With this easy recipe, you can make the BEST Eggless Banana Bread! It’s sweet, moist, and full of flavor—the perfect treat for breakfast, snack, or dessert! It’s so good that you’ll want to make two loaves.
Why I Love This Recipe
This BEST Eggless Banana Bread recipe is easy to make with simple ingredients. The batter takes about 10 minutes to throw together, and it produces a delicious bread with the perfect texture…moist and dense! Totally irresistible.
The walnuts add an extra layer of texture and flavor, which makes it even more delicious, but if you have a nuts allergy at home, just skip them. Do you prefer muffins instead? Try my Easy Eggless Banana Chocolate Chip Muffins recipe.
If you are looking for more eggless quick bread recipes, check out my Eggless Chocolate Banana Bread and my Eggless Strawberry Banana Bread.
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
You’ll need:
Ingredients Notes & Substitutions
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Bananas: You need 3 spotty medium-size bananas for this recipe, about 300 -350 g.
- Butter: You can substitute butter for oil. However, I prefer to use butter since it adds a deep flavor to the banana bread.
- Buttermilk: You can use store-bought or make your own substitute at home. Check out my post about Easy Homemade Buttermilk Substitute [Video].
- Sugar: Light or dark brown sugar works best for this recipe. You can use white sugar instead of brown sugar. However, the texture will be slightly different since the brown sugar makes a denser, moister bread.
- Baking Powder & Baking Soda: Make sure they are not expired.
- Salt: I recommend using kosher or sea salt for the best flavor. However, if you only have table salt handy, reduce the quantity to half.
- Flour: You can swap up to half the all-purpose flour for whole wheat for denser bread.
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Preheat the oven to 350º F. Grease with no-stick baking spray on a bread loaf pan.
Step 2 – In a medium bowl, mash the ripe bananas with a fork until completely smooth.
Step 3 – Stir the melted butter into the mashed bananas; mix until combined. Add in buttermilk, vanilla, and sugar; mix to combine.
Step 4 – Mix in flour, baking powder, baking soda, and salt; mix until combined. Stir in walnuts (if using) and mix until just combined.
Step 5 – Pour the mixture into the prepared bread loaf pan.
Step 6 – Bake for 1 hour or until a wooden pick comes out clean. Allow it to cool before removing it from the pan.
Adapt This Recipe For Other Food Allergies
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Dairy-Free: Use your favorite plant-based milk to make homemade buttermilk. Make sure to use an unflavored, unsweetened variety of non-dairy milk. Soy and oat milk have the best consistency and very neutral flavors. Make your dairy-free buttermilk: mix 1 cup plant-based milk + 1 tablespoon of lemon juice or apple cider vinegar. Let the mixture sit for five minutes until the milk looks like it has curdled. Learn how to make Easy Homemade Buttermilk Substitute at home.
Use the same amount of vegan butter substitute. For baking, my favorite dairy-free butter substitutes are Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks.
Frequently Asked Questions
Yes, you can! Place the unpeeled bananas on a foil-lined baking sheet and bake them for 15 to 20 minutes at 300º F (150º C), or until they turn completely black. Remove from the oven and let them cool, then scoop out the flesh with a spoon and mash.
Yes, you can! But keep in mind that your bread will be significantly denser.
Making buttermilk substitutes is very easy. Check out my post about how to make a buttermilk substitute at home.
Yes, feel free to omit the nuts in this recipe.
Tips & Tricks To Make The Best Eggless Banana Bread
If using nuts, toast them in the oven for 10 minutes as the oven is preheating. This will enhance the nuts flavor.
When mashing the banana leave them as chunky or as smooth as you prefer to achieve the texture you like in your banana bread.
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.
Storing & Freezing Instructions
Wrap leftovers tightly in plastic wrap and store at room temperature for up to 4 – 5 days, or wrap the bread in plastic wrap and then aluminum foil and freeze for up to 3 months. For freezing, I recommend cutting the bread into individual slices and then freezing.
More Eggless Bread Recipes You’ll Love
- Eggless Pumpkin Bread
- Eggless Strawberry Banana Bread
- Eggless Cranberry Orange Bread
- Eggless Chocolate Banana Bread
- More recipes…
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Recipe Card 📖
Best Eggless Banana Bread
Equipment
Ingredients
- 3 very ripe bananas (about 270 -300 g)
- 1/2 cup (115 g) unsalted butter, melted
- 1/2 cup (120 ml) buttermilk
- 2 teaspoons (10 ml) pure vanilla extract
- 1 cup (200 g) brown sugar
- 1 1/2 cups (210 g) all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup walnuts or pecans, chopped (optional)
Glaze
- 1 cup (120 g) powdered sugar
- 3 tablespoons (45 ml) milk
- 1 teaspoon (5 ml) pure vanilla extract
- 2 tablespoons walnuts or pecans, finely chopped (optional)
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Preheat oven to 350º F (180º C). 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 until well combined.
- Add dry ingredients: flour, baking powder, baking soda, and salt; Mix to incorporate. Mix in 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.
- Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
Prepare the glaze:
- Mix all the ingredients in a small bowl until smooth.
- Drizzle the banana bread with glaze and serve.
Video
- If using nuts, toast them in the oven for 10 minutes as the oven is preheating to add an extra layer of flavor.
- When mashing the bananas, leave them as chunky or as smooth as you prefer.
- Baking time will vary slightly depending on your bananas’ moisture and sugar content, so I recommend starting to check for doneness around 50 minutes and then every 5 minutes after.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Originally posted in October 2014, photos were replaced, video added, and post content edited to add more helpful information in February 2022, no change to the recipe.
