I always get excited about banana bread because it’s one of my favourite quick bread to bake and eat. There are so many variations and everyone has their own go-to banana bread recipe. What I love about this Eggless Banana Walnut Bread Recipe is that it’s incredibly simple to make using minimal ingredients available in your pantry. There is no mixer required… just mix the wet and dry ingredients separately, then combine and bake – easy peasy lemon squeezy 🙂
Are you always wondering “How can I do full justice to those overripe bananas that are going bad?” My answer is always BANANA BREAD or BANANA DOSA. Who can deny a warm slice of banana bread slathered in butter or topped with cream cheese frosting? I love to have it on its own because this moist banana bread has an intense banana flavour and the perfect amount of sweetness.
I also fold in some crushed walnuts because they add an extra layer of texture and flavour to every bite making it even more delicious. But, if you have nut allergy at home, just skip them. You can also substitute with any nuts of you choice…..pecan, cashews etc. or even add in some chocolate morsels. For toppings, add a sprinkle of walnuts, sesame seeds, rolled oats or sunflower seeds before baking, they will add texture and the nuts/seeds will add protein.
Are you all set to bake some banana bread? Head on to your kitchen and trust me, your house is going to smell amazing while this bread is baking in the oven.
Off to Eggless Banana Walnut Bread Recipe!!
Why this Banana Bread works without eggs??
Eggs help baked goods rise, they provide binding and moisture in a recipe. Mashed ripe bananas efficiently substitute eggs in various recipes, including this bread. Usually when you replace with mashed bananas in other recipes, you’re able to taste bananas in the final product. You will have to consider the flavour profile of that recipe. Since bananas are already the main hero here, it works in our favour!! Adding more mashed bananas and some yoghurt will keep your bread moist. The batter comes together beautifully and the bread is exactly how you want it to be.
Tip to ripen bananas instantly!!
It is very important that the bananas you use for the recipe are ripe. Raw bananas will not impart the desired flavour or moisture to the eggless banana bread. My most preferred way is to use up naturally ripened bananas. But, it might not always be possible to have them. In that case, you can put the bananas in the oven at 200*C for 15 minutes before mashing them. This will help soften and kind of ripens the bananas, making them ready to use for similar results!
Steps to prepare
Eggless Banana Walnut Bread:
QUICK VIDEO: BANANA WALNUT BREAD LOAF
- Preheat Oven at 180*C/350*F.
- Take 2 large overripe bananas, peel the skin and mash it well in a bowl. Make sure there are no lumps in it.
- Grease the loaf pan with some oil, dust with flour and set aside. (or) Line up the loaf pan with a parchment paper.
- Add brown sugar, vanilla extract, oil and yoghurt to the mashed banana and whisk together.
- In a large bowl, sift the whole wheat flour, all purpose flour, baking powder, baking soda, allspice and salt.
- Add dry ingredient mixture to wet ingredients and mix gently. Be sure not to overmix the batter because it may result in a dense texture of the bread. Stop mixing when everything comes together.
- Finally add chopped walnuts dusted in a teaspoon of flour and give it a stir.
- Pour the batter into a the prepared pan and smooth it out with a spatula to make sure the batter is evenly distributed.
- Finally, sprinkle some sesame seeds and garnish with walnuts on top.
- Place the loaf pan into the preheated oven and bake at 180*C/350*F for 40-50 minutes.
- The Eggless Banana Bread is done when a toothpick inserted into the middle comes out clean.
- If bread is baked, it will starts to leave the edges.
- Let the bread cool down completely before slicing. It’ll be sticky and hard to cut into when it’s still hot.
- To store this Eggless Banana Bread, keep it in an airtight container.
- I usually let it sit out on the counter for 2 days, or in the refrigerator for 3-4 days if it lasts that long.
- Enjoy heavenly delicious Eggless Banana Walnut Bread with a cup of tea.
Banana bread tastes amazing with Cream Cheese Frosting. Click below recipes to get the recipe for frosting!!
Other recipes with Cream Cheese Frosting:
A Quick Summary:
Eggless Banana Walnut Bread Recipe | Moist Banana Nut Loaf | Easy Eggless Banana Cake
Ingredients
- 2 large Ripe Bananas
- 1/2 cup Brown Sugar
- 1 teaspoon Vanilla extract
- 1/4 cup Sunflower Oil Organic Coconut Oil or Olive oil can also be used
- 1/4 Cup Yoghurt
- 3/4 Cup Whole wheat Flour
- 1/4 Cup All Purpose Flour
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- A Pinch of Salt
- 1/4 teaspoon AllSpice
- 1/2 cup Walnuts chopped
- 2 teaspoons Sesame Seeds
- Few Whole Walnuts for garnish
Instructions
- Preheat Oven at 180*C/350*F.
- Grease the loaf pan with some oil, dust with flour and set aside.
- Peel the skin of bananas and mash it well without lumps in a bowl.
- Add brown sugar, vanilla extract, oil and yoghurt to the mashed banana and whisk together.
- In another bowl, sift both flours, baking powder, baking soda, allspice and salt.
- Add dry ingredient mixture to wet ingredients and mix it gently. Don’t overmix.
- Add chopped walnuts and give a stir.
- Pour the batter into a prepared pan then smooth it out with a spatula.
- Finally, sprinkle some sesame seeds and garnish with walnuts on top.
- Bake for 40-50 minutes or till the skewer comes out clean.
- Cool down completely before slicing.
My Notes:
- You can skip all purpose flour and just use 1 cup whole wheat flour.
- You can use white sugar instead of brown sugar. I love the hint of rich caramel flavour the brown sugar adds and it also makes the banana bread extra moist.
- The sweetness of the bread also depends on the degree of ripeness of the bananas and the sugars in the banana.
- You can also use vegetable oil, organic coconut oil or olive oil for this recipe.
- Baking time will vary slightly depending on the moisture and sugar content of your bananas, so I suggest starting to check for doneness around 45 minutes and then every 5 minutes after that.
- Wrap banana bread in plastic wrap to keep it from drying out.
- Leftover bread can be kept covered at room temperature for up to 2-3 days.
- Freeze up to 2 months wrapped in an aluminium. I recommend cutting the bread in individual slices before freezing.
Do check out BAKING RECIPES & DESSERT RECIPES from blog!!
Eggless Cookies on blog:
Other Bread Recipes on blog:
Many more to come!!…..STAY TUNED!!
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If you bake this bread, be sure to tag your photo with this hashtag: #masalakorb
Happy Cooking 
Cheers !!
Padma.
