This Eggless Banana Bread is soft, moist, and packed with sweet banana flavor—the kind of cozy treat that makes everyone ask for seconds. It’s completely egg-free and easily adaptable for dairy and gluten allergies, making it a perfect go-to recipe for families with food sensitivities. Made by thousands and thousands of families over the past 11 years, this trusted recipe never fails. Whether you serve it for breakfast, snack, or dessert, it’s so delicious you’ll want to bake two loaves every time!
Oriana’s Thoughts On The Recipe
If you’ve been searching for the BEST Eggless Banana Bread, this is it! I’ve been making this recipe for years, and it never fails me. The batter comes together in just about 10 minutes using simple pantry staples, and what you get is a beautifully moist and dense banana bread that’s full of flavor and just the right amount of sweetness. It’s one of those recipes that always disappears fast at my house—especially when it’s still a little warm from the oven. The best way to use up overripe bananas.
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.
What I Love About This Recipe
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: This recipe requires three medium-sized bananas, approximately 300-350g.
- Butter: You can substitute butter for a neutral-tasting 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 as a substitute for brown sugar. However, the texture will be slightly different, as the brown sugar yields 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 substitute up to half of the all-purpose flour with whole wheat for a denser bread.
Food Allergy Swaps
- This recipe is naturally egg, peanut, soy, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with the same amount of dairy-free butter substitutes or neutral-tasting oil. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. Or use a neutral-tasting oil instead.
- Buttermilk: To make a homemade buttermilk substitute, mix 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and let it sit for a few minutes until it curdles.
- 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.
- Nut-Free: Simply omit nuts.
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 – Prepare The Pan and Preheat The Oven
Preheat the oven to 350º F (180º C). Grease with no-stick baking spray on a bread loaf pan.
Step 2 – Mash The Bananas
In a medium bowl, mash the ripe bananas with a fork until completely smooth.
Step 3 – Add Wet Ingredients
Stir the melted butter into the mashed bananas until combined. Add the buttermilk, vanilla, and sugar, mixing until well combined.
Step 4 – Add Dry Ingredients
Mix in the flour, baking powder, baking soda, and salt, mixing until well combined. Stir in walnuts (if using) and mix until just combined.
Step 5 – Transfer Batter To The Pan
Pour the mixture into the prepared bread loaf pan.
Step 6 – Bake
Bake for 1 hour, or until a wooden pick inserted into the center comes out clean. Allow it to cool before removing it from the pan.
Tips & Tricks To Make The Best Eggless Banana Bread
- Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
- Room-Temperature Ingredients: Ensure that all wet ingredients are at room temperature before mixing. This helps them combine more easily and evenly.
- Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to keep the bread tender.
- Know your oven! Baking time will vary slightly depending on the moisture and sugar content of your bananas, so I recommend checking for doneness around 50 minutes and then every 5 minutes after that.
- Wrap banana bread in plastic wrap to keep it from drying out.
- If using nuts, toast them in the preheated oven for 10 minutes. This will enhance the nuts’ flavor.
Potential Challenges & Pro Tips
- The bread turned out too dense or gummy
Banana bread should be moist, but not heavy or soggy. This can happen if the bananas were overly large or if there was too much moisture in the batter.
Pro Tip: Use about 1 ½ cups of mashed bananas (3 medium) and avoid overmixing the batter, which can make the bread tough. Gently fold until just combined. - The bread didn’t rise well
If your banana bread came out flat, your leavening agents might not have been fresh or measured correctly.
Pro Tip: Make sure your baking soda is fresh (less than 6 months open) and measured accurately. Also, don’t skip the acid (like vinegar or buttermilk) if the recipe calls for it—it helps activate the leavening. - The top cracked too much or got too dark
A crack on top is totally normal for banana bread, but if it’s overly dark or splitting too much, your oven may be too hot.
Pro Tip: Bake on the center rack and check your oven temperature with an oven thermometer to ensure accuracy. If needed, tent the bread loosely with foil during the last 15–20 minutes. - It stuck to the pan
There’s nothing worse than turning out your banana bread and having half of it cling to the pan.
Pro Tip: Grease your loaf pan generously with butter or nonstick spray, and for extra insurance, line the bottom with parchment paper. - Too sweet or not sweet enough
Sweetness can vary based on how ripe your bananas are.
Pro Tip: Use very ripe bananas (lots of brown spots!) for the best natural sweetness. You can also adjust the sugar slightly to your family’s taste.
Storing & Freezing Instructions
Wrap leftovers tightly in plastic wrap and store them 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.
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.
Try These Egg-Free Banana Recipes Next!
Recipe Card
Best Eggless Banana Bread
Video
Equipment
Important
• For best results, I highly recommend using a kitchen scale to measure the ingredients.
Ingredients
- 3 ripe bananas (about 270 -300 g)
- 1/2 cup (115 g) unsalted butter, melted (or neutral-tasting oil)
- 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 (4 g) baking powder
- 3/4 teaspoon (4.5 g) baking soda
- 1/4 teaspoon (1 g ) salt
- 1/2 cup walnuts or pecans, chopped (optional)
Glaze (Optional):
- 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)
Instructions
Preheat The Oven and Prepare The Pan:
- Preheat the oven to 350º F (180º C). Grease with no-stick baking spray a bread loaf pan.Note: I use a 9.5 x 5-inch loaf pan, but an 8.5 x 4.5-inch loaf pan will work too.
Mash Bananas:
- In a medium bowl, mash the ripe bananas with a fork until completely smooth.
Add Wet Ingredients:
- Stir the melted butter (or oil) into the mashed bananas; mix until combined. Add in buttermilk, vanilla, sugar; mix until well combined.
Add Dry Ingredients:
- Add flour, baking powder, baking soda, and salt; Mix to incorporate. Mix in walnuts (if using) and mix until just evenly distributed.
Bake:
- Pour the mixture into the prepared bread loaf pan. Bake for 1 hour, or until a wooden toothpick inserted in the center comes out clean. When ready, remove the bread from the oven and allow it to cool completely in the pan set on a wire rack.
Prepare The Glaze (Optional):
- Mix all the ingredients in a small bowl until smooth. Drizzle the cooled banana bread with glaze and serve.
- This recipe is naturally egg, peanut, soy, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with same amount if dairy-free butter substitutes or neutral-tasting oil. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Buttermilk: Make a homemade buttermilk substitute by mixing 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes until it curdles.
- 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.
- Nut-Free: Simply omit nuts.
- Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
- Room-Temperature Ingredients: Ensure that all wet ingredients are at room temperature before mixing. This helps them combine more easily and evenly.
- Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to keep the bread tender.
- Know your oven! Baking time will vary slightly depending on the moisture and sugar content of your bananas, so I recommend checking for doneness around 50 minutes and then every 5 minutes after that.
- Wrap baked banana bread in plastic wrap to keep it from drying out.
- If using nuts, toast them in the preheated oven for 10 minutes. This will enhance the nuts’ flavor.
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 July 2025, no change to the recipe.
This recipe turned out really good! I used oat milk instead of buttermilk. Loved the glaze
So glad this one turned out for you, Katie! Oat milk is a great swap here, and it’s helpful for other readers to know it works — and that glaze really is the finishing touch, isn’t it? Thanks for sharing what you did!
Soft, moist, delicious, incredible!
No eggs and you can’t tell. This is a definite must make
Hello Michelle! This just made me smile — “no eggs and you can’t tell” is exactly what I’m always going for! So happy it landed as a must-make in your kitchen. Thank you for taking the time to come back and say so.
I only had one ripe banana so I substitute with some apple sauce to make up the difference. Came out great. Thanks for the recipe!
Hello Mytch! Love that you made it work with what you had — applesauce is a perfect stand-in for that little bit of extra banana, and I’m so glad it came out great! Thanks for sharing that tip; I know other readers will find it helpful too.
I have made this banana bread countless of times. Everyone loves it! I share your recipe often. Thank you!
Countless times — that means the world to me, Claudia! And thank you for passing it along to others; that’s honestly the best compliment a recipe can get. So glad it’s become a regular in your home.
Oh wow, this is a fantastic recipe! I found it because I was out of eggs 😆
I’ll never make it with eggs again!
It came out fabulous even though I accidentally doubled the buttermilk (you gave a little recipe for creating buttermilk that used a cup instead of half a cup of milk, and that threw me off when I forgot to recheck the amount. I suggest you change that to a 1/2 cup with half a tbsp of vinegar just for clarity)— when I realized my mistake. I just added another half cup of flour and I was OK.👍🏽👍🏽
Hello Sharon! This made me smile — welcome to the egg-free side! 😊 I’m so glad it turned out fabulous even with the buttermilk mix-up, and honestly, kudos to you for saving it with a little extra flour like a pro. Thank you for the note on making that measurement clearer — I really appreciate you taking the time, and I’ll take a look at the wording so it’s easier to follow.
Can i substitute banana for pawpaw?
Hello Janet – Great question, Janet! I haven’t personally tested this one with pawpaw, so I can’t promise the exact result — pawpaw is softer and wetter than banana, and banana does a lot of the binding and structure work in this loaf. If you’d like to try it, use very ripe, well-mashed pawpaw in the same amount and expect a moister, more tender crumb; you may need a few extra minutes in the oven. If you experiment, I’d love to hear how it goes!
Made my very first banana bread using this recipe and omg it turns out so yummy! I didn’t have buttermilk so I used regular milk but still so good!
Hello Victoria! That’s fantastic! 🍌 I’m so glad your very first banana bread turned out so well. And yes, regular milk works in a pinch! Thanks for trying the recipe, and welcome to the wonderful world of homemade banana bread.
Just made this recipe, thank you my family loved it! Used GF flour and went with maple Syrup and applesauce instead of brown sugar. Will certainly make it again.
Hello Bernie! That makes me so happy to hear! I love that you made it work with GF flour and the maple syrup/applesauce swap — sounds delicious. And hearing that the whole family loved it is always the best part. Thanks so much for coming back to share!
This is my go to recipe. I love that it uses ingredients I always have on hand… except buttermilk. I’ve been able to sub with yogurt, kefir, or sour cream with great results. I love how this recipe isn’t too bread-y and never comes out gummy. I also appreciate all of your recipes are written in grams! Saves so much time not having to convert.
Hello Julia! I love hearing this! Those are all great swaps for buttermilk—so glad they’ve been working well for you. And yes to grams… such a game changer in the kitchen, right? 😊 I’m really happy this one has become a go-to for you!