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.
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?
- 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.
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!!!
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.
- 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)
- 1 cup powdered sugar
- 3 tablespoons milk
- 1 teaspoon pure vanilla extract
- 2 tablespoons walnuts, finely chopped
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Preheat oven to 350º F. Grease with no-stick baking spray a bread loaf pan.
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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.
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Mix in flour and walnuts (if using) and mix until just combined.
-
Pour mixture into the prepared bread loaf pan.
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Bake for 1 hour or until a wooden pick comes out clean.
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Allow cooling before removing from pan.
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Mix all the ingredients in a small bowl until smooth.
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Drizzle bread with glaze and serve.
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.
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- Glass Mixing Bowl Set
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- Wooden Spoon Set
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- Measuring Spoons
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- Loaf Pan
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Originally published on April 2014. Updated on August 2018.
This looks super yummy! I was wondering if you have tried the Flaxseed egg substitute, which is often used in vegan baked goods. I saw it not long ago and I thought of you!
Hello May! Yes, I have used flaxseed as egg substitute but mostly for savory recipes. A few days ago I made a cauliflower crust and It turned out delicious. Thank you so much for having me on your thoughts!
I have been wanting to try out the cauliflower pizza crust!!.. I am a big pizza lover, but the calories kill me! I might experiment this weekend with a vegan cheese I have.. Thank you for the inspiration!
May… before I came up with my own recipe, I tried several recipes. They were good the only problem was that the crust was very moist so it was not crispy at all, in fact it was impossible to grab with hands. My cauliflower crust recipe is crunchy. I plan to publish it next week. Have a great weekend!
Hopefully it would be without eggs 🙂
Ultimamente he visto tu especialidad en recetas deliciosas y si huevo. Me ha encantado la idea, porque a mi no me gusta nada que lo tenga. Esta me la llevo y te cuento como me quedo. Gracias por compartirla!
Recipe for glaze shown on picture of bread not included? Thank you
Hello Pat! So sorry about that. I added the glaze instructions. Thanks for stopping by ????
So happy you shared this wonderful recipe! I’ve made it several times now and my family loves it (including my daughter who has an egg alergy).
Hello Laura! Wow, what a compliment 🙂 I’m so glad you and your family enjoyed it and thank you so much for taking the time to come back and let me know!
When I told my daughter I was trying a new egg free recipe her only response was “Why mom? They always fail!” Well not this time! It turned out perfectly! The only things I changed was substituted sourcream for buttermilk, and 1/4 tsp of cream of tartar because I was out of baking powder. It turned out so good and moist yet fluffy that my kid ate 2 slices! So glad I found your site! I’m going to try the red velvet next!
Hello Connie! Wow, what a compliment! I’m so glad you and your family enjoyed it and thank you so much for taking the time to come back and let me know!
Amazing recipe!! Only found it because we ran out of eggs on accident but wanted to make the bread. Honestly glad because this was the best I’ve ever tried haha. I added cinnamon, honey (didn’t have vanilla so just did this), changed the sugar to 2/3 white sugar and 1/3 brown sugar, added chocolate chips, and then in the middle of the baking process, I took out the pan and drizzled a layer of honey onto the top of the bread!
Oh yeah- used 2% milk and no nuts (allergic). It deserves 6 stars!
Hello Alaina! Wow, what a compliment! I’m so glad you enjoyed it and thank you so much for taking the time to come back and let me know!
Moist, rich, buttery and nutty. My favorite. Ever.
Hello Barbara! Thank you so much for trying my recipe, and I’m SO GLAD you enjoyed it!!
Hi Oriana, I’ve just tried your banana walnut loaf. It was awesome! I recently tried your cupcake recipe. Loved it! I’ve been vegetarian for over 40 years and baking without eggs. I must say, your recipes are just the best! I’m now definitely a fan!
Hello Yash! Wow, what a compliment! I’m so glad you’re enjoying my eggless recipe. Thank you so much for taking the time to come back and let me know!
I’ve tried it twice and both times it has turned out soupy in the middle. Not sure what the problem is, but probably going back to the flaxseed egg replacer:/
Hello Jessica! I am sorry this recipe didn’t work for you. Thanks for trying my recipe though.