Have you ever wondered how to make banana bread without egg? While there are a couple ways to go about it, today I’m going to focus on one that is sure to please everyone.
Have you ever made banana bread before? If so, you probably used eggs right? Well, I’ll show you how to make banana bread without egg. And boy is it good.
BEST Eggless Banana Bread
Make the BEST Eggless Banana Bread with this easy recipe! This bread is sweet, moist, and full of flavor. The perfect treat for breakfast, snack, or dessert! It’s so good, you’ll want to make 2 loaves.
Why I Love This Recipe
This BEST Eggless Banana Bread recipe is easy to make with simple ingredients. The batter takes about 10 minutes to throw together and it produces a delicious bread with the perfect texture…moist and dense! Totally irresistible.
The walnuts add an extra layer of texture and flavor, which makes it even more delicious, but if you have a nuts allergy at home, just skip them.
The next time I prepare this recipe I’m going to add some chocolate morsels…. I will let you know how it turns out!
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
You’ll need:
Ingredients Notes & Substitutions
Bananas: You need 3 spotty medium size bananas for this recipe, about 300 -350 g.
Butter: You can substitute butter for oil. However, I prefer to use butter since it adds a deep flavor to the banana bread.
Buttermilk: You can use store-bought or make your own substitute at home. Check out my post about Easy Homemade Buttermilk Substitute
Sugar: Light or dark brown sugar works best for this recipe. You can use white sugar instead of brown sugar. However, the texture will be slightly different since the brown sugar makes a denser, moister bread.
Baking Powder & Baking Soda: Make sure they are not expired.
Salt: I recommend using kosher or sea salt for the best flavor. However, if you only have table salt handy, reduce the quantity to half.
Flour: You can swap up to half the all-purpose flour for whole wheat for a denser bread.
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
1 – Preheat oven to 350º F. Grease with no-stick baking spray a bread loaf pan.
2 – In a medium bowl, mash the ripe bananas with a fork until completely smooth.
3 – Stir the melted butter into the mashed bananas; mix until combined. Add in buttermilk, vanilla, sugar; mix to combine.
4 – Mix in flour, baking powder, baking soda, and salt; mix until combined. Stir in walnuts (if using) and mix until just combined
5 – Pour mixture into the prepared bread loaf pan
6 – Bake for 1 hour or until a wooden pick comes out clean. Allow cooling before removing from pan
Banana Bread (Eggless And Vegan)Last Updated: September 18, 2021
This Banana Bread is by far the best vegan loaf recipe I have come up with, and I have made a lot of bread! Eggless and made with wholemeal flour, this delicious banana bread is light, soft, and perfectly sweet. One of my post popular baking recipes tried successfully by many of our readers.
About This Banana Bread
Banana bread is an all-time personal family favorite. When I find myself pressed for time, which happens often, I throw this quick recipe together with overripe bananas and other pantry staples. It’s no surprise that this vegan banana bread is one of the most popular baking recipes on my blog, alongside my mouthwatering Banana Cake and Chocolate Cake recipes.
About 9 years ago, I started to get requests for an eggless version of the classic banana bread recipe. And I tried — I tried many, many times to make the absolute best eggless banana bread — and I failed at least 6 times before finally getting it right!
Making an eggless or vegan cake or bread is always a challenge, as one wants the best texture and taste in the bread. I succeeded at making eggless and vegan versions, but I was never quite satisfied with the texture of the loaves.
I tried adding vinegar, buttermilk, cornflour and so many other ingredients, but it just never came to that perfect, moist bread. The loaf kept ending up dry and soft, but a bit dense and even crumbly at times.
So one day, I decided that I would simplify my ingredients list and that I would only use items that were easily available in my kitchen. I even realized that I could puree bananas and use that as an egg substitute — which works perfectly for banana bread. Well, I added just bananas, oil and a few other ingredients from my pantry and the result was (finally) a moist, light, and soft eggless banana bread.
What ingredients should I use?
- Flour: I have made the bread with organic whole wheat flour, but if you want you can make the bread with all purpose flour or half-half of both the flours.
- Sugar: You can use brown sugar, organic unrefined cane sugar or granulated white sugar — all work well in this recipe.
- Oil: You can use any neutral flavored oil for this recipe. I have made this bread on various occasions with a variety of oils, including coconut oil, safflower oil, sunflower oil, rice bran oil and even olive oil.
- Flavorings: I added cinnamon powder, nutmeg, and vanilla extract to this vegan banana bread, but both the cinnamon and nutmeg are optional.
- Sunflower Seeds: I have added sunflower seeds in the bread to make it more nutritious. However, you can easily skip adding them or add your favorite edible seeds or nuts.
How to make Banana Bread
Prep Oven and Make Banana Puree
1. First preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit) for 20 minutes. Next, while the oven is preheating, slice your ripe or overripe medium to large bananas into a mixing bowl.
TIP: I typically about 4 medium or 2 large bananas for this recipe. In weight, the bananas (with their peels) are 300 grams or 10.5 ounces.
2. Then, add ⅓ to ½ cup sugar, depending on the sweetness of your bananas. Here I have used raw sugar, but feel free to add brown sugar, white sugar, coconut sugar, palm sugar, maple syrup or jaggery (Indian unrefined cane sugar).
With palm sugar, coconut sugar, maple syrup and jaggery the flavors will be different.
3. Next, use a masher or fork to mash the bananas into a smooth consistency.
TIP: There should be no chunks left in the puree. However, fine threads of bananas in the mixture are fine. Additionally, you can use a blender to mash the bananas if needed.
5. Add ½ cup of oil to the mashed banana mixture. Use a neutral flavored oil, so that the after taste of oil is not felt in the bread. I prefer to use sunflower oil.
On various occasions I have also used coconut oil. But with coconut oil, on refrigeration the texture becomes dense as the coconut oil solidifies. So keep a note of this.
6. Now, stir briskly for about 2 to 3 minutes with a wired whisk or a spatula so that the oil mixes evenly with the banana puree.
7. Finally, stir in the following flavorings to your oil and banana puree:
- ¼ teaspoon cinnamon powder (ground cinnamon)
- 2 to 3 pinches or ⅛ teaspoon of grated nutmeg or ground nutmeg powder
- ½ teaspoon vanilla powder or 1 teaspoon vanilla extract
TIP: That being said, both the cinnamon powder and nutmeg powder are optional.
8. Next, combine the flavoring spices and vanilla with the banana oil mixture. Stir and mix well!
Make Banana Bread Batter
9. Sieve 1.5 cups whole wheat flour (about 180 grams), ½ teaspoon baking soda, 1.5 teaspoon baking powder and a pinch of salt directly in the bowl.
10. Make sure the sieved dry mixture sits evenly on top of the wet mixture (pictured below).
11. After that, gently fold the dry ingredients into the wet ingredients — don’t mix!
EGGLESS BANANA BREAD
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!
Eggless Banana Bread
You can never have too much banana bread. I have made flourless banana bread and keto banana bread. Now? This eggless banana bread has become my new favorite.
Here’s why this eggless banana bread recipe will be your new go-to-
- 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!
I find it super odd that people assume that eggs are a necessity for baking. I think a plethora of vegan recipes proves otherwise, but so does this banana bread. The texture is moist and soft in the middle yet is light and tender on the outside. It tastes like any good banana bread, eggs or no eggs!
How do you make banana bread without eggs?
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!
The Ingredients
- 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.
The Instructions
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.
Tips to make the best eggless banana bread
After perfecting 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 a blueberry banana bread).