Egg-Free Banana Bread – a delicious recipe with Flour, Baking Powder, u00bc, u00bc, Sugar, Shortening. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350 F. Grease a 9 x 5 x 3 inch loaf pan.
2
In a medium bowl, stir together the flour, baking powder, baking soda and salt.
3
In a large bowl, cream together the sugar and shortening. Add the vanilla extract and banana and beat well to combine.
4
Add the flour mixture and stir until just combined. The batter will be fairly thick.
5
Spoon the batter into the prepared pan and smooth the top. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Remove from oven.
6
Cool in the pan on a wire rack for 10 minutes. Then, turn the loaf out of the pan and cool completely.
7
To store, wrap in plastic and put in an airtight storage bag. Will keep at room temperature for several days.
8
Notes: This recipe contains no egg or milk. It makes one 9 x 5 x 3 loaf.
9
Recipe from Yummly on the Taste of Home website, which I adjusted to suit my taste.
405
kcal
Calories
1
g
Fat
94
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups Flour, 2 teaspoons Baking Powder, 1/4 teaspoons Baking Soda, 1/4 teaspoons Salt, and more.
Yes, Egg-Free Banana Bread falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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