This homemade banana bread is soft, moist, and full of rich banana flavor. It’s perfect for breakfast, tea-time, or as a healthy snack. This version is eggless and can be easily made vegan by using plant-based milk.

Ingredients

Wet Ingredients

3 large ripe bananas (mashed)

½ cup sugar (adjust to taste)

½ cup oil (or melted butter for a richer taste)

¼ cup milk (dairy or plant-based)

1 teaspoon vanilla extract

Dry Ingredients

1.5 cups all-purpose flour (or whole wheat flour for a healthier option)

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon cinnamon powder (optional, but adds warmth)

¼ teaspoon nutmeg powder (optional, for extra flavor)

Optional Add-ins

¼ cup chopped nuts (walnuts, almonds, or pecans)

¼ cup chocolate chips

2 tablespoons raisins

Instructions

Step 1: Prepare the Batter

1. Preheat the Oven – Set your oven to 350°F (180°C). Grease a loaf pan with oil or line it with parchment paper.


2. Mash the Bananas – In a large mixing bowl, mash the ripe bananas until smooth. You can leave some small chunks for texture.

3. Mix the Wet Ingredients – Add sugar, oil (or melted butter), milk, and vanilla extract. Whisk until well combined.

Step 2: Prepare the Dry Ingredients

4. Sift the Dry Ingredients – In another bowl, sift the flour, baking powder, baking soda, salt, cinnamon, and nutmeg (if using). Mix well.

Step 3: Combine & Fold

5. Mix the Batter – Gradually add the dry ingredients to the wet ingredients. Gently fold with a spatula. Do not overmix; a few lumps are fine.

6. Add Extras – Fold in the chopped nuts, chocolate chips, or raisins if using.

Step 4: Bake the Bread

7. Pour & Bake – Pour the batter into the greased loaf pan and smooth the top. Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool Completely – Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Serving Suggestions

Enjoy warm with butter or peanut butter.

Serve with a cup of coffee or tea.

Toast slices and drizzle with honey or maple syrup.

Storage Tips

Store in an airtight container at room temperature for up to 2 days.

Refrigerate for up to a week.

Freeze for up to 2 months (wrap slices in plastic wrap and store in a ziplock bag).

Enjoy this soft, flavorful, and easy-to-make eggless banana bread!