Easy, delicious, and full of banana flavor, this eggless banana bread recipe is a simple way to use up those overripe bananas. Just a few basic ingredients and 50 minutes are all it takes to enjoy this delicious treat!
👩🏻🍳 Recipe Back Story
The age-old problem of what to do with overripe bananas is something I am constantly facing in my house.
You would think by now that I would have perfected the skill of anticipating how many bananas will be needed in any given week at my house, but sadly, I can’t say that it looks like I have improved that ability in my over 20 years of being a mother (LOL!).
However, I would rather have TOO MANY bananas than not enough. At least with too many bananas, once they pass their prime, I can use them in other ways, like for my always popular recipe, Pan Fried Cinnamon Bananas.
This banana bread recipe is the perfect remedy for overripe bananas. Quick, easy, and delicious, this recipe will cater to your sweet tooth and ensure that no fruit goes to waste!
And for another fantastic breakfast featuring banana, try this Kiwi Banana Matcha Smoothie! Or check out this milk-free recipe for Banana Pancakes from scratch, which can also be egg-free if you use flax eggs (chia eggs) instead!
🥘 Ingredients Needed
- overripe bananas - the best kind to use recipes like this!
- sugar - though the bananas are sweet, your banana bread could still use some help from sugar.
- flour - helps bring everything together and gives your bread structure.
- baking powder - a leavening agent that will give your result a fluffy texture.
- baking soda - like baking powder, helps to make your loaf nice and light.
- salt - balances out all of the sweetness.
- butter - gives your bread a nice boost in flavor and adds moisture and texture.
- In a large bowl, combine your dry ingredients: the sugar, flour, baking powder, baking soda, and salt. To ensure that they're really incorporated, use a whisk.
- In a smaller bowl, mash your bananas with a fork.
- Add the mashed bananas and melted butter to the bowl with the dry ingredients.
- Mix until thoroughly combined.
- Coat a loaf pan with non-stick spray and spoon the batter into the pan.
- Bake at 350 degrees F for 45-50 minutes.
Yes, I would let it cool for about 10 minutes or so.
No, you don’t need to store it in the refrigerator. I typically store it in a plastic container, with a piece of plastic wrap over the cut end to keep it from drying out.
Yes! It freezes really well. I like to wrap it in wax paper and place it in a good quality zipper-top plastic bag made for freezer storage.
Not particularly (at least not this recipe!). Although the bananas have some good nutrients, the amount of sugar, processed flour, and fat are such that this can’t really be considered a health food. But, enjoy it in moderation as a nice treat!
Yes, place the bananas in a brown paper bag and close it tightly. Just don’t forget you have them in there!
Absolutely. If the inside is brownish and really mushy, I would recommend scrapping that banana!
Yes, you sure can. The flavor will be slightly different, but still very good!
I like to use a fork, because we like our banana bread to be slightly chunky. However, if you want your banana bread to be completely smooth, you can use a blender or food processor.
- If you prefer, you can use a different kind of sweetener as a substitute for the sugar (like stevia, coconut sugar, or even a liquid like honey or maple syrup. If you do use a liquid, you might want to stay on the side of baking your bread for a bit longer).
- To make this even more of a dessert, fold some chocolate chips into the batter before baking. Once it comes out of the oven, drizzle with a simple icing, like my 2-ingredient Greek yogurt icing, or this one from Sally's Baking Addiction.
- Other delicious add-ins could include: pecans, walnuts, raisins, dried cranberries, dried cherries, or chopped dates.
- For some additional flavor, mix 2 teaspoons or so of cinnamon into the batter before baking. You may also want to sprinkle the top of the loaf with a mixture of cinnamon and sugar right when it's fresh out of the oven.
🍌 More Banana Recipes
If this recipe has you craving even more recipes using banana, try out a couple of these options! Also, check out this post from Crazy for Crust, which offers suggestions for 66 (wow!) recipes that utilize overripe bananas.
🍰 Additional Dessert Recipes
Here are a few more more dessert ideas for you if this recipe has you craving more sweets!
Love this recipe? Awesome! Please give it a 5 star ⭐ rating below! And if you make this, snap a photo and tag me on Instagram. You can find me at DizzyBusyandHungry or #dizzybusyandhungry!
📋 Recipe Card
Eggless Banana Bread
- Preheat oven to 350 degrees F and spray a loaf pan with non-stick baking spray.
- In a large bowl, thoroughly combine the sugar, flour, baking powder, baking soda, and salt (I used a whisk).1 cup sugar, 1 ¼ cup flour, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt
- Mash the bananas with a fork.4 overripe bananas
- Add the bananas and melted butter into the dry ingredients and mix thoroughly.¼ cup melted vegan butter
- Pour the batter into the loaf pan and bake for 45-50 minutes.
- If you need to accelerate the ripening of bananas, place the bananas in a brown paper bag and close it tightly. For super-quick ripening, place the bananas (unpeeled) on a baking sheet at 250 degrees F for 15-20 minutes.
- You can use bananas that are ripe, as opposed to overripe. The flavor will be slightly different, but still very good!
- Your method of mashing bananas depends on how chunky you like your banana bread. Use a fork for more chunkiness, use a blender or food processor for less.
- Let the banana bread cool in the loaf pan for about 10 minutes or so before removing.
- Store the banana bread on the counter in a plastic container, with a piece of plastic wrap over the cut end to keep it from drying out.
- Freeze it by wrapping it in wax paper and placing it in a good quality resealable plastic bag made for freezer storage.
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
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