Banana Bread without Eggs
Imagine a soft, moist slice, warm from the oven and full of sweet flavor, made without a single egg. This Banana Bread without Eggs uses overripe bananas, milk and simple ingredients you probably already have in the kitchen, with no egg substitute needed.
This eggless banana bread gets a deeper, caramel-like sweetness from dark brown sugar and a tender crumb from vegetable oil. The overripe bananas add moisture, so it works when you have ripe bananas on the counter and no eggs in the fridge.
If you have more ripe bananas to use, try our Peanut Butter Banana Bread or Banana Pumpkin Bread next.
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Ingredients
You only need a handful of basic ingredients for this egg-free banana bread.
See the recipe card below for the exact quantities of each ingredient.
- All-Purpose Flour: Regular all-purpose flour gives the loaf its structure and a soft texture.
- Baking Powder: Provides the lift normally supported by eggs in a traditional banana bread recipe.
- Sea Salt: Balances the sweetness and brings out the banana flavor.
- Overripe Bananas: The riper the better. Soft bananas with plenty of brown spots mash easily and add sweetness, moisture and banana flavor.
- Dark Brown Sugar: Adds sweetness with a deeper molasses flavor.
- Granulated Sugar: Bring additional sweetness without excess moisture.
- Whole Milk: Adds moisture to the batter. Another dairy milk can be substituted if that's what you have.
- Vegetable Oil: A neutral oil keeps the bread soft and moist without competing with the banana flavor.
- Pure Vanilla Extract: Adds a little extra warmth and flavor to the loaf.
Grab a 9x5 metal loaf pan, some parchment paper and mixing bowls and you are set for this recipe.
Variations
- Add Chocolate Chips: Fold semi-sweet or dark chocolate chips into the batter before baking.
- Crunchy: Mix in chopped walnuts or pecans add a little crunch to each slice.
- Top with Banana: Slice an extra banana lengthwise and place it over the batter before baking for a simple finish.
- Cinnamon Sugar: Sprinkle evenly some cinnamon sugar on the top before baking for an extra sweet topping.
How to Make Banana Bread without Eggs
This easy banana bread recipe comes together in two bowls before baking into a soft, moist loaf.
Preheat oven to 350F degrees, and line a 9x5 baking pan with parchment paper and set aside.
In a medium bowl, whisk together all-purpose flour, baking powder and salt.
In a large bowl, add mashed banana, sugars, milk, vegetable oil and vanilla extract and whisk to combine.
Add dry ingredients in, and mix until there are no dry streaks (I prefer to do this with a spatula).
Transfer the batter to the prepared baking pan and bake for about 60 minutes or until a toothpick inserted into the center comes out moist with crumbs.
Cool on a wire rack for about 20 minutes before removing from the pan.
Hint: Bananas vary quite a bit in size, so weighing the mashed banana gives you the most consistent results.
Recipe Tips
- Use Very Ripe Bananas: Overripe bananas are softer, sweeter and give the loaf more banana flavor.
- Don't Overmix: Once you add the dry ingredients, mix only until no dry streaks remain.
- Check the Center: Insert a toothpick into the thickest part of the loaf. You want moist crumbs attached, but no wet batter.
- Tent If Needed: If the top is browning before the center has finished baking, loosely cover the loaf with aluminum foil for the remaining bake time.
- Let It Cool: Give the bread about 20 minutes in the pan before lifting it out onto a cooling rack.
For another easy homemade loaf, our viral Apple Fritter Quick Bread is filled with fresh apples and ribbons of cinnamon sugar.
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Storage Instructions
- Room Temperature: Once completely cool, store the banana bread in an airtight container or wrap it tightly in plastic wrap for up to 3 days. Keep it in a cool spot away from direct sunlight to prevent excess moisture from building up inside the container.
- Refrigerator: Store in an airtight container in the refrigerator for up to 1 week. Let individual slices come to room temperature or warm them briefly before serving.
- Freezer: Wrap the whole loaf or individual slices tightly before placing them in an airtight freezer-safe container. Freeze for up to 3 months and thaw at room temperature or in the fridge.
Serving Suggestions
- Breakfast/Brunch Options: Pumpkin Spice Sheet Pan Pancakes, Crockpot Cinnamon Bun Casserole, Ham and Swiss Quiche, Sheet Pan Banana Pancakes, and Cinnamon Coffee Cake.
Banana Bread Recipe FAQs
Banana bread can be made with several egg substitutes, including mashed banana, applesauce, flax eggs or chia eggs, depending on the recipe. This recipe was developed specifically without eggs, so you don't need to add an egg substitute.
Eggs typically add structure, moisture and richness to banana bread, but they aren't essential when the rest of the recipe is formulated without them. In this recipe, the bananas and milk provide moisture while baking powder helps the loaf rise.
There are recipes for 3 ingredient banana bread without eggs, but this isn't one of them. This recipe uses a few more basic ingredients to give the loaf the soft texture, sweetness and banana flavor I was looking for.
Look for overripe bananas that are very soft with plenty of brown spots on the peel. They're sweeter, easier to mash and give the bread more flavor.
Too much flour or overbaking can make banana bread dry. Measure your flour carefully and remove the loaf once a toothpick inserted into the center comes out with moist crumbs rather than wet batter.
Absolutely. Fold chocolate chips into the batter before transferring it to the prepared loaf pan for an easy variation.
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Banana Bread without Eggs
Equipment
- 9x5 Metal Loaf Pan
- Mixing Bowls
- Measuring Cups and Spoons
- Parchment Paper
Ingredients
- 250 grams all-purpose flour about 2 cups
- 4 teaspoon baking powder
- 1 teaspoon sea salt
- 350 grams overripe banana mashed (about 1 ½ cup)
- 100 grams dark brown sugar about ½ cup packed
- 100 grams white granulated sugar about ½ cup
- ¼ cup whole milk
- ¼ cup vegetable oil
- 1 tablespoon pure vanilla extract
Instructions
- Preheat oven to 350F degrees, and line a 9x5 baking pan with parchment paper and set aside.
- In a medium bowl, whisk together all-purpose flour, baking powder and salt.
- In a large bowl, add mashed banana, sugars, milk, vegetable oil and vanilla extract and whisk to combine.
- Add dry ingredients in, and mix until there are no dry streaks (I prefer to do this with a spatula).
- Transfer the batter to the prepared baking pan and bake for about 60 minutes or until a toothpick inserted into the center comes out moist with crumbs.
- Cool on a wire rack for about 20 minutes before removing from the pan.
Notes
- Use Very Ripe Bananas: Overripe bananas are softer, sweeter and give the loaf more banana flavor.
- Don't Overmix: Once you add the dry ingredients, mix only until no dry streaks remain.
- Check the Center: Insert a toothpick into the thickest part of the loaf. You want moist crumbs attached, but no wet batter.
- Tent If Needed: If the top is browning before the center has finished baking, loosely cover the loaf with aluminum foil for the remaining bake time.
- Let It Cool: Give the bread about 20 minutes in the pan before lifting it out onto a cooling rack.
- Measure the Banana: Bananas vary quite a bit in size, so weighing the mashed banana gives you the most consistent results.
- Room Temperature: Once completely cool, store the banana bread in an airtight container or wrap it tightly in plastic wrap for up to 3 days. Keep it in a cool spot away from direct sunlight to prevent excess moisture from building up inside the container.
- Refrigerator: Store in an airtight container in the refrigerator for up to 1 week. Let individual slices come to room temperature or warm them briefly before serving.
- Freezer: Wrap the whole loaf or individual slices tightly before placing them in an airtight freezer-safe container. Freeze for up to 3 months and thaw at room temperature or in the fridge.
Nutrition
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