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    Home » Recipes » Banana Breads and Muffins

    Published: Feb 20, 2023 by Nicole This post may contain affiliate links.

    Eggless Banana Bread

    Jump to Recipe Print Recipe
    promotional graphic for Eggless Banana Bread

    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.

    two slicecs of banana bread on a plate with more on a wooden board in the background next to a green leafed plant

    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!

    This egg free banana bread is basically my One Bowl Banana Bread, but without any eggs. And IT WORKS!

    Why This Recipe Works

    1. 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.
    2. 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.
    3. It's easy to make. Just a bowl and a whisk are all you really need to get this recipe made and in the oven. Well, a bread pan would help too.
    Jump to:
    • 🥘 Ingredients
    • 🍽 Equipment Needed
    • 🔪 Instructions
    • 🧾 Substitutions
    • 🍴 Recipe Tips
    • 🥣 Recipe Add-Ins
    • 👩🏻‍🍳 Storage
    • 💭 FAQs
    • 📖 Recipe
    • 💬 Comments
    labeled ingredients needed to make eggless banana bread

    🥘 Ingredients

    Mashed bananas- You'll want to use ripe bananas for this recipe. This means using yellow bananas without green on them, preferably with brown spots or that are mostly brown. The darker the bananas, the more natural sweetness, and flavor they have!

    Vegetable oil- You can use vegetable oil, canola oil, melted coconut oil, or melted butter for this recipe. All of them work well to add fats to the bread to keep it nice and moist.

    Leavening agents- You will need baking powder and baking soda to help the bread puff up and bake nicely.

    Salt- This is a natural flavor enhancer.

    Cinnamon- For a little warmth of spice, add in some cinnamon. You can omit this if you don't want to use cinnamon.

    Vanilla extract- Another great flavor enhancer.

    Sugars- For the best flavor and caramelization, use a combination of brown sugar and granulated sugar in the batter.

    Flour- You will need all-purpose flour for the gluten structure and base of this recipe.

    For specific quantities, see the recipe card below.

    🍽 Equipment Needed

    BeeyondCereal is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.

    • 8x4 Bread Loaf Pan
    • Mixing Bowl
    • Measuring Cups
    • Measuring Spoons
    • Whisk

    🔪 Instructions

    Check out how to make Eggless Banana Bread with these simple step-by-step instructions:

    Preheat oven to 350 degrees F and grease an 8x4 loaf pan. Set aside.

    three ripe bananas in a mixing bowl

    Add bananas to a large mixing bowl.

    mashed banana in a mixing bowl

    Mash until small chunks remain.

    cinnamon oil and leavening agents added to mashed banana in a bowl

    Add in the oil, baking powder, baking soda, salt, cinnamon, and vanilla.

    wet cinnamon banana mixture in a mixing bowl

    Stir until fully combined.

    sugars added to mixing bowl with cinnamon banana mixture

    Add in the sugars.

    banana bread wet ingredients mixed together in a mixing bowl

    Stir until combined.

    flour added to sugar and banana mixture in a mixing bowl

    Add in the flour.

    banana bread batter without eggs in a mixing bowl

    Stir just until no white streaks remain. Do not overmix.

    eggless banana bread batter in a bread loaf pan

    Pour into prepared loaf pan.

    baked eggless banana bread in a loaf pan

    Bake for 50-60 minutes until a toothpick can be inserted and come out clean.

    Let cool for 10 minutes in the pan before transferring it to a wire cooling rack to cool completely.

    eggless banana bread on a wooden cutting baord with more sliced on a plate in the background

    🧾 Substitutions

    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 Tips

    Ripe bananas

    Make sure to use ripe bananas for this recipe. This means that the more brown spots that are on your bananas- the better. Riper bananas are easier to mash, sweeter to taste, and have a lot more banana flavor as well.

    Loaf pans

    You can make this recipe in a larger loaf pan (like a 9x5), but the baking time will be lessened, and the loaf will not be as tall.

    Muffins

    Want Eggless Banana Muffins?

    Scoop into muffin pan filling each one about ⅔rd of the way full.

    Bake for 15-20 minutes or until a toothpick can be inserted and come out clean.

    🥣 Recipe Add-Ins

    If desired, you can add in up to 1 cup of any of the following:

    • White chocolate chips
    • Semi-sweet chocolate chips
    • Chopped pecans or walnuts
    • Dried cranberries
    • Grated coconut

    You could also drizzle some cream cheese frosting over the top for a little "something extra."

    👩🏻‍🍳 Storage

    Room temp

    This bread can be kept stored in an airtight container at room temperature for up to 1 week. That said, this bread is best enjoyed when freshest, so we like eating it within 3 or 4 days.

    Freezer

    Yes, this bread can be frozen. To do this, bake and cool as directed. Wrap the loaf in aluminum foil before placing into an airtight container or gallon sized Ziploc baggie. Freeze for up to 3 months, before thawing and eating.

    💭 FAQs

    Can I use baking powder instead of baking soda?

    No. Baking soda MUST be the learning 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.

    How do I know when banana bread is done?

    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.

    Why is my banana bread tough?

    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.

    two slices of eggless banana bread stacked on a plate

    More great banana bread recipes to check out soon

    • Vegan Banana Bread with Applesauce
    • Banana Orange Muffins
    • Zucchini Carrot Banana Oat Muffins
    • Chocolate Orange Banana Bread
    • One Bowl Chocolate Chip Banana Bread
    • Trail Mix Banana Muffins

    📖 Recipe

    upclose view of sliced banana bread on a wooden surface with more sliced banana bread on a plate in the background
    Print Recipe
    5 from 1 vote

    Eggless Banana Bread

    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.
    Prep Time 15 mins
    Cook Time 50 mins
    Cool Time 10 mins
    Total Time 1 hr 15 mins
    Servings: 10 slices
    Calories: 225kcal
    Cost Recipe $1.44 / Serving $0.14
    Prevent your screen from going dark

    Equipment

    • 8x4 Bread Loaf Pan
    • Mixing Bowl
    • Measuring Cups
    • Measuring Spoons
    • Whisk

    Ingredients

    • 1 ½ cups mashed bananas (about 2-3 ripe) ($0.75)
    • ⅓ cup vegetable oil ($0.16)
    • 2 teaspoons baking powder ($0.04)
    • ½ teaspoon baking soda ($0.01)
    • ¼ teaspoon salt ($0.02)
    • 1 teaspoon cinnamon ($0.10)
    • 2 teaspoon vanilla ($0.04)
    • ½ cup granulated sugar ($0.11)
    • ¼ cup brown sugar ($0.09)
    • 1 ½ cups all-purpose flour ($0.12)
    US Customary - Metric

    Instructions

    • Preheat oven to 350 degrees F and grease an 8x4 loaf pan. Set aside.
    • Add bananas to a large mixing bowl. Mash until small chunks remain.
    • Add in the oil, baking powder, baking soda, salt, cinnamon, and vanilla. Stir until fully combined.
    • Add in the sugars. Stir until combined.
    • Add in the flour. Stir just until no white streaks remain. Do not overmix.
    • Pour into prepared loaf pan.
    • Bake for 50-60 minutes until a toothpick can be inserted and come out clean.
    • Let cool for 10 minutes in the pan before transferring it to a wire cooling rack to cool completely.

    Notes

    Substitutions

    • 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 Tips

    • Ripe bananas- Make sure to use ripe bananas for this recipe. This means that the more brown spots that are on your bananas- the better. Riper bananas are easier to mash, sweeter to taste, and have a lot more banana flavor as well.
    • Loaf pans- You can make this recipe in a larger loaf pan (like a 9x5), but the baking time will be lessened, and the loaf will not be as tall.

    Muffins

    • Want Eggless Banana Muffins?
    • Scoop into muffin pan filling each one about ⅔rd of the way full.
    • Bake for 15-20 minutes or until a toothpick can be inserted and come out clean.

    Recipe Add-Ins

    If desired, you can add in up to 1 cup of any of the following:
    • White chocolate chips
    • Semi-sweet chocolate chips
    • Chopped pecans or walnuts
    • Dried cranberries
    • Grated coconut

    Storage

    • Room temp- This bread can be kept stored in an airtight container at room temperature for up to 1 week. That said, this bread is best enjoyed when freshest, so we like eating it within 3 or 4 days.
    • Freezer- To freezer your bread, bake and cool as directed. Wrap the loaf in aluminum foil before placing into an airtight container or gallon sized Ziploc baggie. Freeze for up to 3 months, before thawing and eating.

    Nutritional Information

    Serving: 1slice | Calories: 225kcal | Carbohydrates: 38g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Sodium: 200mg | Potassium: 151mg | Fiber: 1g | Sugar: 20g | Vitamin A: 22IU | Vitamin C: 3mg | Calcium: 58mg | Iron: 1mg
    Author NicoleDurham
    Course brunch, Snack
    Cuisine American
    Tried this recipe?Mention @BeeyondCereal on Instagram and hashtag it #BeeyondCereal
    To view how this recipe was calculated you can visit my Pricing Disclosure Page for more information.

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    I'm Nicole and I am the owner and recipe developer here at Beeyond Cereal. I love saving money and one of the best places to trim expenses is in the kitchen. With this site, we are serving up tasty and frugal homemade dishes that the whole family will enjoy.

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