Eggless Banana Bread

This Eggless Banana Bread recipe is moist, tender, and irresistibly tasty! A perfect egg-free banana bread for any occasion!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 45

Total Time 1 5

Servings servings

Calories 266kcal

2 cups (300g / 10.6 oz.) all-purpose flour, scoop & leveled
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
1 1/2 cups overripe mashed bananas (about 350g - 400g), about 3 large or 4 small bananas
3/4 cup packed light brown sugar, how to measure brown sugar
113 g (1 stick / 1/2 cup) melted unsalted butter
1/2 cup plain Greek yogurt, or Greek style
1/4 cup extra virgin olive oil

Preheat Oven: Preheat oven to 180ºC (356ºF). Grease with butter a loaf pan and line with baking paper, set aside. NOTE: Alternatively, if you have a quality non-stick pan, liberally grease it with melted butter and dust it with a light layer of flour. This will leave your finished bread with smooth sides.
Mix Dry Ingredients: In a medium-sized mixing bowl, add flour, baking powder, baking soda, cinnamon, and salt. Whisk together until well combined. Set aside.
Prepare Banana Mixture: In a separate large mixing bowl, mash the bananas with a fork.
Combine Wet Ingredients: To the mashed bananas, add sugar, melted butter, yogurt, and oil. Whisk until well combined.
Combine with Dry Ingredients: Add half of the dry flour mixture to the banana mixture and whisk until just combined. Then add the remaining half and whisk until incorporated, you can switch to a silicone spatula to mix in the flour.
Transfer Batter: Pour the batter into the prepared loaf pan, smoothing out the top.
Bake: Bake for 40-45 minutes, or until a toothpick inserted into the middle comes out clean or with a few moist crumbs.
Cool: Remove from the oven and allow the bread to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Enjoy!

Store: Keep the banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Freeze: Wrap the bread tightly in plastic wrap and then aluminum foil, or place it in a freezer-safe bag. It can be frozen for up to 3 months.

Thaw: Thaw overnight in the refrigerator or at room temperature for several hours.