This eggless banana bread is dairy-free, vegan-friendly, and made with a touch less sugar than many classic recipes. It’s incredibly simple to prepare—no mixer required—just measuring cups and spoons, two bowls, and a whisk.
This recipe comes from my mother’s recipe box and was a favourite in our family because we often needed an egg-free option. It’s also ideal if you want to bake vegan or need a dairy-free loaf that’s straightforward and reliable.
Baking without eggs: mashed banana as an egg replacer
You can successfully bake banana bread without eggs because mashed banana supplies both moisture and binding properties. As it heats, some of the banana’s water contributes steam, helping the loaf rise, and the mashed fruit helps hold the batter together in place of eggs. Bananas also allow you to reduce a bit of fat—though they don’t replace all of it—so they make a logical swap when omitting eggs.
This is one of the simplest banana bread recipes you’ll find and it follows the muffin-mixing method (the two-bowl method):
- Whisk the dry ingredients together in one bowl (flour, baking soda, salt, and cinnamon if using).
- Whisk the wet ingredients in another bowl (mashed banana, sugar, and oil).
- Pour the dry mix over the wet and fold gently until a thick, even batter forms—avoid overmixing.
Ways to modify this vegan banana bread recipe
This base recipe adapts well to many preferences. Here are simple tweaks you can try:
- For a richer loaf:
- Use melted butter instead of oil for more flavour.
- Increase the fat—many banana breads use up to ½ cup (125 mL) of fat: either 125 mL canola oil, or 60 mL canola oil plus 58 g (¼ cup) melted butter.
- For a sweeter bread:
- Increase the sugar to 200 g (1 cup).
- For more flavour:
- Swap part or all of the granulated sugar for light or dark brown sugar.
- Add spices: 1–2 tsp ground cinnamon, ½ tsp ground nutmeg, or 2 tsp ground cardamom, as desired.
- Stir in 1–2 tsp vanilla extract for extra depth.
- Add-ins you can fold into the batter:
- Up to 250 mL (1 cup) chopped nuts—walnuts are a classic choice.
- Up to 125 mL (½ cup) unsweetened shredded coconut.
- Up to 250 mL (1 cup) dark chocolate chips.
- 125 mL (½ cup) sultanas or golden raisins.
Banana bread typically tastes better after resting. Let the loaf cool completely, then wrap it and leave it at room temperature overnight before slicing—this helps the flavours mature and yields a more harmonious texture.
If using frozen bananas, thaw them in the refrigerator overnight before peeling. After peeling, place the defrosted banana flesh in a fine-mesh sieve over a bowl to collect any liquid. You can discard the liquid or reduce it on the stove to a thick syrup (a few tablespoons) and add it back to the mashed bananas for extra banana flavour.
Troubleshooting tips: if you see large holes in the crumb, it can result from unevenly filled pans or from overmixing, which develops too much gluten. Mix just enough to combine ingredients and create a cohesive batter.
📖 Recipe
Eggless Banana Bread
Equipment
-
Loaf pan
-
Whisk
-
Spatula
Ingredients
- 330 mL mashed banana (up to 375 mL / 1½ cups), from 3–4 very ripe bananas
- 60 mL canola oil (or melted butter)
- 150 g granulated sugar (or brown sugar or a mix)
- 250 g bleached all-purpose flour
- 5 mL baking soda
- 5 mL fine kosher salt (reduce amount if using table salt)
- 5 mL ground cinnamon (optional)
Instructions
- Preheat the oven to 350°F (175°C). Butter and flour a 1-pound (9×5-inch) loaf pan or use an 8.5×4.5-inch pan for a taller loaf. Line the bottom with parchment and set aside.
- In a large bowl, combine the mashed bananas with the sugar, then whisk in the oil.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
- Fold the dry ingredients into the wet until just combined and a thick batter forms. Do not overmix.
- Pour the batter into the prepared pan and bake for about 60–65 minutes, or until a tester inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then remove to a wire rack and cool completely before slicing.
Notes
- This recipe uses fine kosher salt; if you use table salt, cut the amount in half.
- Choose the largest, very ripe bananas you can find—black-skinned bananas yield the best flavour and sweetness. After peeling, I had about 375 g of fruit, which equals roughly 330–375 mL (1⅓–1½ cups) mashed banana.
- If using frozen bananas, thaw them in the fridge before peeling. Strain any excess liquid through a fine-mesh sieve; discard it or reduce it to a thick syrup and add back to the mashed bananas.
Nutrition
Nutrition information is an approximation.