Eggless Banana Bread
Delicious banana bread made without eggs, perfect for those with allergies or simply looking for a vegan option. Moist and flavorful with overripe bananas and a hint of cinnamon.
Ingredients
Main Ingredients
- 5 medium overripe bananas The more black spots, the better for flavor.
- 1 cup granulated sugar Can swap half for brown sugar if desired.
- 1/3 cup oil Any neutral-flavored oil will work.
- 1 cup all-purpose flour Can substitute with half whole wheat flour for a denser texture.
- 1 teaspoon baking soda Don't skip this for proper rise.
- 1/2 teaspoon salt
- 1 teaspoon cinnamon Essential for flavor.
- 1/2 cup applesauce Best egg replacement for moisture.
- optional chocolate chips or nuts Add for extra flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mash the overripe bananas until lumpy.
- Combine the sugar, oil, and applesauce with the mashed bananas; stir until mixed.
- Gradually sprinkle in the flour, baking soda, salt, cinnamon, and any optional ingredients. Mix only until no dry flour remains.
- Pour the batter into the greased loaf pan.
Baking
- Bake in the preheated oven for about 50 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
Store on the counter for up to two days. For longer storage, wrap well and refrigerate. For freezing, slice before wrapping to make it easier to thaw individual pieces.