Make the BEST Eggless Banana Bread with this easy recipe! This bread 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.
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).
1 – Preheat the oven to 350º F. Grease with no-stick baking spray on a bread loaf pan.
2 – In a medium bowl, mash the ripe bananas with a fork until completely smooth.
3 – Stir the melted butter into the mashed bananas; mix until combined. Add in buttermilk, vanilla, and sugar; mix to combine.
4 – Mix in flour, baking powder, baking soda, and salt; mix until combined. Stir in walnuts (if using) and mix until just combined.
5 – Pour the mixture into the prepared bread loaf pan.
6 – Bake for 1 hour or until a wooden pick comes out clean. Allow cooling before removing it from the pan.
Adapt This Recipe For Other Food Allergies
GLUTEN-FREE: Substitute all-purpose flour for 1-to-1 Gluten-Free flour. This is my favorite brand.
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)
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 banana, 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
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.
Aparajita Mehta says
I made this recipe and i turned out perfect,
thank you so much for making this amazing recipe,
instead of buttermilk, I used 120ml milk and then 1 teaspoon vinger, which turned out fantastic!
will definitely make it again
Oriana Romero says
Hello Aparajita! That’s fantastic to hear! I’m thrilled the recipe turned out perfectly for you. You’re very welcome for the recipe, and I’m so glad you found it amazing. It’s awesome that it turned out fantastic. Can’t wait for you to make it again! 😊
Karla says
The flour measurement in grams is not correct in this recipe. One cup of flour is 120g, therefore 1 1/2 cups would equal 180 grams. That’s a difference of 30 grams or a 1/3 cup of flour. In a small recipe that makes a big difference. Which is correct? 1 1/2 cups or 210 grams?
Oriana Romero says
Hello karla! Yes, it is correct. For my recipes, 1 cup of flour = 140 g
sima says
Hello, can I substitute whole wheat flor for plain flour?
Thank you!
Oriana Romero says
Hello Sima! I honestly haven’t tried that yet to advise, but I think it could work fine if you do half whole wheat + half plain flour. If you do an experiment, please share with us how it goes.
Yuliana Nikolaeva says
This recipe is amazing, always results in a beautiful moist bread. I skip the sugar if my bananas are deep brown and just add some raisins, it turns very nicely and naturally sweet
Oriana Romero says
Hello Yuliana! I’m so glad you both loved this recipe! Thank you for sharing your wonderful feedback and review, xo
Eleanor Seonarain says
Banana bread turned very goog
Oriana Romero says
Hi Eleanor! I’m so glad you both loved the banana bread! Thank you for sharing your wonderful feedback and review.
chocolate lover says
Hi, i was wondering if you could swap the regular flour for almond flour? Would you adjust any of the other ingredients such as baking powder or baking soda?
Oriana Romero says
Hello Chocolate lover! I haven’t tested this recipe with other ingredients. Keep in mind that when you substitute or swap ingredients, results will vary and won’t be the same as mine. For best results, I recommend following the recipe exactly.
Kanan says
I was looking for an eggless recipe,this was more than perfect!!!
Doubled the recipe,made one with choc chips/walnuts,and the other one with cinnamon/nutmeg/walnuts!!!
Used normal milk,instead of buttermilk..
Will definitely make it again,can’t wait to try out your other recipes!!!😃
Oriana Romero says
Hello Kanan! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Sadia Chowdhury says
I want to make small cupcakes, so I was wondering if I can just do half the proportion as mentioned in the recipe, so basically make everything half?
Oriana Romero says
Hello Sadia! For muffins, I recommend following this recipe > Easy Eggless Banana Bread Muffins
Aruna S. says
Excellent recipe. I made a triple batch for the first time last night and it turned out fantastic!
I made a couple substitutions:
1:1 ratio exchange butter for shortening ( butter is expensive right now and shortening is all I had)
1:1 ratio exchange buttermilk for Evaporated Milk & vinegar (again it is so expensive but I always have Evaporated milk on hand) so I made a buttermilk concoction with Evaporated milke & vinegar ( 1/2cup Evaporated milk to 1/2 tsp vinegar). Worked great!!!!
I also threw in some chocolate chips and dried cranberries (only because I had them on hand)
Bread turned out fluffy and moist.
Thank you sooo much for this recipe. I will be making all kinds of fruit bread with this recipe 🙂
Oriana Romero says
Hello Aruna! I’m so glad you loved the banana bread.! Thank you for sharing your wonderful feedback and review!
Sara Ravi says
A fantastic fail-safe recipe !! The best amongst the ones I’ve tried 🙂 Thank you so much!
Oriana Romero says
Hello Sara! So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know!
Ashley says
I’ve searching for an egg free recipe due to my intolerance, and I wish I found this website sooner. This recipe is so easy to make, and I used oat milk. it was awesome. Thank you , now I can enjoy bananas bread again
Oriana Romero says
Hello Ashley! Great to hear that it was a hit! Thanks a lot for the review and good feedback.
Nicholle says
I am obsessed with this recipe! Used regular milk and added chocolate chips. So dense and moist on the inside with a nice crust on the outside. I have to restrain myself from eating the whole loaf in one day.
Oriana Romero says
Hello Nicholle! Great to hear that it was a hit! Thanks a lot for the review and good feedback.
Emily DiSabella says
We have used so many of your recipes ever since finding out that my son has an egg allergy! All of them are delicious.
This banana bread is amazing! So moist and tastes delicious. Thank you!
Oriana Romero says
Hello Emily! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know. I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help! xo
Greg says
Made the recipe with plain milk instead of the buttermilk.
Easy and, best of all, DELICIOUS!
Thanks for this great recipe!
Oriana Romero says
Hello Greg! So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know!
Oriana Romero says
Hello Greg! I am so glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know!
Helen Olah says
Have tried many banana bread recipes, but this one gets a blue ribbon – so simple and so delicious! My daughter had severe food allergies before it became commonplace among children. Still breaks my heart when I think of all the torment she (and I and her dad) endured to be taken seriously by adults. Thanks for creating an amazing go to recipe for anytime of day. Ps: We like the plain whole grain wheat flour version.
Oriana Romero says
Hello Helena! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know. I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help!
LMF says
We have no allergies in this house, but I was looking for a eggless recipe due to the current egg prices (I love to make chocolate chip poundcake, so will save the eggs for that for now). I added the walnuts, plus chopped up dark chocolate. I think I underbaked, though the tops sprung back, so put them back in the oven for a bit. But they are definitely tasty and will be added to my collection. Thank you.
Oriana Romero says
Hello LMF! So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know!
Appy says
Glad I came across this recipe. I don’t do baking much coz I am not good at it somehow. But this time my banana bread came out really good. Thank you so much for this superb recipe. I also loved the way you shared all the tips n tricks.Keep posting more amazing recipes like this.
Oriana Romero says
Hello Appy! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Caroline L says
This was very good! Super moist. Everyone gobbled it up. I didn’t make the glaze because I found the bread plenty sweet enough. If I make this again, I will probably reduce the sugar.
Oriana Romero says
Hello Caroline! Great to hear that it was a hit! Thanks a lot for the review and good feedback.
Ashley says
This is my go-to recipe that I make in muffin tins! I use red fife or sprouted flours and it never disappoints. This muffin is a regular in my home! Love it so much!!
Oriana Romero says
Hello Ashley! Great to hear that it was a hit! Thanks a lot for the review and good feedback.
Natalie says
Just stumbled upon this recipe cause I didn’t have eggs. This banana bread recipe is the only one I need in my life. I love how the top is a bit crisp, while the inside is perfectly moist. I work for a group home and will be delivering a slice to each resident. So good!! And the addition of the glaze is brilliant. Thank you!
Oriana Romero says
Hello Natalie – 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! Happy Holidays =)
Trish says
Thank you so much for sharing your recipe. I tried your recipe n I must say I loved the results. I just tweaked it by adding 3/4 cups brown sugar (cuz I didn’t want it too sweet) n coconut oil instead of butter. The texture n taste is everything. 10/10 recommended ⭐️⭐️⭐️⭐️⭐️
Oriana Romero says
Hello Trish! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Carrie says
Nice recipe for allergies and toddlers. I added half more banana, less sugar and 1/2 wheat flour. Made 2 small loafs. One plain for the kid and the other with chocolate chips and pecans for adults. Very moist and great texture. I’ll make again.
Oriana Romero says
Hello Carrie! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Lisa says
Great recipe! Tried it twice. Both times came out amazing! Added nutmeg, cinnamon, and cardamom once. I’m want to make it again, but this time without the sugar. Do you think I need to add more banana or another ingredient? Also, I want to use whole wheat flour instead of all purpose. Can I use the same amount? Thanks for your input.
Oriana Romero says
Hello Lisa! I am so glad you liked this recipe. I do not recommend omitting the sugar, it will definitely affect the texture of the bread. Yes, you can use whole wheat, but the bread will be way denser. Maybe Whole Wheat Pastry flour could be a good alternative. Thanks so much for trying my recipe and taking the time to come back and let me know.
Jennifer says
Made this recipe because sister is now a vegan. OMG. loved it. I do add pecans and walnuts together.
Oriana Romero says
Hello Jennifer! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know. Happy Holidays!
Arpita Jaidev says
Hi Lisa it’s an amazing recipe but please mention clearly the baking time with temp .I can see you have mentioned pre heat the oven at 180 degree Celsius so I assumed hat for an hour the temp should be 180 degree Celsius
Oriana Romero says
Hello Arpita! The temp is stated in the recipe. Thanks for your comment… I’m glad you enjoyed it!
HIII says
Is the nutrition info for the whole bread or just 1 serving
Oriana Romero says
Hello HIII! The nutrition info is for one serving.
Dan says
Hello Oriana, tried recipe as is but loaf came out not fluffy but more soft jellyis. It fluffed up when hot then settled. Should I have baked it longer? Thanks a lot for the eggless kitchen. Going to try Eggless Pancakes!
Oriana Romero says
Hello Dan! Without being there to see exactly what’s going on, it’s really tough to tell. Is it possible something may have been mismeasured? There could have been a little too much flour, maybe? I always recommend using a kitchen scale for best results. It also could be that it was underbaked. I’m sorry I can’t be of any more assistance.
Dan says
Oriana, found I mixed the ingredients too much (used blender) too much banana and less flour. The mixture itself was too thin. Tried again by following instructions as is, it was much much better, loved it. This didnt mix much, the mxiture was more on paste texture or bread type consistency. Thank you very much for reply.
Oriana Romero says
I am it worked out for you! Thanks so much for trying my recipe and taking the time to come back and let me know.
Maggie Vázquez says
Delicious! Now I buy extra bananas so I can do it often.
Oriana Romero says
Hello Maggie! So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know!
Mita says
Made this banana bread but swapped plain flour for wholewheat and used 4 tbsp oil instead of butter. Came out delicious. Thank you.
Oriana Romero says
Hello Mita – Great to hear that it was a hit! Thanks a lot for the good feedback.
Brittany says
Loved making this recipe! The banana bread was amazing! Thank you for sharing!
Oriana Romero says
Hello Brittany! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Anika says
I loved this recipe! It’s usually hard to find a good eggless banana bread, and I’m so glad I stumbled upon this one. The loaf came out perfect, and I’ll be saving this recipe for the future!
Oriana Romero says
Hello Anika! I am glad you are here =) It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know. I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help!
Jessica says
It’s usually tough to find a good banana bread recipe without eggs! I catered it to my ingredients… refined organic spelt flour, organic brown sugar (which I found very sweet so next time I’ll cut it in half) and I added some mini chocolate chips… it was soooooo good!! Seriously grateful for it! Thank you! The bake time was perfect, it was so moist.
Oriana Romero says
Hello Jessica! So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know!
Priyanka says
Absolutely loved this recipe! Was easy to follow and came out tasty! I added chocolate chips for some extra chocolate flavor
Oriana Romero says
Hello Priyanka! So glad you enjoyed this recipe. It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Christabel says
Best banana bread ever! I was out of eggs but had a bunch of overripe bananas, so I gave this recipe a go and it turned out to be the best banana bread I’ve ever made. I was out of plain flour, so I substituted with 95g bread flour + 115g bread flour. I also cut brown sugar down to 125g and used 390g mashed bananas. I found it was the perfect balance of sweetness for me. Baked mine for 55 minutes and it was done. Looking forward to trying your other eggless recipes!
Oriana Romero says
Hello Christabel! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know. I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help! xo
Caryn says
Got this recipe in my inbox this morning, I just happened to have three overripe bananas on hand. So, I got to work. OMG, this was so good! I have to watch my salt as well as no eggs so I left out the salt in the recipe and used no sodium baking soda and regular baking powder. I also left off the glaze it really does not need it. This came out so sweet, moist, and airy! I will forever make this recipe. Every recipe of yours I have made has come out perfect! You are the queen of eggless baking and cooking!
Oriana Romero says
Hello Caryn! You are so sweet…So glad you and your family are enjoying my recipes. Thanks so much for trying my recipe and taking the time to come back and let me know!
Amanda Grace says
All of the guys in my household are allergic to all poultry. We’ve tried using egg substitute when baking and it almost never turns out good, it’s either dry, a molting tar pit or has a bad taste/texture. So when I found your recipe for banana bread figured I’d give it a whirl. OMG it is the BEST banana bread EVER!!
Oriana Romero says
Hello Amanda! It sounds like you nailed it! So glad you enjoyed this recipe.Thanks so much for trying my recipe and taking the time to come back and let me know.
Dhairya says
Loved the way it came out. I used half all purpose and half wheat. It’s little dense but tastes delicious. Thank you for sharing this recipe.
Oriana Romero says
So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know!
Anyango Nyangi says
Are there different levels of banana sweetness that depend with ones location? it’s not something i had to think about before, I just took it for granted that they all taste sweet…
Thanks for this great recipe, but in my case the cake is almost inedible. Too sweet. I’ll do it again with way less sugar, maybe half or a quarter.
Oriana Romero says
Hello Anyango! Yes, the sweetness of the bananas can vary, but not that much to make the bread inedible. I hope you give it another try again soon. I recommend using a kitchen scale to measure ingredients for the best result. Thanks so much for trying my recipe and taking the time to come back and let me know!
Susan B. says
Have you made this using soften butter and creaming it instead of melted butter?
Oriana Romero says
Hello Susan! I haven’t but you can certainly give it a try. Let me know how it turns out for you! Thanks for your interest in my recipe.
Rebecca says
Amazing banana bread!
Oriana Romero says
Thanks so much, Rebecca! Happy Holidays =)
LMP says
Hi , I tried your.recipe today.It came out perfect! It was so easy.
Would I be able to double the recipe for 2 9 by 5 pans or an
11 by 13?
Oriana Romero says
Hello LMP – It sounds like you nailed it! Yes you can double the recipe. Thanks so much for trying my recipe and taking the time to come back and let me know.
Angela says
I am terrible baker. (good cook, bad baker). I break rules, forget things, never seem to be able to follow a recipe. (My foible in this oner was forgetting to add the melted butter until I had all the other ingredient mixed, ooops.) I also wanted to split this into 2 smaller loaf pans, so had to watch the timing. AND, I am just getting to know this oven which came with a house we just moved into — it’s a fancy Frenchie one with no window, no temperature display, and it’s convection. So lots to change up in terms of timing, (reduced to 40 minutes for smaller pans and convection oven) and reduced temperature 25 degrees for convection oven. (Did I mention there’s no oven thermometer? Just ordered one.) So, I just winged it, as usual. In spite of ALLLL that, THIS banana bread is astounding! It is crazy moist– I probably could have left it in for another 3 minutes, but this is fine. (Trust me, I just ate half of a loaf myself.) Will continue to get to know my oven as my bananas get too ripe for anything else. Thanks for making even a bad baker look good!
Oriana Romero says
Hello Angela – It sounds like you nailed it! So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know.
Lynn Yates says
Oriana I’m going to try your recipe for bannana loaf, can I use plain milk or dose It have to be butter milk.
Oriana Romero says
Hello Lynn! I recommend using buttermilk since the acid in it helps the bread to have a fluffy texture. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Megha says
I am a hobby baker and have tried multiple recipes. This is the best banana bread recipe. Thanks for sharing it
Oriana Romero says
Hello Megha! So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know!
jessica s says
Hi could you use a dairy free yogurt in place of the butter milk, I’ve attempted using Alpro almond milk with apple cider vinegar and it’s not thickened, and what vegan butter would you suggest ( flora plant block or flora spread ) ? Thankyou
Oriana Romero says
Hello Jessica! I haven’t tested this recipe with dairy-free yogurt but I think it could work. My favorite dairy-free butter for baking are:
* Miyoko’s Creamery Organic Vegan Butter.
* Earth Balance Vegan Buttery Sticks
Thanks for your interest in my recipe. Please come back and let me know how it turns out for you! xo
Alysa says
Definitely a keeper! This is an amazing eggless banana bread recipe and the glaze on top is incredible. My 1 year old is allergic to eggs, peanuts, and tree nuts. His older sister has zero allergies. So finding recipes that are safe for him yet big sister approved can sometimes be challenging.. but your recipe was a big hit with both of them! Thank you
Oriana Romero says
Hello Alysa! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know. I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help!
Lisa Creuzer says
I was out of eggs and I found this wonderful recipe. It was go good there were no crumbs left. My 3 teens and husband had it gone shortly after dinner. Thank you!
Oriana Romero says
Hello Lisa! WOO-HOO…So glad everyone enjoyed this, thanks so much for trying my recipe!
Leanna says
Amazing recipe!! I was hesitant at first to try to make this without eggs. But I was pleasantly surprised!! You wouldn’t even think this recipe was missing anything at all! I would talk about leftovers but it was all gobbled up before I could even get a chance to glaze it!! This is definitely a keeper!! Thank you for the great recipes!!
Oriana Romero says
Hello Leanna! It sounds like you nailed it! I am so glad you liked this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know.
Lakshmi Murali says
Hi Oriana,
Delicious banana bread recipe! It tastes great!!! Thank you for sharing the recipe!!! 🙂
Oriana Romero says
Hello Lakshmi! So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know!
Linda Ellsworth says
What pan size should I use?
Oriana Romero says
Hello Linda! You can use any loaf pan. Mine is 8 1/2-x-4 1/2-inch (23.5-x-12.7-cm). The baking time might slightly change depending on the pan size, so I recommend keeping an eye on it. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Linda Ellsworth says
It was delicious and my husband, who is allergic to eggs, really enjoyed it!
Oriana Romero says
Hello Linda! It sounds like you nailed it! I’m glad you and your family enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know.
Angela says
So, we have both an egg allergy and celiac disease in our house. I tried this recipe as written, but used Bob’s Red Mill 1 for 1 gluten free flour instead of AP flour. The taste is great and the toothpick came out clean after about 55 minutes, but it’s a bit too moist/gummy. Do you have any experience with GF flour mixes? Any suggestions for what I might try to get a better texture? Thanks so much for any insight you can provide. Gluten AND egg free baking is HARD (for me).
Oriana Romero says
Hello Angela! Have you try Cup4cup GF flour (https://amzn.to/3bwvvhC). That one is my favorite; the texture is pretty similar to regular flour. I hope that helps!
Srishti Agarwal says
Hola. How to make 120ml of buttermilk?
Oriana Romero says
120 ml milk + 7.5 ml vinegar
Lynn Yates says
Hi Oriana, Mixing full fat milk with normal vinegar will make butter milk.
Oriana Romero says
Hello Lynn! That is right. Here is my post about making buttermilk substitute at home > Easy Homemade Buttermilk Substitute [Video]
Michelle says
Greetings from Germany 🙂
Best banana bread recipe ever! Found this recipe when we had guests staying over and had brown bananas but no eggs. It was fabulous! Made it again two days later for next visitors. Thank you so much!! It will now be a staple in my kitchen 🙂
Oriana Romero says
Hello Michelle! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know. I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help! =)
Lynn says
Will non dairy milk like almond milk Work. I have an egg and milk allergy
Oriana Romero says
Hello Lynn! Yes, it works well. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Yasmita says
Recipe is amazing…..came out absolutely delicious .
Can I use self-raising flour instead of all purpose flour?
Oriana Romero says
Hello Yasmita! Yes, you can. You can read more about the most common eggless cakes mishaps, causes, and solutions here >>> Ask Oriana…Your Eggless Baking Questions Answered! Thanks so much for your feedback and for trying my recipe.
Ramya says
Hi Oriana! Can you substitute the all-purpose flour with whole wheat flour? If not do u have any whole wheat desert recipes?
Oriana Romero says
Hello Ramya! Yes, you can. Take into consideration that the texture of the banana bread will be denser. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Kimberlee says
I followed this recipe as written but added chocolate chips since tree nuts are an allergy (along with eggs) in our house.
Simply the best quick bread recipe. Ever.
Also, Well received by those that had no idea the eggs were missing!
Keep those eggless recipes coming please!
Oriana Romero says
Hello Kimberlee! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Brenda M Fain says
I made this banana bread twice. I love it! The first bread I followed the recipe to the letter and I enjoyed it, but the second time I baked it I changed the recipe slightly. I wanted more salt and less sugar, so I used 3/4 cup of brown sugar and 1/2 tsp salt and I used pecans instead of walnuts. It turned out delicious. I had to leave the bread in the oven for an hour and 10 minutes, because when I checked with a toothpick on the hour mark it wasn’t done on the bottom. Ten minutes later, done. Also, I made a lemon glaze to balance the sweetness of the bread and it is a winner. My new favorite recipe for banana bread.
Oriana Romero says
Hello Brenda! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know. Happy 2021 😉
Padma says
Hi Oriana, I have been making eggless banana bread for few months now. I used to use oil to incorporate the moisture. But never liked the smell. I couldn’t relish the bread as much as I wanted to. Followed your recipe and just made the bread. It turned out to be the best eggless banana bread I ate, ever. The outer layer is crusty and inside so moist. I am going to save this recipe for future baking. Thanks for sharing this recipe. I am sure I am going to be frequent to your blog and will definitely try other vegetarian/eggless recipes of you.
Cheers,
Padma.
Oriana Romero says
Hello Padma! I also don’t like the baked goods made with just oil. I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help! Thanks so much for trying my recipe and taking the time to come back and let me know.
Dane says
I have tried this recipe three times now. The first time I used a mixer and think I over mixed so the texture was very dense. The second and third time I did it manually and both time was a success. Followed the recipe exactly and made the buttermilk with the vinegar and milk. Very light and full of flavor. Because of the sugar content, I skipped the glaze. Family loved it. Now I have another option for my overripe bananas besides smoothies.
Oriana Romero says
Hello Dane! It sounds like you nailed it! So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know.
Mike says
I made this the other day and it came out great. I was worried at first that the middle wasn’t rising, but eventually it did to a nice crown.
Plenty of banana flavor. I didn’t make the glaze for it and it really doesn’t miss, or need, it IMO.
Next up on the slate is the eggless pumpkin pie. So far I’m 2 for 2 from this blog so I have high hopes I’ll be 3 for 3 after trying the pie.
Oriana Romero says
Hello Mike! I’m delighted to hear you enjoyed it so much. Thanks so much for trying my recipe and taking the time to come back and let me know. I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help!
Alesha Greenwood says
Excellent eggless recipe! I did not glaze or use walnuts due to a nut allergy. I did add chocolate chips, it is the best texture and flavor of any banana bread recipe I’ve ever tried.
Oriana Romero says
It sounds like you nailed it, Alesha! So glad you enjoyed this banana bread. Thanks so much for trying my recipe and taking the time to come back and let me know! xo
Sukanya says
I have tried several eggless banana bread recipes to accommodate a family member with egg-allergy. This was the best one so far. Delicious and moist. I did not miss the egg one bit. I didn’t have buttermilk and used your suggestion to make it with milk and vinegar and it worked out beautifully.
Oriana Romero says
Hello Sukanya! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Sima says
Absolutely delicious!! My whole family loved the bread (although I like to call it cake!). Loved the tip on how to make homemade buttermilk and it works everytime!!!
Thank you for putting together so many wonderful eggless recipes 🙂
Oriana Romero says
Hello Sima! It sounds like you nailed it! Thanks so much for trying my recipes and taking the time to come back and let me know.
Amy says
Today I tried this recipe and it was absolutely perfect. I added some chopped chocolates and grated nutmeg and cinnamon and it was exquisite. SUPER MOIST TOO!!!!
Oriana Romero says
Hello Amy! So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know!
Emily says
I just want to say THANK YOU for this amazing recipe! Our daughter has a severe egg and nut allergy but loves Bananas. This is the BEST eggless Banana Bread recipe I have tried. I make a couple loaves at a time and keep the extras in the freezer. Our oldest daughter loves this as well and they both ask me to make it all the time!
Oriana Romero says
Sound like you nailed it, Emily! So sorry about your daughter’s allergies. Food allergies suck! 😞 Baking without eggs can be intimidating but I’ve got you covered. Thanks so much for trying my recipe and taking the time to come back and let me know.
Vanessa says
Hi Oriana! This looks great. By any chance can you suggest the amount of stevia, please? Can I substitute sugar for stevia so my 10 months old can try it? It might be better for a baby, I’m guessing. Thank you so much!
Oriana Romero says
Hello Vanessa! I am sorry but I haven’t tested this recipe with stevia. If you do try using this alternative ingredient, please let me know the outcome. Thanks for your interest in my recipe.🙂
Denise says
Can i use almond milk, my kids cannot have eggs or dairy products.
Oriana Romero says
Hello Denise! Yes, you can use any plant-based milk you like. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Nishitha says
Hi Oriana ,
I tried this recipe and it turned out really well .
This is my first banana cake ever . Only down part was that , the cake was slightly moist . I don’t know whether it’s supposed to be a moist cake or a dry one. But we enjoyed the Cake a lot . Thanks for the beautiful eggless recipe .
Oriana Romero says
Hello Nishitha! Yes, the banana bread is supposed to be moist. If you want a cakey texture try my banana cake
Toni says
All I can say is wow! Wasn’t expecting it to be this good without the eggs! I was wanting some good ole banana bread happend to have the overripe bananas but no eggs. So glad I came across this one! (I evan think it’s better than my with egg recepie) NOT AN EXAGGERATION! ❤️
Oriana Romero says
Oooh…Toni! Wow, what a compliment =) I’m so glad you enjoyed it so much. Thank you for taking the time to come back and let me know!
Azize says
Just made this today and I can honestly say it’s the best banana loaf I have ever made, it was moist and the flavour was just out of this world, I added some chocolate chips and cinnamon and this is my go to recipe from now on, will be making again 2 morow for all the family thank you so much ?
Oriana Romero says
Sounds like you nailed it, Azize! I am so happy you enjoyed this so much. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Ken says
Banana bread added half tsp. Cinnamon , half cup of choc chips cup of maraschino cherries cut in half .
After I buttered pan sprinkled it with cinnamon sugar mixed . Made kind of crust but at same time that extra sweetness. After baking used a cherry glace. It opened the palate to an explosion of different tastes .
Oriana Romero says
Sounds like you nailed it, Ken! Thanks so much for trying my recipe and for taking the time to come back and let me know.
Gail says
What size bread pan? I have three different sizes here…
Oriana Romero says
Hello Gail! This recipe will work for any loaf pan size. I used a 9×5 inch loaf pan. If you pan is smaller (8 ½ x 4 ½-inch) you need to adjust the baking time slightly. Remember that the banana bread cake is ready when a toothpick comes out clean when poked in the center. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Celeste says
Hi, can i use bread flour instead of all-purpose.
Oriana Romero says
Hello Celeste! I wouldn’t recommend using bread flour for this recipe because it has high protein, which mean more gluten so your banana bread will be hard dense. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Luce says
Came across some forgotten bananas in my fridge but then realized I had no eggs and after finding this recipe realized I never needed them. Tastes just like the real thing. Also had some buttermilk I was trying to get rid of! It was the perfect storm of opportunity (so to speak). Thank you for the recipe.
Luce says
Side note: I had to leave it in for about 15 minutes more after an hour and I got tired of waiting for the toothpick to come out fully clean. So I just took it out and still loved it
Oriana Romero says
Hi Luce! Every oven is different so baking time can vary. Glad it turned our good.
Oriana Romero says
Hello Luce! I am so happy you enjoyed it. Thanks so much for your feedback and for trying my recipe.
Ash G says
I just made this recipe for the first time today and it is so unbelievably delicious!! Yum! My whole family is loving it! Thank you and I cannot wait to try more of your eggless recipes!
Oriana Romero says
Hello Ash! I’m delighted to hear you and your family enjoyed it so much. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Connie Estridge says
Make this recipe in the small baking pans, instead of the large pan. How long would you suggest I bake those?
Oriana Romero says
Hello Connie! The baking time depend on the size of the pans. If you are using a mini loaf pan I would bake for 18-20 minutes but keep an eye on yours. Use the toothpick method to gauge whether their banana bread is ready to come out of the oven. If the stick comes out clean or with a few crumbles on it, the bread is done. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Trupti says
Hi. I want to make this recipe. Just wondering what is the size of the loaf pan?
Thanks,
Trupti
Oriana Romero says
Hello Trupti! I use a 9 x 5 x 3-inch loaf pan. Hope that helps! Thanks for your interest in my recipe. Please come back and let me know how you like it =)!
Carol A. Otvos says
Awesome recipe! Thank you!
Oriana Romero says
Hello Carol! Thanks so much for trying my recipe and for taking the time to come back and let me know!
Paula says
Great recipe!! Baby loved it! I feel bad that my baby can’t have eggs so that cuts out any fun baked good treats. Glad I found this recipe and it was easy. Even my husband that normally hates banana bread said it was really good. Thank you!
Oriana Romero says
Hello Paula! So sorry about your baby’s allergy. Food allergies suck! ? In the beginning, it’s hard but it gets better with time. My whole family has adapted to live without eggs. I am so glad you and your family liked this recipe. I hope my recipes inspire you to continue baking. Please make sure to reach out of you have any questions or special requests. I am happy to help! ?
Aly says
Best banana bread recipe! My daughter has a severe egg allergy and I was so happy to come across this! If I wanted to add chocolate chips how much would you suggest adding? Would it change the baking time at all?
Oriana Romero says
Hello Aly! Yes, you can add chocolate chips. I usually add 1/2 cup. It won’t change the baking time. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Noorie Rao says
I have made this Eggless Banana Bread several times for my daughter, who has a severe egg allergy. She compares her love for it to her love for her parents!!!??. No need to say more!
Oriana Romero says
Hello Noorie! AWWWW…what a sweetheart! I’m so happy she loves it. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Deeti Gupta says
Tried this recipe! It came out very well!
Oriana Romero says
Hello Deeti! I’m delighted to hear you enjoyed it so much. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Deepa Korula says
Absolute winner thank you!
Oriana Romero says
Hello Deepa! This is a family fave =) I am glad you loved it too. Thanks so much for your feedback and for trying my recipe.
G Sahu says
Hi
The cake is nice and moist:)
Can you reduce sugar a bit as was a little too sweet for my family. And add nuts for crunch?
Thank you for the recipe and already planning to bake another one(with variation as per your advice) tomorrow!
Oriana Romero says
Hello G Sahu! Yes, you can reduce up 10% of the sugar called in the recipe. The easiest way to make this 10% reduction is to remove 5 teaspoons from each cup of sugar. Please keep in mind that the texture could be slightly different. Feel free to add nuts. Thanks so much for your feedback and for trying my recipe.
Klavdija says
I accidently overlooked second sugar in the recipe (just see brown one, lol, I know) and also reduced the amount of brown sugar to 80g and the bread came out sweet enough. I can’ t imagine what an amount of 400g overall would taste like. 😶
Otherwise, great recipe!
Oriana Romero says
Hello Klavdija! I’m so glad you loved this recipe. Thank you for sharing your feedback and review!
Kay says
G Shau – as someone who has been doing this for 15 years, I will tell you, brown sugar holds the crumb together better than white, but sugar is necessary to hold together egg free baked goods. I hope the slight reduction improves the taste and doesn’t increase chances of the bread breaking apart.
Oriana – YUM, my husband loved it and now says pumpkin bread please. I told him you have a recipe, so if I remember to buy pumpkin, maybe next week. As a Food Allergy mom, for the last 15 years, I have practiced myself, making the same item over and over, tweeking just a bit each time so it is wonderful that there is someone like you out there also. I never could make a light yellow cake, mine was good, but too dense and moist, yours is PERFECT. thank you
Oriana Romero says
Hello Kay! Your comment makes me so happy. I hope my recipes inspire you to continue baking. Thanks so much for your feedback and for trying my recipes.
Lakshmi says
Can we substitute buttermilk with sour cream ? If so, how much quantity should we use?
Oriana Romero says
Hello Lakshmi! I haven’t tested this recipe with sour cream, but you can make your own buttermilk at home. To make 1 cup of buttermilk combine 1 cup of whole milk and 1 tablespoon of apple cider vinegar, white vinegar, or lemon juice. Let the mixture stand at room temperature for 5 to 8 minutes. When it is ready, the milk will be slightly thickened and you will see small curdled bits. Hope that helps!
Fer says
Hi!! How can i replace the buttermilk?? Thanks!
Oriana Romero says
Hello Fer! You don’t have Buttermilk? NO problem!!
To make 1 cup of buttermilk combine 1 cup of whole milk and 1 tablespoon of apple cider vinegar, white vinegar, or lemon juice. Let the mixture stand at room temperature for 5 to 8 minutes. When it is ready, the milk will be slightly thickened and you will see small curdled bits. Hope that helps!
Shelly says
Hello! Gonna try this today, however I don’t have a set of measuring cups. Could you share measurements in grams?
Oriana Romero says
Hello Shelly!
3 very ripe bananas (about 225 gr)
1/2 cup butter, melted (115 gr)
1/2 cup buttermilk (120 ml)
2 teaspoons pure vanilla extract
1 cup brown sugar (180 gr)
1 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 1/2 cups all-purpose flour (210 gr)
1/2 cup walnuts, chopped (optional)
Hope that helps! Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Shelly says
Thanks a ton Oriana – tried it and it was heavenly – keep it up! you save us from dessert deprivation!
Oriana Romero says
Hi Shelly! I’m delighted to hear you enjoyed it so much. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Taman K says
Just made banana bread for the first time today using this recipe and it turned out amazing! Thank you for the recipe, I’m excited to try out more of your eggless desserts 🙂
Oriana Romero says
Hello Taman! I’m so glad you enjoyed it and thank you so much for taking the time to come back and let me know!
Kay says
AHH, I LOVE this recipe!! Thank you so much for this great eggless recipe, it was a HUGE HIT with my family. I’ll definitely be making this one again! This is going to be my new go-to for banana bread. Thank you Oriana!!
Oriana Romero says
Hello Kay! Wow, what a compliment! I’m so glad everyone liked it. Thank you so much for taking the time to come back and let me know!
Doris says
Do you ever use Bob’s Red Mill egg substitute. Thank you for sharing.
Oriana Romero says
Hello Doris! No, I don’t. I am not a fan of fake egg replacements since they always create a weird texture in my desserts. Thanks for your interest in my recipe.
Sandra Romero says
Thank you so much for all this Eggless receipes. My neighbor has a 5 year old boy who is allergic to eggs. I found this out when I brought cupcakes to the their house (young couple with 2 girls and 5yr old boy)
The boy immediately asked me if the cupcakes had eggs and when I nodded yes he said his face looked sad. After doing some research I came across your eggless chocolate cupcakes and it was a huge hit. I’m gonna make banana bread now and I’m sure they’ll enjoy.
Oriana Romero says
Hello Sandra! I have seen that sad face far too many times. I am so happy you take the time to research and make eggless cupcakes for the boy. I bet you made his day. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Payal Maskara says
Second time making this. I have made vanilla cupcakes. So glad to have found your recipes. This time I also added dark chocolate chunks to one of the loaves. Lets see how it turns out. Thank you for sharing eggless recipes ?
Oriana Romero says
Hello Payal! I’m SO HAPPY you enjoyed it. Thank you for taking the time to come back and let me know! =)
lesley says
Just made this – it is so wonderfully good! everyone scarfed it down and commented how perfect it is. no one missed the eggs. your recipe is our new forever banana bread recipe – thank you!
Oriana Romero says
Hello Lesley! 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!
Erin says
What can I substitute for buttermilk?
Oriana Romero says
Hello Erin! You don’t have Buttermilk? NO problem!! To make 1 cup of buttermilk combine 1 cup of whole milk and 1 tablespoon of apple cider vinegar, white vinegar, or lemon juice. Let the mixture stand at room temperature for 5 to 8 minutes. When it is ready, the milk will be slightly thickened and you will see small curdled bits. Hope this helps!
SB says
I tried this and it turned out soo good. I am a vegetarian and love your egg less recipes.
Oriana Romero says
Hello SB! I am so happy you liked my recipes. Thanks so much for trying my recipe and for taking the time to come back and let me know. Take care, xo – Oriana
Emily says
Can I use Bread Flour in this recipe? With everything going on right now I am unable to get flour but I do have bread flour.
Oriana Romero says
Hello Emily! If bread flour is the only one you have handy you can use it. Please keep in mind that the bread might turn a little more dense and chewy, this is because the bread flour has a higher protein content than all-purpose. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Vidhya Subramony says
Hi, I am new to this calories calculation and I am dieting to reduce weight. Wondering if I made 2 loaves with your recipe, is it 314kcal for entire 2 loaves?
Oriana Romero says
Hello Vidhya! The nutritional information is per serving. 1 loaf have 12 serving (slices). Hope this helps! Thanks for your interest in my recipe.
Kelly M Poirot says
very moist, not salty. We ate it without the glazed top. I also sliced a yellow banana and placed it in between layers of dough
Oriana Romero says
Hello Kelly! Sounds like you nailed it. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Sherry says
This was a great recipe for eggless banana bread. I did not glaze it. I thought it was sweet enough without it. I am going to make it again this week! This is my new favorite recipe.
Oriana Romero says
Hello Sherry! 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 =)
Jans says
Followed the recipe exactly as is and it turned out really well ! Received a lot of compliments. Thank you so much for your recipe. Please keep adding more. I would be interested in vegan recipes! Thank you 🙂
Oriana Romero says
Hello Jans! I’m so glad you enjoyed it and thank you so much for taking the time to come back and let me know =)
Linda says
Hiya I’m way out in the Caribbean and my bf can’t have eggs. I did a search and your recipe called to me. I must say it didn’t disappoint. Best recipe. Trust me ,I have tried one before and it wasn’t as moist as this. To see him devour the banana bread makes me feel like a baking champion.
Oriana Romero says
Hello Linda! I am so glad you and your boyfriend enjoyed it this eggless banana bread recipe. Thanks so much for your feedback and for trying my recipe =)
S. France says
Delicious recipe for eggless banana bread. This will be the recipe I use. I made it without the glaze and it was perfect.
Oriana Romero says
Hello S. France! Thanks so much for trying my recipe and for taking the time to come back and let me know!
Sara says
Hi there! Is banana bread the same as banana cake?
Oriana Romero says
Hello Sara! They are not the same, usually, banana bread is denser. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Linda Meadow says
How many cups would be 3 bananas? Our store carries different sized bananas. Thank you for all of your recipes, I cook eggless due to egg allergy. Have a blessed day
Oriana Romero says
Hello Linda! About 190 gr total (60 gr each banana approx). Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Lucy says
I am not a good cook/baker at all but this recipe turned out amazing. I will for sure be making this again. Thanks!
Oriana Romero says
Hello Lucy!! Thanks so much for trying my recipe and for taking the time to come back and let me know!
Sunity says
I love this recipe. Definitely the best eggless banana bread I’ve ever tasted. The recipe was also very easy to follow.
Oriana Romero says
Hello Sunity! 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!
Neelam says
Hello Oriana, thank you so much for sharing your recipes. So easy to follow. I love making banana bread, it’s one of my favorite bread. I have made it several times and it turns out perfect.
Thanks again
Oriana Romero says
Hello Neelam! I am glad you find my recipes easy to follow. Thanks so much for trying my recipes and for taking the time to come back and let me know!
Ann says
Can you use milk instead or buttermilk. Or use apple cider vinegar instead of white vinegar to make buttlemilk
Oriana Romero says
Hello Ann! You can totally make your own buttermilk. To make buttermilk combine 1 cup of whole milk and 1 tablespoon of lemon juice, white vinegar or apple cider 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!
Shreya says
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
Oriana Romero says
Hello Shreya! Whole-grain flours create a heartier texture than refined white flours. I would recommend to start off by substituting half of the all-purpose flour with white whole-wheat flour. Also, every oven is different so the baking time cake varies. To check for doneness insert a cake tester or toothpick near the center of the loaf; if the tester comes out clean, the center of the loaf is done. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Andrea Barelli says
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.
Oriana Romero says
Hello Andrea! WOO HOO…So glad you enjoyed this. Thanks so much for trying my recipe =)
Deeti Gupta says
Can this be made in a cake pan? If yes, what size?
Oriana Romero says
Hello Deeti, yes, it can be made in a cake pan. You will need a 9 – 10-inch cake pan. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Swapna says
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!
Oriana Romero says
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!
Elle says
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! ❤️
Oriana Romero says
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!
Eggless family says
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.
Oriana Romero says
WOO HOO! So glad you enjoyed this, thanks so much for trying my recipe!
April says
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.
Oriana Romero says
Hello April! Raisins sound like a great addition. Thanks so much for your feedback and for trying my recipe.
Sonu says
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.
Oriana Romero says
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!
PAMELA says
The banana bread came out wonderful. Thanks for sharing the recipe.
Oriana Romero says
Hello Pamela! Thanks so much for your feedback and for trying my recipe.
Nandini says
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.
Oriana Romero says
Hello Nandini! My family loves banana bread too. Thanks so much for your feedback and for trying my recipe.
K.D. says
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.
Oriana Romero says
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.
Sharon says
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
Oriana says
Hello Sharon! I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know!?
Yash says
Another brilliant recipe by Oriana! Thanks!
Oriana Romero says
hello Yash – WOOHOO…So glad you enjoyed this recipe! Thanks so much for trying my recipe.
nicole says
Absolutely, Positively, Scrumptious! Thank you for developing this recipe! The texture of this banana bread is so moist and tender. The flavours are distinct and come through in each bite. I love the fact that this recipe is like a blank canvas ….one to experiment with by add different flavours.
Will be keeping this recipe forever!!
Oriana says
Hello Nicole! I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know! ? P.S. chocolate chips and nuts work great for this recipe.
Jessica says
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:/
Oriana says
Hello Jessica! I am sorry this recipe didn’t work for you. Thanks for trying my recipe though.
Yash says
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!
Oriana says
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!
Barbara says
Moist, rich, buttery and nutty. My favorite. Ever.
Oriana says
Hello Barbara! Thank you so much for trying my recipe, and I’m SO GLAD you enjoyed it!!
Alaina says
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!
Alaina says
Oh yeah- used 2% milk and no nuts (allergic). It deserves 6 stars!
Oriana says
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!
Connie G. says
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!
Oriana says
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!
Laura says
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).
Oriana says
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!
Pat says
Recipe for glaze shown on picture of bread not included? Thank you
Oriana says
Hello Pat! So sorry about that. I added the glaze instructions. Thanks for stopping by ????
Mayito Castillo says
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!
Maybelline @ Naturalmente Mamá says
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!
mommyhoodsdiary says
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!
Maybelline @ Naturalmente Mamá says
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!
mommyhoodsdiary says
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!
Cilla says
Hopefully it would be without eggs 🙂