Eggless Banana Bread
My family's favorite banana bread. We never have eggs around, so this recipe makes it easy to enjoy this tasty treat just about any time.
- Ready In:
- 3⁄4 cup all-purpose flour
- 3⁄4 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3⁄4 cup sugar
- 3 large ripe bananas
- 1⁄2 cup applesauce
- 4 tablespoons butter or 4 tablespoons margarine, melted
- 1⁄4 teaspoon vanilla extract
- 1⁄2 cup chocolate chips (optional)
- 1⁄2 cup chopped walnuts (optional)
- Preheat the oven to 350 degrees.
- Mix the first five (dry) ingredients together in a large mixing bowl.
- In a separate bowl, mash the bananas well.
- Stir the butter or margarine, vanilla extract and applesauce into the bananas.
- Add the banana mixture into the mixing bowl with the dry ingredients.
- Mix gently by hand, just enough to form a thick, clumpy batter. If the mixture seems too dry, add more mashed banana or applesauce to adjust the consistency.
- Fold in chocolate chips and/or walnuts, if using.
- Pour batter into greased loaf pan and bake for 45 minutes or until the bread is a deep golden brown and a knife inserted in the center comes out clean.
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I’ve made this recipe countless times, mostly as muffins for my egg-allergic son to enjoy for breakfast. For muffins, I bake at 375 on convection for 18 minutes. I sometimes freeze old bananas to thaw later when I’m ready to bake, and that works well too. I find this to be a rather sturdy recipe in that it’s pretty hard to mess up. I’ve gotten consistently good results even with inconsistent execution (smaller bananas vs. larger bananas, slightly less butter because it was the last bit of a stick, etc.). I’d give this one 10 stars if I could!Reply
Eyeing the 3 extra ripe bananas this morning at my daughter's house, I offered to make the eggless banana bread recipe, even though there was no applesauce. I got to assembling the dry ingredients, but when I turned around to grab the bananas, one was missing! My son in law must have inadvertently burgled the banana when I wasn't looking! Here are my subs and tweaks: 1 large grated apple instead of banana. 1 large egg to replace the applesauce. (I suppose if you are allergic to eggs, more apple or oil could be used.) 2 dashes of cinnamon. 1 dash of nutmeg. I barely want to know there is nutmeg but I like the boost it gives the other flavors. Overflow the vanilla (because I'm a vanilla freak). Chocolate chips mixed in but a sprinkle of chopped walnuts on top for crunch. It maintained the full banana flavor and was perfection! ps My daughter is lactating so I added a tsp of ground flax seeds. If you want it to be a true lactation recipe, increasr the fax, add debittered brewers yeast, chia seeds, and mix in more walnuts.Reply
My daughter raved about this recipe. I was skeptical about an eggless quick bread but happily found out that I was wrong! I've made it twice. The first time I doubled the recipe, which turned out fine. Both times I was at my daughter's house as we are quarantined together during the Covid-19 pandemic. She was out of applesauce so sopping was not an option. The logical choice was to replace it with an egg. I was all set with three over ripe bananas, had all of the dry ingredients ready, turned around to see that there was a banana missing. My son in law stole a banana! I scrambled to find a substitute. A grated apple joined the mashed bananas plus an extra quarter cup of flour. I used chocolate chips and topped it with chopped walnuts. It was absolutely delicious! Full banana flavor whit a nice consistency. In the future, I may always make it this way. I also added 2 light shakes of cinnamon and 1 light shake of nutmeg. Perfection.Reply
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