If you have ripe bananas, this Eggless Banana Bread is worth making. It is perfectly textured, sweet, buttery, and totally irresistible! Jump to:About Eggless Banana Bread Why You Will Love This Eggless Banana BreadIngredientsHow To Mash BananaStep-by-Step DirectionsStoring SuggestionsHelpful TipsMore Eggless Loaf CakesRecipe Card
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
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
Whole Wheat Carrot Muffins Eggless │ Healthy Carrot Muffins No Yeast Bread / Bread Without Yeast Whole Wheat Banana Waffles Eggless
