Eggless Banana Bread
This easy eggless banana bread recipe is soft and moist. Made with oil it can easily be made vegan too, and freezes really well!
Equipment
- 22 cm x 12 cm (8" x 5") loaf tin
Ingredients
- 2 tablespoons milk
- ¼ teaspoon white vinegar
- 190g (1 ¼ c ) plain flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- Pinch salt
- Pinch ground cinnamon, optional
- 100g (½ c) soft brown sugar
- 4 medium bananas (around 400g without peel)
- 120ml (½ c) olive oil or neutral oil
- 1 teaspoon vanilla essence or extract
Instructions
- Preheat the oven to 160˚C fan / 180˚C / 320˚F convection / 356˚F.
- Line a 22 cm x 12 cm (8" x 5") loaf tin with baking paper / baking parchment.
- In a small bowl, mix the vinegar with the milk and leave to one side.
- In a large mixing bowl mix the flour with baking powder, baking soda, salt, ground cinnamon and brown sugar.
- In a seperate bowl mash the bananas with a fork, then add the oil, vanilla and milk and whisk to combine.
- Pour this into the dry ingredients and mix until just combined.
- Pour in to the lined tin.
- Place in to the preheated oven and bake for 45-50 minutes, until a skewer inserted into the middle of the banana bread comes out clean.
- Leave in tin for 5 minutes before moving to a wire rack to cool completely.
- Store at room temperature or in the fridge.
- You can also freeze the banana bread.
Notes
Bananas – using ripe and spotty or over ripe bananas is the best. They add extra sweetness and banana flavour as they natural starch in bananas converts to sugar as they ripen, they also help the texture.
Plain flour – all purpose flour
Brown sugar – soft brown sugar helps create a moist banana bread as well as adding a lovely caramel flavour and gives the banana bread a lovely golden colour.
Oil – I like to use oil instead of butter for the soft texture and making banana bread with oil and no butter helps the banana bread to keep soft for days and not dry out. I like to make olive oil banana bread for that slight nutty olive oil flavour, but you can use a neutral oil such as vegetable oil, canola or grapeseed, if you prefer.
Raising agents – baking powder and bicarbonate of soda / baking soda both help the bread rise. As this banana bread recipe contains no eggs, it needs these ingredients to help keep the texture light and airy like eggs do.
Milk – I often use full fat cows milk but you can use half fat milk or if wanting to make a dairy-free banana bread or vegan banana bread you can use a dairy free milk such as almond milk or oat milk.
Vinegar – this is mixed with the milk to create a quick buttermilk which adds to the light texture and the acid in the vinegar also helps to create airy bubbles when combined with the bicarbonate of soda.
Cinnamon – ground cinnamon is optional, but I find adding a small pinch helps add flavour without it tasting too strong of cinnamon.
Vanilla – along with the ground cinnamon, vanilla adds to the sweet flavour.
Don’t over mix the batter – once the flour has been mixed into the batter, stop stirring. If you over work the gluten in the flour the proteins in the flour can become elastic which can stop the banana bread from rising as well, leading to a dense and heavy banana loaf.
I like a pinch of cinnamon – which I class as less than ¼ teaspoon. But feel free to add up to ¾ a teaspoon if you like a more cinnamon-banana flavour.
Ovens can vary, so it really is best if you test the banana bread is ready by using a skewer. It may take up to an hour to cook. If the top is beginning to look dark then cover with tin foil.
Nutrition
Calories: 208kcalCarbohydrates: 29gProtein: 2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 0.3mgSodium: 85mgPotassium: 173mgFiber: 1gSugar: 13gVitamin A: 29IUVitamin C: 3mgCalcium: 34mgIron: 1mg
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