Eggless Banana Bread
Recipe GLPR7219be9b5ac6d9
A moist, tender vegan banana bread made without eggs or dairy. Ripe bananas provide natural sweetness and moisture while oil keeps the crumb soft and rich. Perfect for breakfast, brunch, or dessert—serve warm or at room temperature.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 cups All-purpose flour
½ teaspoon Baking powder
½ teaspoon Baking soda
2 cups Very ripe bananas, mashed
½ cup Flavorless oil (canola, vegetable, or safflower)
1½ tablespoons Fresh lemon juice
1 teaspoon Pure vanilla extract
Directions
Preheat your oven to 375°F (190°C) and allow it to heat for at least 10 minutes. Prepare a 9×5×3 inch loaf pan by lightly greasing it with oil or non-stick spray.
In a medium bowl, combine the all-purpose flour, baking powder, and baking soda. Stir with a whisk or fork until the dry ingredients are evenly distributed.
In a separate large bowl, whisk together the mashed bananas, vegetable oil, lemon juice, and vanilla extract until well combined and smooth.
Pour the dry ingredients into the wet ingredients. Using a spatula, gently fold the mixture together until just combined. Do not overmix—a few small lumps are fine. The batter should be thick and consistent.
Pour the batter into the prepared loaf pan and smooth the top with a spatula to ensure even baking.
Place the loaf pan in the preheated oven and bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Remove the pan from the oven and allow the bread to cool in the pan for 10 minutes. Then carefully turn out the loaf onto a wire cooling rack and let it cool completely.
Once cooled, slice and serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or wrap and freeze for up to 3 months.
