Eggless Banana Bread (with no extra ingredients)
Ingredients
- 1 1/3 cup [320 g] mashed banana from about 3 to 4 very overripe bananas
- 1/2 cup [105 g] neutral oil or olive oil
- 2/3 cup [130 g] granulated sugar
- 1/2 teaspoon fine sea salt or table salt
- 1 2/3 cups [215 g] all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- Optional mix-ins (see notes***)
- Optional: 1 ripe banana, split lengthwise
Instructions
- Preheat the oven to 350° F [180° C].
- Grease an 8 x 4 inch [20 x 10 cm] loaf pan.*
- In a medium mixing bowl, whisk the mashed bananas together with the olive oil until very well combined. Add the sugar and salt, and whisk together until completely incorporated.
- In a large mixing bowl, whisk or sift together the flour, baking soda, and baking powder.**
- Add the wet mixture to the flour mixture along with any mix-ins and stir to combine. Do not over-mix (stop mixing as soon as there are no dry pockets of flour).
- Spoon the mixture into the loaf pan.
- Place the banana halves cut-side-up on top of the loaf (if using).
- Bake for about 65 minutes. Check for doneness by inserting a toothpick or wooden skewer into the center of the loaf. If it comes out with batter, it needs more time, but if it comes out with just some crumbs, it’s ready to take out.
- Remove from the pan and cool on a rack for at least 30 minutes before cutting and serving.
Notes
* To make this into muffins instead of a banana bread loaf, place 9 muffin liners in a muffin tin (homemade parchment liners or store bought paper ones). If using parchment ones, drizzle them lightly with olive oil. Evenly distribute the batter between the 9 liners, then top each with a 1/2 in [13mm] banana slice. Bake for about 25 to 30 minutes, until a toothpick inserted in the center comes out clean.
** If you want to save on dishes, place a fine mesh sieve over a paper towel and add the flour, baking soda, and baking powder to the sieve. Sift the dry ingredients directly onto the wet ingredients (and don’t forget the dust that filtered onto the paper towel too).
*** 1/3 cup [85 g] chocolate chips and/or 1 cup [100g] coarsely chopped walnuts.
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Note on the pan size: This recipe has never overflowed during testing and it should not overflow on you if you use a standard 8×4 inch pan. But if yours does overflow, something has gone wrong with your ingredient ratios, oven temperature, or pan depth. If you’re making this for the first time and worried it might overflow, you can place a baking sheet on the rack one level down from the rack you’re baking on.
Find it online: https://cardamomandtea.com/75910/eggless-banana-bread/