My Favorite Banana Bread Recipe- it has No Eggs
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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
- 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)
- 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.
- 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
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
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
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!
This bread was wonderful ! Very tasty and moist, instead of chocolate chips, I used chopped dark chocolate. It was a hit!
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!!
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.
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
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.
My wife and daughter both love this recipe! We made it together the first time and baked it in a cake round. We had no chocolate chips so we added tons of chopped apples, and I also topped it with caramelized apples. I was super low on bananas this time around (only about one and a fourth), so I upped the amount of apples. The batter was slightly dry because of the lack of bananas, so I stirred in a bit of milk. I'm getting ready to caramelize sugar and drizzle it on the top of the cake when it's ready.
Again, we love this recipe!!! It's incredibly versatile and rich!
Found out in January that I am allergic to eggs, dairy (not butter though), soy, peanuts and to limit wheat, gluten and corn.
This recipe fits the bill. I substitute gluten free flours (teff, sorghum or others) and add 1 and 3/8 tsp of zanthum gum (if you don't add this, they will just crumble apart). If the batter seems a little stiff or thick, just add some applesauce. It depends on how many bananas I add. My kids just LOVE these muffins (and so do I)!!!
Thank you SO much for posting this recipe! It makes me feel like I'm cheating when I eat them but especially good to know that I'm not.