Eggless Banana Bread

This Eggless Banana Bread is moist, tender, and the recipe is straightforward to pull together. The quick bread is full of banana flavor, and I have added some chocolate chips to make a perfect combo of banana and chocolate!

If you have ripe bananas, this Eggless Banana Bread is worth making. It is perfectly textured, sweet, buttery, and totally irresistible!

About Eggless Banana Bread

I love baking quick bread loaves. Especially the loaf with fresh fruits tastes refreshing and very delicious.

Quick bread loaves are easy to prepare, and the batter comes together quickly. This banana bread is also an easy recipe and very flavorful. 

We can throw any choice of nuts, chocolates, or seeds into a banana bread batter to make it more flavorful and delicious. I have added chocolate chips to make it tastier and chocolatey.

Eggless Banana Bread is a must-try recipe if you have ripe bananas and want something sweet for breakfast. It is an easy recipe that yields a moist and flavorful quick bread.

Ingredients

1. Flour: I have used unbleached all-purpose flour for this recipe. But you can also swap half of the flour with whole wheat flour. If you are looking for whole-wheat banana bread, check out this recipe for Whole Wheat Banana Bread (Eggless).
2. Butter: I have used oil for my whole wheat banana bread recipe, and I wanted to include butter in this recipe. Butter gives a nice buttery flavor to this bread, which goes well with banana, chocolate, and cinnamon. But if you want to make it with oil, replace the same quantity of oil with melted butter. You can use any neutral flavor of oil for this recipe.
3. Brown Sugar: There are a few reasons to use brown sugar instead of white sugar. I love the dark color of banana bread, which is easy to obtain with brown sugar. The other reason is that brown sugar provides moisture, and ultimately banana bread becomes moister. Also, we can get a mild and beautiful note of molasses with brown sugar. However, you can use white granulated sugar if you want. The color of the bread will be lighter, but the deliciousness will be the same.
4. Sour Cream: It makes the loaf moist and provides a creamy and rich texture. But you can substitute it with plain or Greek yogurt. Use homemade yogurt if you prefer that, but do not use low-fat or fat-free.
5. Bananas: Bananas are the star ingredient for this recipe, and that’s obvious. Always use ripe bananas, and mash them before using them in the recipe. If you have frozen bananas, make sure to thaw them ahead of time.
6. Add-ins: I have added mini chocolate chips to make the bread more flavorful (and make my son happy). My other preference would be walnuts. But you can add your choice of nuts or just make plain banana bread without any add-ins.

How To Mash Banana

• The easiest way is to mash the banana with a fork. But sometimes, it leaves so many chunks. So if you also prefer to mash bananas without chunks and into a smooth puree, blend them. But instead of blending, there is a better option, which I love. A bowl of a stand mixer! 
• There is no need for creaming of butter and sugar, as we are using melted butter. So making a batter without any stand or electric mixer is straightforward. 
• But we can mash the bananas using a stand mixer with a paddle attachment. So if you have a stand mixer, go for it. And you can use the same bowl to add other ingredients and to prepare the batter. Believe me, it will be a lot easier and mess-free.

Step-by-Step Directions

• Preheat the oven to 350° F.
• Grease an 8×½-inch or 9-inch loaf pan with nonstick spray or butter. Set aside.

• Whisk flour, baking soda, baking powder, salt, and ground cinnamon together until well combined.

• In a large mixing bowl, take mashed bananas.
• You can mash bananas either with a fork or blend them in a blender. Or use a stand mixer with a paddle attachment to mash bananas.

• Add melted butter and brown sugar. Mix until everything is well combined.

• Now add sour cream and vanilla, mix well until combined and the mixture is smooth.

• Add dry ingredients and mix until just combined. Do not overmix.

• Fold in chocolate chips into the batter and mix gently to distribute evenly.

• Pour the batter into a prepared loaf pan.
• Bake the banana bread in a preheated oven for 45-55 minutes or until a wooden skewer inserted into the center comes out clean.
• Keep an eye on the bread. If the top of the bread is browning too quickly, remove it from the oven after 30 – 35 minutes and loosely cover it with aluminum foil. Return it to the oven and continue baking for the remaining time.

• Remove the bread from the oven and transfer the loaf pan onto a wire rack. Allow the bread to cool completely in the pan.
• Once it is cooled, remove it from the pan, slice, and serve. You can keep the eggless banana bread tightly covered at room temperature for up to 4 days.

Storing Suggestions

• After removing from the oven, allow the loaf to cool completely in the pan placed on a wire rack. Then you can slice it and serve it immediately. But if you plan to serve later on, tightly cover the loaf, and you can keep it at room temperature for 3-4 days. 
• Honestly, I love this eggless banana bread the next day. Because all the flavors will sip in, and the bread will be moister and more flavorful.
• The leftovers you can place in the fridge for up to three days. Before serving, bring it to room temperature or microwave for a few seconds.

Helpful Tips

• Flour: For a healthier option, swap half of the all-purpose flour with whole wheat or white whole wheat flour.
• Sugar: You can also use white granulated sugar or raw sugar instead of brown sugar.
• Sour Cream: Use either plain or Greek yogurt instead of sour cream.
• Bananas: Mash the bananas in a stand mixer bowl using a paddle attachment, and use the same bowl to make the batter. You will find it easier and mess-free.
• Add-Ins: Instead of chocolate chips, you can use nuts of your choice. And if you use nuts, lightly toast them to enhance their flavor.
• Baking: If your bread is browning too quickly on top, after 30-35 minutes of baking, loosely cover the bread with aluminum foil and continue baking for the remaining time.

More Eggless Loaf Cakes

You May Also Like:

• Whole Wheat Carrot Muffins Eggless │ Healthy Carrot Muffins
• No Yeast Bread / Bread Without Yeast
• Whole Wheat Banana Waffles Eggless

Recipe Card

Eggless Banana Bread / The Best Eggless Banana Bread

By Jigna

This Eggless Banana Bread is moist, tender, and the recipe is straightforward to pull together. The quick bread is full of banana flavor, and I have added some chocolate chips to make a perfect combo of banana and chocolate!

5 from 11 votes

Print Pin SaveSaved!

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Cuisine World

Course Breakfast, Dessert

Diet Eggless, Vegetarian

Servings 12

Video

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Ingredients

  

1x2x3x

• ▢ 1¾ cups (210g) all-purpose flour
• ▢ 1 teaspoon baking soda
• ▢ ½ teaspoon baking powder
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon ground cinnamon (optional)
• ▢ ½ cup (114g) unsalted butter melted and slightly cooled
• ▢ ¾ cup (150g) brown sugar
• ▢ ¾ cup (180g) sour cream or yogurt
• ▢ 2 large or 3 medium ripe bananas (1 cup of mashed ripe bananas)
• ▢ 1 teaspoon pure vanilla extract
• ▢ ¾ Cup mini or regular semi-sweet chocolate chips (optional)

Instructions

 

• Preheat the oven to 350° F. Grease 8-inch or 9-inch loaf pan with nonstick spray or butter. Set aside.
• Sift flour, baking soda, baking powder, salt, and ground cinnamon together and whisk well. Set aside.
• In a large mixing bowl, take mashed bananas. You can mash bananas either with a fork or blend them into a blender. You can also use a stand mixer with a paddle attachment to mash bananas.
• Add melted butter and brown sugar. Mix until everything is well combined.
• Now add sour cream and vanilla, mix well until combined and the mixture is smooth.
• Add dry ingredients and mix until just combined. Do not overmix.
• Fold in chocolate chips into the batter and mix gently to distribute evenly.
• Pour the batter into a prepared loaf pan.
• Bake the banana bread in a preheated oven for 45-55 minutes or until a wooden skewer inserted into the center comes out clean.
• Keep an eye on the bread. If the top of the bread is browning too quickly, after 30 – 35 minutes, remove it from the oven and loosely cover with aluminum foil. Return it to the oven and continue baking for the remaining time.
• Remove the bread from the oven and transfer the loaf pan onto a wire rack. Allow the bread to cool completely into the pan.
• Once it is cooled, remove it from the pan, slice, and serve. You can keep the eggless banana bread tightly covered at room temperature for up to 4 days.

Notes

1. Flour: For a healthier option, swap half of the all-purpose flour with whole wheat or white whole wheat flour.
2. Sugar: You can also use white granulated or raw sugar instead of brown sugar.
3. Sour Cream: Use either plain or Greek yogurt instead of sour cream.
4. Bananas: Mash the bananas in a stand mixer bowl using a paddle attachment, and use the same bowl to make the batter. You will find it easier and mess-free.
5. Add-Ins: Instead of chocolate chips, you can use nuts of your choice. And if you use nuts, lightly toast them to enhance their flavor.
6. Baking: If your bread is browning too quickly on top, after 30-35 minutes of baking, loosely cover the bread with aluminum foil and continue baking for the remaining time.

Nutrition (Approximate Values)

Calories : 227kcalCarbohydrates : 31gProtein : 2gFat : 11gSaturated Fat : 7gPolyunsaturated Fat : 1gMonounsaturated Fat : 3gTrans Fat : 1gCholesterol : 28mgSodium : 223mgPotassium : 130mgFiber : 1gSugar : 15gVitamin A : 344IUVitamin C : 2mgCalcium : 43mgIron : 1mg

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