Eggless Banana Bread

This easy eggless banana bread is ultra-moist, packed with sweet banana goodness, and perfect for snacks (or even breakfast!). With just 10 ingredients, it's a breeze to whip up and sure to win over any crowd.

If you’re looking for a no-fuss, plant-based treat, this eggless banana bread recipe has you covered. Like my banana brownies, we’ll be using the power of mashed ripe bananas to make this bread fluffy, tender, and moist—without eggs!

Why I Love This Recipe

There’s something special about a warm slice of banana bread fresh from the oven. But who needs eggs when you can make this foolproof eggless banana bread that tastes just as delicious (especially when paired with some vegan butter!).

Overripe bananas bring all the natural sweetness and moisture you need, so you won’t miss the eggs one bit. The result is a soft, tender treat that hits the spot every time.

Plus, it’s super versatile! Add a little crunch with some walnuts, or make it extra indulgent with vegan chocolate chips. Whatever flavor route you choose, this banana bread makes the perfect grab-and-go snack, breakfast, or dessert.

Ingredient Notes

Here’s a quick breakdown of everything you’ll need for this eggless banana bread recipe:

• Flour: All-purpose flour forms the base of the bread, giving it structure and a soft crumb.
• Sugar: Light brown sugar adds sweetness and a hint of molasses flavor, which pairs perfectly with the bananas. (It also helps to keep the bread moist!)
• Leavening Agents: I use baking powder and baking soda to give the banana bread a good rise, making it fluffy without eggs. Double-check their expiry dates, as expired leavening agents can result in a dense loaf that doesn’t rise properly.
• Cinnamon: What is banana bread without some sweet, warming cinnamon spice? Use Ceylon cinnamon, not cassia cinnamon, for the most well-rounded, balanced flavor.
• Salt: Balances the sweetness of the bananas and cinnamon.
• Bananas: The star ingredient! Mashed bananas provide natural sweetness, moisture, and a tender crumb. Overripe bananas are ideal for maximum flavor!
• Coconut Oil: Adds richness and moisture, helping to keep it soft. I use extra-virgin coconut oil, but you can opt for refined if you find the subtle coconut flavor overpowering.
• Vegan Buttermilk: I mix soy milk and apple cider vinegar to create a vegan buttermilk that reacts with the baking soda and helps the bread rise.
• Walnuts: While optional, I love to add walnuts (or pecans) for a crunchy contrast.

Substitutions

• Flour: You can use whole wheat flour for a heartier texture and a slightly nutty flavor. Use a 1:1 ratio, but expect a denser result.
• Sugar: If you don’t have brown sugar, regular white sugar will work in a pinch (though it will make the bread slightly less moist and caramel-like). Use the same amount.
• Liquid Sweetener: Add ½ cup of maple syrup to replace the brown sugar for a natural sweetness with similar caramel notes. (You’ll need to reduce the liquid slightly.)
• Milk: If you don’t have soy milk, try oat, pea, or cashew milk at a 1:1 ratio.
• Vinegar: You can use the same amount of distilled vinegar, white wine vinegar, or even lemon juice instead of apple cider vinegar.
• Oil: Vegan butter will also work instead of coconut oil. Use an equivalent amount.
• Nuts: If you’re not a fan of nuts, mix in the same amount of vegan dark chocolate chips for another classic combination!

How to Make

Making eggless banana bread is just as easy as the original (if not easier!). Follow my tips and tricks below for the most consistently delicious results.

Preparation

Preheat the oven to 350 degrees Fahrenheit and grease a 9x5 loaf pan. Lightly greasing the pan creates a thin, crispy crust around the edges without affecting the soft, fluffy interior. Mix the vinegar and soy milk and let it sit for 5 minutes to curdle and thicken.

Baking

Step 1
Peel and mash the bananas in a large mixing bowl. Use a potato masher or the back of a fork until the bananas are smooth and almost lump-free.

Step 2
Sift the all-purpose flour into a medium bowl, then add the brown sugar, baking powder, baking soda, cinnamon, and salt. Stir everything together until combined. Sifting the dry ingredients helps break up lumps, resulting in a more even distribution in the batter.

Step 3
Add the mashed bananas, curdled soy milk, and coconut oil to a large mixing bowl. Stir them together until just combined. Gently fold the dry ingredients using a spatula until no dry pockets are left. (If you're using walnuts, fold them into the batter now.)

Step 4
Pour the mixture into the prepared loaf pan, smoothing the top. Tap the pan lightly on the counter to remove any trapped air bubbles, creating a more even crumb once baked.

Step 5
Bake for 45–50 minutes until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy your eggless banana bread with a pat of whipped vegan butter!

Expert Tip

Overripe bananas are the key to a naturally sweet and moist banana bread. Plus, their softer texture helps create a tender crumb, so make sure your bananas are quite spotty before making this recipe!

Also, stir the batter until just combined to prevent the development of excess gluten, which can make your eggless banana bread dense. The batter will still be a bit lumpy—that’s okay!

Baking Tips

• Be Accurate with Flour: I recommend using the spoon-and-level method here. Too much flour will lead to a dry, dense loaf, so fluff up the flour, spoon it into your measuring cup, and level it off with a knife for the best results.
• Room-Temperature Ingredients: Before mixing, make sure your wet ingredients, like soy milk and coconut oil, are at room temperature. This results in a smoother, more consistent batter.
• Check for Doness: Start checking on the bread a few minutes before the listed baking time. Ovens vary, and you don’t want to overbake your bread!

Frequently Asked Questions

Storing & Reheating

This eggless banana bread recipe should be left to cool completely before storing it to prevent moisture buildup.

Fridge
Store the banana bread in an airtight container or tightly wrapped in plastic wrap. It will stay fresh in the fridge for up to one week.

Freezer
To freeze, wrap the cooled banana bread in plastic wrap and then foil, or place it in a freezer-safe bag. It can be frozen for up to three months.

Reheating
To reheat, warm individual slices in a toaster oven or regular oven at 350 degrees Fahrenheit for about 5-10 minutes. If possible, avoid microwaving banana bread because it can make it soggy.

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