BEST Eggless Banana Bread

Make the BEST Eggless Banana Bread with this easy recipe! It is sweet, moist, and full of flavor.  The perfect treat for breakfast, snack or dessert! It’s so good, you’ll want to make 2 loaves.

The series of eggless recipes continues to grow! Today is the turn for the BEST Eggless Banana Bread.

At first, when Vicky, my daughter, was diagnosed with egg allergy, I felt a little worried. My biggest concern was the thought of all the limitations this allergy would bring to her everyday life. But now I feel much more relieved. The reason why is because I have found that I can prepare almost anything I want without egg. I say almost everything because I need to keep trying recipes, but it’s important to say that everything I’ve cooked without eggs has turned out great. For example, my egg-free cookies, vanilla cake, pancakes and chocolate cupcakes.

This BEST Eggless Banana Bread recipe is easy to make with simple ingredients. It produces a delicious bread with has the perfect texture…moist and dense! Totally irresistible.

How do you make banana bread without eggs?

1. Preheat oven to 350º F. Grease with no-stick baking spray a bread loaf pan.
2. In a medium bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas; mix until combined. Add in buttermilk, vanilla, sugar; mix to combine. Mix in baking powder, baking soda and salt; mix until combined.
3. Mix in flour and walnuts (if using) and mix until just combined.
4. Pour mixture into the prepared bread loaf pan.
5. Bake for 1 hour or until a wooden pick comes out clean.
6. Allow cooling before removing from pan.

TIPS AND TRICKS TO MAKE THE BEST EGGLESS BANANA BREAD

• You can swap up to half the flour for whole wheat or another favorite whole-grain flour. 
• You can use white sugar instead of brown sugar. However, brown sugar makes a denser, moister bread
• If using nuts, toast them in the oven for 10 minutes as the oven is pre-heating.
• When mashing the banana Leave them as chunky or as smooth as you prefer.
• Baking time will vary slightly depending on the moisture and sugar content of your bananas, so I recommend starting to check for doneness around 50 minutes and then every 5 minutes after.
• Wrap banana bread in plastic wrap to keep it from drying out.
• Leftover bread can be kept, covered, at room temperature for up to 3 days or wrapped in aluminum foil and frozen for up to 3 months. For freezing, I recommend cutting the bread in individual slices and them freeze.

LOOKING FOR MORE EGGLESS RECIPES?

• The Best Eggless Chocolate Cake Ever
• Eggless Red Velvet Cake
• Eggless Sugar Cookies
• Eggless Snickerdoodle Cookies
• Eggless Vanilla Cake Recipe
• Eggless Vanilla Cupcakes
• The Best Eggless Chocolate Chip Cookies
• Eggless Chocolate Cupcakes
• More recipes…

The walnuts add an extra layer of texture and flavor, which makes it even more delicious, but if you have nut allergy at home, just skip them. The next time I prepare this recipe I’m going to add some chocolate morsels…. I will let you know it turns out!

Happy Baking!!!

Best Eggless Banana Bread

Make the BEST Eggless Banana Bread with this easy recipe! It sweet, moist, and full of flavor.  The perfect treat for breakfast, snack or dessert! It's so good, you'll want to make 2 loaves. 

Author Oriana Romero

4.13 from 55 votes

Print Pin Rate

Breakfast, Dessert

American

banana, bread, Eggless

Prep: 10 minutes

Cook: 1 hour

Total: 1 hour 10 minutes

Servings: 12 servings

Calories: 314kcal

Ingredients

• 3 very ripe bananas
• 1/2 cup butter, melted
• 1/2 cup buttermilk
• 2 teaspoons pure vanilla extract
• 1 cup brown sugar
• 1 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1 1/2 cups all-purpose flour
• 1/2 cup walnuts, chopped (optional)

Glaze

• 1 cup powdered sugar
• 3 tablespoons milk
• 1 teaspoon pure vanilla extract
• 2 tablespoons walnuts, finely chopped

Instructions

• Preheat oven to 350º F. Grease with no-stick baking spray a bread loaf pan.
• In a medium bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas; mix until combined. Add in buttermilk, vanilla, sugar; mix to combine. Mix in baking powder, baking soda and salt; mix until combined. 
• Mix in flour and walnuts (if using) and mix until just combined.
• Pour mixture into the prepared bread loaf pan.
• Bake for 1 hour or until a wooden pick comes out clean.
• Allow cooling before removing from pan.

Prepare the glaze:

• Mix all the ingredients in a small bowl until smooth. 
• Drizzle bread with glaze and serve. 

Notes

You can swap up to half the flour for whole wheat or another favorite whole-grain flour. 

 

 

You can use white sugar instead of brown sugar. However, brown sugar makes a denser, moister bread

 

 

If using nuts, toast them in the oven for 10 minutes as the oven is pre-heating.

 

 

When mashing the banana Leave them as chunky or as smooth as you prefer.

 

 

Baking time will vary slightly depending on the moisture and sugar content of your bananas, so I recommend starting to check for doneness around 50 minutes and then every 5 minutes after.

 

 

Wrap banana bread in plastic wrap to keep it from drying out.

 

 

Leftover bread can be kept, covered, at room temperature for up to 3 days or wrapped in aluminum foil and frozen for up to 3 months. For freezing, I recommend to cut the bread in individual slices and them freeze.

 

 

LOOKING FOR MORE EGGLESS RECIPES?

• The Best Eggless Chocolate Cake Ever
• Eggless Red Velvet Cake
• Eggless Sugar Cookies
• Eggless Snickerdoodle Cookies
• Eggless Vanilla Cake Recipe
• Eggless Vanilla Cupcakes
• The Best Eggless Chocolate Chip Cookies
• Eggless Chocolate Cupcakes
• More recipes...

 

 

★ Did you make this recipe? Don't forget to give it a star rating below!

 

 

Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition

Calories: 314kcal | Carbohydrates: 48g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 180mg | Potassium: 261mg | Fiber: 1g | Sugar: 32g | Vitamin A: 280IU | Vitamin C: 2.6mg | Calcium: 72mg | Iron: 1.2mg

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Originally published on April 2014. Updated on August 2018.