This easy eggless banana bread recipe is soft and moist, and is such a delicious recipe for over ripe bananas! You can easily make it dairy free or vegan, and it freezes well too, so if you have a lot of overripe bananas you can double the batch and enjoy banana bread later on.
Like my buckwheat banana bread, this eggless banana bread recipe is soft and moist and just like regular cafe style banana bread. I love baking without eggs, and whilst we don’t have egg allergies, I prefer to save them for meals such as Spanish tortilla. My eggless chocolate orange cake is one I have been baking for years, and I hardly ever make scones with eggs – these eggless cheese scones are delicious without them!
Why we love this recipe
- Egg free banana bread is such an easy recipe for over ripe bananas, and if you have many bananas that need using up, make two loaves and freeze one for enjoying later on.
- This is a banana bread without butter. Making banana bread with oil means it can easily be made into a vegan banana bread by using a dairy free milk like soy milk or oat milk.
- Using oil produces a soft and ultra moist banana bread, and it stays soft for days, even when kept in the fridge!
- This easy homemade banana bread recipe is delicious toasted or left un toasted.
- This banana bread recipe is loved by kids and as it’s freezer friendly too, this recipe is a great standby to batch cook and have in the freezer for after school or morning tea.
Ingredient notes and substitutions
Please scroll down to the recipe card at the end of the post for ingredient quantities.
- Bananas – using ripe and spotty or over ripe bananas is the best. They add extra sweetness and banana flavour as they natural starch in bananas converts to sugar as they ripen, they also help the texture.
- Plain flour – all purpose flour
- Brown sugar – soft brown sugar helps create a moist banana bread as well as adding a lovely caramel flavour and gives the banana bread a lovely golden colour.
- Oil – making banana bread with oil makes a soft and light banana bread. I like to make olive oil banana bread for that slight nutty olive oil flavour, but you can use a neutral oil such as vegetable oil, canola or grapeseed oil, if you prefer.
- Raising agents – baking powder and bicarbonate of soda / baking soda both help the banana loaf rise. As this banana bread recipe contains no eggs, it needs these ingredients to help keep the texture light and airy like eggs do.
- Milk – I often use full fat cows milk but you can use half fat milk or if wanting to make a dairy-free banana bread or vegan banana bread you can use a dairy free milk such as almond milk or oat milk.
- Vinegar – this is mixed with the milk to create a quick buttermilk which creates a tender texture. The acid in the vinegar also helps to create airy bubbles when combined with the bicarbonate of soda.
- Cinnamon – ground cinnamon is optional, but I find adding a small pinch helps add flavour without it tasting too strong of cinnamon. Mixed spice is a delicious alternative to cinnamon in banana bread.
- Vanilla – along with the ground cinnamon, vanilla adds to the sweet flavour.
How to make banana bread without eggs
Please scroll down to the recipe card at the end of the post for the full recipe.
- Mix the milk with vinegar in a small bowl and leave to one side.
- Mix the flour with baking powder, bicarbonate of soda, salt, soft brown sugar and cinnamon.
- Mash the bananas with a fork.
- Add the oil, vanilla and milk.
- Pour the wet ingredients in to the dry ingredients.
- Mix until just combined. TIP: don’t mix too much as this can make your banana bread tough.
- Pour the batter in to a loaf tin lined with baking paper
- Place in to a preheated oven and bake until golden and a skewer comes out clean when inserted into the middle of the banana bread.
Yes You can freeze banana bread. Either freeze it as a whole loaf / cake, or slice and then wrap the slices individually. Wrap well in baking paper / baking parchment before placing in a sealable bag or container and freeze for up to 2 months.
You banana bread could be dry if you’ve added too little bananas. Bananas vary greatly in size so that’s why Ive added a rough weight.
My recipe tips
- Use ripe bananas – the spottier the better – for the best banana bread.
- Don’t over mix the batter – once the flour has been mixed into the batter, stop stirring. If you over work the gluten in the flour the proteins in the flour can become elastic which can stop the banana bread from rising as well, leading to a dense and heavy banana loaf.
- I like a pinch of cinnamon – which I class as less than ¼ teaspoon. But feel free to add up to ¾ a teaspoon if you like a more cinnamon-banana flavour.
- Ovens can vary, so it really is best if you test the banana bread is ready by using a skewer. It may take up to an hour to cook. If the top is beginning to look dark then cover with tin foil.
Look out for brown bananas at the supermarket.
They are often sold in bags at a reduced price, perfect for making into banana bread!
- Toasted banana bread is the best! Just like at cafe but soo much cheaper! I find that cutting the banana bread into thick slices then toasting it in a sandwich press gives the pest cafe style crunchy edges and soft middle. Serve with a little butter to melt in to the hot banana bread. Such a delicious breakfast or brunch. You can also toast it in the oven if you have the oven on for something else around 200˚C turning halfway – 3-5 minutes, or under the grill.
- Top with ricotta or mascarpone for an ultra indulgent treat, and a spoonful of strawberry compote.
- Plain Greek yogurt and stewed pears.
- Vanilla ice cream, chopped nuts and a drizzle of chocolate sauce.
This banana bread will keep in the fridge for up to 4-5 days, or at room temperature for up to 2-3 days.
To freeze banana bread: Cool the banana bread completely then either leave whole or slice into slices and wrap individually. Wrap well to avoid it being tainted with freezer smells. Will freeze for up to 2 months. If you wrap in slices you can take out as many as you need. Defrost in the fridge overnight or at room temperature for a couple of hours.
- Dairy free banana bread: replace the cows milk with your dairy free milk of choice.
- Add ins: ⅓ c – ½ c chocolate chips, ½ c chopped walnuts or pecans are especially delicious. Add these to the batter when you are halfway through mixing the dry with the wet ingredients. Or sprinkle the loaf with sesame seeds or desiccated coconut before baking.
More banana recipes
If your family is anything like mine, there are many times when you need a recipe for over ripe and brown bananas. If you want a change from banana bread then here are some ideas:
- Banana waffles (uses 2 small bananas). These are great to make a big batch and freeze too!
- Banana jam (uses 500g banana)
- Banana self-saucing pudding (uses 2 bananas)
- Sugar free blueberry muffins (uses 2 large bananas)
- Sugar free baby banana muffins (uses 2 medium-large bananas)
More easy baking recipes without eggs
These easy recipes are all egg free recipes.
Eggless Banana Bread
- 22 cm x 12 cm (8" x 5") loaf tin
- 4 medium bananas (around 400g without peel)
- 190g (1 ¼ c ) plain flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- Pinch salt
- 100g (½ c) soft brown sugar
- 120ml (½ c) olive oil or neutral oil
- 1 teaspoon vanilla essence or extract
- 2 tablespoons milk
- ¼ teaspoon white vinegar
- Pinch ground cinnamon, optional
- Preheat the oven to 160˚C fan / 180˚C / 320˚F convection / 356˚F.
- Line a 22 cm x 12 cm (8" x 5") loaf tin with baking paper / baking parchment.
- In a small bowl, mix the vinegar with the milk and leave to one side.
- In a large mixing bowl mix the flour with baking powder, baking soda, salt, ground cinnamon and brown sugar.
- In a seperate bowl mash the bananas with a fork, then add the oil, vanilla and milk and whisk to combine.
- Pour this into the dry ingredients and mix until just combined.
- Pour in to the lined tin.
- Place in to the preheated oven and bake for 45-50 minutes, until a skewer inserted into the middle of the banana bread comes out clean.
- Leave in tin for 5 minutes before moving to a wire rack to cool completely.
- Store at room temperature or in the fridge.
- You can also freeze the banana bread.
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Or just leave a comment below!
Let me know your thoughts!