Community Pick
Quick and Easy Eggless Banana Bread
photo by Anonymous
- Ready In:
- 1hr 15mins
- Ingredients:
- 8
- Yields:
-
1 loaf
- Serves:
- 4
ingredients
- 4 very ripe bananas, mashed
- 1 1⁄2 cups all-purpose flour
- 1⁄2 cup butter, melted
- 3⁄4 cup brown sugar
- 1⁄2 cup milk or 1/2 cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon vanilla essence
- 1 pinch salt
directions
- 1. Preheat oven to 350ºF/180ºC.
- 2. In a mixing bowl, combine mashed bananas with butter.
- 3. Add in milk, vanilla, and mix.
- 4. Add in sugar, baking soda, salt, and mix.
- 5. Add flour last and mix until just combined.
- 6. Pour mixture into a greased and floured bread loaf pan.
- 7. Bake for 1 hour or until a wooden pick comes out clean.
- 8. Allow to cool before removing from pan.
Questions & Replies
-
Hello, My husband and I tried this recipe last night and it came out gooey and flat. I followed the recipe but I'm not quite sure where we went wrong. Did I mix it too long? Maybe our oven needs to be hotter? Or, do we need more baking soda? Any help would be appreciated. It's our first time making Banana bread from scratch. Thank you!
Reviews
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This absolutely didn't work for me either - the wet ingredients are way out of proportion with the dry ingredients, so it burned on the outside and stayed mush on the inside even after an extra half hour in the oven. I've made other eggless banana breads before and they weren't at all like this, so it makes me think something in the recipe must be REALLY off for it to turn out this badly (and I followed it perfectly). It might work better with extra flour, though!
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I found this recipe one day when I had several overripe bananas and wanted to make banana bread but had no eggs. This bread is AMAZING and SO easy!! It is SO moist and perfectly sweet. I have made it at least 5 times in the last 2 months since I found it. I freeze the bananas overnight and then heat them for about 1 min prior to mashing them- it releases more of the sugar (great for when your bananas aren't quite over-ripe enough) and it also helps with mashing them to a sauce consistency which helps make the bread super moist. I also add extra vanilla (2 tsp), and sometimes if we are in a spicier mood, I add cinnamon and pumpkin pie spice- SO GOOD!! In addition, I made it with oil instead of butter one time because we were out of butter, and it still turned out perfectly, with just a slightly different taste!! I have had to make it without brown sugar even and it is still amazing! Each version I have made has been a little different but has been excellent each time! With each rendition, my boyfriend says- oh this time its PERFECT!! I love that it is very versatile and you can adapt it to fit your cravings and what you have in the pantry! You could easily add nuts or make a chocolate chip version, or extend it even further, however you just can't go worng simply using the recipe exactly as listed originally. This is an Excellent and SUPER EASY recipe! Thanks Wynette62!!
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Tweaks
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A fabulous way to use up bananas - I always end up with so many in the freezer and this take 4 at a time. After reading the reviews, I switched to self-raising flour and put in an extra 1/2 cup of it plus threw in 1/2 cup wheatgerm for bulk and 1/4 cup chopped walnuts. I always add cinnamon and mixed spice in as well and as I had no buttermilk (in addition to no eggs :-) ) I used regular low fat milk. It took about an hour in a loaf tin, rose up nicely and was very moist and yummy.
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Nice! For those who've had trouble with the rise: Best to use buttermilk instead of regular milk and don't overmix the batter once you've added the flour--just a few quick strokes until large white streaks have disappeared. And, finally, grease and flour the loaf pan all the way to the top to give the batter something to grip onto as it rises.
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