Banana Nut Bread Without Eggs

This Eggless Banana Nut Bread is super moist and dense, packed with mashed bananas and pieces of pecans. With its easy preparation, simple ingredients, and delightful flavor, this recipe is sure to become a staple in your kitchen.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 1

Total Time 1 10

Servings slices

Calories 375kcal

Author Oriana Romero

Equipment

Ingredients

1 1/2 cups (210 g) all-purpose flour
1 teaspoon (4 g) baking powder
3/4 teaspoon (4.5 g) baking soda
½ teaspoon ground cinnamon
1/4 teaspoon (1 g) salt
3 very ripe bananas (about 270 -300 g)
1/2 cup (115 g) unsalted butter, melted
1/2 cup (120 ml) buttermilk
2 teaspoons (10 ml) pure vanilla extract
1 cup (200 g) brown sugar
1 cup (100 g) chopped pecan or walnuts

For the topping:

2 tablespoons turbinado sugar
¼ cup (25 g) chopped pecan or walnuts

Instructions

Preheat oven to 350º F (180º C). Grease a 9×5-inch loaf pan with nonstick cooking spray and set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.
In a medium bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas, mix until combined. Add in buttermilk, vanilla, sugar, and mix until well combined.
Add the dry ingredients and mix to incorporate. Mix in pecans and mix until just combined.
Pour mixture into the prepared loaf pan. Sprinkle the topping ingredients, turbinado sugar and chopped nuts over the top.
Bake for 55 – 65 minutes or until a wooden pick comes out clean. I recommend checking early to be safe, but mine always takes 60 to 65 minutes to cook through. If the top of the bread gets too dark, you can loosely cover the loaf with foil and finish baking. Remove the bread from the oven and let sit in pan for 10 minutes. Loosen with a bread knife around the edges and carefully remove the bread from the pan. Cool completely on a cooling rack before slicing.

Notes

Store: Leftover bread can be kept in an airtight container at room temperature for up to 4-5 days. Pro-tip: Wrap banana bread in plastic wrap to prevent it from drying.

Freeze: Let the banana bread cool completely. Then, wrap plastic wrap and aluminum foil. Freeze for up to 3 months. I recommend cutting the bread into individual slices and then freezing it.

Allergy Swaps:

Nut-Free Option: Use seeds such as sunflower seeds or pumpkin seeds (pepitas). These seeds offer a similar crunchy texture and nutty flavor without containing any nuts. You can use them in equal amounts as you would pecans in the recipe. Just be sure to chop them roughly to match the size of the pecan pieces for even distribution throughout the bread.
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of buttermilk, use non-dairy milk like soy or oat milk. You can also make a homemade buttermilk substitute by mixing 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes until it curdles. And use vegan butter instead of dairy butter. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks.

Recipe Tips

Use ripe bananas: The riper the bananas, the sweeter and more flavorful your bread will be. When mashing the bananas, leave them as chunky or as smooth as you prefer.
Don't overmix: Mix the batter until just combined to avoid a tough or dense loaf.
Toast the pecans: For extra flavor, toast the pecans before adding them to the batter. Toast them in the oven for 10 minutes as the oven is preheating to add an extra layer of flavor.
Keep an eye on it: Baking time will vary slightly depending on your bananas' moisture and sugar content, so I recommend starting to check for doneness around 50 minutes and then every 5 minutes after.
Chocolate Chip Banana Nut Bread: Add a cup of chocolate chips to the batter for a decadent twist.

Read the whole post for more tips, tricks, variations, step-by-step photos, faqs, and more.

★ Did you make this recipe? Don’t forget to give it a 5-star (⭐️ ⭐️ ⭐️ ⭐️ ⭐️) rating below!

Please note that nutritional information is a rough estimate and can vary depending on the products used.

Nutrition