Deliciously Easy Banana Nut Bread Without Eggs Recipe
Today, we’re diving into the wonderful world of homemade Eggless Banana Nut Bread! This recipe holds a special place in my heart because it was created with a very important reason in mind. Recently, my daughter successfully passed her pecan challenge, marking a significant milestone in her journey. As we celebrate this wonderful achievement, we’re now on a mission to incorporate pecans into her diet regularly. Hence, this eggless banana nut bread recipe was born! It’s not just a delicious treat; it’s a symbol of our joy and gratitude for reaching this milestone. With every slice, we’re reminded of her strength and resilience. Instructions on how to adapt this recipe to be nut-free, dairy-free, and gluten-free are detailed below in the allergy swaps section. So, If you’re a fan of simple, comforting treats that are as delightful to make as they are to eat, you’re in for a treat! You just need to mix ripe bananas, butter, and a handful of pantry staples in one bowl. No fuss, no mess—just pure baking bliss. In just 10 minutes, you’ve got a beautiful batter ready to be transformed into a golden loaf of goodness. It’s comfort food at its finest, made with love and meant to be shared with those you cherish most.
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Bananas: Ripe bananas are the star of the show, providing sweetness, moisture, and irresistible banana flavor. Ensure your bananas are ripe for optimal sweetness and flavor. Butter: Unsalted butter adds richness and flavor to the bread. I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe. Buttermilk: This ingredient enhances the moistness of the bread while adding a subtle tanginess. You don’t have buttermilk? No problem!! Check out my recipe for Easy Homemade Buttermilk Substitute [Video]. Pure Vanilla Extract: A hint of vanilla extract elevates the overall flavor profile of the bread. Reach for pure vanilla instead of imitation for optimal flavor. Even better, try homemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring. Brown Sugar: Provides sweetness and a hint of caramel flavor. I use and recommend light brown sugar. All-Purpose Flour: The base of our bread, providing structure and stability. Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients. Gluten-Free: Use a gluten-free, all-purpose flour blend. My favorite is Better Batter Original Blend. Baking Powder and Baking Soda: Leavening agents that help the bread rise and achieve its perfect texture. Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. Cinnamon: Adds warmth and a subtle spice that complements the sweetness of the bananas. Salt: Balances the sweetness and enhances the other flavors in the bread. I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half. Pecans: Chopped pecans add crunch and a delightful nutty flavor to every bite. Nut-Free Option: Use seeds such as sunflower seeds or pumpkin seeds (pepitas). Turbinado Sugar is used for the topping, but you can also use regular brown sugar.
Step 1 – Mix The Dry Ingredient
Whisk together flour, baking powder, baking soda, cinnamon, and salt in a medium bowl. Set aside.
Step 2 – Combine The Wet Ingredients
Mash the ripe bananas in a medium bowl with a fork until completely smooth. Stir the melted butter into the mashed bananas and mix until combined. Add in buttermilk, vanilla, and sugar, and mix until well combined.
Step 3 – Add Dry Ingredients
Add the dry ingredients and mix to incorporate. Mix in pecans and mix until just combined.
Step 5 – Bake
Bake for 55 – 65 minutes or until a wooden pick comes out clean. I recommend checking early to be safe, but mine always takes 60 to 65 minutes to cook through. If the top of the bread gets too dark, you can loosely cover the loaf with foil and finish baking. Remove the bread from the oven and let it sit in the pan for 10 minutes. Loosen with a knife or spatula around the edges and carefully remove the bread from the pan. Cool completely on a cooling rack before slicing. Enjoy a slice of banana nut bread warm out of the oven with a generous smear of butter or cream cheese. Pair it with a cup of coffee or tea for the ultimate cozy experience.
Storing and Freezing Instructions
Store: Leftover bread can be kept in an airtight container at room temperature for up to 4-5 days. Pro-tip: Wrap banana bread in plastic wrap to prevent it from drying. Freeze: Let the banana bread cool completely. Then, wrap plastic wrap and aluminum foil. Freeze for up to 3 months. I recommend cutting the bread into individual slices and then freezing it.
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