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No Eggs Banana Bread

Easy No Eggs Banana Bread

iamwinfred
This Easy No Eggs Banana Bread is incredibly moist, tender, and flavorful without using a single egg. Made with ripe bananas and applesauce as a natural binder, it delivers all the classic banana bread taste and texture you love while being allergy-friendly and budget-conscious.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Breakfast
Cuisine American
Servings 10 slices
Calories 245 kcal

Equipment

  • 9x5 inch loaf pan
  • Large mixing bowl
  • Medium mixing bowl
  • Fork or potato masher for mashing bananas
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Toothpick or cake tester
  • Wire cooling rack

Ingredients
  

Dry Ingredients

  • 2 cups all-purpose flour 240g
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon optional but recommended

Wet Ingredients

  • 3 ripe bananas about 1½ cups mashed, very ripe with brown spots
  • 1/2 cup unsweetened applesauce 120ml
  • 1/3 cup neutral oil 80ml, vegetable, canola, or melted coconut oil
  • 3/4 cup granulated sugar 150g
  • 1/4 cup brown sugar 50g, packed
  • 1 teaspoon vanilla extract
  • 1/4 cup milk 60ml, dairy or non-dairy

Optional Mix-ins

  • 1/2 cup chopped walnuts 60g
  • 1/2 cup chocolate chips 90g

Instructions
 

  • Preheat oven to 325°F (163°C). Grease a 9x5 inch loaf pan generously and optionally line with parchment paper for easy removal.
  • Peel and mash the bananas in a large bowl until mostly smooth with just a few small lumps. The bananas should be very ripe with brown spots for maximum sweetness.
  • Add applesauce, oil, both sugars, vanilla extract, and milk to the mashed bananas. Stir until smooth and well combined.
  • In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon for at least 30 seconds to ensure even distribution.
  • Pour wet ingredients into dry ingredients and gently fold together until just combined. Do not overmix; a few lumps are fine. Fold in walnuts or chocolate chips if using.
  • Pour batter into prepared loaf pan and spread evenly. Tap pan on counter 2-3 times to release air bubbles.
  • Bake for 50-55 minutes until golden brown and a toothpick inserted in the center comes out with just a few moist crumbs. Tent with foil if browning too quickly.
  • Cool in pan for 10-15 minutes, then transfer to a wire rack. Let cool for at least 30 minutes before slicing for cleanest cuts.

Notes

  • Use very ripe bananas with lots of brown spots for the best flavor and natural sweetness. Overripe bananas mash more easily too.
  • Don't skip the applesauce as it's essential for moisture and binding in this egg-free recipe. Make sure it's unsweetened.
  • The lower oven temperature of 325°F prevents the outside from cooking too fast before the inside is done.
  • Mix only until you no longer see dry flour. Overmixing will result in tough, dense bread.
  • Measure flour by spooning it into the measuring cup and leveling off, not scooping directly from the bag.
  • Store at room temperature wrapped tightly for up to 3 days, refrigerate for up to 7 days, or freeze for up to 3 months.
  • For muffins, divide batter among 12 cups and bake at 350°F for 18-22 minutes.
  • You can reduce sugar by up to 1/4 cup if you prefer less sweet bread.
  • Substitute applesauce with equal amount of Greek yogurt, sour cream, or an additional banana.
  • Make it vegan by using plant-based milk like almond, soy, or oat milk.

Nutrition

Serving: 1sliceCalories: 245kcalCarbohydrates: 42gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4.5gSodium: 215mgPotassium: 185mgFiber: 2gSugar: 21gVitamin A: 2IUVitamin C: 4mgCalcium: 4mgIron: 6mg
Keyword allergy friendly banana bread, banana bread without eggs, easy banana bread, egg free banana bread, no eggs banana bread
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