banana bread no milk recipe

Written ByJenny Smyth Posted on
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The Best banana bread no milk recipe

I’m so excited to share with you my favorite banana bread no milk recipe. I’ve been making this recipe for years, and it’s always a hit with my family and friends.

The best part is that it’s incredibly easy to make and requires no special equipment or ingredients. Simply mash up some ripe bananas, mix them with sugar, eggs, and flour, and bake in a loaf pan.

It’s a perfect recipe for any occasion, whether it’s a quick breakfast on-the-go or a delicious dessert for a family gathering. I love how moist and flavorful this bread is, and the best part is that it’s made without any dairy products, making it perfect for those with dietary restrictions.

My kids adore helping me in the kitchen by mashing the bananas and mixing the batter, making it a fun activity for the whole family. And the end result is always a beautiful, golden-brown loaf that’s perfect for slicing and serving.

Over time, I’ve tweaked this recipe to make it even more delicious and healthier. By using less sugar and substituting in some wholesome ingredients like nuts and seeds, I’ve created a banana bread that’s not only tasty but also good for you.

So go ahead and give this recipe a try – I promise you won’t be disappointed!

No Milk Banana Bread

4.9 from 1691 votes

A moist and delicious banana bread made without milk. Perfect for using up overripe bananas.

Prep Time15 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hour 5 mins
Servings: 8Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

Wet Ingredients

3 ripe bananas
1/2 cup granulated sugar
1/4 cup brown sugar
1/4 cup vegetable oil
1 tsp vanilla extract
2 large eggs

Dry Ingredients

1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon

Optional Mix-ins

1/2 cup chopped walnuts
1/2 cup chocolate chips

👨‍🍳Directions

1Preheat your oven to 350°F 175°C.
2Grease a 9×5-inch loaf pan or line a muffin tin with cupcake liners.
3Mash the ripe bananas in a large mixing bowl until smooth.
4Add granulated sugar, brown sugar, vegetable oil, vanilla extract, and eggs.
5Whisk until well combined and the mixture is a smooth batter.
6In a separate bowl, combine the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon.
7If using, add chopped walnuts and chocolate chips to the dry ingredients.
8Gradually add the dry ingredients to the wet ingredients, mixing just until combined and no dry flour remains.
9Be careful not to overmix.
10If the batter is too thick, add a tablespoon or two of water to reach a pourable consistency.
11Pour the batter into the prepared loaf pan or divide it evenly among the muffin cups.
12Bake in the preheated oven for 50-60 minutes for a loaf or 20-25 minutes for muffins.
13The banana bread is done when a toothpick inserted into the center comes out clean.
14If the top starts to brown too quickly, cover it loosely with aluminum foil.
15Remove the banana bread from the oven and let it cool in the pan for 10 minutes.
16Then, transfer it to a wire rack to cool completely before slicing.
17For muffins, let them cool in the tin for 5 minutes before transferring to a wire rack.

🔧Equipment

Mixing bowl
Muffin tin or loaf pan
Mixing spoon
Oven

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 10g💛Saturated Fat: 1.5g❤️Cholesterol: 45mg🧂Sodium: 300mg🌾Total Carbs: 38g🥦Dietary Fiber: 2g🍬Sugars: 20g🥩Protein: 4g

📝Notes

Tips: For a healthier option, substitute half of the all-purpose flour with whole wheat flour. You can also add other mix-ins like dried fruits or nuts. Store leftover banana bread in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Watch Video Of How No Milk Banana Bread Works

This banana bread no milk recipe is always a good idea for any occasion – whether it’s a quick breakfast on-the-go or a delicious dessert for a family gathering. The best part is that it’s incredibly easy to make and requires no special equipment or ingredients.

Simply mash up some ripe bananas, mix them with sugar, eggs, and flour, and bake in a loaf pan. It’s perfect for those with dietary restrictions as well since it doesn’t contain any dairy products.

❓ Frequently Asked Questions About No Milk Banana Bread

Q1: What makes this banana bread recipe so special?

This recipe is special because it uses no milk or dairy products at all! Instead of relying on traditional milk or butter to add moisture and flavor to the bread, we’re using mashed bananas as the base of our recipe. This not only makes the bread incredibly moist but also gives it an amazing banana flavor that everyone loves.

Q2: Can I use frozen bananas in this recipe?

Yes! You can definitely use frozen bananas in this recipe if you don’t have any fresh ones on hand. Just thaw them out first by leaving them at room temperature or by microwaving them for 10-15 seconds.

Q3: How do I ensure my banana bread turns out light and fluffy?

The key to getting your banana bread to turn out light and fluffy is to not overmix the batter! Mix your wet ingredients together until they’re well combined, then gently fold in your dry ingredients until just combined. Don’t overmix or you’ll end up with a dense loaf.

Q4: Can I substitute in other types of sugar besides granulated sugar?

Sure thing! If you prefer to use brown sugar or coconut sugar instead of granulated sugar, feel free to do so! Just keep in mind that using brown sugar will give your banana bread a slightly different flavor profile than using granulated sugar.

Q5: How do I store leftover banana bread?

You can store leftover banana bread at room temperature for up to 3 days or wrap it tightly in plastic wrap or aluminum foil and freeze for up to 2 months. When you’re ready to serve it again, simply thaw at room temperature or reheat in the oven at 350°F (175°C) for 10-15 minutes.

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