Super moist and buttery, this banana bread is loaded with brown sugar and peanut butter for a sweet and slightly salty flavor that you will love! Plus, it doesn’t need eggs! This banana bread has the texture of traditional banana bread, sans eggs!
Why You’ll Love This Recipe
This banana bread is moist, fluffy, and has the texture of a traditional banana bread but it doesn’t require eggs! This makes me love it even more, as it’s incredibly easy to bake and you don’t need eggs! Plus, it’s loaded with peanut butter flavor for a slightly salty and sweet flavor that I love!
This Eggless Peanut Butter Banana Bread is an amazing snack or dessert! I love making banana bread whenever I have blackened bananas, and that is often haha. I have a basket in our pantry where I keep bananas, and sometimes the pantry is just so full that we miss them. So, we end up with banana bread, like this!
This peanut butter banana loaf cake doesn’t use any eggs. So, if you’re still feeling the egg shortage and the high prices, then you don’t need eggs to make this Eggless Peanut Butter Banana Bread! I am going to show you how to make peanut butter banana bread without eggs!
How to Make Peanut Butter Banana Bread Without Eggs
Make sure your butter is soft. I like to leave my butter out at room temperature for a few hours or even overnight. If I’m in a hurry, I’ll microwave the stick of butter for 10 seconds and then let it sit out for a couple hours. This works really well, as softens it a little at first and then lets it come to room temp faster.
Once the butter is soft, it’s added to a stand mixer with the paddle attachment along with light brown sugar and cane sugar and creamed together.
Add in the heavy whipping cream, peanut butter, sour cream, and bananas. You can break up the bananas if you want, but it’s not necessary because when they are really ripe, they will just mix right in. These ingredients are mixed together until combined.
Last, add in the dry ingredients, all purpose flour, baking powder, and fine sea salt in that order. Then mix on low until combined.
Transfer this to a 1-pound loaf pan that’s lined with parchment paper, and bake it off! I love to eat this peanut butter banana loaf cake with a slab of butter on top.
Ingredients I used to make this recipe for Eggless Peanut Butter Banana Bread
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Eggless Peanut Butter Banana BreadDifficulty: Easy
This Eggless Peanut Butter Banana Bread is moist and fluffy, no eggs needed!
1/2 cup organic salted butter, softened
113 grams (1/2 cup) packed organic light brown sugar
57 grams (1/4 cup) organic cane sugar
1/2 cup organic heavy whipping cream
113 grams (1/2 cup) organic peanut butter
57 grams (1/4 cup) organic sour cream
2 organic large bananas, very ripe
212 grams (1 2/3 cups) organic all purpose flour
1 teaspoon baking powder
1/2 teaspoon fine salt
- Preheat the oven to 350°F. Line a 1-pound loaf pan with parchment paper, letting it fold over the sides for easier removal.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar and cane sugar and mix on low until combined and there are no chunks of butter.
- Add the bananas, heavy whipping cream, peanut butter, and sour cream and mix on low until combined.
- Add the flour, baking powder, and sea salt into the mixing bowl in that order. Mix on low until combined.
- Grease the bottom and sides of a 1-pound loaf pan. Pour the batter into the loaf pan and spread out evenly. Bake for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Once the loaf has cooled, remove it from the pan.
- Store in an airtight container for up to 7 days.
- Gluten Free – Replace the flour with 212 grams (scant 1 1/3 cups) Namaste Organic Perfect Flour Blend.
- High Altitude – Bake at 350°F for 1 hour or until a wooden pick inserted in center comes out clean.
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Make sure to check out my Eggless Vanilla Cupcakes with Chocolate Ganache Frosting recipe, which I’m sure you’ll love too! And, share it with someone who you think may also like it!