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!
¼cupmelted vegan butter(using vegan butter makes this recipe vegan, substitute regular butter if desired)
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.