Fluffy and moist banana bread made without eggs, perfect for storing in the freezer for those quick sweet cravings. The ripe bananas bring natural sweetness and a tender texture, while the vanilla adds a subtle aromatic touch. This recipe is simple to prepare and can easily be made gluten-free with a flour swap and optional xanthan gum for better structure.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Preheat oven to 350F (175C).
Add all dry ingredients to a mixing bowl followed by the wet ingredients and mix well until a batter forms.
Pour batter into a greased or lined loaf/cake tin.
Cook for 45-50 minutes or until a skewer comes out clean when poked into the center.
To make the recipe gluten-free, swap the flour for gluten-free flour and add a tsp of xanthan gum (optional but recommended).
Can I use a different type of oil?
Yes, you can substitute vegetable oil with other neutral oils like canola or sunflower oil.
How do I store the banana bread?
Wrap the cooled banana bread tightly in plastic wrap or store in an airtight container. It can also be frozen for up to 3 months.
Can I use almond milk or oat milk?
Yes, any milk of choice, including almond milk or oat milk, works well in this recipe.
What can I use instead of brown sugar?
You can substitute brown sugar with white sugar or coconut sugar, though the flavor may slightly differ.
How do I know when the banana bread is done baking?
Insert a skewer or toothpick into the center of the bread; if it comes out clean, the bread is done.
