Eggless Banana Bread

No eggs in your pantry but have leftover bananas? Time to make some eggless banana bread! Moist and soft in the middle, you’ll find it hard to stop at one slice! 

Eggless Banana Bread

You can never have too much banana bread. I have made flourless banana bread and keto banana bread. Now? This eggless banana bread has become my new favorite. 

Here’s why this eggless banana bread recipe will be your new go-to-

• NO EGGS. You didn’t see that one coming, did you? Not only is this completely eggless, but there are no egg substitutes or replacements needed!
• 5 INGREDIENTS. Seriously, just 5 ingredients. Besides the bananas (which should be on your kitchen table), everything else should be in your pantry right this minute!  
• ONE BOWL (or blender). No fancy mixers or multiple mixing bowls are needed- It’s all made in the same bowl! 
• NO DAIRY. Most banana bread recipes call for butter and almost every single one calls for milk but not this one- It is completely dairy free! 

I find it super odd that people assume that eggs are a necessity for baking. I think a plethora of vegan recipes proves otherwise, but so does this banana bread. The texture is moist and soft in the middle yet is light and tender on the outside. It tastes like any good banana bread, eggs or no eggs!

How do you make banana bread without eggs?

The trick to the most perfect eggless banana bread is to add extra baking powder. This is why we use both self rising flour AND baking powder!

The Ingredients

• Bananas– Spotty and brown bananas which are overripe. 
• Neutral flavored oil- I prefer using vegetable or safflower oil. 
• Sugar– Brown sugar, white sugar, or a mix of the two. 
• Self rising flour– Avoid buying the packaged kind and make your own. If you’d like this bread to be gluten free, use gluten free self rising flour. 
• Baking powder– Even though self rising flour does contain baking powder, we still need to add a little extra to help the bread rise. 
• Cinnamon– Optional, but must for any good bread or sweet bread! 
• Walnuts- Optional, but recommended for some added crunch and texture throughout. 

The Instructions

Start by adding the bananas, oil, and sugar to a high speed blender and blend until smooth. Add in the flour, baking soda, and cinnamon, and mix until just combined. 

Now, transfer the batter into a greased and lined loaf pan. Place the loaf in a preheated oven and bake at 180C/350F for 45 minutes, or until a skewer comes out mostly clean. Remove the banana bread from the oven and let it cool completely. 

Tips to make the best eggless banana bread

After perfecting Here are foolproof tips to guarantee a perfect loaf every single time- 

• Cover the loaf halfway through. Oven makes and models differ, and sometimes they can bake the bread a little too much in certain areas, especially the top! To combat this, cover the loaf halfway through (around the 20-minute mark) with tin foil so it doesn’t over-brown. 
• Do not overbake the bread. The benefit of baking without eggs? No fear of salmonella! If your banana bread seems a little too moist in the middle, that’s okay. The bread will continue to cook as it is cooling down. 
• Add mix-ins! I’m boring and I prefer my banana bread plain, but feel free to add some nuts, chocolate chips, or even fresh or frozen berries to the batter (or just make a blueberry banana bread). 

Storing and freezing banana bread

•  To store: Eggless banana bread will keep at room temperature for up to 3 days or refrigerated for up to one week. If you keep it at room temperature, add a piece of paper towel on top to keep it extra moist.
• To freeze: Place leftover slices of the banana bread in a ziplock bag (or shallow container) and store it in the freezer for up to 2 months.
• To thaw: Either zap in the microwave for 45 seconds or bring it to room temperature. 

More eggless dessert recipes to try

• Chocolate chip cookies
• Cake
• Vanilla cake
• Peanut butter cookies
• Blondies

Eggless Banana Bread

5 from 135 votes

This eggless banana bread needs just 5 ingredients and uses one bowl! Made with no dairy, it's moist, soft, and has a tender crumb!

Servings: 12 servings

Prep: 5 mins

Cook: 45 mins

Total: 50 mins

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Ingredients  

1x2x3x

• ▢ 3 large bananas
• ▢ 1/4 cup + 1 tablespoon vegetable oil * See notes
• ▢ 1/2 cup brown sugar ** See notes
• ▢ 1 3/4 cups self-rising flour *** See notes
• ▢ 2 teaspoon baking powder
• ▢ 1 tablespoon cinnamon optional

Instructions 

• Preheat the oven to 180C/350F. Grease and line a loaf pan with parchment paper.
• In a high speed blender, combine your bananas, sugar, and oil, until smooth. Fold through the flour, baking powder, and cinnamon until combined.
• Transfer the batter into the lined loaf pan and place it in the oven and bake for 40-45 minutes, or until a skewer comes out mostly clean.
• Remove the banana bread from the oven and let it cool completely, before removing it, slicing, and serving.

Notes

* Or any neutral flavored oil

** Or white or coconut sugar

*** If you'd like this recipe to be gluten free, use a gluten free self rising flour. 

TO STORE: Eggless banana bread will keep at room temperature for up to 3 days or refrigerated for up to one week. If you keep it at room temperature, add a piece of paper towel on top to keep it extra moist.

TO FREEZE: Place leftover slices of the banana bread in a ziplock bag (or shallow container) and store it in the freezer for up to 2 months.

TO THAW: Either zap in the microwave for 45 seconds or bring it to room temperature. 

Nutrition

Serving: 1servingCalories: 186kcalCarbohydrates: 29gProtein: 3gFat: 7gSodium: 74mgPotassium: 155mgFiber: 2gVitamin A: 24IUVitamin C: 3mgCalcium: 58mgIron: 1mgNET CARBS: 27g

Course: Breakfast

Cuisine: American

Author: Arman

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