The BEST Eggless Banana Bread Recipe

This is the perfect eggless banana bread when you have ripe bananas. Make sure to save this recipe so you can have it for breakfast, brunch or a snack.

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I love to bake bread and make many different kinds and it’s one thing everyone in my house loves.  We also love bananas, breakfast, brunch, and muffins so it’s a win-win!

When we have some left over at the end of the week, I always make this eggless banana bread.  I can just throw it in the freezer if we aren’t ready to eat it.

This is the perfect recipe when you have ripe bananas that you don't want to throw away. Make sure to save this eggless banana bread recipe.

The BEST Eggless Banana Bread Recipe

If you’re new to my site, then let me tell you about myself.  I’ve been allergic to eggs my whole, since I was 6 months old (when my mom found out by giving me scrabbled eggs).

I grew up on eating Dairy Queen ice cream and Chips Ahoy cookies for my sweet treats.  I also loved and still love peanut M&M’s!

Now that I’m older and more experienced in the kitchen, I started experimenting and making more and more recipes that I can eat.  I started adapting recipes that had eggs in then and then creating my own.

I’ve tried all kinds of substitutions for eggs and bought my fair share weird ingredients from specialty stores that I’ve only used once, then it just sits in the back of my cabinet.  

After doing that for years, I just realized it’s just easier to use normal ingredients that I usually have in my cabinet.  Every once in a while I’ll do something special, but I typically stay away expensive ingredients.

My brother is allergic to milk and eggs so I try to do some recipes that don’t include milk either so I decided to try banana bread without eggs OR milk.

This is the perfect recipe when you have ripe bananas that you don't want to throw away. Make sure to save this eggless banana bread recipe.

Eggless Dessert Resources

If you’re like me, then you’re probably on the lookout for more recipes that are egg free.  I hate finding a recipe and clicking on it and it has an egg in it!

I I started an eggless recipe board on my personal Pinterest page and then realized that I should probably link it to my blog.  It’s great finding recipes that are egg free and when I need one I can go look and eat everything in it.

I have an EGGLESS Recipe board on Pinterest and there are a ton a great recipes.  You can follow it here.  I pin on it every week because I’m ALWAYS on the lookout for new recipes.

I also have a EGG FREE RECIPE Facebook page that I just started, so there is only one follower right now, me!  (Update:  It’s over 1000 now!!) Go follow over there and I’ll post any good recipes I find!

Can I freeze egg free banana bread?

Remember, you can freeze this bread if you aren’t ready to eat it.  You’re able to freeze the loaf whole or slice it up before hand.  Just make sure to wrap it up in plastic wrap and then place it in a baggie to keep it from getting freezer burn.

No Egg Banana Bread Recipe Tip

Don’t forget to test the center of the bread with a toothpick!  There are so many times I’ve pulled bread out of the oven, thinking it was done, but it wasn’t cooked all the way through.

If you don’t have a toothpick, you can use a butter knife.  Make sure you test in the middle, not on the edge.

This is the perfect recipe when you have ripe bananas that you don't want to throw away. Make sure to save this eggless banana bread recipe.

Bananas are good for you!

Bananas are so good for you and make smoothies all the time.  This one is our favorite.  We have them for breakfast, snacks, and dessert.  Here’s the blender that I have and LOVE!

Bananas are great for lowering blood pressure and decreasing heart disease.  They can reduce the risk of cancer and asthma.

Ingredients to make vegan banana bread

  • Mashed Bananas– Make sure to use all your overripe bananas for this!
  • All purpose flour– I’ve never made this with whole wheat flour so if go this route do so with caution.
  • Sugar
  • Baking soda
  • Vegetable oil
  • Lemon juice

How to make easy eggless banana bread

Step 1

Preheat oven to 350F. Mash your bananas, lemon juice and vegetable oil in a large bowl. Next, add your dry ingredients- flour, sugar and baking soda.

Step 2

Spray nonstick spray into a loaf pan.  Bake for 1 hour and test with a toothpick.  If it comes out clean, then it’s done.

Step 3

Cool before removing from your pan.

More recipes for you to try and they are all EGG FREE!

Here’s a great list of more family breakfast recipes you can try too!

This is the perfect recipe when you have ripe bananas that you don't want to throw away. Make sure to save this eggless banana bread recipe.
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5 from 5 votes

The BEST Eggless Banana Bread

This is the perfect recipe when you have ripe bananas that you don’t want to throw away. Make sure to save this eggless banana bread recipe.
Course Snack
Cuisine American
Keyword bread
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 10
Author Holly- Keeping Life Sane

Ingredients

  • 4 ripe bananas
  • 2 cups flour
  • 1 cup sugar
  • 2 teaspoons baking soda
  • 1/2 cup vegetable oil
  • 2 tablespoons lemon juice

Instructions

  • Preheat oven to 350F.
  • Mash up  4 bananas with a fork.  Add everything else in; flour, sugar, baking soda, oil, and lemon juice and stir
  • Spray nonstick spray into a loaf pan.  Bake for 1 hour and test with a toothpick.  If it comes out clean, then it’s done.
  • Cool before removing from your pan.

 
Enjoy this delicious bread.  It’s perfect with breakfast, but my family loves it for an afternoon snack too.

23 Responses

  1. Sonya says:

    5 stars
    Thank you, thank you, thank you! This recipe is perfect for my daughter who also has an egg allergy. We also discovered hers at 7 months old and for the past 8 months have never given her any baked goods because of fear. However, this recipe is perfect and she gets to try yummy banana bread for the first time today. Thanks again!!!

  2. Mey says:

    Is the batter supposed to be really thick?
    I halved the sugar cause of my bananas, and added cinnamon, walnuts and some raisins. But then the batter was too thick so I was worried plus I wanted to increase sweetness as well so added 8 tbsp honey and 1/2 more cup of oil – both little by little checking batter consistency along the way. It still didn’t get to a very pourable mixture but since I’d added so much more liquid plus whisked a lot I stopped and baked totally for about 68 minutes At 180 degrees Celsius – end result tough exterior but the centre still had to be cooked. (I had taken it out 3-4 times to check and thought it had cooked in between but when toppled over the centre wasn’t So ended up cooking for longer.)

    Could u help me with the batter consistency?

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