Pam Wilson McNicol Recipe

No Eggs, No Milk, No problem Banana Bread

By Pam Wilson McNicol luvbingaNana

Recipe Rating:
 7 Ratings
1 loaf
Prep Time:
Cook Time:

Pam's Story

I was visiting my daughter's home recently and noticed in the kitchen that she had a bunch of Bananas that were turning brown and decided that there were just too many to go to waste. I looked in the fridge and she didn't have eggs or milk and I really didn't feel up to a trip to the store and found this recipe on the Internet. This is a great Banana Bread recipe. All my daughter's friends loved it. I couldn't believe it was sooo good and moist too.


2/3 c
sugar ( white or brown sugar)
1/3 c
2 c
all purpose flour
2 tsp
baking powder
1/4 tsp
baking soda
1 c
mashed bananas

Directions Step-By-Step

Mash well ripened bananas in a small bowl and set aside.
Mix baking powder,baking soda,flour and sugar.
Add mashed bananas and oil . Stir well. This batter will be very thick.
Spoon ingredients into a greased (or spray with Pam) a 9x5x3" loaf pan or muffin tins.
Bake in a preheated oven at 350 degrees for approximately 50 minutes for a loaf or 20 to 30 minutes for muffins.
Insert a tooth pick to check if done.
Optional: I used 1 cup finely chopped walnuts and used brown sugar in place of white sugar. I also added cinnamon to the second batch. I tried both a loaf and muffins. (note) My loaf had to cook a little longer than specified, but it may have been the oven.

About this Recipe

Course/Dish: Sweet Breads
Other Tag: Quick & Easy

  • Comments

  • 1-5 of 30
  • user
    Lillian Russo Lilliancooks - Aug 10, 2010
    I love banana bread! And this is so easy! I also love the fact that it doesn't have too much oil! I wonder how this would work with other fruits! Great post Pam!
  • user
    Lillian Russo Lilliancooks - Aug 12, 2010
    Lillian Russo [Lilliancooks] has shared this recipe with discussion group:
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  • user
    Lillian Russo Lilliancooks - Aug 12, 2010
    I think this is the best banana bread I ever ate!!! I was a little leary about it because there wasn't much liquid in the recipe and no eggs, but what a pleasant surprise to find it so tasty and moist! I made it as stated at the bottom of the directions, using brown sugar and cinnamon. The only thing I added was a splash of vanilla extract. The batter was VERY thick, so I had to basically spread it into the loaf pan. The bake time was perfect also...50 minutes. YUM!!! This is such a cool recipe! Thanks Pam!
  • user
    Lillian Russo Lilliancooks - Aug 12, 2010 the the directions it doesn't say when to add the flour, so I just mixed all the dry ingredients together, then all the wet ingredients.
  • user
    Pam Wilson McNicol luvbingaNana - Aug 24, 2010
    Lillian I am so glad that the Bababa bread came out so well for you. I too was a little leary when I first tried it but was amased when it turned out so moist. The vanilla sounds like a good idea, I will try it next time. Yes the batter is very thick, that concerned me, but yum.. it was great. Thanks for adding it to your group. Oh.. and that is just what I did, the dry ingredients then the wet. This bread freezes well too. Thanks for the comments