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–+ servings
banana loaf without eggs

Eggless Banana Bread

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Prep Time 15 minutes
Cook Time 50 minutes
Resting Time 15 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 10 slices

Equipment

  • 2 Mixing bowls
  • 1 Fork or potato masher
  • 1 Whisk
  • 1 Spatula
  • 1 9x5-inch loaf pan
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Wire rack

Ingredients
  

  • 3 medium ripe bananas mashed
  • 75 gram granulated sugar
  • 50 gram brown sugar packed
  • 80 milliliter vegetable oil neutral
  • 80 milliliter plain yogurt room temperature
  • 60 milliliter milk room temperature
  • 1 teaspoon vanilla extract
  • 190 gram all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon optional
  • 50 gram chopped walnuts optional
  • 50 gram chocolate chips optional

Instructions
 

  • Preheat the oven to 175°C (350°F) and lightly grease or line a 9x5-inch loaf pan with parchment paper.
  • In a large bowl mash the bananas with a fork until mostly smooth with a few small lumps.
  • Add granulated sugar, brown sugar, vegetable oil, yogurt, milk, and vanilla extract to the mashed bananas and whisk until well combined.
  • In a separate bowl whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  • Add the dry ingredients to the wet ingredients and gently fold with a spatula until just combined and no dry flour remains.
  • Fold in the chopped walnuts and chocolate chips if using, being careful not to overmix.
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  • Bake for 45–55 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Remove the pan from the oven and let the banana bread cool in the pan for 10 minutes.
  • Transfer the loaf to a wire rack and let it cool for at least 5 minutes more before slicing and serving.

Notes

For best results use very ripe, spotty bananas as they give more sweetness and moisture, avoid overmixing the batter to keep the bread tender, and if the top is browning too quickly cover it loosely with foil during the last 10–15 minutes of baking; you can adjust sweetness by reducing sugar slightly if your bananas are extremely ripe, swap yogurt with equal amounts of applesauce or mashed banana for a dairy-free version, and store cooled slices in an airtight container at room temperature for up to 3 days or freeze individually wrapped slices for quick future snacks.
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