(No oven No problem) Banana Bread (Eggless)

To make eggless banana bread on the stovetop, mash 3 ripe bananas and mix them with melted butter or oil, milk, and vanilla extract. In a separate bowl, combine 1.5 cups of all-purpose flour, 0.5 cup of sugar, baking powder, baking soda, and salt. Gradually mix the dry ingredients into the banana mixture, fold in any optional add-ins like nuts or chocolate chips, and cook in a greased skillet covered with a lid for about 25-35 minutes.

If you need substitutions for eggless banana bread, you can replace all-purpose flour with whole wheat flour or gluten-free flour. For sugar, you can use coconut sugar or maple syrup. Instead of butter, you can use coconut oil or any neutral oil. For milk, plant-based options like almond milk or oat milk work well too.

To store leftover stovetop banana bread, let it cool completely, then wrap it tightly in plastic wrap or aluminum foil. You can keep it at room temperature for up to 2 days or refrigerate it for up to a week. For longer storage, consider freezing slices in an airtight container for up to 3 months.

Banana bread pairs wonderfully with a spread of peanut butter or almond butter for added protein. You can also enjoy it with a dollop of yogurt or a drizzle of honey. For a warm beverage, consider serving it with coffee, tea, or a glass of plant-based milk.

Absolutely! You can enhance your eggless banana bread by adding 0.5 cup of chopped nuts, chocolate chips, or dried fruit like raisins or cranberries. Spices like cinnamon or nutmeg can also add a lovely flavor twist to your banana bread.