• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Mrs Jones's Kitchen logo

  • ALL RECIPES
  • BUDGET
  • ABOUT
  • CONTACT
menu icon
go to homepage
search icon
Homepage link
  • HOME
  • ALL RECIPES
  • BUDGET
  • eBooks
    • Welcome To ME
    • 10 Soups
    • 10 Muffins
    • 12 Christmas Cookies
  • About
  • Contact
  • Services
  • Recipe Shop
  • [widget id=”simple-social-icons-2″]

  • ×

    Home » Baking Recipes

    Eggless Banana Bread

    By Robyn | Published: Feb 17, 2023 | Modified: Mar 28, 2023

    TO THE RECIPE
    overhead sliced eggless banana bread with text overlay to create a pin for Pinterest

    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.

    eggless banana bread on cooling rack with slices cut off the right hand side of the loaf.

    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!

    Jump to:
    • Why we love this recipe
    • Ingredient notes and substitutions
    • How to make banana bread without eggs
    • FAQ
    • My recipe tips
    • Look out for brown bananas at the supermarket.
    • Serving Ideas
    • Make ahead/storage
    • Variations
    • More banana recipes
    • More easy baking recipes without eggs
    • Eggless Banana Bread

    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.
    ingredients needed to make the recipe weighed out and placed in individual bowls

    How to make banana bread without eggs

    Please scroll down to the recipe card at the end of the post for the full recipe.

    1. Mix the milk with vinegar in a small bowl and leave to one side.
    2. Mix the flour with baking powder, bicarbonate of soda, salt, soft brown sugar and cinnamon.
    milk and vinegar in a small white bowl.
    flour, salt, baking powder, baking soda, ground cinnamon and brown sugar in a mixing bowl.
    1. Mash the bananas with a fork.
    2. Add the oil, vanilla and milk.
    mashed bananas and fork in a small mixing bowl
    Mashed bananas with oil, milk and vanilla
    1. Pour the wet ingredients in to the dry ingredients.
    2. Mix until just combined. TIP: don’t mix too much as this can make your banana bread tough.
    the wet ingredients being poured into the dry ingredients.
    the mixed banana bread batter in a mixing bowl.
    1. Pour the batter in to a loaf tin lined with baking paper
    2. 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.
    the banana bread batter being poured into a lined loaf tin.
    the banana bread batter in the tin ready to go in to the oven.
    overhead photo of banana bread with the bottom end sliced to show the soft texture.

    FAQ

    Can you freeze 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.

    Why is my banana bread dry?

    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.
    Budget Tip Box

    Look out for brown bananas at the supermarket.

    They are often sold in bags at a reduced price, perfect for making into banana bread!

    Serving Ideas

    • 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.
    A slice of toasted banana bread topped with melted butter.

    Make ahead/storage

    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.

    Variations

    • 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.

    • Close up of a batch of Caramilk scones to show the rise on the scone
      Fluffy Caramilk Scones
    • close up of a stack of digestive tiffin to show the biscuit base and chocolate top layer
      Chocolate Tiffin
    • close up of cut squares of flapjacks with chocolate chips
      Chocolate Chip Flapjacks
    • close up overhead photo of Maltesers tray bake to show the smooth chocolate topping and chopped Maltesers
      Malteser Tray bake (Malteser Slice)
    a stack of slices of egg free banana bread.

    Eggless Banana Bread

    Author: Robyn

    This easy eggless banana bread recipe is soft and moist. Made with oil it can easily be made vegan too, and freezes really well!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 45 mins
    Total Time 55 mins
    Course Breakfast, brunch, lunchbox, snacks
    Cuisine International
    Servings 12 Slices
    Calories 208 kcal

    Equipment

    • 22 cm x 12 cm (8" x 5") loaf tin

    Ingredients
      

    • 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

    Instructions
     

    • 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.

    Notes

    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 – I like to use oil instead of butter for the soft texture and making banana bread with oil and no butter helps the banana bread to keep soft for days and not dry out. 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, if you prefer.
    Raising agents – baking powder and bicarbonate of soda / baking soda both help the bread 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 adds to the light texture and 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.
    Vanilla – along with the ground cinnamon, vanilla adds to the sweet flavour.
    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.
     

    Nutrition

    Calories: 208kcalCarbohydrates: 29gProtein: 2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 0.3mgSodium: 85mgPotassium: 173mgFiber: 1gSugar: 13gVitamin A: 29IUVitamin C: 3mgCalcium: 34mgIron: 1mg
    Keyword egg free baking, egg free banana bread, eggless banana bread

    HAVE YOU MADE THIS RECIPE?

    I’d love to see your creation!

    Tag me! #atmrsjoneskitchen
    Tag me! @atmrsjoneskitchen

    Or just leave a comment below!

    « Fluffy Caramilk Scones
    Easter Scrolls »

    Reader Interactions

    Let me know your thoughts! Cancel reply

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

    Recipe Rating




    Primary Sidebar

    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • YouTube
    Robyn Jones, Recipe Developer & Food Photographer

    Robyn Jones

    Recipe Developer | Food Photographer | Writer

    Hi! I'm Robyn, a toddler mum with a passion for all things food! Having moved internationally 7 times in the past 12 years I have developed a love of making international recipes into family friendly ones you can make in your own home, with local ingredients; wherever you live!

    Latest

    • overhead photo of yasai gyoza on a plate, chopsticks on the side ready to eat. Two gyoza are turned upside down to show their golden and crispy bases
      Yasai Gyoza (Veggie Gyoza)
    • overhead photo of sumac marinated red onions in a white bowl, with fresh parsley leaves to the side
      Turkish Sumac Onions
    • close up overhead photo of Lebanese slaw, Malfouf salad, in a pale pink bowl served with lemon wedges and fresh mint leaves
      Malfouf Salad
    • Haydari in a serving bowl topped with fresh mint, fresh dill and olive oil, pink garlic cloves and fresh basil just visible
      Haydari (Turkish Yogurt Sauce)
    • overhead photo of Mizeria in a pale pink bowl, sprinkled with chopped fresh dill
      Polish Cucumber Salad (mizeria)
    • white bean caprese salad served on two plates, one with a fork being eaten, fresh basil scattered over them both
      White Bean Caprese Salad

    Loved Right Now

    • Parmentier Potatoes
    • Bourbon Biscuit Recipe
    • Cooked savoury mince in a blue pan topped with fresh herbs, ready to eat
      Savoury Mince
    • cooked chapatis on blue plate with wooden board covered with flour and chapati dough ready to be rolled in the background
      Easy Indian Chapati Recipe
    • Rocket and pomegranate salad in a serving bowl, plates of the rocket salad just visible
      Rocket Pomegranate Salad
    • overhead photo of golden pastry topped ham and chicken pie, with freshly picked fresh thyme scattered around and some plates ready to serve
      Chicken and Ham Pie

    Footer

    Services

    Recipe Creation
    Recipe Audits
    Photography | Portfolio
    Videos
    eBooks

    Information

    About
    Contact
    Disclaimer
    Accessibility Policy
    Terms & Conditions
    Privacy Policy
    Cookie Policy

    Recipe Customers

    Register
    Log in
    Recipe Shop
    Terms of Business

    Copyright © 2023 Mrs Jones Kitchen International

    Website by Vanilla Ink