Eggless Banana Bread Recipe: Moist, Easy, & Vegan | No Eggs!
There’s something comforting about a warm loaf of banana bread cooling on the counter—especially when it’s soft, tender, and made without eggs. This eggless banana bread delivers everything you love: a moist crumb, a delicate sweetness, and that irresistible banana aroma that fills your kitchen as it bakes. Whether you avoid eggs or simply ran out, this loaf has your back. Expect a reliable, easy recipe with familiar pantry ingredients, practical tips for success, and a flavor that makes any morning (or snack break) feel a little more special.
What Makes This Eggless Banana Bread Irresistible
This loaf is proof that you don’t need eggs to bake something indulgently moist and satisfying. Mashed bananas, yogurt, and a touch of oil do the heavy lifting to create a soft, tender crumb that stays fresh for days. The batter comes together quickly in one bowl for the wet ingredients and one for the dry, so you can get it into the oven without fuss. It’s easy to adapt, too: add walnuts for crunch, chocolate chips for decadence, or keep it classic and fragrant with vanilla and cinnamon. The result is a versatile, crowd-pleasing loaf that slices beautifully and tastes even better the next day.
Everything You’ll Need for Eggless Banana Bread
- Overripe bananas (3 medium; about 1 1/2 cups or 345 g mashed) – The star ingredient. They sweeten naturally, add moisture, and help bind the batter in place of eggs.
- All-purpose flour (1 1/2 cups or 190 g) – Provides structure so the bread holds together while staying tender.
- Baking powder (1 teaspoon) – Lifts the loaf for a light, cake-like crumb.
- Baking soda (1/2 teaspoon) – Reacts with the yogurt’s acidity for extra rise and tenderness.
- Fine salt (1/2 teaspoon) – Balances sweetness and enhances banana and vanilla notes.
- Ground cinnamon (1 teaspoon; optional) – Adds warm, cozy flavor that pairs beautifully with banana.
- Brown sugar (1/2 cup or 100 g) – Brings moisture and a hint of caramel richness.
- Granulated sugar (1/4 cup or 50 g) – Rounds out sweetness and helps with browning. Adjust to taste.
- Plain yogurt (1/2 cup or 120 g; dairy or dairy-free) – Replaces eggs, keeping the bread moist and tender.
- Neutral oil (1/3 cup or 80 ml; such as canola, sunflower, or light olive) – Locks in moisture for days; keeps the crumb soft.
- Vanilla extract (1 1/2 teaspoons) – Adds sweetness and depth of flavor.
- Milk or plant milk (1–2 tablespoons, as needed) – Optional; loosens the batter if it’s overly thick.
- Optional add-ins (about 1/2 cup or 60–85 g total) – Chopped walnuts or pecans for crunch; chocolate chips for indulgence; or raisins for a chewy pop of sweetness.
- Optional topping: turbinado sugar or extra nuts (1–2 tablespoons) – For a crisp, bakery-style crust.
How to Make Eggless Banana Bread, Step by Step
- Prep your pan and oven. Preheat the oven to 350°F (175°C). Grease a 9×5-inch (23×13 cm) loaf pan and line it with a parchment paper sling for easy removal.
- Mash the bananas. In a large mixing bowl, mash the bananas with a fork until mostly smooth with a few small lumps. You should have about 1 1/2 cups (345 g).
- Whisk the wet ingredients. To the bananas, add brown sugar, granulated sugar, yogurt, oil, and vanilla. Whisk until the mixture looks cohesive and slightly glossy.
- Combine the dry ingredients. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon (if using). This helps distribute the leaveners evenly.
- Bring the batter together. Add the dry ingredients to the wet. Use a spatula to gently fold until no dry streaks remain. If the batter seems very thick (it should be thick but spoonable), stir in 1–2 tablespoons of milk. Avoid overmixing to keep the loaf tender.
- Stir in add-ins (optional). Fold in nuts, chocolate chips, or other add-ins just until dispersed. Save a few to scatter on top.
- Fill the pan. Scrape the batter into the prepared pan, smoothing the top. Sprinkle with turbinado sugar or extra nuts for a little crunch, if you like.
- Bake. Place the pan on the center rack and bake for 50–65 minutes. Begin checking at 50 minutes. The loaf is done when a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. If the top browns too quickly, tent with foil for the last 10–15 minutes.
- Cool. Let the bread cool in the pan for 10–15 minutes, then lift it out using the parchment and transfer to a wire rack. Cool at least 45–60 minutes before slicing to set the crumb.
- Serve. Slice with a serrated knife. Enjoy warm or at room temperature, plain or with butter, nut butter, or a drizzle of honey or maple.
Prep, Bake, and Cool: Timing at a Glance
- Prep time: 15 minutes
- Bake time: 50–65 minutes
- Cooling time: 1 hour (for clean slices and the best texture)
- Total time: About 2 hours 10 minutes
- Yield: 1 loaf, about 10 generous slices
- Pan size: 9×5-inch (23×13 cm). For a slightly taller loaf, use an 8.5×4.5-inch pan and add a few minutes to the bake time.
When is it ready? The loaf is ready to enjoy once it’s cooled enough to slice without squashing—about 45–60 minutes after baking. If you can wait until it’s completely cool, the flavor deepens and the slices hold together beautifully.
Your Best Results: Tips and Tricks
- Choose very ripe bananas. Look for deeply speckled or mostly brown peels. The riper the fruit, the sweeter and more flavorful your bread.
- Measure flour accurately. Spoon flour into your measuring cup and level it off, or weigh it (190 g). Too much flour can make the loaf dense.
- Don’t overmix. Stir just until the flour disappears. Overmixing develops gluten, which can lead to a tough or rubbery crumb.
- Mind the pan and rack position. Bake on the middle rack for even heat circulation and a uniform rise.
- Troubleshooting doneness. If the top is browning but the center isn’t set, tent with foil and continue baking. An internal temperature near 200–205°F (93–96°C) signals doneness.
- Make it dairy-free or vegan. Use a dairy-free yogurt and plant-based chocolate chips if adding. The rest of the recipe stays the same.
- Flavor boosters. Add orange zest for brightness, a pinch of nutmeg for warmth, or swirl in 2–3 tablespoons of peanut butter for a fun twist.
- Storage and freezing. Wrap the cooled loaf (or individual slices) tightly. Store at room temperature for 2–3 days, refrigerate up to 1 week, or freeze up to 3 months. Thaw at room temp or toast slices straight from frozen.
- For a crisper crust. Sprinkle the top with turbinado sugar and bake uncovered for the last 10 minutes.
- For gluten-free needs. Use a quality 1:1 gluten-free baking flour and add 1–2 tablespoons of milk if the batter feels particularly thick.
Nutrition at a Glance
The values below are approximate and will vary based on add-ins and brands used. Calculated for 1 slice (1/10 of the loaf), without optional mix-ins.
| Nutrient | Approx. Amount per Slice |
|---|---|
| Calories | ~260 kcal |
| Total Fat | ~10 g |
| Saturated Fat | ~2 g |
| Carbohydrates | ~39 g |
| Dietary Fiber | ~2 g |
| Total Sugars | ~20 g |
| Protein | ~4 g |
| Sodium | ~220 mg |
Note: Adding nuts or chocolate chips will increase calories, fat, and (for chocolate) sugar. Using low-fat yogurt may slightly reduce total fat.
Your Questions, Answered
Can I use whole wheat flour instead of all-purpose?
Yes—substitute up to 50% of the all-purpose flour with whole wheat for a heartier loaf. If you go 100% whole wheat, expect a denser texture; adding 1–2 tablespoons of milk can help keep the crumb tender.
Why did my banana bread sink in the middle?
Most often it’s underbaking, overly wet batter, or too much leavener. Check doneness with a toothpick or thermometer (aim for ~200–205°F/93–96°C). Measure bananas and flour accurately, and stick to the recommended amounts of baking powder and soda.
How do I make this fully vegan?
Use a dairy-free yogurt (like coconut or almond yogurt) and plant-based chocolate chips if you’re adding them. Everything else is already egg-free and vegan-friendly.
A Few Closing Thoughts
There’s joy in baking something simple that feels like a hug—and this eggless banana bread does exactly that. It’s the kind of recipe you’ll turn to when you want your kitchen to smell amazing, when you need a reliable treat for sharing, or when ripe bananas are calling your name. With a handful of pantry staples and a little time, you’ll have a golden, tender loaf that brings people together around the table. Bake it once, and it may just become your new go-to comfort bake.