Last Updated on November 3, 2025 by Chef Josie
If you’ve ever wondered whether you can make rich, soft, and flavorful banana bread without eggs, the answer is yes, and it’s delicious. This Eggless Banana Bread is light, tender, and full of banana flavor with a subtle caramel sweetness. It’s a perfect recipe for anyone looking for a reliable egg-free banana bread that’s simple to make and always turns out perfectly.
This loaf came about when I ran out of eggs one weekend morning but had overripe bananas begging to be used. The result was so moist and flavorful, I’ve made it this way ever since. Whether you follow an egg-free diet, are baking for someone with allergies, or simply want an easy one-bowl recipe, this banana bread without eggs will quickly become your go-to loaf.
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Eggless Banana Bread
- Total Time: 1 hour
- Yield: 10 slices 1x
Description
A soft, fluffy, and perfectly sweet banana bread made without eggs or butter, ideal for egg-free or vegan baking.
Ingredients
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1½ cups flour
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1 tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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½ tsp cinnamon
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3 ripe bananas, mashed
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½ cup brown sugar
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¼ cup sugar
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⅓ cup oil
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¼ cup yogurt (or applesauce)
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1 tsp vanilla
Instructions
- Preheat oven to 350°F (175°C).
- Mash bananas and mix with sugars, oil, yogurt, and vanilla.
- Add dry ingredients; mix gently.
- Pour into greased loaf pan.
- Bake 45–50 minutes or until toothpick comes out clean.
- Cool, slice, and serve.
Notes
Use overripe bananas for best flavor.
Add chocolate chips or nuts if desired.
Replace yogurt with applesauce for vegan version.
Store airtight at room temp or freeze for later.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert / Breakfast
- Cuisine: American
Nutrition
- Calories: 230 kcal
Why You’ll Love This Eggless Banana Bread
- No eggs or butter: Perfect for those avoiding dairy or eggs.
- Moist and fluffy texture: Thanks to ripe bananas and oil.
- Quick to make: No mixer required; just one bowl and a whisk.
- Freezer-friendly: Keeps beautifully for up to 2 months.
- Customizable: Add nuts, chocolate chips, or cinnamon for variety.
Ingredients
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ tsp cinnamon (optional)
- 3 medium ripe bananas (about 1 cup mashed)
- ½ cup brown sugar
- ¼ cup granulated sugar
- ⅓ cup vegetable oil (or melted coconut oil)
- ¼ cup yogurt (or unsweetened applesauce for vegan)
- 1 tsp vanilla extract
Instructions
- Preheat oven: 350°F (175°C). Grease or line an 8×4-inch loaf pan.
- Mash bananas: In a large bowl, mash bananas until smooth.
- Mix wet ingredients: Add sugars, oil, yogurt, and vanilla; whisk to combine.
- Add dry ingredients: Stir in flour, baking powder, baking soda, salt, and cinnamon. Mix just until combined; do not overmix.
- Bake: Pour batter into pan and bake 45–50 minutes or until a toothpick inserted in center comes out clean.
- Cool: Let cool 10 minutes in pan, then transfer to wire rack. Slice when completely cool.
Notes and Top Tips
- Overripe bananas (speckled and soft) give the best flavor and sweetness.
- For a richer loaf, fold in ½ cup chocolate chips or chopped walnuts.
- For banana bread without butter, use any neutral oil.
- To make vegan chocolate chip banana bread, use dairy-free chocolate and plant-based yogurt.
Serving Suggestions and Variations
Serve slices warm with a drizzle of melted chocolate, a swipe of almond butter, or simply plain with tea or coffee.
Variations:
- Eggless Banana Muffins: Divide batter into muffin cups and bake 18–20 minutes.
- Eggless Banana Cake Recipe: Double the batter and bake in a round cake pan.
- Small Batch Banana Bread: Halve the ingredients and bake in a mini loaf pan.
- Banana Bread Without Sugar: Use mashed dates or maple syrup for natural sweetness.
Storage and Reheating Tips
- Room Temp: Store in airtight container up to 3 days.
- Refrigerate: Keeps up to 5 days.
- Freeze: Wrap slices individually; freeze up to 2 months.
- Reheat: Microwave 10–15 seconds for a warm, fresh taste.
FAQs
1. What replaces the eggs in this banana bread?
Yogurt (or applesauce) provides the moisture and structure that eggs usually add.
2. Can I make this banana bread vegan?
Yes, use non-dairy yogurt and oil. The texture stays perfectly moist.
3. How do I know when it’s done baking?
The top should be golden and a toothpick should come out clean or with a few crumbs.
4. Can I use whole wheat flour instead of all-purpose?
Yes, though the loaf will be slightly denser. Use half whole wheat and half all-purpose for balance.
Why You’ll Make It Again
This Eggless Banana Bread tastes like the classic version: moist, soft, and naturally sweet, without needing eggs or butter. It’s one of those eggless baking recipes you’ll return to again and again. Perfect for breakfast, snacks, or dessert, this simple loaf proves that comfort baking doesn’t need complicated ingredients.
If you love this recipe, leave a review and explore more banana bread without eggs or eggless banana muffins on the blog!
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