Eggless Banana Bread
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My eggless banana bread recipe is super moist, fluffy, and full of banana flavor. It requires just five ingredients and is the perfect use of leftover bananas!
I make my family banana bread at least once a week, but the skyrocketing prices of eggs have inspired me to experiment with eggless baking. This banana bread without eggs is a firm favorite. It’s a twist on my classic vegan gluten free banana bread, but with fewer ingredients and more banana flavor.
This eggless banana bread uses no egg substitutes and just a little oil to give it a super moist and soft texture and tender crumb. It needs five pantry staple ingredients and yields a flavorful and sweet loaf perfect for an afternoon treat or pairing with coffee.
Table of Contents
Why I love this recipe
- 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 one calls for milk, but not this one!
If you love eggless recipes, try my eggless cookies, eggless pancakes, eggless brownies, and eggless cake next.
★★★★★ 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
Key Ingredients
- Ripe bananas. Spotty and brown bananas are best as they add the most sweetness and banana flavor.
- Neutral-flavored oil. I’ve made this bread with olive oil, safflower oil, canola oil, and avocado oil, and it’s been great. However, I didn’t love it when I tested it with melted coconut oil, as I found it 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 combination 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.
How to make eggless banana bread
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Blend the bananas, oil, and sugar until smooth.
Step 2- Fold in the dry ingredients by hand.
Step 3- Transfer the batter to a greased and lined loaf pan.
Step 4- Bake for 45 minutes or until a toothpick comes out mostly clean.
Arman’s recipe tips
- Cover the loaf halfway through. Oven makes and models differ; 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. Remove the banana bread from the oven once a toothpick comes out mostly clean (a few moist crumbs is great). The bread will continue to cook as it cools.
- Add extra parchment paper. I like to make sure there’s some paper hanging over both sides of the pan for easy removal.
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.
Frequently asked questions
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.
Yes, you can! I tested this recipe using gluten-free self-rising flour that has xanthan gum added to it.
Bananas can never be too ripe for banana bread. In fact, the riper the bananas are, the better the banana bread will be. Don’t fret, though- Standard yellow bananas are fine, too.
More banana bread recipes
- Healthy oatmeal banana bread
- Oat flour banana bread
- Strawberry banana bread
- Cinnamon crunch bread
- 3 ingredient banana bread
- Protein banana bread
If you tried this Eggless Banana Bread recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Eggless Banana Bread
Video
Ingredients
- 3 large bananas
- 1/4 cup + 1 tablespoon vegetable oil * See notes
- 1/2 cup brown sugar ** See notes
- 1 3/4 cups self-rising flour *** See notes
- 2 teaspoon baking powder
Instructions
- Preheat the oven to 180C/350F. Grease and line a loaf pan with parchment paper.
- In a high-speed blender or mixing bowl, combine the bananas, sugar, and oil and blend or mix until smooth. Fold through the self-rising flour and baking powder.
- Transfer the batter to the lined loaf pan and place it in the oven. Bake for 40-45 minutes, or until a toothpick comes out mostly clean.
- Remove the banana bread from the oven and let it cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely.
Notes
- Add flavor boosters like some cinnamon, vanilla extract, or a pinch of salt.
- 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.
Nutrition
Originally published August 2021, updated March 2023 and republished May 2024
I really like the minimalistic list of ingredients. Considering the price of eggs, I had the 5 ingredients in my kitchen. I liked the light crunch of the crust with the juxtaposition of the moist texture of the bread, with the right amount of sweetness from the brown sugar. Thank you for this recipe!
Thank you, Brigitte!
Just made this today and it’s gorgeous! Will be making this again, and again and again
Thank you so much, Andrea!
Thanks for this! What a quick and easy recipe. I made it in about 5 minutes and added vanilla, cinnamon, and smashed up Hershey’s bar. Turned out great!
Love the addition of the smashed up Hershey’s bar- I’m going to try that next time 🙂
Haven’t actually tried recipe, but definitely want to. Any suggestions for temperature and/or time adjustments for muffins instead the loaf? (Using a standard 3 by 4 muffin tin)
Hi Erin- yes, bake for around 18-20 minutes (check at the 20 minute mark). I’ll make a note of it in the recipe card
I ran out of eggs so wanted to find something. This banana bread is the best I’ve ever had. I’ll probably never make it again. If you don’t have self rising flour just make your own by adding baking powder to AP. Which means I have like 5 tsps of baking powder in this bread. I was quite skeptical of it getting a weird flavor but it has no such thing. I added a splash of vanilla and about a half cup of chocolate chips. I made it all in my kitchen aid. Didn’t use a blender just mixed the bananas on high with the oil sugar.
Recently found out my 1 year old is severely allergic to eggs… tried this recipe today and it is absolutely delicious. So soft and moist, was able to give him small pieces which he loved! 10/10 from me
Thanks for the lovely comment, Mia!
I have made the recipe several times now. I love the versatility of it with optional add ins. While delicious as written, I have added a health splash of vanilla and cinnamon, other add in I’ve tried is sweetened shredded coconut, dark chocolate chips, pecans, and even Reese’s pieces.
I find 50 – 55 minutes works best for my oven.
Fantastic banana bread! No one believes vegan can taste so delicious. Thank you.
So nice
I’m making Muffins > what is the adjusted baking time?
18-20 minutes, checking at the 18-minute mark.
I love the recipe, I just think there’s a lot of flour, tastes amazing
Mmmmmmm, tried your recipe this morning. I added some cinnamon, a little apple sauce & chocolate chips.
Couldn’t wait for the bread to completely cool, had to try it. It was so good. I don’t like eggs or the smell of eggs so I have been baking a few no eggs recipes. Thanks for posting
My daughter is allergic to eggs and I was struggling to get my banana bread to turn out right without them. This recipe has helped me get back to making delicious, fluffy banana bread. Thank you!
This recipe is just now in my oven. It smells soooo good.
Very nice bread 😊. Easy recipe, and is so fluffy 😊