Eggless Banana Bread

18 comments

5 from 233 votes
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No eggs in your pantry but have leftover bananas? Time to make some eggless banana bread! Moist and soft in the middle, you’ll find it hard to stop at one slice! 

eggless banana bread.

You can never have too much banana bread. I have made flourless banana bread and keto banana bread. Now? This eggless banana bread has become my new favorite. 

If you’ve made our eggless cake or eggless brownies before, you know that we bake without eggs VERY well. This eggless banana bread recipe is just another way to prove to you that you can create delicious baked goods with pantry staples.

Table of Contents
  1. Why this recipe works
  2. How to make eggless banana bread
  3. Tips for success
  4. Storage instructions
  5. Frequently asked questions
  6. More banana bread recipes
  7. Eggless Banana Bread (Recipe Card)

Why this recipe works

This recipe was inspired by our vegan banana bread. This one, though, 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. Here are some reasons why you’ll 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. Seriously, just 5 ingredients. 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! 
  • No dairy. Most banana bread recipes call for butter and almost every single one calls for milk but not this one- It is completely dairy free! 

How to make eggless banana bread

The trick to the most perfect eggless banana bread is to add extra baking powder. This is why we use both self rising flour AND baking powder!

The Ingredients

  • Bananas– Spotty and brown bananas which are overripe. 
  • Neutral flavored oil- I prefer using vegetable or safflower oil. 
  • Sugar– Brown sugar, white sugar, or a mix of the two. 
  • Self rising flour– Avoid buying the packaged kind and make your own.

Dietary swap

If you’d like this bread to be gluten free, use gluten free self rising flour. 

  • Baking powder– Even though self rising flour does contain baking powder, we still need to add a little extra to help the bread rise. 
  • Cinnamon– Optional, but must for any good bread or sweet bread! 
  • Walnuts– Optional, but recommended for some added crunch and texture throughout. 

The Instructions

Start by adding the bananas, oil, and sugar to a high-speed blender and blend until smooth. Add in the flour, baking soda, and cinnamon, and mix until just combined. 

Now, transfer the batter into a greased and lined loaf pan. Place the loaf in a preheated oven and bake at 180C/350F for 45 minutes, or until a skewer comes out mostly clean. Remove the banana bread from the oven and let it cool completely. 

banana bread no eggs.

Tips for success

After perfecting this loaf, here are foolproof tips to guarantee a perfect loaf every single time- 

  • 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 mix-ins! I’m boring and I prefer my banana bread plain but feel free to add some nuts, chocolate chips, or even fresh or frozen berries to the batter (or just make blueberry banana bread). 

Storage instructions

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 it in the microwave for 45 seconds or bring it to room temperature. 

egg free banana bread.

Frequently asked questions

What fruit can I substitute for bananas in banana bread?

You can use unsweetened applesauce or pumpkin puree in place of bananas for banana bread.

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.

Is this recipe vegan?

Yes, like vegan banana bread, this one is also suitable for vegans.

How ripe is too ripe for banana bread?

Any kind of banana is fine for banana bread. The only reason why super-ripe bananas are preferred is that they provide extra sweetness and richness.

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 banana bread recipes

eggless banana bread

Eggless Banana Bread

5 from 233 votes
This eggless banana bread needs just 5 ingredients and uses one bowl! Made with no dairy, it's moist, soft, and has a tender crumb!
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 cinnamon 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: Breakfast
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

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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Comments

  1. 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!

  2. 5 stars
    I’ve been trying to not use eggs because they are so expensive right now, and found this recipe. It was very good! I only has 2 bananas, so I added some chocolate chips and sweet glaze on top. Thank you!
    YUMMY!

  3. I incorporated the self-rising flour recipe into this one to make it all at once.

    3 large bananas
    1/4 cup + 1 tablespoon vegetable oil
    1/2 cup brown sugar
    1 3/4 cups all purpose flour
    7/8 teaspoon salt
    1 1/2 tablespoon baking powder
    1 tablespoon cinnamon optional

  4. 5 stars
    ran out of eggs and came across this recipe. it was delicious. the only thing i changed was adding a little nutmeg along with the cinnamon.
    thanks for a great and economical recipe!

  5. 5 stars
    Made it last night with 3 bananas ripened. Best Banana bread I ever made without eggs . Thank you so much.

  6. 5 stars
    I was out of eggs but planned to make banana bread so I found this recipe instead and very happy with the result!

  7. I’m allergic to eggs going to give this a try Arman😃

    I will be back to give you my honest feedback. If a 3 year old approves I am sure I will! We Mom’s know how finicky and honest they can be lol

  8. 5 stars
    Made this for my grandson who is allergic to egg whites. He gave his 3-year old thumbs up of approval! Need I say more?