I love banana bread. This is the type of loaf I make the most. Since I make them plant-based for my husband, I have dozens of eggless banana bread recipes. This recipe is the simplest, most basic way of eliminating the eggs in the classic banana bread recipe. It’s heavily inspired by my vegan banana bread recipe, but even simpler and fluffier. The main difference is that we add a bit more soft brown sugar and use coconut oil, making the texture even fluffier.
What’s Eggless Banana Bread?
Eggless Banana Bread is a banana bread recipe made without eggs and perfect for people with egg allergies. Plus, this recipe is not only egg-free, but it’s also dairy-free banana bread meaning no butter or milk is used in the batter, and it’s suitable for plant-based food lovers.
Ingredients and Substitutions
Making banana bread eggless is very simple, and you don’t need any egg replacer or flax eggs. All you need are some basic pantry ingredients below:
Ripe Bananas – You need about 4 ripe bananas for this banana bread recipe. The riper the bananas are, the sweeter the banana bread will be. So you can definitely adjust your sweetness. Soft Brown Sugar or use sugar-free brown erythritol to cut down the sugar. White sugar also works. Melted Coconut Oil or any vegetable oil you like including canola oil or light olive oil. Vanilla Extract – For even more flavors. All-Purpose Flour – Or whole wheat flour. Baking Powder and Baking Soda – This is crucial for the fluffy texture. Cinnamon – Bananas and cinnamon are a match made in heaven. In particular when the banana is hot. Try my Banana Bread Cinnamon Rolls if you’re not convinced. Chopped Nuts – like chopped walnuts or chopped pecans or a combination of both.
How To Make Eggless Banana Bread
Serving
You can serve this eggless banana bread plain, for breakfast or as a snack with a cup of coffee, vegan hot chocolate, or tea. Or you can add some lovely toppings to your slice of banana cake like:
Keep some paper hanging over both sides of the pan. This makes it easier to release the baked banana bread at the end. You can play with the sweetness of the cake by choosing varied ripeness of banana. Riper bananas make sweeter bread. For a wow factor, you can slice a banana in half and place the two parts on top of the bread batter in the pan.
Peanut butter Almond butter Baby jam Date caramel Chocolate spread
Storage Instructions
Most banana bread recipes can be kept for up to 4 to 5 days in the fridge if placed in a sealed container or cake box. But, if you are making banana bread without eggs or dairy, the banana bread can also be stored in a cake box at room temperature for up to 2 days. You can freeze also freeze banana bread, whole or sliced. Also, make sure you wrap the banana bread in plastic wrap or an airtight container before freezing. This prevents the bread from getting dry when thawed. Thaw banana bread at room temperature the day before eating.
Allergy Swaps
Below I listed some ingredient alternatives you can choose to make this recipe allergy-friendly.
No Added Sugar – You can skip the sugar in the recipe or sweeten the batter with a natural granulated sugar-free sweetener like allulose, xylitol, or erythritol. It will also decrease the calories and carbohydrates per serving. Gluten-Free – You can replace all-purpose flour with an all-purpose gluten-free flour blend with added xanthan gum with great results. Nut-Free – The added chopped nuts are totally optional. You can skip them or replace them with the same amount of chocolate chips, shredded coconut, or sunflower seeds. Coconut-Free – Replace the melted coconut oil with any vegetable oil like canola oil or olive oil. I recommend using light flavor oil and avoiding avocado oil that adds a strong flavor and greenish color to the banana bread crumb.
Below are the answers to your most frequent questions about this banana bread recipe:
More Banana Bread Recipes
I have a passion for ripe banana recipes and below are more delicious egg-free banana bread recipes for you to try:
