Eggless Banana Bread (vegan too)! After making many many loaves over the years, I’d have to say this is definitely the BEST. It’s egg-free, easy, so soft, tender and perfectly moist. And it is loaded with banana flavor.
When I was testing the banana bread recipe to make it without eggs, I have tried many different egg substitutes like yogurt, applesauce, buttermilk, flax-egg, etc. But none of them worked right and gave me the dense texture. Just to show you, I took the photos of my failure (Left one is made with applesauce, the right one is made with yogurt).
After many trials, I got success with lemon juice + baking soda combination. Scientifically, when baking soda combines with acidic ingredients, soda works as a leavening agent which makes the soft textured bread.
Also, one more ingredient contributes to its perfect texture is ‘oil’. Yes, oil works wonders. I have tried with melted butter too, but it was not as good as made with oil.
So it’s tried and true recipe that you will use again and again. You can read success reviews below in the comments.
This easy eggless banana bread recipe uses staple ingredients that I always have in my pantry. So when I have well-ripe bananas I know exactly what to make with them.
How to make Eggless Banana Bread Recipe?
- Preheat the oven to 375 degrees F or 190 degrees C for at least 10 minutes.
- Grease 9x5x3 inch loaf pan with oil or butter or just pray it with non-stick spray.
- Take dry ingredients (all purpose flour, sugar, baking soda, baking powder, and salt) in a bowl.
- Whisk it till they get mixed.
- In another bowl take mashed banana, oil, vanilla extract, and lemon juice.
- Beat it well till everything is incorporated well.
- Add dry ingredients to wet. Fold it in with spatula till it comes together. Do not over mix it.
- Pour it into prepared pan
- Bake into the pre-heated oven for 45-50 minutes. Check by inserting a toothpick in the center. If it comes out clean then the bread is ready. Remove it from the oven and let it cool into the pan for 10 minutes.
- Remove it to a wire rack to cool completely.
Enjoy a slice of this eggless banana bread as a breakfast with a cup of tea or coffee. You can lightly toast it and spread the butter on top.
Variations to this egg-free banana bread:
- Add 1 teaspoon of ground cinnamon to the flour mixture.
- Add ⅛ teaspoon of nutmeg powder.
- Add ½ to ¾ cup of toasted, chopped pecans or walnuts.
- Add ½ cup of chocolate chips or peanut butter chips.
- Add ½ cup shredded, unsweetened coconut and ½ cup diced pineapples for tropical flavors.
- Add ½ cup fresh berries like strawberries, blueberries.
Storing eggless banana bread:
- It can be kept on your counter for a few days in an airtight container.
- Stays good in the refrigerator for 1 week.
- To freeze, wrap the individual slices with plastic cling wrap. Then freeze it for up to 2-3 months. Let it thaw on the counter or in the microwave.
Tips to make BEST Banana Bread without Eggs:
- Make sure to use well ripen with black spots on them. They offer a natural sweetness with the best flavor. Though avoid the completely black bananas because they are actually starting to rot and don’t have good flavor.
- Check the expiry dates on baking soda and baking powder. If they are outdated, bread may not rise properly.
- While folding the flour make sure not to overmix the batter. Otherwise, it won’t rise well and becomes dense, tough bread.
- Be careful not to over-bake for super moist bread.
- You cannot skip the lemon juice. In the absence, you can use the same amount of white vinegar.
- Do not skip the salt. It keeps it from tasting flat.
Check out more banana recipes
Eggless banana muffins
Eggless chocolate banana muffins
Banana sheera (sooji halwa with banana)
Banana Raita
Eggless buckwheat banana muffins
Eggless banana bread recipe (Vegan banana bread recipe)
Ingredients
- 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:
- Preheat the oven to 375 degrees F or 190 degrees C for at least 10 minutes.
- Grease 9x5x3 inch loaf pan with oil or butter or just pray it with non-stick spray.
- Take dry ingredients (all purpose flour, sugar, baking soda, baking powder and salt) in a bowl
- Whisk it till they get mixed.
- In another bowl take mashed banana, oil, vanilla extract and lemon juice.
- Beat it well till everything is incorporated well.
- Add dry ingredients to wet. Fold it in with spatula till it comes together. Do not over mix it.
- Pour it into prepared pan.
- 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.
- Remove it to wire rack to cool completely.
Notes
- 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
Its the best thing I've ever made or eaten. The most perfect recipe ever!
Very glad to hear.
Thank you for the feedback
Thank you so much for the recipe, you keep saving my life with you delicious eggless goodies !
I made this for my coworkers and they approved and asked for the recipe and i made it today for my parents and they loved it 🙂
so delicious mouah
Very happy to know that everyone loved it.
I am not sure why you bother to tell us how to store the bread, it never lasts long enough to need storing! I usually add walnuts and choc chips, or if I have fresh blueberries I use those. Totally delicious, and even better if it's buttered., I have passed the recipe on to friends who are "non-bakers" and even they have had great success. I am beginning to think that my husband deliberately ignores the bananas in the fruit bowl so that I feel obliged to bake bread just to use them! Thanks so much!
Very glad to know that recipe is a success.
The storing instructions for those if they can't finish or for those who made double batch to save for later.