FREE e-cookbook!! "Top 10 Curry Recipes" Subscribe to download & get recipe updates

Spice Up The Curry logo

Recipe Index » Eggless Baking » Eggless quick breads » banana bread recipe (Eggless and Vegan)

banana bread recipe (Eggless and Vegan)

Last Updated on

Jump to Recipe Print Recipe

This is eggless Banana Bread recipe as well as Vegan banana bread recipe. It has very moist, soft texture. This is the BEST recipe I have ever tried.

Eggless Banana Bread Recipe | Vegan Banana Bread | Easy Banana Bread

After having a bite, you won’t believe that it is eggless and vegan. After having many failures, this is the one has perfect texture, taste and sweetness.

I have made plain version. Here banana flavor is dominating. But I have mentioned different variations and flavor combinations that you might want to try it.

This is one of the most requested recipe on this blog. Banana muffin is one of the most tried recipes here, so now I come up with bread recipe.

This bread recipe is one of family favorites and requires very minimal ingredients.

In my trials, I have tried to substitute the egg many different ways. I have tried with yogurt, buttermilk, applesauce and what not. But no success at all.

Finally I got success with lemon juice + baking soda. Scientifically, when baking soda combines with acidic ingredients, soda works as a leavening agent in bread which makes it soft textured bread.

Also one more ingredient contributes to its perfect texture is ‘oil’.

Below are my two of failures of banana bread photos. Left is made with applesauce, right is made with yogurt.

Eggless Banana Bread Recipe | Vegan Banana Bread | Easy Banana Bread

Check out other quick bread recipes
Strawberry bread  // Applesauce bread  //  tutti frutti cake loaf

How to make eggless banana bread recipe (Step by Step Photos):

or Jump to Recipe

1) Preheat the oven to 375 degrees F or 190 degrees C for at least 10 minutes.

2) Grease 9x5x3 inch loaf pan with oil or butter or just pray it with non-stick spray.

3) Take dry ingredients (all purpose flour, sugar, baking soda, baking powder and salt) in a bowl.

4) Whisk it till they get mixed.
Eggless Banana Bread Recipe | Vegan Banana Bread | Easy Banana Bread

5) In another bowl take mashed banana, oil, vanilla extract and lemon juice.

6) Beat it well till everything is incorporated well.
Eggless Banana Bread Recipe | Vegan Banana Bread | Easy Banana Bread

7) Add dry ingredients to wet. Fold it in with spatula till it comes together. Do not over mix it.

8) Pour it into prepared pan.
Eggless Banana Bread Recipe | Vegan Banana Bread | Easy Banana Bread

9) Bake into pre-heated oven for 45-50 minutes. Check by inserting a toothpick in the center. If it comes out clean then bread is ready. Remove it from the oven and let it cool into pan for 10 minutes.

10) Remove it to wire rack to cool completely.
Eggless Banana Bread Recipe | Vegan Banana Bread | Easy Banana Bread

Serving suggestion: Enjoy a slice of this vegan banana bread as a breakfast with cup of tea or coffee. You can lightly toast it and spread the butter on top.

Eggless Banana Bread Recipe | Vegan Banana Bread | Easy Banana Bread

Eggless Banana Bread Recipe | Vegan Banana Bread | Easy Banana Bread
4.73 from 11 votes
Print

Eggless banana bread recipe (Vegan banana bread recipe)

US measuring cups are used (1 cup = 240 ml)
Course Breakfast
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Yield 1 loaf
Author Kanan

Ingredients (1 cup = 240 ml)

  • 2 cups All purpose flour (Maida)
  • ⅓ cup White granulated sugar
  • ½ teaspoon Baking powder
  • ½ teaspoon Baking soda
  • ⅛ teaspoon Salt
  • 3 large or about 2 cups Overripe banana mashed
  • ½ cup Oil flavorless oil e.g. (canola, corn, vegetable or safflower oil)
  • 1 ½ tablespoons Lemon juice freshly squeezed
  • 1 teaspoon Pure vanilla extract

Instructions

making eggless banana bread recipe:

  1. Preheat the oven to 375 degrees F or 190 degrees C for at least 10 minutes.
  2. Grease 9x5x3 inch loaf pan with oil or butter or just pray it with non-stick spray.
  3. Take dry ingredients (all purpose flour, sugar, baking soda, baking powder and salt) in a bowl
  4. Whisk it till they get mixed.
  5. In another bowl take mashed banana, oil, vanilla extract and lemon juice.
  6. Beat it well till everything is incorporated well.
  7. Add dry ingredients to wet. Fold it in with spatula till it comes together. Do not over mix it.
  8. Pour it into prepared pan.
  9. Bake into pre-heated oven for 45-50 minutes. Check by inserting a toothpick in the center. If it comes out clean then bread is ready.
  10. Remove it from the oven and let it cool into pan for 10 minutes.
  11. Remove it to wire rack to cool completely.

Notes

Variations –

  • You can add 1 teaspoon of ground cinnamon to flour mixture.
  • You can add pinch of nutmeg powder.
  • You can add ½ to ¾ cup of walnuts or pecans or your choice of nuts.
  • You can add ½ cup of chocolate chips
Pin690
Share117
WhatsApp
Tweet
Email
807 Shares

FREE e-cookbook!! "Top 10 Curry Recipes" Subscribe to download & get recipe updates

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Hi,
    A long time ago I made choc chip cookies from your recipe, it came out amazing. So it gave me the confidence to try another of your baking recipe. Just made this banana bread. It was a great success.
    I reduced the recipe to half, replaced white sugar with brown… bread was soft and moist, just as I wanted

    One small issue faced that the bread was not as brown crusted. Rest was perfect banana flavour, perfect sugar. Thanks a lot

    Reply

  2. I came across your website when I was looking for an eggless chocolate chip cookie recipe. I’ve tried the chocolate chip cookies, double chocolate chip cookies and banana bread recipes so far and I must say that I think I’ve found gold!
    Your recipes are perfect, have all the required details and the pictures that take you through the process, show you exactly what your ingredients should look like.
    Everything I’ve tried so far from your website have turned out perfectly and I’ve received a lot of praises from friends and family thanks to you. I follow your measurements to the dot and love that you list alternative ingredients in your recipes too.
    I’m definitely trying a lot more recipes from your website. Thank you for doing what you do!

    Reply

  4. Just made this and it came out great! I added chocolate chips, but it was still just a bit bland for me. I think next time I’d definitely add some cinnamon, but the texture and everything was spot on. I baked the batter in a cupcake tin because that was all I had, and with the addition of chocolate chips I ended up with 16 muffins. I also used tangerine juice and about a teaspoon of vinegar because I didn’t have any lemons, and that seems to have been an effective substitute. Thanks so much for your recipes! I’ve made several and they’ve been real lifesavers when I need to bake for anyone with an egg allergy. As an added bonus they taste so good that everyone else enjoys them without knowing the difference!

    Reply

  5. Can we use melted butter? If yes, how much quantity? Btw, all yr recipes r awesome. .tried some like paneer butter masala, eggless chocolate cake..turn out yummy. .a big thx to u..

    Reply

  6. Thank you so much for this wonderful recipe. I consider myself a connoisseur of vegan banana bread, and have tried over 10 eggless recipes and this was the moist, tasty one I’ve ever made. Already gotten raves from non-vegan skeptics.

    Thank you again Kanan, and please keep cooking more delicious recipes!

    Reply

  10. I tried this recipe today and its simply awesome. Since I did not have enough Maida I used 1.5 cups of Maida and balance wheat flour and the cake has come out very well.thanks for this amazing recepie

    Reply

  11. Hi Kanan, Thanks for your recipe, I tried it today and used self-raising flower, without lemon juice and olive oil, still turned out beautifully. The cake was moist and delicious. Will try your other recipes in the near future!

    Reply

  12. Made the banana bread according to the recipe. Dough was really dry and I had to add a couple of tbsp of coconut milk to moisten. Bread still turned out a little dry. Will add more milk and oil next time. Tastes great.

    Reply

  13. Hi Kanan! I tried this recipe today again but after a very long gap Coz of work. I have a query. When I fold dry into wet, it s almost dry and gets little difficult to mix. M I going wrong somewhere? I added lil milk to fold it. Not sure how it will turn out. It’s baking in the oven. Could you please help me here. Thanks a lot!

    Reply

    • If you are not altering the recipe and using exact same then it could be only one reason that I can think.
      It is measuring dry ingredients. This is how I measure : I scoop the flour using large spoon and add into measuring cup to the top and then level it using butter knife and remove excess flour.
      You may get more flour if you use these methods: 1) scoop the measuring cup directly into the flour. 2) you shake the measuring cup to level, this way you will get more space to fill in.
      Hope you get it what I am saying,

      Reply

  15. Hi Kanan,

    I am absolutely new with baking and even I tried some egg less cupcake last time it was a disaster, may be I am not very sure about the oven at my place, the instructions are so weird and I can’t use metal in it..blahhh !!
    but recently I bought silicon mold round shaped and off course cup cakes and stoneware as I was too excited to bake, but the cupcakes proved me that its not my cup of tea, but I love breads so let me cut it short can i make this bread in that round cake mold ? this sounds silly !! but dont want to waste ingredients and electricity lol

    thanks 🙂

    Reply

  16. Tried this recipe today and it came out amazing!! Never made such a moist cake before.. the ones I used to make earlier were not as soft as this one! Thank you so much!!

    Reply

  17. I baked this in clay bread pans for 40 minutes with great results. I also subsituted the sugar for 2/3 cup splenda. The recipe was easy to follow (no I don’t want everythings weight in grams please) and quick. A great vegan recipe that I would defiitely recommend.

    Reply

  21. Hi,

    Your recipe looks awesome, the pictures look great, being a veggie your blog is an inspiration for me to try baking, however I have a micro wave oven, which I cant preheat, so how should I bake it in a microwave

    Thanks,
    Deepa

    Reply

    • Thank you Deepa. You cannot bake in microwave oven. For baking you need gas oven or convectional oven. Microwave is only for cooking and re-heating purpose only.

      Reply

  23. Hi Kanan!
    Just tried out your recipe and I must say it turned out AMAZING! It was so moist and tasted just right…it was all gobbled up within a couple of hours! Inspired to try your other recipes soon too 😉

    Reply

  24. I just made this recipe as mini loaves. It came out perfect! I think next time I would add nutmeg and allspice to give it some extra kick. This was really easy! Thanks for sharing!

    Reply

  26. Hi Kannan. I had always wanted to make an eggless banana bread since vegetarian. I have tried several recipes from various websites but they never turned out as expected. For the first time, this banana bread recipe that I came across by searching, came out to be next to perfect and the most delicious banana bread that I have tried so far. I am extremely happy I came across your recipe and tried. Now will definately try other recipes as well. Thanks a lot for sharing.

    Reply

  27. Hi Kanan,

    This recipe turned out so well . I am a novice to baking and your recipe has encouraged me to try more. Just wondering if I need to make a bigger loaf do I just double the ingredients, does that work in baking? Again , awesome recipes thanks for posting them. I am going to try out so more of your baking recipes .

    Reply

    • Nice to hear that you enjoyed baking and liked the recipe. You can double the ingredients and make TWO loafs. But if you are making in ONE bigger loaf with double quantity, you need to adjust the baking time and oven temperature. I have never tried so I cannot say exact time and temp.

      Reply

  28. Hi Kanan!! Would you be able to tell how many pounds does this recipe yields????? Pleaseee!!! I know lil weird but someone asked me so :-/

    Reply

  30. Hey Kanan,

    I tried this recipe n it was oh so perfect!! Perfect rise, perfect sweetness, perfect banana flavour….took me abt 50 mins to bake…awesomeness!! Thanks a lot for sharing such great recipes..

    Reply

  31. I made this yesterday and i was AMAZED at how well it turned out. however the 45 mins were toooooo many for me. it was done within 15 minutes. could be that i turned up the heat abit much as i don’t quite understand what the markings on my cooker are (they go up to 300 but i dunno what that is in units.) Anyhow since i like alittle less sugar i reduced that to 1/4 a cup and it still turned out well. there was abit of a bitter aftertaste which am yet to work out the reason for but all in all…. you made me look good!

    Reply

  32. Hey Kanan, great recipe. Should be good especially for kids since bananas are so nutrient packed. Would love to see more tradition gujarati recipes from you:)). Tried some of your recipes, they are absolutely fool-proof and lip-smacking!!

    Reply
807 Shares
Pin690
Share117