Moist, fluffy, and full of banana flavor!
Prep: 5 min Cook: 45 min Total: 50 min Servings 12 servings
Ingredients
- 3 large bananas or 1 1/2 Cups when mashed.
- 1/4 cup + 1 tablespoon vegetable oil * See notes
- 1/2 cup brown sugar ** See notes
- 1 3/4 cups self-rising flour *** See notes
- 2 teaspoon baking powder
Instructions
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Preheat the oven to 180C/350F. Grease and line a loaf pan with parchment paper.
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In a high-speed blender, combine your bananas, sugar, and oil until smooth. Fold through the flour, baking powder, and any flavor boosters until combined.
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Transfer the batter into the lined loaf pan and place it in the oven and bake for 40-45 minutes, or until a skewer comes out mostly clean.
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Remove the banana bread from the oven and let it cool completely, before removing it, slicing, and serving.
Notes
* Or any neutral flavored oil
** Or white or coconut sugar
*** If you'd like this recipe to be gluten free, use a gluten free self rising flour.
TO STORE: Eggless banana bread will keep at room temperature for up to 3 days or refrigerated for up to one week. If you keep it at room temperature, add a piece of paper towel on top to keep it extra moist.
TO FREEZE: Place leftover slices of the banana bread in a ziplock bag (or shallow container) and store it in the freezer for up to 2 months.
TO THAW: Either zap in the microwave for 45 seconds or bring it to room temperature.