Banana Bread (Eggless and Nut Free)
The best eggless banana bread! It is easy to make with a golden brown crust and soft, moist inside. It bakes to perfection, smells amazing, and is the perfect treat any time of the day.
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Banana Bread without Eggs
It all started one morning with overripe bananas and resulted in egg free banana bread loved by all! This recipe uses simple pantry and fridge staple ingredients. Just measure, mix, and bake!
This recipe is both eggless and nut free due to food allergies in our family. If you have a food allergy, are avoiding eggs, or simply don’t have them on hand, this recipe truly doesn’t miss them.
Banana bread is such a versatile meal item. It can easily be served as a snack or with breakfast, lunch, or dinner. The opportunities are endless and it will be so well loved.
Ingredients and substitutions
- All purpose flour: for soft, fluffy bread
- Bananas: you want overripe bananas for the best flavor
- Light brown sugar: you can swap for white granulated sugar
- Plain yogurt: substitute for plain Greek yogurt or milk.
- Vanilla extract: adds delicious flavor
- Apple cider vinegar: This assists the bread in rising and being light and fluffy.
- Unsalted Butter
- Baking powder and baking soda
- Salt
How to make egg free banana bread
Preheat oven to 350 degrees. Grease your baking pan and then lightly dust with flour. In stand mixer, mix together melted butter and sugar.
Add in vanilla, yogurt, apple cider vinegar, and mashed bananas. Mix together until well combined.
Mix in dry ingredients (flour, baking soda, baking powder, and salt). Pour into baking pan and smooth the batter into all the corners.
Bake for 60-65 minutes. Cover the top with aluminum foil halfway through to prevent the top from burning. Insert a toothpick into the center and if it comes out clean, it is done baking.
Why you will love this recipe
- Quick preparation: the batter is mixed quickly and the oven does the rest of the work!
- Eggless and nut free: perfect for those with food allergies
- Light, fluffy, and DELICIOUS
Materials Needed
- 5” x 9” loaf pan
- Stand mixer OR hand mixer
FAQ
How ripe should my bananas be? Look for the bananas that have brown spots and easily be mashed with a fork.
Can I freeze the banana bread? Yes, I would let it cool completely and place in a freezer safe bag. When ready to thaw out, place the bread on the counter for a few hours until easily sliced through
Can I make muffins instead? Yes! This recipe will make about 15 muffins. Bake for 18-22 minutes.
Can I add in chocolate chips: Yes, after you mix in the flour, gently fold in 1 cup of your favorite add-ins (chocolate chips, cranberries, raisins).
More eggless bread options
If you love this recipe you will also love these Applesauce Muffins without Eggs.
I also highly recommend these Pumpkin Chocolate Chip Sourdough Discard Muffins or Sourdough Discard Banana Blueberry Muffins.
Tips for success
- Mix the ingredients until just combined, do not overmix to prevent the bread from becoming dense.
- Be sure to grease your baking pan to prevent sticking. You also can line it with parchment paper.
- Cover the loaf with aluminum foil halfway through baking to prevent the top from being overly cooked.
Egg Free Banana Bread
Equipment
Ingredients
- 1 ½ cups (200 g) all purpose flour
- 3 (300 g) medium sized overripe bananas mashed with a fork
- ½ cup (113 g) unsalted butter melted
- ¾ cup brown sugar packed into the measuring cup
- ½ teaspoon apple cider vinegar
- 6 tablespoons plain Greek yogurt or milk
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees. Grease a 9 x 5 inch bread pan to prevent sticking. Set aside.
- In a medium sized bowl combine flour, baking powder, baking soda, and salt. Whisk together and set aside.
- In a stand mixer with a paddle attachment combine melted butter and brown sugar. Mix until well combined. You can also use a hand mixer on low speed.
- Pour in vanilla, yogurt, apple cider vinegar, and mashed bananas. Mix for about 30 seconds until well combined.
- Pour in dry ingredients. Mix until just combined. Do not over mix to prevent dense bread.
- Pour into bread pan and smooth with a silicone spatula making sure all of the corners are filled.
- Bake for 60-70 minutes. COVER with aluminum foil halfway through baking to prevent the top of the bread from overcooking. Begin checking your bread at 60 minutes inserting a toothpick into the center of the bread. If it comes out clean, your bread it done baking.
- Let the bread cool in the baking pan for about 15 minutes. Run a knife alongside the outside of the bread to help separate it from the pan. Then transfer to a wire cooling rack.
So tasty!
Tasty!