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.
Jump to:
🩵 About This Recipe
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!
🥘 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.
Interested in more eggless breakfast recipes? Make these delicious eggless pancakes with only 5 simple ingredients and no egg substitutes, 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!
👪 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.
Thanks so much for reading! I also invite you to follow me on FACEBOOK, PINTEREST, or INSTAGRAM to keep up with what's going on in my kitchen.
And you might want to check out my Dizzy Busy and Hungry store on Amazon for a whole bunch of great kitchen products I love!
Happy cooking!
Jen says
before you ask, yes all ingredients were measured as the recipe says. followed recipe to a T. but after 50 minutes in a gas oven the center is still not even close to done. adfed w0 mote minutes. still not done in the center. just goopy banana. normally i have to shorten the time with the gas oven. ill try to feed the birds and winter critters with it
Kristin King says
Hi Jen, I’m so sorry this happened! I make this recipe frequently with great results, so I’d love to help figure out why it acted differently in your kitchen. Banana bread can be tricky because '4 bananas' can vary so much in volume. If your bananas were particularly large, it may have added too much moisture for the flour to handle. Another possibility is the mash consistency—I usually find a chunky mash works best to keep the center from getting too dense. I really appreciate you giving it a try, and I’ll look into adding specific cup measurements for the mashed bananas to the recipe to ensure it's more consistent for everyone!
Amy says
…The person that said it was too goopy and would just feed the birds with it 🤦🏼♀️ Was just mean! Try cooking it a bit longer, duh! I cooked it for about an hour and just kept checking when the middle was done and I think it’s the best banana bread I have ever made (and I’ve tried many recipes!). I added chocolate chips. The outside edges got a little crispy and the inside so moist and yummy! Try it warm-YUM!
Kristin King says
Oh thank you so much for your kind words! I'm so glad to hear you like this recipe. It's our favorite banana bread too. I love that you added chocolate chips, yum! 🙂
Patricia says
Can these be made into muffins? If so how long should I bake them for?
Kristin King says
Yes, I think this recipe would work with muffins. I haven't tried it, but if I was going to, I would divide the batter evenly into a lined or greased muffin tin and bake at 350 degrees F for about 18–22 minutes, or until a toothpick inserted in the center comes out clean. Start checking them around the 18-minute mark since muffin sizes and ovens can vary. I hope they turn out for you!
Lillian says
My family loved this!
Kristin King says
Yay! So happy to hear that. Thanks for coming back to let me know! 🙂
Megan says
Super yummy !
Kristin King says
Thanks! So glad to hear that you enjoyed it! 🙂
BV says
Turned out nice. I used regular butter, added cinnamon. Recipe is a keeper.
Kristin King says
That's great to hear! Enjoy! And thank you so much for coming back to let me know! 🙂
Manny says
OMG!!! This banana bread recipe is so addictive and super easy. I made it last night, and there's only a third left because I've shared it with all my friends and family. I only changed/added a few things. I did not have enough for 1 cup of white sugar, so I combined 1/2 cup of brown sugar + 1/2 cup of white sugar. I used regular butter instead of vegan. I also sprinkled quite a bit of cinnamon into the mixture. Everything else, I followed to a T. The banana bread tastes good warm and also out of the refrigerator. Thank you for this recipe!
Kristin King says
So glad you like this recipe! Thanks for coming back to let me know! 🙂