Easy, delicious, and full of banana flavor, this eggless banana bread recipe is a simple way to use up those overripe bananas. Just a few basic ingredients and 50 minutes are all it takes to enjoy this delicious treat!
No need to use your typical egg substitutes in this recipe - the mashed banana and vegan butter work together provide the perfect texture and a lovely banana flavor in this delicious quick bread.
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👩🏻🍳 Recipe Back Story
The age-old problem of what to do with overripe bananas is something I am constantly facing in my house.
You would think by now that I would have perfected the skill of anticipating how many bananas will be needed in any given week at my house, but sadly, I can’t say that it looks like I have improved that ability in my over 20 years of being a mother (LOL!).
However, I would rather have TOO MANY bananas than not enough. At least with too many bananas, once they pass their prime, I can use them in other ways, like for my always popular recipe, Pan Fried Cinnamon Bananas.
Kristin's Kitchen Tip
If you have bananas that are hovering on the verge of spoiling, you can freeze them! Frozen bananas can be used in smoothies and to make a healthy banana 'ice cream'. Or you can thaw them and then use them in recipes like this one. Check out this handy guide on How To Freeze Bananas for great tips to freeze them properly!
This vegan version easy banana bread recipe is the perfect remedy for overripe bananas. Quick, easy, and delicious, this recipe will cater to your sweet tooth and ensure that no fruit goes to waste!
And for another fantastic breakfast featuring banana, try this Kiwi Banana Matcha Smoothie!
Or check out this milk-free recipe for Banana Pancakes from scratch, which can also be egg-free if you use flax eggs (chia eggs) instead!
🥘 Ingredients Needed
- overripe bananas - the best kind to use recipes like this!
- white sugar - though the bananas are sweet, your banana bread could still use some help from sugar.
- all purpose flour - helps bring everything together and gives your bread structure.
- baking powder - a leavening agent that will give your result a fluffy texture.
- baking soda - like baking powder, helps to make your loaf nice and light.
- salt - balances out all of the sweetness.
- butter - gives your bread a nice boost in flavor and adds moisture and texture.
🔪 Instructions
- In a large mixing bowl, combine your dry ingredients: the sugar, flour, baking powder, baking soda, and salt. To ensure that they're really incorporated, use a whisk.
- In a smaller bowl, mash your bananas with a fork.
- Add the mashed bananas and melted butter to the bowl with the dry ingredients.
- Mix the wet ingredients in with the dry until thoroughly combined.
- Coat a loaf pan with non-stick spray (or alternatively line the pan with parchment paper. Spoon the batter into the prepared loaf pan.
- Bake at 350 degrees F for 45-50 minutes until a toothpick placed in the center of the bread comes out clean.
👪 FAQs
Yes, you should let it cool for about 10 minutes or so. Then remove from the loaf tin to finish cooling on a wire rack.
No, you don’t need to store it in the refrigerator. I typically store it in a plastic airtight container at room temperature, with a piece of plastic wrap over the cut end to keep it from drying out.
Not particularly (at least not this recipe!). Although the bananas have some good nutrients, the amount of sugar, processed flour, and fat are such that this can’t really be considered a health food. But, enjoy it in moderation as a nice treat!
Yes, place the bananas in a brown paper bag and close it tightly. Just don’t forget you have them in there!
Absolutely. If the inside is brownish and really mushy, I would recommend scrapping that banana!
Yes, you sure can. The flavor will be slightly different, but still very good!
I like to use a fork, because we like our banana bread to be slightly chunky. However, if you want your banana bread to be completely smooth, you can use a blender or food processor.
📖 Variations
- If you prefer, you can use a different kind of sweetener as a substitute for the sugar (like stevia, coconut sugar, brown sugar, or even a liquid like honey or maple syrup. If you do use a liquid, you might want to stay on the side of baking your bread for a bit longer).
- You can use whole wheat flour instead of plain flour for a little more nutritional impact. The flavor will be slightly nuttier and the texture a little denser. Or you can substitute self-raising flour and omit the baking powder and salt.
- No vegan butter handy? Coconut oil is a great substitute. You can also use olive oil, canol oil, or vegetable oil (reduce amount to about 3 tablespoons).
- To make an amazing chocolate chip banana bread, fold some chocolate chips into the batter before baking. Once it comes out of the oven, drizzle with a simple icing, like my 2-ingredient Greek yogurt icing, or this one from Sally's Baking Addiction.
- Other delicious add-ins could include: sunflower seeds, pecans, walnuts, raisins, dried cranberries, dried cherries, or chopped dates.
- For some additional flavor, mix 2 teaspoons or so of cinnamon powder into the batter before baking. You may also want to sprinkle the top of the loaf with a mixture of cinnamon and sugar right when it's fresh out of the oven.
🥫 Storage
To store at room temperature:
You can wrap in plastic wrap, aluminum foil, or place in an airtight container and keep it on the countertop. It's a good idea to take care to cover the cut end of the load with plastic wrap to prevent it from drying out.
To store in the freezer:
You can also make this egg free banana bread ahead of time and freeze it as a loaf or as individual slices
If you want to freeze it as individual slices, you can place squares of wax paper in between each slice and place them in a good quality zipper-top plastic bag made for freezer storage. That way you can remove and thaw as many slices as needed at any one time.
To thaw, remove the loaf or slices from the freezer and place it on the counter to allow it come to room temperature.
🍌 More Banana Recipes
If this recipe has you craving even more recipes using banana, try out a couple of these options!
Also, check out this post from Crazy for Crust, which offers suggestions for 66 (wow!) recipes that utilize overripe bananas.
Here's an old-fashioned banana bread recipe if you don't mind using eggs in your banana bread. It's just like Grandma's – moist and tasty, with nuts and plenty of banana flavor!
🍰 Additional Dessert Recipes
Here are a few more more dessert ideas for you if this recipe has you craving more sweets!
Love this recipe? Awesome! Please give it a 5 star ⭐ rating below! And if you make this, snap a photo and tag me on Instagram. You can find me at DizzyBusyandHungry or #dizzybusyandhungry!
📋 Recipe Card
Best Eggless Banana Bread
Ingredients
- 1 cup sugar
- 1 ¼ cup flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 4 overripe bananas
- ¼ cup melted vegan butter (using vegan butter makes this recipe vegan, substitute regular butter if desired)
Instructions
- Preheat oven to 350 degrees F and spray a loaf pan with non-stick baking spray (or line the loaf pan with parchment paper).
- In a large bowl, thoroughly combine the sugar, flour, baking powder, baking soda, and salt (I used a whisk).1 cup sugar, 1 ¼ cup flour, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt
- Mash the bananas with a fork.4 overripe bananas
- Add the bananas and melted butter into the dry ingredients and mix thoroughly.¼ cup melted vegan butter
- Pour the batter into the loaf pan and bake for 45-50 minutes until a toothpick inserted in the center of the loaf comes out clean.
Notes
- If you need to accelerate the ripening of bananas, place the bananas in a brown paper bag and close it tightly. For super-quick ripening, place the bananas (unpeeled) on a baking sheet at 250 degrees F for 15-20 minutes.
- You can use bananas that are ripe, as opposed to overripe. The flavor will be slightly different, but still very good!
- Your method of mashing bananas depends on how chunky you like your banana bread. Use a fork for more chunkiness, use a blender or food processor for less.
- Let the banana bread cool in the loaf pan for about 10 minutes or so before removing.
- Store the banana bread on the counter in a plastic container, with a piece of plastic wrap over the cut end to keep it from drying out.
- Freeze it by wrapping it in wax paper and placing it in a good quality resealable plastic bag made for freezer storage.
- Drizzle this Greek yogurt glaze on top when serving, if desired.
Video
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
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Happy cooking!
Kathie Hoyt says
So glad I saw this recipe! My brother-in-law & his wife are now Vegans. I like to have some Vegan recipes to make for them if they come by (which is not often...) Anyway, happy to see it.
When I make sweetbreads, I sprinkle Sugar in the Raw over top before baking. It makes it more special.
I also have a ginger cookie recipe that I roll into Sugar in the Raw before baking. I'm going to roll some in regular sugar to see how that comes out as well.
Where can I find Vegan Butter?
Kristin King says
That's a great idea to sprinkle Sugar in the Raw, thanks for sharing that tip! I can find vegan butter in every grocery store in my area. Earth Balance is the brand I usually buy. Hopefully you can find it near you!
Bonnie says
The banana bread came out well as written. I was disappointed to see the recipe for the glaze wasn't included.
Kristin King says
My apologies! Here is a link to the glaze: https://dizzybusyandhungry.com/greek-yogurt-icing/. I also added it into the Notes section of the recipe card. Thanks for pointing out that oversight!
reedbook36 says
OMG! Soooo good. And flexible. I used two really ripe bananas and two that some might call "too ripe." I used brown sugar and canola oil (down to the recommended 3T). I used a randomly measured mix of almond flour (leftovers from our homemade almond milk), AP flour, and whole wheat flour. Also threw in a healthy shake (or eight) of Penzey's cake spice. This loaf may not survive until tomorrow, just sayin'.
Kristin King says
Hahaha! It never last in my house either. So glad you like this recipe. I love how you made it work with what you had handy. Thanks for coming back to let me know! 🙂
Lisa Grant says
I love that now I have a good vegan banana bread recipe!
john kennedy says
I used regular butter and the banana bread came out just fine. Nice and moist! TY!
Kristin King says
That's great to hear! So glad you enjoyed it!
Kristina says
Loved the flavor of this banana bread and it was super moist with the perfect crumb. Even without egg to bind it, it kept shape nicely.
Jamie says
I love banana bread so much and this recipe is easy and amazing even the kids love it!
Amy Liu Dong says
This looks nice, I wanna try it! Gonna make one later, love the combination of banana and bread!
silvia says
My kind of recipe, easy, delicious, moist and with accessible ingredients. Banana bread is a classic and I didn't know I could make it without eggs. win-win!
Kristin King says
So glad you like this recipe!
Ali Jay says
Oh my goodness!!! Who even needs eggs in banana bread with this recipe!! This step by step gives you all the tools you need to make the most delicious, moist banana bread! I added chocolate chips to mine & am currently trying to save some for everyone else! Thank you!!
Kristin King says
You are welcome, Ali! So glad you like this recipe! 🙂