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Eggless Banana Bread Recipe
This eggless banana bread with chocolate chips and walnuts is an easy and delicious way to use up those overripe bananas. It is sweet, moist, and full of banana flavor. Perfect for breakfast, snack, or dessert!
Ingredients
Wet Ingredients:
- 3 large ripe bananas
- ½ cup brown sugar 100gms or white sugar
- ½ cup oil vegetable or canola
- ¼ cup milk of choice
- 1 teaspoon vanilla extract
Dry Ingredients:
- 2 cups all purpose flour 240 gms
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¼ cup semi sweet chocolate chunks chopped or chocolate chips , optional
- ¼ cup walnuts chopped
Instructions
- Preheat the oven to 325°F and line a 9-inch bread loaf pan with parchment paper. Spray with cooking oil and keep aside.
- Sift the dry ingredients in a mixing bowl - flour, baking powder, baking soda, cinnamon powder, nutmeg, and salt. Mix and keep aside.
- In another mixing bowl, peel and add the ripe bananas. Mash using a fork or use your stand mixer with the paddle attachment or hand mixer to mash the bananas.
- Add the sugar, oil, milk, and vanilla extract to the mashed bananas. Mix till combined and smooth.
- Stir in the dry ingredients (reserve some) into the wet mixture. Fold until almost combined.
- Mix the walnuts and chocolate in the remaining dry ingredients and add to the batter. Mix until just combined. Do not overmix the batter.
- Pour the batter into the pre-lined bread loaf pan. Spread using a spatula to even out the top. Tap to remove any air bubbles. Optional - Spread some mini chocolate chips, walnuts, or sliced banana on top
- Bake at 325°F for 60-65 mins or until the toothpick inserted in the center of the bread comes out clean. I baked mine for 60mins.
- Allow to rest in the pan for 10 mins after which transfer onto a cooling rack. Let it rest for another 15 mins or until completely cooled. Slice and serve.
Video
Notes
Measure your flour. Do not scoop out of the container directly using the measuring cup. Instead, stir the flour around, spoon it into your measuring cup, and level it off with the back of a knife.
You can mash the bananas chunky or smooth depending on your preference using a fork, hand mixer, or stand mixer (paddle attachment).
Do not overmix the batter once you add the dry ingredients to the wet. That will result in dense, dry, and hard banana bread. Mix until the dry and wet ingredients are just combined.
Baking time can vary slightly depending on the type of oven, and the moisture and sugar content of your bananas, so check for doneness around 50-55 minutes and then check every 5 minutes after.
If the top is browning, cover with a foil and bake in 5-10mins increments until done.
The bread's sweetness can vary depending on how ripe your bananas are so adjust it to your preference.
You can use white or brown sugar or all-purpose flour or whole wheat flour to make this banana bread. With wheat flour, add a tablespoon or more milk in case the batter feels too thick.
The banana bread color and texture will vary depending on the type of sugar and flour used.
You can make this banana bread with or without any nuts or chocolate chips or use either one depending on your preference.
Nutrition
Calories: 174kcal | Carbohydrates: 19g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 41mg | Potassium: 164mg | Fiber: 1g | Sugar: 15g | Vitamin A: 32IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 1mg
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