Best Eggless Banana Bread Recipe

BySoha

Who says you need eggs to make a soft, fluffy, and aromatic banana bread? This Best Eggless Banana Bread Recipe proves that you don’t. Moist, perfectly tender, and rich in banana flavor, this loaf is crafted for those who love classic comfort bakes,without the eggs. Balanced with natural sweetness, warm notes of vanilla and cinnamon, and a hint of nuttiness, this recipe delivers that golden bakery-style perfection every single time.

Ingredients List

  • 3 large ripe bananas (mashed)
  • 1/2 cup granulated sugar or brown sugar
  • 1/4 cup melted coconut oil or vegetable oil
  • 1/4 cup plain yogurt (or dairy-free yogurt)
  • 1/4 cup milk (dairy or plant-based)
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups all-purpose flour (or whole wheat flour for a denser loaf)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 cup chopped walnuts or dark chocolate chips (optional)

Step-by-Step Instructions

Step 1: Prepare the oven and pan

Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper for easy removal.

Step 2: Mash the bananas

In a large bowl, mash the ripe bananas with a fork until smooth. The riper the bananas, the richer the flavor and natural sweetness.

Step 3: Mix wet ingredients

Add the sugar, melted oil, yogurt, milk, and vanilla extract to the mashed bananas. Whisk until well combined and slightly creamy.

Step 4: Combine dry ingredients

In a separate bowl, sift together the flour, baking soda, baking powder, salt, and cinnamon. Whisk to distribute evenly.

Step 5: Fold everything together

Gradually fold the dry mixture into the wet ingredients using a spatula. Mix until just combined,overmixing can make the bread dense. If using, fold in the nuts or chocolate chips.

Step 6: Bake the bread

Pour the batter into the prepared loaf pan, smoothing the top evenly. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.

Step 7: Cool before slicing

Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing. This helps it set and enhances the texture.

Cook Time

  • Preparation: 10 minutes
  • Baking: 50–60 minutes
  • Cooling: 10–15 minutes
    Total Time: Approximately 1 hour 15 minutes

Servings

Makes 10–12 slices per loaf.

Nutritional Information (approx. per serving)

  • Calories: 175 kcal
  • Protein: 3g
  • Fat: 6g
  • Carbohydrates: 27g
  • Fiber: 2g
  • Sugar: 10g

Storage Instructions

Store at room temperature in an airtight container for up to 3 days. For longer freshness, refrigerate for up to a week. You can also freeze individual slices for up to 3 months ,thaw overnight at room temperature or warm gently before serving.

Suggestions

  • Use whole wheat flour for a hearty, wholesome version.
  • Add 1 tablespoon of flaxseed meal for extra fiber and texture.
  • For a flavor twist, mix in a swirl of peanut butter or a handful of blueberries before baking.
  • Dust the top with a light cinnamon-sugar sprinkle for a golden crust.

Seasonal Relevance

Banana bread is an all-season classic,ideal for cozy winter mornings, summer brunches, or when you simply have overripe bananas on hand. Its comforting aroma and soft crumb make it especially perfect for fall baking or as a holiday breakfast loaf.

Conclusion

This Best Eggless Banana Bread Recipe is proof that simple, mindful baking can yield extraordinary results. Each slice offers the tender crumb and rich banana flavor of traditional banana bread ,no eggs needed. Whether you’re vegan, egg-allergic, or just exploring a lighter bake, this recipe delivers that familiar comfort with effortless perfection. One bite, and it becomes your go-to loaf for every occasion.

Best Eggless Banana Bread Recipe
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Best Eggless Banana Bread Recipe

Recipe by Soha
Servings

12

servings
Prep time

10

minutes
Cooking time

1

hour 
Calories

175

kcal
Total time

1

hour 

10

minutes

This Best Eggless Banana Bread Recipe delivers everything you love about traditional banana bread, moist texture, deep banana flavor, and a tender crumb,without using eggs. Perfectly spiced with cinnamon and lightly sweetened, this loaf is ideal for vegans, egg-free diets, or anyone looking for a lighter yet indulgent bake. It’s the perfect way to transform overripe bananas into a comforting treat that feels like a warm hug from the oven.

Ingredients

  • 3 large ripe bananas (mashed)

  • 1/2 cup granulated sugar or brown sugar

  • 1/4 cup melted coconut oil or vegetable oil

  • 1/4 cup plain yogurt (or dairy-free yogurt)

  • 1/4 cup milk (dairy or plant-based)

  • 1 teaspoon pure vanilla extract

  • 1 ½ cups all-purpose flour (or whole wheat flour)

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon nutmeg (optional)

  • 1/4 cup chopped walnuts or chocolate chips (optional)

Directions

  • Preheat oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
  • In a large bowl, mash bananas until smooth. Add sugar, melted oil, yogurt, milk, and vanilla extract. Whisk until well combined.
  • In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  • Gently fold the dry ingredients into the wet mixture until just combined — don’t overmix.
  • Stir in chopped nuts or chocolate chips if desired.
  • Pour the batter into the prepared pan and smooth the top.
  • Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Recipe Video

Notes

  • Use extra ripe bananas for the sweetest, most flavorful bread.
  • For a vegan version, ensure your yogurt and milk are plant-based.
  • Add a sprinkle of cinnamon sugar on top before baking for a lightly crisp crust.
  • Store in an airtight container at room temperature for up to 3 days, or refrigerate for a week.
  • Freeze individual slices for up to 3 months — thaw before serving or warm slightly in the microwave.

FAQs

Q1: Can I make this banana bread completely vegan?
Yes, simply use plant-based milk and dairy-free yogurt. The result remains just as moist and delicious.

Q2: My banana bread sank in the middle ,why did that happen?
This usually happens if the batter was overmixed or the oven door was opened too early. Always mix gently and avoid checking the bread before the 45-minute mark.

Q3: Can I use frozen bananas for this recipe?
Absolutely. Thaw and drain them before mashing. Frozen bananas often make the loaf even moister and more flavorful.

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