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!
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.
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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!
- 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.
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.
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.
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).
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.
You can use unsweetened applesauce or pumpkin puree in place of bananas for banana bread.
Adding an egg will only make the batter a little more elastic. It will not impact the moisture or tenderness of the bread.
Yes, like vegan banana bread, this one is also suitable for vegans.
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.
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.
Eggless Banana Bread
- 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.
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