Egg-Free Banana Bread
A moist and flavorful banana bread recipe made without eggs, perfect for those with egg allergies or dietary preferences. This easy-to-make bread is soft, naturally sweetened with ripe bananas, and ideal for breakfast or a snack.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8
Ingredients
3 ripe bananas, mashed
1/4 cup vegetable oil
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, combine the mashed bananas, vegetable oil, granulated sugar, brown sugar, applesauce, and vanilla extract. Mix well until smooth and fully combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the banana bread from the oven and let it cool in the pan for 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing and serving.