Can I make banana bread without eggs?

Yes, you can substitute each egg with ¼ cup of unsweetened applesauce or mashed banana. This will keep the bread moist while maintaining a soft texture.

How do I know when banana bread is fully baked?

Insert a toothpick into the center of the loaf. If it comes out clean or with a few crumbs, it’s done. The top should also be golden brown and slightly firm to the touch.

Can I use frozen bananas for this recipe?

Absolutely. Thaw frozen bananas at room temperature or microwave them for a few seconds. Drain any excess liquid before mashing to avoid making the batter too wet.

Why is my banana bread dense and heavy?

Overmixing the batter can cause the bread to be dense. Stir just until the ingredients are combined—some lumps are fine. Also, ensure you're using fresh baking powder for proper rise.

Easy Banana Bread Recipe

Name: Easy Banana Bread Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 2 overripe bananas, mashed; ½ cup (125 mL) canola oil; ½ cup (125 mL) milk; ½ cup (120 g) caster sugar (superfine sugar); ½ cup (110 g) brown sugar, packed; 2 large eggs; 1 teaspoon (5 g) vanilla extract; 1 ½ cups (225 g) all-purpose flour; 2 teaspoons (8 g) baking powder; ½ teaspoon (3 g) salt

Ingredients

Scale

2 overripe bananas, mashed
½ cup (125 mL) canola oil
½ cup (125 mL) milk
½ cup (120 g) caster sugar (superfine sugar)
½ cup (110 g) brown sugar, packed
2 large eggs
1 teaspoon (5 g) vanilla extract
1 ½ cups (225 g) all-purpose flour
2 teaspoons (8 g) baking powder
½ teaspoon (3 g) salt

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Instructions

Instructions
Preheat the oven: Set the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper, leaving some overhang for easy removal.
Mash the bananas: In a large mixing bowl, mash the ripe bananas until mostly smooth. Some small lumps are fine for added texture.
Mix wet ingredients: Add the oil, milk, sugars, eggs, and vanilla extract to the mashed bananas. Stir until well combined and smooth.
Incorporate dry ingredients: Sift in the flour, baking powder, and salt. Gently fold everything together using a spatula. Stop mixing once no dry streaks remain—overmixing can make the bread dense.
Pour and bake: Transfer the batter to the prepared loaf pan and smooth the top. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent with foil.
Cool and serve: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack. Slice and enjoy warm or at room temperature.

Notes

- To make muffins instead, divide the batter into a muffin tin and bake at 350°F (175°C) for 18-22 minutes.
- For extra flavor, add chocolate chips, chopped nuts, or a teaspoon of cinnamon.
- If using self-rising flour, omit the baking powder and salt.
- Store in an airtight container for up to three days at room temperature or freeze for up to six months.

Author: Ashely
Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Baking
Method: Oven-baked
Cuisine: American

Nutrition

Serving Size: 1 slice (⅛ of loaf)
Calories: 358
Sugar: 30.4 g
Sodium: 143.7 mg
Fat: 16 g
Saturated Fat: 1.6 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 50.7 g
Fiber: 1.6 g
Protein: 4.6 g
Cholesterol: 46.3 mg