This Eggless Banana Bread is soft, moist, and packed with sweet banana flavor—the kind of cozy treat that makes everyone ask for seconds. It’s completely egg-free and easily adaptable for dairy and gluten allergies, making it a perfect go-to recipe for families with food sensitivities. Made by thousands and thousands of families over the past 11 years, this trusted recipe never fails. Whether you serve it for breakfast, snack, or dessert, it’s so delicious you’ll want to bake two loaves every time!
Oriana’s Thoughts On The Recipe
If you’ve been searching for the BEST Eggless Banana Bread, this is it! I’ve been making this recipe for years, and it never fails me. The batter comes together in just about 10 minutes using simple pantry staples, and what you get is a beautifully moist and dense banana bread that’s full of flavor and just the right amount of sweetness. It’s one of those recipes that always disappears fast at my house—especially when it’s still a little warm from the oven. The best way to use up overripe bananas.
Do you prefer muffins instead? Try my Easy Eggless Banana Chocolate Chip Muffins recipe.
If you are looking for more eggless quick bread recipes, check out my Eggless Chocolate Banana Bread and my Eggless Strawberry Banana Bread.
What I Love About This Recipe
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
You’ll need:
Ingredients Notes & Substitutions
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Bananas: This recipe requires three medium-sized bananas, approximately 300-350g.
- Butter: You can substitute butter for a neutral-tasting oil. However, I prefer to use butter since it adds a deep flavor to the banana bread.
- Buttermilk: You can use store-bought or make your own substitute at home. Check out my post about Easy Homemade Buttermilk Substitute [Video].
- Sugar: Light or dark brown sugar works best for this recipe. You can use white sugar as a substitute for brown sugar. However, the texture will be slightly different, as the brown sugar yields a denser, moister bread.
- Baking Powder & Baking Soda: Make sure they are not expired.
- Salt: I recommend using kosher or sea salt for the best flavor. However, if you only have table salt handy, reduce the quantity to half.
- Flour: You can substitute up to half of the all-purpose flour with whole wheat for a denser bread.
Food Allergy Swaps
- This recipe is naturally egg, peanut, soy, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with the same amount of dairy-free butter substitutes or neutral-tasting oil. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. Or use a neutral-tasting oil instead.
- Buttermilk: To make a homemade buttermilk substitute, mix 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and let it sit for a few minutes until it curdles.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Nut-Free: Simply omit nuts.
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Prepare The Pan and Preheat The Oven
Preheat the oven to 350º F (180º C). Grease with no-stick baking spray on a bread loaf pan.
Step 2 – Mash The Bananas
In a medium bowl, mash the ripe bananas with a fork until completely smooth.
Step 3 – Add Wet Ingredients
Stir the melted butter into the mashed bananas until combined. Add the buttermilk, vanilla, and sugar, mixing until well combined.
Step 4 – Add Dry Ingredients
Mix in the flour, baking powder, baking soda, and salt, mixing until well combined. Stir in walnuts (if using) and mix until just combined.
Step 5 – Transfer Batter To The Pan
Pour the mixture into the prepared bread loaf pan.
Step 6 – Bake
Bake for 1 hour, or until a wooden pick inserted into the center comes out clean. Allow it to cool before removing it from the pan.
Tips & Tricks To Make The Best Eggless Banana Bread
- Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
- Room-Temperature Ingredients: Ensure that all wet ingredients are at room temperature before mixing. This helps them combine more easily and evenly.
- Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to keep the bread tender.
- Know your oven! Baking time will vary slightly depending on the moisture and sugar content of your bananas, so I recommend checking for doneness around 50 minutes and then every 5 minutes after that.
- Wrap banana bread in plastic wrap to keep it from drying out.
- If using nuts, toast them in the preheated oven for 10 minutes. This will enhance the nuts’ flavor.
Potential Challenges & Pro Tips
- The bread turned out too dense or gummy
Banana bread should be moist, but not heavy or soggy. This can happen if the bananas were overly large or if there was too much moisture in the batter.
Pro Tip: Use about 1 ½ cups of mashed bananas (3 medium) and avoid overmixing the batter, which can make the bread tough. Gently fold until just combined. - The bread didn’t rise well
If your banana bread came out flat, your leavening agents might not have been fresh or measured correctly.
Pro Tip: Make sure your baking soda is fresh (less than 6 months open) and measured accurately. Also, don’t skip the acid (like vinegar or buttermilk) if the recipe calls for it—it helps activate the leavening. - The top cracked too much or got too dark
A crack on top is totally normal for banana bread, but if it’s overly dark or splitting too much, your oven may be too hot.
Pro Tip: Bake on the center rack and check your oven temperature with an oven thermometer to ensure accuracy. If needed, tent the bread loosely with foil during the last 15–20 minutes. - It stuck to the pan
There’s nothing worse than turning out your banana bread and having half of it cling to the pan.
Pro Tip: Grease your loaf pan generously with butter or nonstick spray, and for extra insurance, line the bottom with parchment paper. - Too sweet or not sweet enough
Sweetness can vary based on how ripe your bananas are.
Pro Tip: Use very ripe bananas (lots of brown spots!) for the best natural sweetness. You can also adjust the sugar slightly to your family’s taste.
Storing & Freezing Instructions
Wrap leftovers tightly in plastic wrap and store them at room temperature for up to 4 – 5 days, or wrap the bread in plastic wrap and then aluminum foil and freeze for up to 3 months. For freezing, I recommend cutting the bread into individual slices and then freezing.
Frequently Asked Questions
Yes, you can! Place the unpeeled bananas on a foil-lined baking sheet and bake them for 15 to 20 minutes at 300º F (150º C), or until they turn completely black. Remove from the oven and let them cool, then scoop out the flesh with a spoon and mash.
Yes, you can! But keep in mind that your bread will be significantly denser.
Making buttermilk substitutes is very easy. Check out my post about how to make a buttermilk substitute at home.
Yes, feel free to omit the nuts in this recipe.
Try These Egg-Free Banana Recipes Next!
Recipe Card
Best Eggless Banana Bread
Video
Equipment
Ingredients
- 3 ripe bananas (about 270 -300 g)
- 1/2 cup (115 g) unsalted butter, melted (or neutral-tasting oil)
- 1/2 cup (120 ml) buttermilk
- 2 teaspoons (10 ml) pure vanilla extract
- 1 cup (200 g) brown sugar
- 1 1/2 cups (210 g) all-purpose flour
- 1 teaspoon (4 g) baking powder
- 3/4 teaspoon (4.5 g) baking soda
- 1/4 teaspoon (1 g ) salt
- 1/2 cup walnuts or pecans, chopped (optional)
Glaze (Optional):
- 1 cup (120 g) powdered sugar
- 3 tablespoons (45 ml) milk
- 1 teaspoon (5 ml) pure vanilla extract
- 2 tablespoons walnuts or pecans, finely chopped (optional)
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
Preheat The Oven and Prepare The Pan:
- Preheat the oven to 350º F (180º C). Grease with no-stick baking spray a bread loaf pan.Note: I use a 9.5 x 5-inch loaf pan, but an 8.5 x 4.5-inch loaf pan will work too.
Mash Bananas:
- In a medium bowl, mash the ripe bananas with a fork until completely smooth.
Add Wet Ingredients:
- Stir the melted butter (or oil) into the mashed bananas; mix until combined. Add in buttermilk, vanilla, sugar; mix until well combined.
Add Dry Ingredients:
- Add flour, baking powder, baking soda, and salt; Mix to incorporate. Mix in walnuts (if using) and mix until just evenly distributed.
Bake:
- Pour the mixture into the prepared bread loaf pan. Bake for 1 hour, or until a wooden toothpick inserted in the center comes out clean. When ready, remove the bread from the oven and allow it to cool completely in the pan set on a wire rack.
Prepare The Glaze (Optional):
- Mix all the ingredients in a small bowl until smooth. Drizzle the cooled banana bread with glaze and serve.
- This recipe is naturally egg, peanut, soy, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with same amount if dairy-free butter substitutes or neutral-tasting oil. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Buttermilk: Make a homemade buttermilk substitute by mixing 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes until it curdles.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Nut-Free: Simply omit nuts.
- Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
- Room-Temperature Ingredients: Ensure that all wet ingredients are at room temperature before mixing. This helps them combine more easily and evenly.
- Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to keep the bread tender.
- Know your oven! Baking time will vary slightly depending on the moisture and sugar content of your bananas, so I recommend checking for doneness around 50 minutes and then every 5 minutes after that.
- Wrap baked banana bread in plastic wrap to keep it from drying out.
- If using nuts, toast them in the preheated oven for 10 minutes. This will enhance the nuts’ flavor.
I appreciate your feedback, and it helps others, too!
Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Originally posted in October 2014, photos were replaced, video added, and post content edited to add more helpful information in July 2025, no change to the recipe.
Nos a gustado mucho el pan lo amemos mucho y nos gusta un montón gracias 🙂
Hola Ester y Noemí – ¡Qué alegría leer esto! Me encanta saber que les gustó tanto el pan — de verdad, gracias por tomarte el tiempo para escribir este comentario, significa mucho para mí 🙂
Delicious, best Banana bread.
Hello Gail! So glad you loved it! 😊 Thanks for sharing — that means a lot.
This was fantastic! It’s our new go-to banana bread recipe, everyone loved it. I used it as our (egg allergy) baby’s first birthday cake.
Hello Ashley! That’s so sweet — thank you for sharing! 💕 I’m thrilled it became your new go-to banana bread and even more honored that you used it for your baby’s first birthday cake. What a special moment!
Absolutely amazing 👏 easy recipe to follow and tastes 👍 great, thank you.
Hello Preesy! That’s so great to hear! 😊 I’m really happy you enjoyed the recipe — thanks for taking the time to share!
Fantastic recipes I can get over it
Hello Harriet! Thank you so much! 😊 I’m really happy you’re enjoying the recipes — that means a lot to me!
We love this banana bread. We have made it a lot and it always disappears in no time. Just wondering if you could upscale it to make a larger cake (say in a 12 inch by 9 inch roasting tray size) to have for a party and what would I need to change in the recipe? Five star button not working for me so: 🌟 🌟🌟🌟🌟
Hello David! That’s so wonderful to hear—thank you for the five stars anyway! I love that it’s such a hit at your house. For a 12×9-inch pan, you can simply double the recipe. Bake it at the same temperature, but keep an eye on it—larger cakes often need a little extra time in the oven. You’ll know it’s ready when a toothpick inserted in the center comes out clean and the top looks golden and set. You can also use my Banana Cake Recipe > Easy Eggless Banana Cake
I stumbled across your page whilst searching for egg-free baking recipes. Thank you for creating this delicious eggless banana bread. My daughter had it toasted with butter for breakfast, DELISH!! I did reduce the sugar to about 150g (still turned out great) and added cinnamon & nutmeg. Your website is ah-mazing! Thank you 😊
How lovely—thank you so much, Thao! I’m so glad you and your daughter enjoyed the banana bread (toasted with butter sounds heavenly!). Your cinnamon and nutmeg twist sounds perfect. I really appreciate your kind words about my site—it means a lot! 💕
I followed exactly. Did not rise much. Looks delicious
Hi Edie! Thank you for giving it a try! 😊 If it didn’t rise much, it could be due to expired leavening (like baking powder or baking soda) or overmixing the batter. Make sure your leaveners are fresh and mix just until combined next time—it should help give you a lighter, taller result!
I have used this recipe twice now and I think it will be the only one I use going forward! The first time, I doubled the recipe because I had extra bananas to use, but it was so good that this time I tripled it instead. All three loaves came out nice and dense, sweet, moist, and just so good that one is gone already lol.
I add chocolate chips (not measured, but probably used about a third to a half cup between the three I made today), and didn’t have buttermilk, so I used regular milk both times (1% at that!) and it still turned out great.
Awesome simple recipe, it’s hard to mess up, and now we have snacks for the week! Thanks for the recipe!
Hello Craig! Yay!! This makes me so happy to read 🥰 I love that the recipe has already become your go-to—and tripling it is the best compliment ever! Chocolate chips are always a good idea, and I’m glad it worked perfectly even with regular milk. Thank you so much for sharing all your tweaks and for your sweet feedback. Wishing you lots of yummy snack breaks this week! 💕
Thanks for the hints and substitutions! Im in a baking mood with limited ingredients! Off to the kitchen!
BIG THANK YOU!
PS Your 5 stars aren’t working so here you go!🌟🌟🌟🌟🌟
Hello Rebecca! Yay!! I love that baking mood vibe 😍 So happy the hints and substitutions were helpful. Have fun in the kitchen, and thank YOU for the sweet message! Can’t wait to hear what you whip up 💕
I’ve made lots of eggless banana bread recipes before and this is by far the fluffiest. I don’t like the taste of egg in banana bread, I find it weird and overpowering for some reason. I’ve tried lots of different recipes and they typically come out dense and stodgy- which is fine because that’s typically what happens when you bake with bananas. But this recipe is so light and fluffy. I followed exactly by weight except I added a little cinnamon to the batter and topped with brown sugar and cinnamon.
Hello Julia! Ahh thank you so much!! 🥹 I totally get what you mean about the egg flavor in banana bread—sometimes it just doesn’t work. I’m so happy to hear this one turned out fluffy and light for you—that balance can be tricky with banana bread, so your feedback means a lot! And your cinnamon + brown sugar topping sounds absolutely delicious 😍 Thanks for trusting the recipe and sharing your experience! 💛
This is a great recipe. Give a bit of background, I used to bake as a kid, I am now 60, my girlfriend has an egg allergy and I found your site awhile ago. Last week I decided that I would try baking again and decided that banana bread would be a great place to start. Well the recipe was really easy to follow and my girlfriend and myself loved the results. Next I will be trying some of your muffin recipes. Thanks
Hello Brian! This made me smile so big—thank you for sharing your story! 🥹 I love that you’ve come back to baking after all these years, and even more so that you’re doing it with love for your girlfriend. That banana bread was such a sweet place to start (pun intended!), and I’m so happy you both enjoyed it. Can’t wait for you to try the muffin recipes next—there are lots of delicious egg-free options waiting for you! 💛
best banana bread ever
Hello Midge! Ahhh thank you!! 😍 That’s the sweetest compliment—so happy you loved it! Nothing beats a slice of really good banana bread. 💛🍌
Made mini loaves on 325° for 25 minutes in greased pan. Amazing! Wish I knew how to upload my 10-second-long video
Hello Quarterheads! Yay!! I’m so happy to hear they turned out amazing—mini loaves sound adorable and perfect 😍 I wish I could see your video too… I bet they looked delicious coming out of the oven! Thanks so much for sharing your tip and for baking with me! 💕
OMG.This is sooooo good. I made it and everyone just love it. Thank you so much for sharing this recipe.
Hello Shanta! Yay!! I’m so happy to hear that everyone loved it! 🥰 Thank you for trying the recipe and taking the time to share—messages like this always make my day. Happy baking! 💛
I just made this recipe with 2 fairly large bananas and about 2/3 cup of sugar. Forgot the pecans until I had the batter in the pan. So, I sprinkled chopped pecans on top and pressed them in lightly, then baked. Great!!
Hello Linda! Yay!! I’m so happy to hear it turned out great! Sprinkling the pecans on top sounds like a delicious save—love that little crunch on top. Thank you so much for trying the recipe and for sharing your tweaks. 😊🍌