Description
This Eggless Banana Bread is a moist, flavorful loaf made without eggs, perfect for those seeking a plant-based alternative. It combines ripe bananas, applesauce, and honey for natural sweetness and moistness, with toasted pecans adding a delightful crunch. Baked to golden perfection, it’s an ideal treat for breakfast, snacks, or dessert.
Ingredients
Scale
Wet Ingredients
- ½ cup unsalted butter, softened
- ⅓ cup granulated sugar
- ⅓ cup honey
- ⅔ cup unsweetened applesauce
- 1 cup ripe mashed bananas (about 3 bananas)
Dry Ingredients
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
Optional Add-ins
- ½ cup chopped toasted pecans (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly spray a loaf pan with cooking spray to prevent sticking and set aside.
- Cream Butter and Sweeteners: In a large bowl, cream the softened butter until smooth using a hand mixer or whisk. Gradually add the granulated sugar and honey, continuing to mix until well combined and fluffy.
- Add Applesauce and Bananas: Mix in the unsweetened applesauce to the creamed butter mixture. Then, fold in the ripe mashed bananas until the mixture is just combined, ensuring not to overmix to keep the bread tender.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking soda to evenly distribute the leavening agent.
- Mix Wet and Dry Ingredients: Gently fold the dry flour mixture into the wet banana mixture until just combined. If using, fold in the chopped toasted pecans to add texture and flavor.
- Transfer and Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the banana bread from the oven and place the loaf pan on a wire rack to cool. Once cooled, slice and serve.
Notes
- For best results, use very ripe bananas with brown spots for maximum sweetness and moisture.
- Applesauce replaces eggs, keeping the bread moist and adding a subtle fruity flavor.
- To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring halfway through.
- You can substitute honey with maple syrup to make it vegan.
- Store leftover banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: Eggless banana bread, banana bread recipe without eggs, vegan banana bread alternative, moist banana bread, homemade banana bread
