Easy No-Egg Banana Bread

Eggless Banana Bread is easy to make

This Easy No-Egg Banana Bread is moist, delicious, and super soft with a slightly crisp crust. It’s the perfect banana bread recipe for overripe bananas without using expensive eggs right now. Using one bowl to mix it up, you’re going to love how easy it is to make. If you love banana bread, try this spiced Amish Banana Bread next.

The most important point is that it will taste the freshest or best on the first or second day. It tends to dry out without the eggs compared to typical banana bread, but it’s really good and worth making. If you will not eat it in one to two days, cut it into slices, and stick it in the freezer for a quick breakfast or snack later.

We really like the coconut oil and brown sugar flavor in this banana bread. It was gone in one day at my house. 🙂

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Step-by-Step Photos for How to Make Eggless Banana Bread

Frequently Asked Questions about How to Make Easy No-Egg Banana Bread

Can I add walnuts?

Yes. You can add up to 1/2 cup of walnuts.

If I want to add chocolate chips, how much should I add?

I recommend adding 1/2 cup chocolate chips.

Can I double this recipe?

Absolutely. Since it tends to dry out without the eggs, the bread will taste the freshest on the first day. If you will not eat both loaves within one to two days, I recommend you freeze the bread. Let the bread completely cool. Cut it into slices, wrap it in plastic wrap, and either put it in a Ziploc bag or wrap it with tin foil. Then place it in the freezer for up to three months.

What’s a good substitute to make it dairy-free?

You can use almond milk in place of the regular milk.

Can I substitute whole wheat flour for the all-purpose flour?

I have not made it with whole wheat flour, but I think it will be fine if you use half whole wheat flour and half all-purpose flour (1 cup of each).

Will butter work in place of the oil?

I have not made it with butter, but I think it will be fine if you do.

Baker’s Tools for Banana Bread:

Easy No-Egg Banana Bread

Prep time

10 mins

Cook time

55 mins

Total time

1 hour 5 mins

Moist, delicious, and super soft with a slightly crisp crust, it's the perfect banana bread recipe for overripe bananas without using expensive eggs.

Author: Maria, Adapted from Shweta in the Kitchen

Recipe type: Quick Bread/Banana Bread

Serves: 1 loaf

Ingredients

2-3 ripe bananas, smashed
½ cup brown sugar
½ cup melted coconut oil or canola oil or vegetable oil
¼ cup 2% milk or almond milk
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt

Instructions

Preheat the oven to 325 degrees.
Prepare one 8x4 loaf pan with cooking spray or line it with parchment paper. Set aside.
Mix together with a fork the brown sugar, melted coconut oil, milk, and vanilla extract in a large mixing bowl.
Add the smashed bananas and mix well.
Next, add the flour, baking soda, and salt. Mix the wet and dry ingredients together until combined. The batter will be thick.
Bake at 325 degrees for 55-60 minutes or until a toothpick inserted in the middle comes out clean.
Let the bread cool for 10-15 minutes. Run a knife around the edge of the pan, remove the bread from the pan, and let it cool on a wire rack before slicing.
Enjoy!