Eggless Banana Bread (Soft, Moist, Nut Free)
This truly is the best eggless banana bread! It bakes up with a beautiful golden crust and a soft perfectly moist center. It is simple to make with no weird ingredients! Enjoy a slice for breakfast, snack time, or anytime you need something comforting and homemade.
Quick Look: Eggless Banana Bread
🍌 Ingredients: Ripe bananas, all-purpose flour, brown sugar, butter, yogurt, baking powder, baking soda, salt, vanilla extract, and optional mix-ins like chocolate chips or raisins.
⏱️ Total time: About 1 hour 15 minutes (15 minutes prep + 60–65 minutes bake time).
🥣 Equipment needed: A 9×5 loaf pan, mixing bowl, whisk or spoon, measuring cups and spoons, and an oven.
✨ Top tip: Use very overripe bananas with plenty of brown spots for the best flavor, natural sweetness, and ultra-moist texture.
Pulling a fresh loaf of banana bread out of the oven is one of my favorite simple joys. Bananas are inexpensive, and we all end up with a few overripe ones, so save this recipe and have a plan ready! It uses simple pantry and fridge staples, 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
- 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
- Apple cider vinegar: This assists the bread in rising and being light and fluffy.
- Unsalted Butter
- Baking powder and baking soda: Yes, you want BOTH for the perfect rise
- Salt
How to make egg free banana bread
Step one: Preheat oven to 350 degrees. Grease your baking pan and then lightly dust with flour. In stand mixer, mix together melted butter and sugar.
Step two: Add in vanilla, yogurt, apple cider vinegar, and mashed bananas. Mix together until well combined.
Step three: Mix in dry ingredients (flour, baking soda, baking powder, and salt). Pour into baking pan and smooth the batter into all the corners.
Step four: 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.
Note from Lexi: Why you will love this recipe
One of my favorite things about this recipe is how simple it is to make. The batter comes together quickly, and the oven does the rest of the work!
It’s completely eggless and nut free, making it a great option for those with food allergies. I’ve included a section for other allergy-friendly ingredient swaps as needed. I truly desire for those with food allergies or sensitives to not miss out on recipes. Read more about the inspiration for my blog here!
– Lexi with Our Slice of Home
Materials Needed
- 5” x 9” loaf pan
- Stand mixer OR hand mixer
FAQ
Look for the bananas that have brown spots and easily be mashed with a fork.
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
Yes! This recipe will make about 15 standard sized muffins. Bake for 18-22 minutes.
Yes, after you mix in the flour, gently fold in 1 cup of your favorite add-ins (chocolate chips, cranberries, raisins).
More eggless recipes you’ll love
If you love this recipe, you’ll definitely want to try a few more of my favorite eggless bakes! My eggless chocolate chip muffins are soft, moist, and perfect for a quick breakfast or snack. If you’re in the mood for something a little cozy, my easy eggless apple cake recipe is packed with warm flavor and comes together just as effortlessly.
Allergy Friendly Substitutions
This recipe is naturally egg-free and nut-free.
Dairy-free substitutions: use a vegan butter (a firm block, not the spreadable type). Swap yogurt for a dairy-free Greek style yogurt
Gluten-free substitutions: Use a 1:1 gluten-free flour blend. If the flour does not contain xanthan gum, add 3/4 teaspoon xanthan gum.
Tips for Success
– Mix the ingredients until just combined, do not overmix to prevent the bread from becoming dense.
– To prevent sticking grease and flour your baking pan OR line it with parchment paper.
– Cover the loaf with aluminum foil halfway through baking to prevent the top from being overly cooked.
If you made this recipe, I’d be so grateful if you left a ⭐️⭐️⭐️⭐️⭐️ rating and a quick comment sharing how it turned out. And if you haven’t already, follow along here:
– Lexi with Our Slice of Home
Eggless Banana Bread
Equipment
Ingredients
- 1 ½ cups (195 g) all purpose flour
- 3 (200 g) medium sized overripe bananas mashed with a fork
- ½ cup 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!