• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • About
  • Shop

The Worktop logo

  • Make Ahead
  • On The Go
  • Quick and Easy Brunches
  • Eggs
  • Pancakes
  • All Recipes
Home / Breakfast and Brunch Recipes / Eggless Banana Bread

February 28, 2019

Eggless Banana Bread

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Disclosure Policy for more information.

Get the recipe for the best Eggless Banana Bread. It’s easy to make and has the perfect texture. You’ll never know this banana bread has no eggs.

Best Banana Bread Without Eggs Slices | The Worktop

Want banana bread and have no eggs? No problem!

This recipe is adapted from my Egg Free Banana Muffins.

When I first started baking without eggs, I approached it by taking a recipe, and looking for a substitute for the eggs. I often did 1-for-1 substitutions (for example, replacing the eggs with applesauce).

Sometimes the recipes worked, and sometimes the recipes didn’t. It was frustrating!

Because of my son’s egg allergy, I’ve baked so much without eggs in the past few years. And I’ve since learned that there are many potential substitutes for eggs. But depending on the recipe, you often can’t just do a 1-for-1 substitution.

I’ve realized that I need a more wholistic approach.

Now, when I bake without eggs and develop new recipes, I think about:

  • What does the egg do in the recipe? Why is it needed?
  • How can I develop the recipe so all those needs are met?

I’ve answered those questions for you below about this recipe so you can understand why this recipe works and why it will give you the best Eggless Banana Bread.

Eggless Banana Bread Recipe | The Worktop

Why this Eggless Banana Bread recipe works

Why do you need eggs in banana bread?

Eggs do the following in banana bread:

  1. act as a binder to hold the ingredients together,
  2. help the banana bread rise by trapping in air and giving the bread structure, and
  3. give a rich flavor and a velvety texture (from the yolk fat).

As those are important purposes, it’s hard use just one replacement for all those functions.

(If you are curious to read more, here’s a great in-depth article about baking and eggs.)

So, for this banana bread recipe without eggs, what is used to replace the eggs?

Since eggs are multifunctional, this Eggless Banana Bread recipe uses multiple ingredients to substitute for the eggs.

This is why this banana bread recipe works without eggs:

  • First, the mashed bananas act as a binding agent.
  • Second, I use baking powder and baking soda + vinegar to give the banana bread a good lift (read more about the chemical reactions, similarities and differences).
  • Third, I use coconut oil to give it a rich velvety texture.
Banana Bread Without Eggs - Overhead | The Worktop

How to make banana bread without eggs

Making this banana bread recipe requires two bowls, a mixer, and a loaf pan.

TIP: For a quick clean up, use a loaf tin liner. This sits inside your pan and helps you remove the bread easily and cleanly. Perfect if you plan to gift the banana bread.

Step 1: mix the wet ingredients together

Mash the bananas well and whisk together the following wet ingredients:

  • bananas
  • milk
  • brown sugar
  • coconut oil
  • vanilla extract

TIP: Don’t take shortcuts with regards to adding in the coconut oil. Make sure you melt the coconut oil and and whisk the batter as you slowly pour in the coconut oil.

Why? Doing so will help make sure you don’t get large clumps of coconut oil as it hits the cold ingredients and hardens. This is particularly true if you use cold milk right out of the refrigerator.

Banana Bread Recipe No Eggs | The Worktop

Step 2: mix the dry ingredients together

In a large bowl, mix all the following dry ingredients together:

  • white whole wheat flour
  • baking powder
  • baking soda
  • cinnamon
  • salt

Step 3: combine the two bowls

Make a well in the dry ingredients, then pour and whisk in the wet ingredients.

TIP: Don’t over mix. Stop mixing when everything comes together. By not over mixing, you’ll get a light cake structure.

Add in the vinegar and give everything one final mix.

Step 4: pour the batter into a prepared pan, top and bake

Pour the batter into a prepared pan then smooth it out with a spatula to make sure the batter is evenly distributed. Lastly, sprinkle on the oats and turbinado sugar.

The Eggless Banana Bread is done when a toothpick inserted into the middle comes out clean.

Because we don’t use toothpicks regularly at home, a cake tester has become an indispensable tool. It’s also handy to check anything – including vegetables, and meats.

Eggless Banana Bread Loaf in Pan | The Worktop

Step 5: serve and store

I love this egg free banana bread as a quick weekday breakfast. I’ll often bake a loaf on Sunday, and we’ll enjoy it for several days afterwards.

One of my biggest pet peeves is that loaf cakes don’t fit in normal tupperware containers though.

Sometimes I store it back in the tin and cover with aluminum foil. Though the problem is that it’s not airtight that way.

Other times, I cut the loaf in pieces and place them into smaller containers. I also don’t like this because I don’t want extra open cake faces.

TIP: Having a loaf cake keeper is so handy! The cover snaps over the base, keeping your banana bread fresh. Plus, it’s BPA-free and melamine free too.

To store this Eggless Banana Bread, keep it in an airtight container. I’ll let it sit out on the counter for 1-2 days, or in the refrigerator for 3-4 days.

Eggless Banana Bread Recipe

Other delicious egg free breakfast recipes

Here are a few other breakfast recipes that require no eggs.

  • Egg Free Banana Muffins
  • Vegan Cinnamon Muffins
  • Vegan Blueberry Muffins
  • Vegan Oatmeal Pancakes
  • Eggless Waffles

See all breakfast recipes without eggs on The Worktop

Rachael Ray Yum-o! Nonstick Bakeware 9-Inch by 5-Inch OvenRachael Ray Nonstick Bakeware 9-Inch by 5-InchRachael Ray Yum-o! Nonstick Bakeware 9-Inch by 5-Inch Oven2lb Pack Of 40 Non-stick Loaf Tin LinersNon-stick Loaf Tin Liners2lb Pack Of 40 Non-stick Loaf Tin LinersOXO Good Grips Cake Tester – Non-Slip Handle –OXO Good Grips Cake TesterOXO Good Grips Cake Tester – Non-Slip Handle –Nordic Ware Loaf Cake Keeper, RedNordic Ware Loaf Cake KeeperNordic Ware Loaf Cake Keeper, Red

Egg Free Banana Bread | The Worktop

Eggless Banana Bread

4.72 from 49 votes
Print Recipe
Serves: 12 slices (1 8-inch x 5-inch loaf)
Prep: 10 mins
Cook: 45 mins
Total: 55 mins
Get the recipe for the best Eggless Banana Bread. It’s easy to make and has the perfect texture. You’ll never know this banana bread has no eggs.

Ingredients

  • 3 medium ripe bananas – mashed
  • 1/2 cup milk (use milk alternative for vegan)
  • 1/2 cup dark brown sugar
  • 2 teaspoons vanilla extract
  • 1/4 cup coconut oil – melted
  • 1 3/4 cups white whole wheat flour (you can also use all-purpose white flour, whole wheat flour, or a mix)
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1 pinch salt
  • 1 tablespoon vinegar (I prefer apple cider vinegar, but any vinegar will do)

For topping

  • 1 tablespoon quick cooking oats
  • 1 tablespoon turbinado sugar
US Customary – Metric

Instructions

  • Preheat oven to 350°F / 175°C. Line or lightly grease a 9-inch x 5-inch loaf pan. 
  • In a medium bowl, mix together the mashed bananas, milk, brown sugar, and vanilla extract. You can mix this by hand, or use a hand mixer on low speed. I usually use a hand mixer since I find that it quickly will mash/puree a ripe banana. As you are mixing, slowly pour in the coconut oil and mix it in.
  • In a separate large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. 
  • Add the wet ingredients into the dry ingredients and mix together until just combined. Stir in the vinegar. 
  • Pour the batter into the prepared loaf pan. Top the batter with the oats and turbinado sugar.
  • Bake the banana bread, rotating halfway through, until a tester inserted into the center comes out clean, 45-55 minutes. Transfer pan to a wire rack and let the banana bread cool in pan 5 minutes. Transfer the banana bread onto a rack and let cool completely.

Notes

Store in an airtight container for 2 days.
Dairy-Free banana bread: You can replace the milk with a milk alternative of your choice. As my son is also intolerant to dairy, we use Oatly Oat Milk, and have had great success baking and cooking with Oatly.
Low sugar banana bread: You can use anywhere between 1/4 cup – 1 cup sugar for this recipe. I don’t like too much added sugar in our diet, particularly when I’m making these muffins for my toddler, so I typically make this banana bread with 1/4 cup sugar, and sometimes even less. Instead, try using a ripe banana for natural sugars and flavor. However, if I’m bringing these to a potluck, or sharing it with friends, to make the recipe taste more like a sweet banana bread you might get at a coffee shop, I would recommend using up to the full 1 cup of sugar.
Course: Breakfast, Brunch, Muffins
Cuisine: American
Keyword: Eggless Banana Bread
Special Diet: Vegetarian
Author: The Worktop
Cal : 172kcal
Note: Nutrition information is a rough estimate.
Tried this recipe?If you loved making this recipe I would appreciate it so much if you would give this recipe a star review! I’d love to see it too – snap a picture of your finished dish and share it with me on Instagram using #theworktop and tagging me @theworktop.

By Tina Jui
Last updated: February 28, 2019
Filed Under: Breads and Muffins, Breakfast and Brunch Recipes, Breakfast for a Crowd, Brunch Recipes for Mother's Day, Christmas Morning Breakfast Recipes, Easter Breakfast Recipes, Fall Breakfast Recipes, Father's Day Brunch Recipes, Kid Friendly, Make Ahead, No Egg, On The Go, Oven, Quick and Easy Brunches, Vegetarian, Winter Breakfast RecipesTags: bananas

About Tina Jui

A breakfast lover and food blogger. Tina develops everyday breakfast recipes on The Worktop, and writes about all things related to breakfast and brunch. Originally from California, she now lives in London. Read more about Tina Jui or drop an email to say hi.

Reader Interactions

Comments

  1. Henriette Hall says

    November 12, 2020 at 8:02 pm

    5 stars
    What a delicious and easy Bread. I am making
    for Christmas gifts this year. Going to bake–let toatally cool and freeze. I will put them in a nice new loaf pan for
    Christmas Eve delivery–wrapped in a festive dish towel and tied with a copy of the recipe attached. A nice morning
    treat with good coffee or tea don’t you think ?

    Reply
    • Ochre says

      December 10, 2020 at 3:12 am

      5 stars
      It’s the best banana bread I have ever tasted

      Reply
  2. Prince says

    November 10, 2020 at 12:40 am

    5 stars
    One day I started making banana bread before I realized I was out of eggs. When I was googling what could be used to replace eggs, I came across this recipe and I am so grateful for it. I never use eggs in my banana bread anymore. This recipe makes bread that is sweet, but not overly so, and rich and delicious. And I can even share it with my vegan/dairy intolerant friends! Thank you for sharing!

    Reply
  3. Krish says

    October 4, 2020 at 6:23 pm

    5 stars
    This works well and is gorgeous bread!!!!! I would reduce the sugar to half of what has been suggested as the banana adds its own sweetness! Also I made it totally vegan for my son and daughter using coconut milk and coconut oil!!
    Thank you!!!

    Reply
    • Tina Jui says

      October 23, 2020 at 11:44 am

      Thanks for the feedback! I’m so glad your kids liked it.

      Reply
  4. Krish says

    October 4, 2020 at 6:23 pm

    5 stars
    This works well and is gorgeous bread!!!!! I would reduce the sugar to half of what has been suggested as the banana adds its own sweetness! Also I made it totally vegan for my son and daughter using coconut milk and coconut oil!!
    Thank you!!!

    Reply
  5. Gen Salinas says

    September 8, 2020 at 2:03 pm

    Love this so much! I finally perfected banana bread. I added dark chocolates as a topping and it’s perfect!

    Reply
  6. suzy says

    September 2, 2020 at 3:18 pm

    Hi WOW!! what an amazing recipe! Modified this a bit and baked in a RICE COOKER !! yum!!

    used white cake flour and 1/2 c rice berry flour- added butter instead of oil and 2 tbsp yogurt.
    bananas were super ripe almost all black skin on the outside

    Reply
  7. Cici says

    August 29, 2020 at 10:38 am

    5 stars
    This turned out so moist and was the perfect amount of sweetness! I used soy milk and used self-raising flour and it turned out great. Definitely my go-to recipe from now on :)

    Reply
  8. Liza says

    August 19, 2020 at 4:12 pm

    5 stars
    Such a great recipe thanks so much for sharing! I am gluten free so just substituted with my flour. Also really like the use of advertising for BLM which is extremely important right now x

    Reply
  9. Shahla Abdul Jabbar says

    August 3, 2020 at 5:08 am

    Hi,
    There are many varieties of bananas of various sizes where I live. So could you please include the amount of bananas in grams too. It would be very helpful.
    Thank you

    Reply
    • Tina Jui says

      August 5, 2020 at 10:34 am

      Thanks for the comment. I find the recipe is quite flexible. I have used a range between 3 small bananas and 2 large bananas. Hope this helps!

      Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Nice to Meet You

I’m Tina and I share my everyday breakfast recipes here. Find easy breakfasts and brunch recipes for the family. Meet me over coffee.

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Most Popular Recipes

Instant Pot Congee Chicken Rice Recipe | The Worktop

Instant Pot Congee – Chicken and Rice

Easy Toddler Muffin Recipes | The Worktop

Toddler Muffins (Easy Muffin Recipe for Kids)

Overnight Chia Seed Pudding with Almond Milk | The Worktop #breakfast #GF #vegan

Overnight Chia Seed Pudding with Almond Milk (Vegan, GF)

Glazed Donuts Krispy Kreme Recipe Copycat

Original Glazed Donuts (Krispy Kreme Recipe Copycat)

Footer

Thanks for Stopping by

I’m Tina and I share my everyday breakfast recipes here. Find easy breakfasts and brunch recipes for the family. Meet me over coffee.

stay connected

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Quick and Easy Breakfasts

Dorset Cereals Bircher Muesli
Mint Hot Cacao | The Worktop
Savory Oatmeal | The Worktop
Mango and Yogurt Popsicles - super #healthy and delicious! | The Worktop
Grilled Prosciutto Sandwich
Espresso Almond Butter | The Worktop

Keep looking for recipes

As featured on

The Worktop Featured On Banner

Privacy Policy

Copyright © 2021