whisk together and set aside.
- In a stand mixer with a paddle attachment combine melted butter and brown sugar. Mix until well combined. You can also use a hand mixer on low speed.
- Pour in vanilla, yogurt, apple cider vinegar, and mashed bananas. Mix for about 30 seconds until well combined.
- Pour in dry ingredients. Mix until just combined. Do not over mix to prevent dense bread.
- Pour into bread pan and smooth with a silicone spatula making sure all of the corners are filled.
- Bake for 60-70 minutes. COVER with aluminum foil halfway through baking to prevent the top of the bread from overcooking. Begin checking your bread at 60 minutes inserting a toothpick into the center of the bread. If it comes out clean, your bread it done baking.
- Let the bread cool in the baking pan for about 15 minutes. Run a knife alongside the outside of the bread to help separate it from the pan. Then transfer to a wire cooling rack.
Video
Notes
You can use a stand mixer or a hand mixer in this recipe. Use the paddle attachment if using a stand mixer.
You can add chocolate chips, raisins, or any other mix-ins you like. Gently fold in 1 cup at the end before pouring the batter into the pan.
Bananas can vary greatly on the size. This recipe calls for 200 grams of bananas or about 3 medium sized ones.
See the "allergy-friendly substitutions" as needed for ingredient swap suggestions.
Nutrition
Calories: 315kcalCarbohydrates: 49gProtein: 4gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 31mgSodium: 207mgPotassium: 215mgFiber: 2gSugar: 26gVitamin A: 390IUVitamin C: 4mgCalcium: 69mgIron: 1mg
Tried this recipe?Let me know how it was!