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BEST Eggless Banana Bread | Mommy's Home Cooking

Best Eggless Banana Bread

Make the BEST Eggless Banana Bread with this easy recipe! It sweet, moist, and full of flavor.  The perfect treat for breakfast, snack or dessert! It's so good, you'll want to make 2 loaves. 
Course Breakfast, Dessert
Cuisine American
Keyword banana, bread, Eggless
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12 servings
Calories 314kcal
Author Oriana Romero


  • 3 very ripe bananas
  • 1/2 cup butter, melted
  • 1/2 cup buttermilk
  • 2 teaspoons pure vanilla extract
  • 1 cup brown sugar
  • 1 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups all-purpose flour
  • 1/2 cup walnuts, chopped (optional)


  • 1 cup powdered sugar
  • 3 tablespoons milk
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons walnuts, finely chopped


  • Preheat oven to 350º F. Grease with no-stick baking spray a bread loaf pan.
  • In a medium bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas; mix until combined. Add in buttermilk, vanilla, sugar; mix to combine. Mix in baking powder, baking soda and salt; mix until combined. 
  • Mix in flour and walnuts (if using) and mix until just combined.
  • Pour mixture into the prepared bread loaf pan.
  • Bake for 1 hour or until a wooden pick comes out clean.
  • Allow cooling before removing from pan.

Prepare the glaze:

  • Mix all the ingredients in a small bowl until smooth. 
  • Drizzle bread with glaze and serve. 


You can swap up to half the flour for whole wheat or another favorite whole-grain flour. 
You can use white sugar instead of brown sugar. However, brown sugar makes a denser, moister bread
If using nuts, toast them in the oven for 10 minutes as the oven is pre-heating.
When mashing the banana Leave them as chunky or as smooth as you prefer.
Baking time will vary slightly depending on the moisture and sugar content of your bananas, so I recommend starting to check for doneness around 50 minutes and then every 5 minutes after.
Wrap banana bread in plastic wrap to keep it from drying out.
Leftover bread can be kept, covered, at room temperature for up to 3 days or wrapped in aluminum foil and frozen for up to 3 months. For freezing, I recommend to cut the bread in individual slices and them freeze.
 Did you make this recipe? Don't forget to give it a star rating below!
Please note that nutritional information is a rough estimate and it can vary depending on the products used.


Calories: 314kcal | Carbohydrates: 48g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 180mg | Potassium: 261mg | Fiber: 1g | Sugar: 32g | Vitamin A: 280IU | Vitamin C: 2.6mg | Calcium: 72mg | Iron: 1.2mg