With this recipe, you can have a loaf of delicious and flavorful banana bread without any eggs. This eggless banana bread doesn't use any fancy egg replacement either, so it stays simple, humble, and fabulous.
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Banana bread is such a favorite of ours, and you can really tell when you look at the dozen plus banana bread recipes we have on this site! But this eggless banana loaf is great for convenience.
If you've ever tried replacing eggs in a baked recipe, you'll know that applesauce or even ripe banana can be used. Banana bread already has one of the two, and with this recipe, you won't even need the other, unless you're trying to make my Vegan Banana Bread with Applesauce.
This egg free banana bread is basically my One Bowl Banana Bread, but without any eggs. And IT WORKS! For another egg-free favorite, check out my Eggless Blueberry Muffins.
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⭐⭐⭐⭐⭐ The Buzz From Readers
"This is by far the best banana bread recipe I have ever used. It cooks more evenly than all of the recipes I've tried that include eggs. This is a soft, moist, and flavorful banana bread recipe!"
- Lauren
💛 Why You'll Love This Recipe
- Perfect for when you have no eggs. Whether you ran out and forgot or simply don't want to run to the store, this no egg banana bread recipe is perfect for saving time and sanity. No emergency trips to the store are needed.
- Egg allergy friendly. Trying to remove eggs due to an allergy? This recipe is perfect for that! And the best part? No one will notice the difference. This recipe is my go-to favorite and no one has noticed the eggs are missing.
- It's easy to make. Just a bowl and a whisk are all you really need to get this Eggless Banana Bread recipe made and in the oven. Well, a bread pan would help too- unless you're making my Stovetop Banana Bread.
🛒 Ingredients
Mashed Bananas. Use ripe bananas, yellow with spots or mostly brown, for maximum sweetness and flavor. Overripe bananas mash easier and make the bread richer.
If you have extras, try my Pancake Mix Banana Bread or our Sourdough Banana Bread.
Vegetable Oil. Vegetable oil, canola oil, melted coconut oil, or melted butter all work well to keep the bread soft and moist.
Leavening Agents. A combination of baking powder and baking soda helps the bread rise properly.
Sugars. Using both brown sugar and granulated sugar gives great flavor and caramelization.
See the recipe card below for full ingredients and instructions.
🔀 Substitutions & Variations
Oils. Using canola or vegetable oil is the way I like to go, but you could also use softened/melted butter or coconut oil, depending on your preference.
🥣 Recipe Add-Ins
Add up to 1 cup of mix-ins such as:
- White or semi-sweet chocolate chips
- Chopped pecans or walnuts
- Dried cranberries
- Grated coconut
For extra flair, drizzle cream cheese frosting over the top.
Eggless Banana Bread is flexible. Try fun ideas like Oatmeal Chocolate Chip Banana Bread, Fruity Pebbles Banana Bread, or Oreo Banana Bread for inspiration!
💰 Budget-Friendly Tips
Use overripe bananas. They're often discounted and perfect for baking.
Skip pricey mix-ins. Stick to budget-friendly options like chocolate chips or bulk nuts.
Freeze bananas before they spoil. Save them for future baking and reduce waste.
🥄 Instructions for Eggless Banana Bread
Step 1: Preheat oven to 350 degrees F and grease an 8x4 loaf pan. Set aside.
Step 2: Add bananas to a large mixing bowl.
Step 3: Mash until small chunks remain.
Step 4: Add in the oil, baking powder, baking soda, salt, cinnamon, and vanilla.
Step 5: Stir until fully combined.
Step 6: Add in the sugars.
Step 7: Stir until combined.
Step 8: Add in the flour.
Step 9: Stir just until no white streaks remain. Do not overmix.
Step 10: Pour into prepared loaf pan.
Step 11: Bake for 50-60 minutes until a toothpick can be inserted and come out clean.
Step 12: Let cool for 10 minutes in the pan before transferring it to a wire cooling rack to cool completely.
👩🏻🍳 Expert Tips
- Banana Tip. Use ripe bananas for the best results. Look for bananas with brown spots, they're sweeter, easier to mash, and pack more banana flavor.
- Loaf Pan. While you can use a larger loaf pan (like 9x5), note that baking time will be shorter, and the loaf won't rise as high.
- Muffin Variation. Craving Eggless Banana Muffins? Scoop the batter into muffin pans, filling each about ⅔ full. Bake for 15-20 minutes or until a toothpick comes out clean.
❄️ Storage
Room Temperature: Store the Eggless Banana Bread in an airtight container at room temperature for up to 1 week, though it tastes best within 3-4 days.
Freezer: To freeze, let the loaf cool completely, wrap it in aluminum foil, and place it in an airtight container or gallon-sized freezer bag. Freeze for up to 3 months, then thaw before serving.
🥗 Side Dishes or Pairing Ideas
Eggless Banana Bread pairs wonderfully with a cup of coffee, hot tea, or a cold glass of milk for a simple, satisfying treat. You can also enjoy it with fresh fruit, yogurt, or a smear of butter or cream cheese for a more filling snack.
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❓ Eggless Banana Bread FAQs
No. Baking soda MUST be the leavening agent used in this recipe. While baking powder and baking soda are very similar, they are also very different. The reaction to the batter when using baking powder will not be as pleasant as if baking soda.
You will know that your bread has finished cooking when you can insert a toothpick into the center of the loaf and have it come out clean or with just a few moist crumbs on it.
If you overmixed your bread batter you will have overworked the gluten in the flour which will result in a tough, dense loaf of bread. Avoid this by only mixing until everything is combined.
Normally, yes. But this banana bread recipe is made without eggs, egg replacements, or dairy products, making it vegan-friendly and delicious.
While you probably shouldn't use bananas that are too far gone (rotting, mold-covered, and fermenting) there are still other ways that those bananas could be useful, like composting.
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🐝 If you tried this Eggless Banana Bread, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Eggless Banana Bread
Ingredients
- 1 ½ cups mashed ripe bananas, about 2 to 3 bananas - ($0.75)
- ⅓ cup vegetable oil - ($0.23)
- 2 teaspoons baking powder - ($0.10)
- ½ teaspoon baking soda - ($0.01)
- ¼ teaspoon salt - ($0.01)
- 1 teaspoon ground cinnamon - ($0.08)
- 2 teaspoon vanilla extract - ($0.06)
- ½ cup granulated sugar - ($0.18)
- ¼ cup brown sugar - ($0.11)
- 1 ½ cups all-purpose flour - ($0.20)
Instructions
- Prep pan. Preheat the oven to 350°F and grease an 8x4 loaf pan.
- Mash bananas. Add the bananas to a large bowl and mash until mostly smooth with small chunks remaining.
- Mix wet and leaveners. Stir in the vegetable oil, baking powder, baking soda, salt, cinnamon, and vanilla extract until combined.
- Add sugars. Stir in the granulated sugar and brown sugar until incorporated.
- Add flour. Add the flour and stir just until no dry streaks remain. Do not overmix.
- Bake. Pour the batter into the prepared loaf pan and bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean.
- Cool. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Ripe Bananas. Bananas with brown spots mash easily and give the best flavor.
- Loaf Pan Size. A 9x5 pan can be used for a wider loaf and may bake slightly faster.
- Muffin Option. Fill muffin cups about two thirds full and bake for 15 to 20 minutes.
- Storage. Store in an airtight container at room temperature for up to 1 week, best within 3 to 4 days.
- Freezing. Wrap the cooled loaf tightly and freeze for up to 3 months. Thaw at room temperature before serving.
Nutritional Information
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Lauren Laffranchini says
This is by far the best banana bread recipe I have ever used. It cooks more evenly than all of the recipes I’ve tried that include eggs. This is a soft, moist, and flavorful banana bread recipe!
Janice says
Hi Nicole, could I omit both the oil and sugar? Any adjustment? Thank you.
Nicole Durham says
Today I baked 3 loaves of this banana bread (it's my go-to recipe). I saw your comment come in and had to try it so I could give you accurate information.
We swapped the 1/3 cup oil for 1/3 cup applesauce and did not add any refined sugar. The batter was thick so I added in 2 tablespoons of maple syrup for added sweetness and moisture. (Honey could be used instead.) Then I baked as directed.
It smells and tastes amazing, the flavors are definitely delicious. The bread however is short, dense and chewy. If that doesn't bother you, then feel free to try it yourself. Hope this helped 🙂
Debra A says
This is a great banana bread recipe. I sub out maple syrup for the sugars and it comes out nice and moist. Thank you for sharing.
Nicole Durham says
That's a great idea and I bet the added maple flavor is incredible!
Susan Davis says
Made this tonight . Very moist and flavorful! Will be my bread recipe from now on .
BeeyondCereal says
So glad you liked it! It's ou go-to banana bread recipe too
Lindsay says
It says to do a shorter baking time for a 5x9 pan. Is there a specific time instead of the 50-60 minutes?
Nicole Durham says
Start at 10minutes less bake time and check every 5 minutes until done.
Lindsay says
Thank you! Excited to try this recipe!
Marjorie says
How long for muffins in oven? About how many?
Nicole Durham says
Fill muffin cups about ⅔ full and bake for 15-20 minutes at 350F until toothpick comes out clean. Makes about a dozen or so. Actual amount may vary based on how much banana is used.
Elisabeth says
My kids are allergic to eggs, so we are always on the lookout for eggless recipes. This one is our new fave!
Nicole Durham says
I'm so glad you enjoy it! This is one of our favorite banana bread recipes too.
Hannah says
Very pleasantly surprised with this recipe! Light, fluffy, moist, and sweetness is well balanced. It’s earned my new go to banana bread recipe 😌
Nicole Durham says
Aww, I'm so glad to hear that!