Easy Banana Bread Without Eggs Recipe
A twist on a classic dessert, this easy banana bread without eggs is so delicious your whole family will be asking for more. Using just a few ingredients you likely already have in the house, this banana bread is a favorite among many. Your friends and family will love how tasty this simple dessert is.
Servings: 12
Equipment
- Medium bowl
- Cooking spray
- 9×5 inch baking pan
- Wire rack
Ingredients
- 1 cup mashed ripe bananas
- 2/3 cup sugar
- 1/3 cup shortening or butter
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon optional
- 1/2 teaspoon nutmeg optional
- 1 cup chocolate chips or chopped nuts optional
Instructions
- Preheat the oven to 350 degrees Fahrenheit and grease the pan with cooking spray.
- Using an electric mixer, cream the brown sugar and shortening, or butter, together for five minutes. If using shortening, the mixture will not be smooth.
- In a separate bowl, combine the flour, baking soda, baking powder, and salt. Add the cinnamon and nutmeg in if desired.
- Mash up the banana thoroughly. Alternate adding the mashed banana and dry ingredients to the creamed mixture. Beat after every addition.
- Mix in chocolate chips or chopped nuts if desired. The batter will be thick.
- Carefully add the banana bread mixture to the greased baking pan. Bake for 40-45 minutes, checking with a toothpick until it comes out clean. Allow the bread to cool in the pan for 10 minutes before moving it onto a wire rack.
- Unfortunately, banana bread can dry out easily. For this recipe, check the bread at 40 minutes with a toothpick to see if it is done. If the toothpick comes out clean, the bread is done. If there are lots of crumbs on the toothpick, continue baking for up to five more minutes, checking periodically to see if it is done.
Notes
- When making banana bread, you will want to use overly ripe bananas. Those that have lots of brown spots are ideal for baking. When a banana develops more spots it gains a sweeter taste and will give your desserts a stronger banana flavor.
- If you don’t have any overripe bananas, you could put some in a brown paper bag for a few days or use the oven method. With the oven method, bake unpeeled bananas for 15-20 minutes at 300 degrees Fahrenheit. Allow them to cool before peeling and then add them to your bread mix.
- If you don’t have all-purpose flour, you can also use whole wheat flour or even cake flour. Be sure to note that whole wheat flour will make a denser bread and cake flour will make a lighter bread.
- If you don’t want to use brown sugar, you can use granulated sugar instead. However, brown sugar does give it more of a molasses flavor in addition to making it darker in color.
- Be sure not to over mix the batter before baking it. When you over mix, the batter will develop air pockets that will affect the texture. A batter that has been over mixed will result in a tough bread, unlike the moist, tender bread loved by many.
- If it turns out dry, you can add a layer of simple syrup to the top. Simple syrup is made from one part water and one part sugar. A thin coating on top will provide your bread with moisture and help prevent it from drying out any more.
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