no milk banana bread recipe
The Best no milk banana bread recipe
I’ve been making this no milk banana bread recipe for years, and it’s always a hit with my family. The best part is that it’s incredibly easy to make, and you don’t need any special ingredients.
I like to use ripe bananas that are almost too ripe for eating, as they add a sweetness and depth of flavor to the bread. When I first started making this recipe, I was surprised by how well it turned out – it’s moist, tender, and has a lovely texture from the mashed bananas.
My kids love helping me mix the batter, and they always get excited when they get to lick the spoon afterwards. This recipe is perfect for any occasion, whether you’re looking for a quick breakfast on-the-go or a delicious dessert for a family gathering.
The health benefits of this recipe are also a big plus – using mashed bananas means you’re getting in some extra potassium and vitamins while avoiding the saturated fat and calories found in traditional milk-based recipes. Over time, I’ve tweaked this recipe to make it even better – I now use unsweetened applesauce instead of oil to add moisture without adding extra fat.
I’ve also started using whole wheat flour to give the bread a nuttier flavor and more fiber. Despite these changes, the core ingredients remain the same: ripe bananas, eggs, sugar, flour, vanilla extract, and baking powder.
It’s amazing how such simple ingredients can come together to create something so deliciously complex. And let’s not forget the smell – when this bread is baking in the oven, it fills the entire house with an irresistible aroma that makes everyone’s mouth water.
No Milk Banana Bread
A moist and delicious banana bread made without milk. Perfect for breakfast or a snack.
🥘Ingredients
For the Dry Ingredients
For the Wet Ingredients
For the Optional Mix-ins
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How No Milk Banana Bread Works
This no milk banana bread recipe is always a good idea for any occasion – whether you’re looking for a quick breakfast on-the-go or a delicious dessert for a family gathering. One of my favorite things about this recipe is how versatile it is – you can serve it warm from the oven with butter or whipped cream, or let it cool completely and slice it up for a snack later.
Either way, I promise you won’t be disappointed! As an added bonus, this banana bread freezes beautifully – simply wrap individual slices tightly in plastic wrap or aluminum foil and store them in an airtight container for up to 3 months.
❓ Frequently Asked Questions About No Milk Banana Bread
Q: What kind of bananas should I use?
In this recipe, we recommend using ripe bananas that are almost too ripe for eating.
Q: Can I substitute applesauce with another oil?
No, we do not recommend substituting applesauce with another oil in this recipe.
Q: How do I store leftover banana bread?
You can store leftover banana bread in an airtight container 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.
Q: Can I make this recipe gluten-free?
This recipe can be adapted to be gluten-free by substituting whole wheat flour with gluten-free flour blend.
Q: What is the ideal temperature for baking this banana bread?
The ideal temperature for baking this banana bread is 350°F (175°C).
