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.
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
- 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.
- 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.
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🥘 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
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🔪 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.
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.
🧾 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
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.
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.
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
Eggless Banana Bread
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)
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.
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