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.
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.
Why this Eggless Banana Bread recipe works
Why do you need eggs in banana bread?
Eggs do the following in banana bread:
- act as a binder to hold the ingredients together,
- help the banana bread rise by trapping in air and giving the bread structure, and
- 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.
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.
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.
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.
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 Nonstick Bakeware 9-Inch by 5-Inch
Non-stick Loaf Tin LinersOXO Good Grips Cake TesterNordic Ware Loaf Cake Keeper
Eggless Banana Bread
Print RecipeIngredients
- 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
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.
Gen Salinas says
Love this so much! I finally perfected banana bread. I added dark chocolates as a topping and it’s perfect!
suzy says
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
Cici says
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 :)
Liza says
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
Shahla Abdul Jabbar says
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
Tina Jui says
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!