With this recipe, you can have a loaf of delicious and flavorful banana bread without any eggs. This eggless banana bread doesn't use any fancy egg replacement either, so it stays simple, humble, and fabulous.
Preheat oven to 350 degrees F and grease an 8x4 loaf pan. Set aside.
Add bananas to a large mixing bowl. Mash until small chunks remain.
Add in the oil, baking powder, baking soda, salt, cinnamon, and vanilla. Stir until fully combined.
Add in the sugars. Stir until combined.
Add in the flour. Stir just until no white streaks remain. Do not overmix.
Pour into prepared loaf pan.
Bake for 50-60 minutes until a toothpick can be inserted and come out clean.
Let cool for 10 minutes in the pan before transferring it to a wire cooling rack to cool completely.
Notes
Ripe Bananas. Opt for bananas with brown spots for better flavor and texture. Ripe bananas are easier to mash, sweeter, and have a stronger banana taste.
Loaf Pans. Use a 9x5 loaf pan for a larger loaf, but note shorter baking time.
Muffins. Fill muffin cups about ⅔ full and bake for 15-20 minutes until toothpick comes out clean.
Best enjoyed within 3 or 4 days.Room Temperature. Store bread in an airtight container at room temperature for up to 1 week.
Freezer. Bake, cool, and wrap the loaf in foil before freezing. Store in an airtight container or Ziploc bag for up to 3 months before thawing and serving.