Super Moist Eggless Banana Bread
This eggless banana bread recipe uses milk/buttermilk as substitute.
You can also use soy milk if you like. If you are worried banana breads don't taste as good without eggs, you will be surprised.
This is because banana bread has lot of "body" in them, giving them the texture to make a great bread or cake.
This egg free banana bread is very quick, fuss free yet nutritious, and makes a simple and wonderful snack for the family. It can be eaten plain or added with fruits, nuts, seeds and chocolate chips. Just add 1/2 cup of the nuts, etc to the mixture last, just before pouring the mixture into the loaf pan. Enjoy!
Servings: 1 loaf
Preparation time: 15 minutes
Bake time: 1 hour
Use soft, very ripe bananas and mash with fork. Try not to liquidize bananas in food processor or they will add to much moisture to the batter.
4 over-ripe medium (1 1/3 cups) bananas, mashed
1 1/2 cups all-purpose flour
1/2 cup butter, melted
3/4 cup brown sugar
1/2 cup milk/buttermilk
1 teaspoon baking soda
1 teaspoon vanilla essence
Pinch of salt
1. Preheat oven to 350ºF/180ºC.
2. In a mixing bowl, combine mashed bananas with butter.
3. Add in milk, vanilla, and mix.
4. Add in sugar, baking soda, salt, and mix.
5. Add flour last and mix until just combined.
6. Pour mixture into a greased and floured bread loaf pan.
7. Bake for 1 hour or until a wooden pick comes out clean.
8. Allow to cool before removing from pan.
P.S. I’d love to hear your comments about the outcome of your banana bread. Please title your comments as "Egg Free Banana Bread" and click here to comment.
I just tried your eggless banana bread recipe and want to let you know that we have a winner :) It came out wonderfully! - Shireen, South Africa
My son is allergic to eggs so I have been searching for a great egg free banana bread recipe....and I found it! These are very easy to make and delicious. Thanks for sharing:) - Trish, Canada
It turned out fine, not as sweet as I expected. Very different from the typical banana nut bread. More like a bread pudding, but more moist bread-like consistency. - Michele Reid, USA
I had some bananas that were ripe for bread and I had no eggs so I did a search real quick to find an eggless banana bread recipe. I saw a few but this one just kinda grab my taste buds and so I went with it. This is absolutely delicious!!! I will definitely be making this again and thanks so much for posting. The bread is very moist. - Wynette
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For more recipes like this eggless banana bread recipe, click here.
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I made this one vegan for my niece and it was truly amazing! About to make it again for my in-laws and can't wait to eat some!
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Jay, December 2011
Definitely easy, fast, moist and delumptious! Thank you
Virginia, December 2011
Lovely site I must say! when i found this recipe I thought "this is too good to be true", when I saw the comments I was like "yeah right, these are so not real". But I tried this recipe and trust me, I have NO regrets! awesome!!!! If you don't have baking soda, like I did, use two teaspoons of baking powder
Eonique B., September 2011
The cake (bread) is so yum I make nearly every month
Sara, September 2011
Thanks so much for the easy banana bread recipe. I've made other recipes but yours is by far the quickest and easiest.
Felicity, August 2011
Super easy, super yummy! I love this banana bread recipe. Thanks for sharing!:D
Jess, June 2011
Thank you for posting this recipe. The best banana bread recipe ever. My kids loved it and my work colleague loved it too. I can just eat the whole lot myself. So easy to make as well.
Thuy Do, February 2011
Love it! Cant believe how easy it was and what a beautiful cake it makes! Easy enough for my kids to do and so professional looking and tasting! Even our fussiest banana bread lover loved it!! VERY impressed!! A++++
Daggy Shaggs, February 2011
Excellent! This would have to be the most delicious and moist banana cake ever! I used wholemeal flour instead and it was still unbelievably moist. Also, I baked it for 50 mins instead, then left to cool and that helped make it more moist yet not undercooked. This has now become a firm family favourite, thankyou!.
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This might be my new favorite recipe! Plain, they are like mini, takealong banana bread bites! Delicious! Then I got creative, and dipped them in semisweet chocolate, then pressed a walnut on top and now they are an
elegant cookie! I wowed my friends at our cookie exchange this year, but little did they know how simple it was! Thank you for the best kept secret I'll ever have in my kitchen!
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Sahana Srikanth, January 2011
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