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.
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❤️ You’ll Love This No Egg Banana Bread
Trust me! This is THE BEST recipe of banana bread 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 For Eggless Banana Bread
- 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 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.
🎥 Eggless Banana Bread Recipe Video
👩🍳 How To Make Banana Bread Without Eggs?
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.
3) In another large bowl, take all wet (mashed bananas, oil, vanilla and lemon juice) ingredients.
4) Whisk it really well until combined.
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.
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.
💭 Expert Tips For EggFree Banana Bread
- 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 Eggless Banana Bread
- Enjoy a slice of 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.
Check Out Other Eggless Quick Breads
PS Tried this no egg 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
Eggless 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
- 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.
- 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.
sylvie masson
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.
Kanan
That is great. Baking in clay pan is interesting and new to me. Glad to know that cake came out good and you liked it.
Avnika Mathur
This recipe is amazing.Want to bake it everyday...you rock
Kanan
Happy to hear, Thank you.