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Prep Time15 Mins
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Cook Time55-60 Mins
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Serving8-10
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This moist and delicious banana bread recipe is perfect for those who can’t have eggs. Made with mashed bananas, applesauce, and flaxseed meal, this egg-free version still has a rich flavor and a tender crumb.
Ingredients
Directions
Preheat your oven to 350°F (180°C). Grease a 9x5-inch loaf pan and set it aside.
In a large mixing bowl, mash the ripe bananas with a fork until smooth. Make sure there are no large chunks remaining for a better texture.
Add the unsweetened applesauce, vegetable oil, sugar, and vanilla extract to the mixing bowl. Mix until well combined and there are no lumps.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Add the ground flaxseed meal and mix well.
Gradually add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
If using chopped walnuts, fold them into the batter with a rubber spatula.
Pour the batter into the prepared loaf pan and smooth the top.
Bake the banana bread in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Conclusion
Tips:To ensure the banana bread is moist, don't overmix the batter. Also, if you're using flaxseed meal as an egg substitute, mix it with water to create a gel-like consistency before adding it to the batter.This egg-free banana bread can be stored at room temperature for up to 3 days or frozen for up to 2 months. Let it thaw before serving.Enjoy your delicious egg-free banana bread as a perfect breakfast or snack!
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