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?
- 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
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.
Mix all the ingredients in a small bowl until smooth.
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.
I used whole wheat flour instead of all purpose flour and the bread didn’t cook all the way through. I’m not sure why
This is the BOMB!! I haven’t eaten quick bread since I developed food allergies and I had very little expectations with this recipe but It came out perfect, moist, flavorful and delicious. I printed out the recipe and put in my fridge because I am going to be making this recipe a lot. Thanks so much for sharing your eggless recipes.
Hello,
Firstly thank you so much for coming up with these amazing eggless recipes. So I tried the cornbread and it came out really well.
Next to my question about this recipe, can I use yogurt + water instead of the buttermilk or do you suggest just yogurt?
Thanks again!
Hello Swapna! To make buttermilk combine 1 cup of whole milk and 1 tablespoon of lemon juice or white vinegar. Let the mixture stand at room temperature for 5 to 10 minutes. When it is ready, the milk will be slightly thickened and you will see small curdled bits. Hope this help!
We have a lot of allergies here: so I sub’d 1/2 c canola oil for the butter; for the bkg soda and bkg. powder I used corn-free homemade mixture with tapioca starch, cream of tartar, and bkg. soda (http://www.worthcooking.net/make-corn-free-baking-powder/); and 3/4 c brown sugar. No drizzle or nuts. It was PERFECT!!!! Thank you so much! It’s been years that we’ve all been able to enjoy banana bread! ❤️
Hello Elle! Sounds like you nailed it =) Thanks so much for trying my recipe and for taking the time to come back and let me know!
Fab banana bread. Used white sugar instead of brown but still came out lovely. Cooked a lot quicker in my oven – was done in 50 mins. It was eaten in a day! Both my kids and I can’t eat egg so this will definitely be made again in our house.
WOO HOO! So glad you enjoyed this, thanks so much for trying my recipe!
I tried this recipe today. I used pecans instead of walnuts and I added raisins, cinnamon and nutmeg. It was delicious. I will for sure use this recipe again.
Hello April! Raisins sound like a great addition. Thanks so much for your feedback and for trying my recipe.
Hi I used your receipe and it tastes amazing! For some reason mine is gooey in the middle though the tooth pick came out clean in two different spots. I used white sugar but everything else was as per the recipe. I obviously didnt do something right but can’t seem to figure out what.
My family still loved it though.
Hello Sonu! Thanks so much for trying my recipe. There are three main reasons for why the bread could sink in the middle:
1- the oven door has been opened before it has set,
2- the bread didn’t go in the oven as soon as the mixture was ready or
3- there’s too much raising agent.
I am glad you and your family loved the taste!
The banana bread came out wonderful. Thanks for sharing the recipe.
Hello Pamela! Thanks so much for your feedback and for trying my recipe.
I tried this recipe and it is truly amazing to see my family enjoy the banana bread 😊. Now i dont frown if bananas are left over to ripe. I have the confidence to make them. Thank you so much.
Hello Nandini! My family loves banana bread too. Thanks so much for your feedback and for trying my recipe.
Came out so soggy. Didn’t cook all the way through. It Is very hard to cook banana bread or any other breads without eggs. Haven’t found a stable recipe yet to cope with my allergies.
Hello KD – Sounds like you did not cook the banana bread enough. The cooking times can vary since every oven is different. Sorry, this recipe didn’t work for you. Thanks for trying my recipe though.
I made this recipe on 2 occasions and it is perfectly delicious. However I used half the sugar, because my bananas are very sweet. Still came out sumptuous. I just love it
Hello Sharon! I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know!🙂