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 nut 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 three 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.
Food Allergy Swaps
- 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 of 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. To substitute the butter, use the same amount of vegan butter substitute or neutral-tasting oil. For baking, my favorite dairy-free butter substitutes are Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks.
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.
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 nut’s flavor.
When mashing the bananas, 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 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.
More Eggless Bread Recipes You’ll Love
- Eggless Pumpkin Bread
- Eggless Strawberry Banana Bread
- Eggless Cranberry Orange Bread
- Eggless Chocolate Banana Bread
- More recipes…
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
- 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 of 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. To substitute the butter, use the same amount of vegan butter substitute or neutral-tasting oil. For baking, my favorite dairy-free butter substitutes are Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks.
- 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.
I appreciate your feedback, and it helps others, too!
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.
Thank you so much for sharing this recipe. It has become a family favorite. We started making it a couple years ago for my daughter who is anaphylactic to egg. She asks for it all the time!
Hello Emma! Aww, that makes my heart so happy! 💛 I’m truly honored that this recipe has become a family favorite and that it brings joy to your daughter—it means the world to me to know she feels included and safe while enjoying something delicious. Thank you for sharing your story and for making my recipe part of your family’s kitchen. Big hugs to you both!💕
Hii!! I absolutely love this recipe, but I’ve been wanting to add matcha to it, I’m just not sure how to do that without making it bitter. How would you recommend incorporating it?
Hi Diana!! 😊 I’m so glad you love the recipe—that means a lot! 💛 I haven’t personally experimented with baking this recipe using matcha, so I can’t say for sure how it would turn out. Matcha can be a little tricky since it can turn bitter if too much is used, so I’d recommend starting with a small amount and adjusting to taste. If you give it a try, I’d love to hear how it goes! 🍵✨
Sooo good! I made this with the buttermilk substitution with evaporated milk and vinegar and it came out amazing. I also only had two bananas but it was still super duper moist and delicious.
Hello Saturn! Yay! 🎉 I’m so happy to hear that it turned out amazing! Thank you for sharing your experience—I love hearing about these little tweaks that work so well! 💕 Happy baking! 🍌✨
My husband and I are in love with this recipe. I have done ir just like the recipe and I have also done 5 bananas and half of the sugar in the recipe and that has also work wonders.
Hello Francis! I’m so happy to hear that you and your husband love this recipe! 😊❤️ Thank you for sharing your experience, and happy baking! 🍌✨
Best banana bread I have ever made, so moist! I added a pinch of cinnamon and ginger powder. Also glazed the loaf after baking with a sugar syrup. I have made a lot of banana loafs but this is by far the best. Thank you for this great recipe!
Hello Leila! Wow, that’s such an amazing compliment—thank you! 😊 I love the addition of cinnamon and ginger powder for extra warmth and depth of flavor. I’m so happy this banana bread stood out among all the ones you’ve tried. Thank you for sharing your experience, and happy baking! ❤️
This recipe is a staple in my household now. I absolutely love it. I have made it so many times I’ve lost count. Is it possible to substitute some of the flour for cocoa powder to make a double chocolate chip banana bread? What would you recommend?
Hello Shania! I’m so happy to hear that this recipe has become a staple in your home! 😊 That truly means so much to me! Actually, I have that recipe > https://mommyshomecooking.com/eggless-chocolate-banana-bread/
This was very easy to make and a great way to use up old ripe bananas. I went and used 2 cups of fresh pumpkin purée instead of the bananas and it was wonderful!
Hello Roland! Thank you so much for sharing your twist on the recipe! 🎃 Using fresh pumpkin purée instead of bananas sounds absolutely delicious—I love how versatile this recipe can be. I’m so glad it turned out wonderful for you, and what a great way to use up seasonal ingredients. Happy baking 😊
Amazing recipe, turned out delicious and had a moist springy texture. I’ve never baked banana bread before and I was so excited how easy it was!
Added 1.5 tbs of chia (because I love chia) and didn’t have buttermilk so sub with sour cream/milk
Hello Meisje! Thank you so much for your wonderful feedback! 😊 I’m thrilled to hear your first banana bread turned out delicious with that moist, springy texture—what an awesome baking win! 🙌 Adding chia is such a great idea for an extra boost, and your sour cream/milk substitution was spot on. I’m so glad you found the recipe easy to follow, and I hope it becomes a regular favorite in your kitchen. Happy baking! 🍌💛✨
I needed to use up my brown bananas but didn’t have eggs. This recipe worked perfectly but the twist is that I used a silicone oversized muffin top pan to make individual banana bread muffin tops studded with pecans. They took about 20-25 minutes to fully cook at 350 and came out gorgeous and delicious 🥰
Hello Erin! Wow, what a creative twist! 😍 Using a silicone oversized muffin top pan to make banana bread muffin tops sounds absolutely genius—and with the added pecans, I bet they were next-level delicious! 🥰 I’m so happy the recipe worked perfectly for you. Thank you for sharing your brilliant idea and baking time adjustments—it’s always so helpful for others. Happy baking, and I’d love to hear what you whip up next! 😊🍌✨
10 out of 5! This banana bread is moist, flavorful and easy to make. Love it so much that I’ve made a loaf and a few dozen muffins for breakfast during the week. It’s a crowd pleaser.
Hello Desiree! Wow, thank you so much—10 out of 5 is the ultimate compliment! 🤩 I’m thrilled to hear you loved the banana bread and that it’s become a go-to for breakfast. Making muffins for the week is such a smart idea, too! 🧁 It makes me so happy that it’s been a crowd-pleaser for you. Thank you for sharing your feedback—it means so much! ❤️🍌
I have a sever egg allergy, so banana nut bread was not something I have ever made. It is one of my husband’s favorites, but he relied on friend and family to make it for him. I had leftover bananas and this recipe was recommended on an egg allergy forum.
Well it is an A+. My husband, (who normally eats my egg free version of foods and says, it’s ok, but not as good as the egg version, )raved about it and said it was better than the egg version! Even better, I have never made a banana it bread in my life, and it turned out terrific on the first try…no mixer needed ..( I don’t own one, because I don’t bake)…
Hello Dena! Thank you so much for sharing your story—it truly warms my heart! 💕 I’m thrilled to hear the banana nut bread turned out so well, especially on your first try! Hearing that your husband raved about it and even said it’s better than the egg version is the ultimate compliment. I hope this becomes a regular treat in your home. Thank you for giving it a try and sharing your experience—it means the world to me! 😊🍌❤️
This is a great recipe. I tried making the banana muffins and I noticed a discrepancy in the weight of the bananas. In that recipe it calls for 3 bananas weighing 180 grams, and in this one it’s 3 bananas weighing 270-300 grams. Can you clarify? In the muffin I used 3 bananas and they were good but I think a little too moist. Thanks.
Hello Sharon! Thank you for pointing that out! You’re absolutely right—there was an error in the muffin recipe. It should call for 2 bananas, about 180 grams, rather than 3. Using too much banana can make them overly moist, so 2 bananas should give you the perfect texture. For the banana vread is 3 banana (270 – 300 g). I’ll make sure to correct that. Thank you for bringing this to my attention! Wishing you a Happy New Year filled with joy, love, and more delicious bakes! x- Oriana
In case you didn’t already know, usually people with egg allergies are able to eat duck eggs. Switching to duck eggs really helped me.
Hello Kay! Thank you so much for sharing this helpful tip! Some people with chicken egg allergies may tolerate duck eggs because the proteins in duck eggs are different, but this isn’t true for everyone. It’s important to consult with an allergist before trying duck eggs to ensure they’re safe for your specific situation. I appreciate you sharing your experience—it could be a great option for some! Wishing you a Happy New Year filled with joy, health, and delicious moments! x- Oriana
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The nanaers were about to go bad and I don’t like waisting food . This recipe looked good and simple enough. It was delicious. My husband really enjoyed it.
Hello Jennifer! Thank you so much for your kind words! I’m so glad the recipe helped save those bananas and turned into something delicious—bonus points for no food waste! It’s wonderful to hear your husband enjoyed it too. Wishing you a Happy New Year filled with joy, love, and more tasty creations! x- Oriana
I was looking for an easy banana loaf recipe that didn’t use eggs and came across yours. I ended up tweaking some of the ingredients to customize for my family and I’ve made several loafs now for my household and others. I can’t wait to try more of your recipes. Thanks for keeping things simple, healthy and affordable! 🙂
Hello Melissa! Thank you so much for your kind words! I’m so happy to hear the banana loaf recipe has become a favorite in your home and that you’ve made it your own with tweaks for your family—that’s what baking is all about! I can’t wait for you to try more recipes. Wishing you a Happy New Year filled with joy, love, and lots of delicious bakes! 🙂 x- Oriana
I couldn’t love your recipes more and every single one I try is not only excellent but a hit with everyone who tries them. Thank you, Oriana, for putting in the work to bring us all fabulous egg free fare, easy to make and delicious to eat! You’re just the best!
Hello Michelle! Wow, your comment just made my day! 🥰 I’m so thrilled to hear that you’re loving the recipes and that they’re such a hit with everyone. It means the world to me to know that my work is helping you enjoy egg-free cooking and baking. Thank you so much for your kind words and support—you’re the best, too! 💕 Happy holidays!