Banana bread recipe, eggless

Here is a classic + eggless banana bread recipe that is moist, minimal, full-proof, and beginner friendly. Before you ask me, follow this LINK to check the gluten-free banana bread recipe version.

Recipe Info

Banana bread is a moist, sweet, and cake-like bread recipe. February 23 is considered an official banana bread day. Do you know what, Some food historians believe banana bread was a byproduct of the Great Depression as resourceful housewives did not wish to throw away overripe bananas 🙂

This recipe is a part of “Hello Baking- Baking for beginner” series 🙂 where you can find some easy, eggless, basic recipes like sponge cakes, cupcakes, frostings, and more!

Ingredients

Below are the ingredients required to make classic and perfecto banana bread.

All-purpose flour – Unbleached all-purpose flour is used here. I haven’t tried this recipe with cake flour or bread flour.

Ripe banana – Can we even make banana bread without bananas?! Fresh, ripe banana is required to make banana bread. Frozen bananas won’t work here.

Rising agents – Perfect proportion of baking powder and baking soda will give a perfect texture, fluffiness, and cakey texture to the recipe.

Buttermilk – Baking buttermilk is used here to give density to the bread. I have already shared a complete method to make your own baking buttermilk here. I am using homemade here.

Melted butter – unsalted melted butter is used here.

Granulated sugar – white or brown, use whichever you prefer.

Vanilla extract – 2 drops of vanilla extract give great flavor to the recipe however, it is completely optional.

Walnuts – banana bread without walnuts! are you serious?!

Instructions

First and foremost, gather all ingredients in one place so that you don’t have to run here and there at the time preparing banana bread batter. Also, preheat your oven to 375˚F for 15 minutes.

We need melted butter here. First, take the required amount of butter and melt it on low flame. Do not keep the flame high else butter will get burned quickly.

note to keep in mind,

Always keep the flame low. This recipe does not required brown butter. We need melted butter.

If you don’t have baking buttermilk then prepare buttermilk first. Take a bowl and add 1/4 cup milk and 1 teaspoon vinegar in it. slightly stir it and keep it aside.

Take a mixing bowl and mash ripe bananas with a fork or masher. Usually, a fork will work perfectly.

If you have time, then sift your dry ingredients through a sifter i.e. all-purpose flour, baking powder, baking soda, and salt.

In a mixing bowl where you mashed banana, add melted butter, baking buttermilk, and dry ingredients, and mix well. Roughly mix everything and make a batter.

Once everything is incorporated, add roughly chopped walnuts for extra crunch.

Prepare your batter and transfer batter into a baking pan. Bake the bread for around 25 to 30 minutes at 375˚F.

Cool it down and enjoy with tea or coffee.

Storage

Cool banana bread properly before storing it. To store, keep it in an air-tight container and refrigerate it. This bread can stay fresh for up to 3 days in the refrigerator.

You can also freeze this bread. Freeze the bread in freezer friendly ziplock bag for up to a month. Don’t store more than that. Discard the bread immediately even before a month if you notice a foul smell.

Equipment

While this bread is made without fancy equipment, if you have a stand mixer or hand mixer, you can use that to prepare the batter.

Top tip🌟

Use regular ripe or overripe bananas here. I have not tried this recipe with bananas which are great for baking purposes.

Safety guide

• Preheat your oven. Do not forget this step. This step is crucial to make a loaf of perfect banana bread.
• Don’t forget to wear gloves when putting in and taking out baking pan from the oven.