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    Home » Eggless Recipes » Eggless quick breads

    Eggless Banana Bread

    Published: Oct 15, 2021 · Last Modified: Oct 15, 2021 by Kanan Patel / 84 Comments

    Jump to Recipe Pin Recipe
    A stack of banana bread slices on a wooden board and taking away one slice.

    Eggless Banana Bread (vegan too)! After making 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.

    A stack of banana bread slices on a wooden board and taking away one slice.
    Jump to:
    • ❤️You’ll Love This Because
    • 🧾Ingredient Notes
    • 🎥Watch The Recipe Video
    • 👩‍🍳Step By Step Photo Instructions 
    • 💭Expert Tips
    • 🍞 Storage Instructions
    • 🍽 Serving
    • 📋 Recipe Card
    • ⭐ Reviews

    ❤️You’ll Love This Because

    Trust me! This is THE BEST banana bread made without eggs. 

    When testing this recipe, I have tested with many egg substitutes like flax-egg, yogurt, applesauce, buttermilk, etc. At last, the baking soda + lemon juice combo worked.

    So when I say this is the BEST eggless banana bread I have ever made, I mean it. 

    • Banana flavor: It should taste like banana, simple right. This recipe calls for 2 cups of mashed banana (around 3-4 ripe bananas). This gives the bread the perfect amount of banana flavor.
    • Moist: This is perfectly moist and not dense. Enough moistness keeps the bread fresh for days. Also, the moistness lends super soft and tender crumbs.
    • Super Easy: You’ll need two bowls (one for wet and one for dry, combine both and batter is ready)
    • Freezes Well: Store the leftovers in the freezer (detail instructions below in storage section). Warm it up for breakfast on busy mornings. 

    🧾Ingredient Notes

    Eggless banana bread ingredients removed in individual bowls and spoons.

    Ripe Bananas: As a first and most important step, you want to make sure to use perfectly ripe bananas. The banana peel should have plenty of brown spots (seep the ingredients pic above for reference). 

    Avoid using super overripe bananas (the peel has been blackened). This gives a funky smell and taste to the bread.

    Flour: I have used all purpose flour. I have also had success with half all purpose flour and half whole wheat flour. 

    Oil: It helps in making moist eggless banana bread. Always use flavorless, neutral oil like canola, corn, vegetable, safflower oil.

    Vanilla: Always use pure vanilla extract or vanilla bean paste. Stay away from imitation or essence flavors.

    Lemon juice: It should be freshly squeezed. The bottled lemon juice won’t give a good taste and texture.

    Cinnamon: It is optional. I like its flavor with banana so I have added it. 

    Toasted Walnuts: (Optional) These are added for some crunch. 

    🎥Watch The Recipe Video

    👩‍🍳Step By Step Photo Instructions 

    Prep:

    • Preheat the oven to 375°F (190°C) for at least 10 minutes.
    • Grease the 9x5x3 inches loaf pan using melted butter or spray with cooking oil. 

    Making Eggless Banana Bread:

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

    2) Whisk it until everything is well combined.

    Collage of 2 steps showing adding dry ingredients and mixing.

    3) In another large bowl, take all wet (mashed bananas, oil, vanilla and lemon juice) ingredients.

    4) Whisk it really well until combined.

    Collage of 2 steps showing adding wet ingredients and whisking.

    5) Add dry mixture to wet.

    6) Start mixing using a wire whisk. Halfway through switch to a spatula to avoid over mixing.

    7) Mix (with folding motion) using the spatula until everything is just combined. Do not over mix.

    8) Add walnuts (save some to garnish on top).

    9) Fold them into the batter.

    Collage of 5 steps showing adding dry to wet, mixing and folding in walnuts.

    10) Pour the batter into the prepared loaf pan.

    11) Sprinkle remaining walnuts on top (this step is optional).

    12) Bake into the preheated oven for 45-50 minutes or until the skewer (or spaghetti) inserted into the center comes out clean. 

    Let it cool in the pan itself for 10 minutes. Then loosen the sides using a butter knife and invert it on the cooling rack. You can slice it while it’s warm or let it cool down completely and then slice.

    Collage of 3 steps showing batter into the pan, sprinkling walnuts and baked bread.

    💭Expert Tips

    • Make sure to use well ripen with brown 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.
    • Add-on Options:
      • Instead of walnuts, try other nuts like pecans, almonds, hazelnuts.
      • Add ⅛ teaspoon of freshly grated nutmeg.
      • Add ½ cup 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.

    🍞 Storage Instructions

    • At room temperature: It can be kept on the counter for a few days in an airtight container.
    • In the refrigerator: It stays good for up to a week.
    • In the Freezer: It can be stored for up to 3 months. 

    How to freeze? Wrap the individual slices using plastic wrap. And store them into the freezer-safe ziplock bag and freeze. 

    Thaw or Reheating: Unwarp the slice, place it into a plate and microwave it for 30-45 seconds. Check if it needs a few more minutes and enjoy. Do not overheat into the microwave otherwise, it may start to dry out and becomes chewy.

    🍽 Serving

    • Enjoy a slice of eggless banana bread as a breakfast or snack with a cup of coffee (or tea).
    • You can lightly toast the slice and spread butter on top. 
    • Instead of toasting, you can warm up the slice into the microwave.
    • Instead of spreading plain old butter, you can try peanut butter, Nutella, apple butter, honey butter, whipped cinnamon butter, etc. 
    • At home, we love just a plain slice of bread with a cup of coffee. 
    Slices on banana bread on wooden board with a napkin on side.

    Check Out Other Eggless Quick Breads

    • Eggless pumpkin bread
    • Eggless zucchini bread
    • Strawberry bread
    • Applesauce bread

    PS Tried this eggless banana bread recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback! Plus, Subscribe to my newsletter and follow along on Pinterest, Instagram, and Facebook for all the latest updates.

    📋 Recipe Card

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    A stack of banana bread slices on a wooden board and taking away one slice.
    Print Pin

    Eggless Banana Bread

    4.79 from 28 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    The BEST eggless banana bread recipe that you will find on the internet. It’s egg-free, vegan, so soft, tender, perfectly moist and loaded with banana flavor.
    Author: Kanan
    Course: Dessert
    Cuisine: American
    Calories: 252kcal
    Servings 12 slices
    Prep Time 10 minutes
    Cook Time 50 minutes
    Total Time 1 hour
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    • 2 cups All purpose flour (Maida)
    • ⅓ cup White granulated sugar
    • ½ teaspoon Baking powder
    • ½ teaspoon Baking soda
    • ⅛ teaspoon Salt
    • ½ teaspoon Ground cinnamon
    • 3 large or 2 cups Ripe 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
    • ¾ cup Walnuts Toasted and chopped

    Instructions 

    • Preheat the oven to 375°F (190°C) for at least 10 minutes.
    • Grease the 9x5x3 inches loaf pan using melted butter or spay with cooking oil.
    • Take dry ingredients (all purpose flour, sugar, salt, cinnamon, baking powder and baking soda) in a bowl. Whisk it until everything is well combined.
    • In another large bowl, take all wet (mashed bananas, oil, vanilla and lemon juice) ingredients. Whisk it really well until combined.
    • Add dry mixture to wet. Start mixing using a wire whisk. Halfway through switch to a spatula to avoid over mixing.
    • Mix (with folding motion) using the spatula until everything is just combined. Do not over mix.
    • Add walnuts (save some to garnish on top). Fold them into the batter.
    • Pour the batter into the prepared loaf pan. Sprinkle remaining walnuts on top (this step is optional).
    • Bake into the preheated oven for 45-50 minutes or until the skewer (or spaghetti) inserted into the center comes out clean.
    • Let it cool in the pan itself for 10 minutes. Then loosen the sides using a butter knife and invert it on the cooling rack. You can slice it while it’s warm or let it cool down completely and then slice.

    Notes

    • Make sure to use well ripen with brown 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.
    Add-on Options:
    • Instead of walnuts, try other nuts like pecans, almonds, hazelnuts.
    • Add ⅛ teaspoon of freshly grated nutmeg.
    • Add ½ cup 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.

    Video

    Nutrition

    Serving: 1slice (out of 12) | Calories: 252kcal | Carbohydrates: 28g | Protein: 4g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 88mg | Potassium: 147mg | Fiber: 2g | Sugar: 9g | Vitamin A: 18IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 1mg
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.
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    Comments

    1. Shraddha Kothari

      October 22, 2021 at 2:33 am

      This recipe is fantastic! Thank you so much. 🙂
      It has become my go to recipe for banana bread after trying a range of different ones over the last 10 years. A variation that I do with this recipe is to omit the sugar completely as we like it less sweet and add unsweeten cranberries to it.5 stars

      Reply
      • Kanan Patel

        October 22, 2021 at 9:16 am

        Thank you Shraddha for your feedback.
        I like the idea of adding cranberries.

        Reply
    2. lesley

      October 10, 2020 at 7:55 am

      utterlu scrumptious! i had only bottled lemon juice but it worked perfectly well.

      i will definately be trying more of your recipes, carrot cake next i think ........mmm5 stars

      Reply
      • Kanan Patel

        October 10, 2020 at 1:02 pm

        very glad that you liked.
        Happy baking!!

        Reply
        • Jenn Lovelett

          October 28, 2020 at 5:52 pm

          I've been baking a lot substituting avocado for oil. Your thought?

          Reply
          • Kanan Patel

            October 30, 2020 at 9:45 am

            I have never tried with avocado.
            Since you have tried, how is the texture vs made with oil? I am curious to know and try.

            Reply
    3. Apeksha

      April 21, 2020 at 6:20 am

      Its the best thing I've ever made or eaten. The most perfect recipe ever!5 stars

      Reply
      • Kanan Patel

        April 21, 2020 at 1:58 pm

        Very glad to hear.
        Thank you for the feedback

        Reply
    4. Salma is the name

      March 29, 2020 at 3:29 pm

      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 mouah5 stars

      Reply
      • Kanan

        March 29, 2020 at 11:23 pm

        Very happy to know that everyone loved it.

        Reply
    5. Rachael

      March 19, 2020 at 3:13 am

      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!5 stars

      Reply
      • Kanan

        March 19, 2020 at 4:46 pm

        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.

        Reply
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