Eggless Banana Bread

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5 from 249 votes
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This eggless banana bread recipe is moist, fluffy, and full of banana flavor! Made with just 5 ingredients, it’s the perfect use of leftover bananas!

Want more eggless recipes? Try my eggless cookies, eggless pancakes, eggless brownies, and eggless cake next.

eggless banana bread.

My vegan banana bread recipe is one of my absolute favorites, but I wanted to see if I could adapt it to make it even easier, and friends, I’ve succeeded. This egg-free banana bread has no egg substitutes in it and uses a little oil to give it that super moist and soft texture while giving it a tender crumb. It also tastes sensational!

Table of Contents
  1. Why I love this recipe
  2. Ingredients needed
  3. How to make eggless banana bread
  4. Arman’s recipe tips
  5. Storage instructions
  6. Frequently asked questions
  7. More delicious ways to enjoy banana bread
  8. Eggless Banana Bread (Recipe Card)

Why I love this recipe

  • No eggs. You didn’t see that one coming, did you? Not only is this completely eggless, but there are no egg substitutes or replacements needed!
  • 5 ingredients. Count them yourself! Besides the bananas (which should be on your kitchen table), everything else should be in your pantry right this minute.
  • One bowl (or blender). No fancy mixers or multiple mixing bowls are needed- It’s all made in the same bowl! 
  • Dairy-free. Most banana bread recipes call for butter, and almost every single one calls for milk, but not this one!

★★★★★ REVIEW 

“Phenomenal! I had misgivings…I didn’t see how this could possibly be very good… But it’s the best banana bread I ever had, and this will be my go-to recipe from now on, especially considering the price of eggs and butter!”Kim

Ingredients needed

  • Ripe bananas. Spotty and brown bananas are best.
  • Neutral flavored oil. I’ve made this bread with olive oil, safflower oil, canola oil, and avocado oil, and it’s been great. I didn’t love it when I tested it with melted coconut oil as I found it actually came out a little crumbly on the sides, so just be wary if you opt to use that.
  • Sugar. Either brown sugar or white sugar works. I tend to lean towards brown sugar, as it’s even more moist.  
  • Self-rising flour. A simple combo of all-purpose flour, salt, and baking powder. Avoid buying the packaged kind and make my homemade self-rising flour.
  • Baking powder. Even though self-rising flour contains baking powder, we still need to add a little extra to help the bread rise. If you don’t have this, you can use half the amount of baking soda.

How to make eggless banana bread

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Make the batter. Blend the bananas, oil, and sugar until smooth. Fold in the dry ingredients by hand.

Step 2- Bake. Transfer the batter to a greased and lined loaf pan and bake for 45 minutes or until a toothpick comes out mostly clean.

Step 3- Cool and slice. Remove the banana bread from the oven and let it cool completely. 

banana bread no eggs.

Arman’s recipe tips

  • Cover the loaf halfway through. Oven makes and models differ, and sometimes they can bake the bread a little too much in certain areas, especially the top! To combat this, cover the loaf halfway through (around the 20-minute mark) with tin foil so it doesn’t over-brown. 
  • Do not overbake the bread. The benefit of baking without eggs? No fear of salmonella! If your banana bread seems a little too moist in the middle, that’s okay. The bread will continue to cook as it is cooling down. 
  • Add flavor boosters like some cinnamon, vanilla extract,
  • Add mix-ins! I’m boring and I prefer my banana bread plain, but feel free to add some nuts, walnuts, chocolate chips, or even fresh or frozen berries to the batter.
  • Make a banana cake by baking the mixture in a round or square cake pan.
  • For gluten-free bread, use gluten-free self-rising flour.

Storage instructions

To store: Leftovers will keep at room temperature in an airtight container for up to 3 days or refrigerated for up to one week. If you keep it at room temperature, add a piece of paper towel on top to keep it extra moist.

To freeze: Place leftover slices of the eggless banana bread in a ziplock bag (or shallow container) and store it in the freezer for up to 2 months.

egg free banana bread.

Frequently asked questions

Can I add an egg to this recipe?

Adding an egg will only make the batter a little more elastic. It will not impact the moisture or tenderness of the bread.

Can I skip the sugar?

Omitting the sugar from this recipe will yield a very bland loaf. While the banana does add sweetness, it isn’t enough to replicate the flavor profile of traditional banana bread. If sugar is an issue, you can replace the white/brown sugar with a sugar substitute.

More delicious ways to enjoy banana bread

eggless banana bread

Eggless Banana Bread

5 from 249 votes
This eggless banana bread recipe is moist, fluffy, and full of banana flavor! Made with just 5 ingredients, it's the perfect use of leftover bananas!
Servings: 12 servings
Prep: 5 minutes
Cook: 45 minutes
Total: 50 minutes

Ingredients  

Instructions 

  • Preheat the oven to 180C/350F. Grease and line a loaf pan with parchment paper.
  • In a high-speed blender, combine your bananas, sugar, and oil until smooth. Fold through the flour, baking powder, and any flavor boosters until combined.
  • Transfer the batter into the lined loaf pan and place it in the oven and bake for 40-45 minutes, or until a skewer comes out mostly clean.
  • Remove the banana bread from the oven and let it cool completely, before removing it, slicing, and serving.

Notes

* Or any neutral flavored oil
** Or white or coconut sugar
*** If you’d like this recipe to be gluten free, use a gluten free self rising flour. 
TO STORE: Eggless banana bread will keep at room temperature for up to 3 days or refrigerated for up to one week. If you keep it at room temperature, add a piece of paper towel on top to keep it extra moist.
TO FREEZE: Place leftover slices of the banana bread in a ziplock bag (or shallow container) and store it in the freezer for up to 2 months.
TO THAW: Either zap in the microwave for 45 seconds or bring it to room temperature. 

Nutrition

Serving: 1servingCalories: 186kcalCarbohydrates: 29gProtein: 3gFat: 7gSodium: 74mgPotassium: 155mgFiber: 2gVitamin A: 24IUVitamin C: 3mgCalcium: 58mgIron: 1mgNET CARBS: 27g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Originally published August 2021, updated March 2023 and republished May 2024

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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  1. 5 stars
    Hello Arman, just love your recipes. I am always interested in the easy recipes and I have tried a few of your recipes and shared with friends.
    Your blueberry cake is awesome. I had to make it every weekend for a few weeks. Please keep up the good work. Thank you for the excellent recipes. Pam

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