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Submitted by Marni on March 27, 2008 - 9:54am

My Favorite Banana Bread Recipe- it has No Eggs

I'm not generally someone who spends hours at one website, and I'm not a poster on any other sites.  But this site has me hooked. I've only been a member here for a few weeks, but I have learned so much and enjoy searching this site for all it has to offer.  The answers and support here are just great.  Thank You to all who make it so interesting.

I'd like to offer my family's favorite banana bread recipe.  It is incredibly easy to make, has no eggs, and is very flexible.  I tend to bake by feel and sight.  (I measure baking soda in my hand- shades of my Grandmother) and this bread always comes out.  It is pretty dense, sweet and very moist.

  • 1/2 cup shortening or canola oil, or butter etc. (I sometimes leavemost of it out and use 1/3c applesauce)
  • 1 cup white sugar (you can cut this back too- I often use a scant 3/4 cup)
  • 1 1/2 cups all-purpose flour ( have mixed this with WW, white WW and spelt with good results)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 very ripe mashed bananas (I use all different sizes and amounts- about 1 1/2c)
  • 1-2 teaspoons pure vanilla
  • chocolate chips
  1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease an 8x4 inch loaf pan. (This can be made in any size pan or muffin tins just adjust the baking time)
  2. In a large bowl, cream the shortening and sugar and add vanilla. Sift in the flour, baking soda and salt. Blend in the mashed bananas. Stir in the chocplate chips. Pour batter into prepared pan.
  3. Bake in preheated oven for 60 minutes, or until it tests done with a toothpick.

When I make this in the Kitchen Aid, I just spin the bananas in the bowl with the paddle to mash them, then continue with the recipe. Only one bowl to wash!

 I seem to make some form of banana bread every week this one is requested most often.  It's adapted from one here: http://allrecipes.com/Recipe/Banana-Bread-VIII/Detail.aspx 

 

‹ Fresh Pumpkin Bread Vitamin C Method = super accelerated rising ›
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Submitted by tbednarick on January 24, 2009 - 6:39am.

These are great!

These have been on my radar to make for quite some time, but we haven't had spare bananas for many months.  We finally had 3 very ripe bananas left over that were perfect for this recipe.

It's been quite some time since I've made any muffins or quick breads, so I didn't have a frame of reference for quantities of flour, salt or leavenings.  I had a moment of doubt and almost looked up another recipe as I got everything mixed together, but I told myself to have faith.

I'm so glad I did!  I made the recipe into 12 muffins and added 2/3 cup of dried cranberries and 2/3 cup of walnuts and had just the right amount (with a few fingerfuls finding their way into my belly).

My boy LOVED these.  He'd been asking for pancakes for breakfast, which I was making.  But when he spied these he grabbed one off the rack.  He ended up eating 2 1/2 muffins! 

Thank you for sharing this recipe.

Tonya

Submitted by Robin H on March 5, 2010 - 1:40pm.

Awesome!!!

This bread is great!!  Moist, yes.  I tried it with 1 1/4 cup all-purpose flour and 1/4 cup whole wheat and used chopped walnuts instead of chocolate chips.  Also, a dash or 2 of ground cinnamon makes it taste even more bakery cake like. 

Thanks

Robin

Submitted by Matadors.Mama on June 29, 2010 - 12:52pm.

The Only Recipe I Use!!

This recipe is perfect!  I make it all the time, and today I made it according to recipe along with some shredded coconut.  Delicious!  It is also tasty to add some pumpkin pie spice to it during the Autumn season.  Thanks for this recipe!

Submitted by autieklare on June 1, 2011 - 12:33am.

Tasty & Delicious

This bread was wonderful ! Very tasty and moist, instead of chocolate chips, I used chopped dark chocolate. It was a hit!

Submitted by purplemom4 on August 16, 2011 - 6:31am.

Excited to try this

I ran across this recipe and am excited to try it.  I have a nephew with egg allergies & am constantly looking for great recipes that are egg-free (some are just awful!).  The reviews are awesome so I'm posting this in advance because I'm so excited to try it!  Writing it down now and going to bake it this morning and I am sure it will be great!!

Submitted by jayceedeecee on October 15, 2011 - 1:38am.

These are fantastic gluten free too

I made these using a gluten free flour mix and they were amazing!  Whole family loves them.  Will definitely be making these again!  Thanks for the recipe.

Submitted by kneading on October 15, 2011 - 7:55pm.

banana bread

Our family favorite banana bread is almost the same but does call for eggs. I have also tried  ww, applesauce/ oil, decreased the sugar to 1 c. and it always turns out well. It is a "very" moist bread.

I'm known for this recipe. The instructions were written for my kids

1/2 c vegetable oil (  I have used 1/4 c. oil 1/4 cup applesauce. )

1 1/2 c sugar ( I cut back on this too ..usually use 1 c.)

 1 tsp vanilla

 2 eggs

3/4 tsp. baking sode

1/2 tsp baking powder

1/2 tsp salt

3 ripe bananas ( if they are small I make it 4 bananas..you want them very RIPE..)

2 cups flour.( .I have used 1c whole wheat flour..)

1c nuts. ( walnuts or whatever you like) 

you could add chocolate chips.

bake at 350 50- 60 minutes
Submitted by merlie on October 15, 2011 - 10:01pm.

Banana Breakfast Loaf

This Banana Loaf is a little different - it contains no fat ! We love it toasted for breakfast.

3 medium bananas

3ozs golden raisins

2ozs brown sugar

1/2 cup milk

1 egg lightly beaten

1/2lb AP flour

2 teaspoons baking powder     

I usually use the Kitchen Aid w/flat beater , first mashing two of the bananas, then adding the sugar, raisins and milk. Then the beaten egg. Cut the third banana into small chunks and stir in gently. Fold in flour and baking powder. Pour into lightly greased loaf pan and bake at 350F for approx 1 1/4 hours. ( until inserted toothpick comes out clean ) Delicious  toasted with or without butter !   -  Merlie.

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