Want more eggless recipes? Try my eggless cookies, eggless pancakes, eggless brownies, and eggless cake next. My vegan banana bread recipe is one of my absolute favorites, but I wanted to see if I could adapt it to make it even easier, and friends, I’ve succeeded. This egg-free banana bread has no egg substitutes in it and uses a little oil to give it that super moist and soft texture while giving it a tender crumb. It also tastes sensational!
Why I love this recipe
No eggs. You didn’t see that one coming, did you? Not only is this completely eggless, but there are no egg substitutes or replacements needed! 5 ingredients. Count them yourself! Besides the bananas (which should be on your kitchen table), everything else should be in your pantry right this minute. One bowl (or blender). No fancy mixers or multiple mixing bowls are needed- It’s all made in the same bowl! Dairy-free. Most banana bread recipes call for butter, and almost every single one calls for milk, but not this one!
Ingredients needed
Ripe bananas. Spotty and brown bananas are best. Neutral flavored oil. I’ve made this bread with olive oil, safflower oil, canola oil, and avocado oil, and it’s been great. I didn’t love it when I tested it with melted coconut oil as I found it actually came out a little crumbly on the sides, so just be wary if you opt to use that. Sugar. Either brown sugar or white sugar works. I tend to lean towards brown sugar, as it’s even more moist. Self-rising flour. A simple combo of all-purpose flour, salt, and baking powder. Avoid buying the packaged kind and make my homemade self-rising flour. Baking powder. Even though self-rising flour contains baking powder, we still need to add a little extra to help the bread rise. If you don’t have this, you can use half the amount of baking soda.
How to make eggless banana bread
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. “Phenomenal! I had misgivings…I didn’t see how this could possibly be very good… But it’s the best banana bread I ever had, and this will be my go-to recipe from now on, especially considering the price of eggs and butter!” – Kim Step 1- Make the batter. Blend the bananas, oil, and sugar until smooth. Fold in the dry ingredients by hand. Step 2- Bake. Transfer the batter to a greased and lined loaf pan and bake for 45 minutes or until a toothpick comes out mostly clean. Step 3- Cool and slice. Remove the banana bread from the oven and let it cool completely.
Arman’s recipe tips
Cover the loaf halfway through. Oven makes and models differ, and sometimes they can bake the bread a little too much in certain areas, especially the top! To combat this, cover the loaf halfway through (around the 20-minute mark) with tin foil so it doesn’t over-brown. Do not overbake the bread. The benefit of baking without eggs? No fear of salmonella! If your banana bread seems a little too moist in the middle, that’s okay. The bread will continue to cook as it is cooling down. Add flavor boosters like some cinnamon, vanilla extract, Add mix-ins! I’m boring and I prefer my banana bread plain, but feel free to add some nuts, walnuts, chocolate chips, or even fresh or frozen berries to the batter. Make a banana cake by baking the mixture in a round or square cake pan. For gluten-free bread, use gluten-free self-rising flour.
Storage instructions
To store: Leftovers will keep at room temperature in an airtight container for up to 3 days or refrigerated for up to one week. If you keep it at room temperature, add a piece of paper towel on top to keep it extra moist. To freeze: Place leftover slices of the eggless banana bread in a ziplock bag (or shallow container) and store it in the freezer for up to 2 months.
Frequently asked questions
More delicious banana bread recipes
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Originally published August 2021, updated March 2023 and republished May 2024
