Looking for a simple and tasty eggless banana bread recipe? This recipe combines ripe bananas and buttermilk to create a moist and delicious loaf that is perfect for a healthy snack. Whether you have an egg allergy or are looking for a healthier twist on a classic favorite, this eggless banana bread recipe is the perfect solution. This bread is ready in an hour and can be easily made vegan!
Why you'll love this recipe
- Banana bread is a delicious and versatile quick bread that is typically made with mashed overripe bananas, flour, fat, sugar, and spices such as vanilla and cinnamon.
- This recipe can be customized to suit various dietary needs and preferences, such as making it vegan, gluten-free, etc.
- The bread stores and travels well, making it a perfect candidate for meal prep, breakfast on the go, or as a snack for kids.
- Whether you're an experienced baker or new to baking, this eggless banana bread recipe is simple and easy to follow. It will undoubtedly result in a deliciously sweet and moist treat that you and your loved ones will enjoy.
- Does not require the use of flax egg or chia egg or applesauce, or other replacements for an egg.
Ingredients
Ripe bananas: Mashed ripe bananas are the star ingredient in banana bread, adding natural sweetness and moisture to the bread.
Flour: Flour provides the structure for the bread. All-purpose flour is the most common choice, but whole wheat flour or a blend of different flours can also be used.
Baking powder and baking soda: These leavening agents help the bread rise and become light and fluffy.
Salt: Salt helps to balance the sweetness and enhance the flavor of the bread.
Sugar: Sugar adds sweetness and helps to tenderize the crumb.
Oil or butter: Fat adds moisture to the bread and also contributes to the flavor and texture. Oil makes the bread lighter than butter.
Buttermilk or yogurt: These acidic ingredients help to activate the baking soda and create a tender crumb.
Vanilla extract: Vanilla extract adds flavor and aroma to the bread.
Almonds: Add-ins such as nuts can be added to give the bread extra flavor and texture.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
Substitutions
- All-purpose flour can be substituted with whole wheat flour, oats flour, gluten-free flour, or a combination of different flours.
- If you don't have baking soda, you can use an additional 1 teaspoon of baking powder instead of half a teaspoon of baking soda.
- Brown sugar can be substituted with regular white sugar, coconut sugar, maple syrup, or honey.
- Vegetable shortening can be substituted with melted butter, coconut oil, or any neutral-flavored oil.
- If you don't have buttermilk, you can substitute it by mixing ¾ cup of milk with ¾ tablespoon of vinegar or lemon juice and letting it sit for 5 minutes. You can also whisk half cup of yogurt with ¼ cup of water and use it in place of buttermilk. You can also use ¾ cup of Half and Half instead of buttermilk. For the vegan version, use ¾ cup of non-dairy milk such as coconut milk, almond milk, cashew milk, soy milk, etc.
- Vanilla extract can be substituted with powdered spices such as cinnamon, nutmeg, pumpkin spice, etc.
- Almonds can be substituted with other nuts, chocolate chips, dried fruit or omitted according to personal preference.
Variations
- Chocolate chip banana bread: Add chocolate chips to the batter for a delicious twist on the classic recipe.
- Banana bread with streusel topping: Sprinkle a streusel topping made with flour, sugar, and butter over the batter before baking for a crunchy, sweet topping.
- Pumpkin banana bread: Add pumpkin puree and pumpkin pie spice to the batter for a fall-inspired twist on the classic recipe.
- Banana nutella bread: Swirl Nutella into the batter for a delicious chocolate and banana combination.
- Banana bread with cream cheese frosting: Top the banana bread with a cream cheese frosting for an extra decadent treat.
- Gluten-free banana bread and Vegan banana bread are other popular variations of the banana bread recipe.
If you love bread, check out my other popular bread recipes such as vegan apple dates bread, best eggless dates cake, and famous banana bread.
Step-by-Step Instructions
Step 1: Using an electric whisk, cream together vegetable shortening and sugar.
Step 2: Add the baking soda, baking powder, salt, vanilla extract, buttermilk, and mix.
Step 3: Then add lightly mashed bananas, all purpose flour, and chopped almonds, and mix until everything comes together. Do not overmix.
Step 4: Transfer the batter to a prepared loaf pan and bake for about an hour in a preheated 350 degrees F oven.
Step 5: Let the banana bread cool for 10 minutes in the pan, and then transfer to a wire to cool completely. Slice and serve!
Expert Tips
- Use very ripe bananas: Bananas with brown spots or even fully brown skins are ideal for banana bread. They make the bread sweeter and more flavorful.
- Don't overmix the batter: Overmixing can lead to a tough and dense bread. Mix just until the ingredients are combined.
- Let the bread cool before slicing: Cutting into a freshly baked bread before it has cooled can cause it to fall apart or become gummy. Let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
- Experiment with add-ins: Try adding different add-ins like nuts, chocolate chips, or dried fruit. Be creative and try new combinations to find your favorite.
Storage and Make Ahead Instructions
- Store at room temperature: Once cooled, store the banana bread in an airtight container at room temperature for up to 3-4 days.
- Refrigerate for longer storage: If you want to store the bread for longer than 3-4 days, wrap it tightly in plastic wrap and store it in the refrigerator for up to a week.
- Freeze for long-term storage: Banana bread can also be frozen for up to three months. Wrap the cooled bread tightly in plastic wrap and then in foil or a freezer bag. When ready to eat, thaw the bread at room temperature for a few hours or overnight in the refrigerator.
- Make ahead: If you want to make banana bread ahead of time, you can mix the dry ingredients together and store them in an airtight container at room temperature. Then, when you're ready to bake, mix the wet ingredients and combine them with the dry ingredients.
Recipe FAQs
To test if the bread is done, insert a toothpick or a cake tester into the center of the loaf. If it comes out clean, the bread is done. If there is batter or crumbs on the tester, continue baking for a few more minutes and test again.
Banana bread can end up dense rather than fluffy due to various factors. One of these factors is excessive mixing of the batter, which can lead to the development of too much gluten in the flour, resulting in dense bread. Another possible factor is including too much banana in the recipe, causing the bread to become heavy and dense. Additionally, a small amount of baking powder or baking soda could also result in a dense texture. Lastly, overbaking the banana bread can make it dry and dense.
Banana bread can be stored at room temperature for up to four days or in the refrigerator for up to a week. It can also be frozen for up to three months.
No, we do not need egg replacers such as flax egg, chia seed egg, applesauce, etc. Mashed banana, one of the main ingredients in this recipe, itself acts as the replacement for egg.
More Eggless Recipes to Love
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Recipe card
Easy and Best Eggless Banana Bread
Ingredients
- ⅓ cup Vegetable Shortening or Coconut oil or Butter
- ¾ cup Brown Sugar
- ½ teaspoon Baking Soda
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- 1 teaspoon Vanilla Extract
- ¾ cup Butter milk or Half and Half Cream or Coconut Milk
- 3 large Bananas ripened and mashed
- 2 cups All Purpose Flour
- ⅓ cup Almonds chopped, preferably roasted
Instructions
- Preheat the oven to 350 degrees F.
- In the bowl of an electric mixer fitted with a paddle, cream together vegetable shortening and sugar.⅓ cup Vegetable Shortening, ¾ cup Brown Sugar
- Add the baking soda, baking powder, salt, vanilla extract, buttermilk, and mix.½ teaspoon Baking Soda, 1 teaspoon Baking Powder, ½ teaspoon Salt, 1 teaspoon Vanilla Extract, ¾ cup Butter milk
- Now add lightly mashed bananas, all purpose flour and chopped almonds, and mix until everything comes together. Do not overmix.3 large Bananas, 2 cups All Purpose Flour, ⅓ cup Almonds
- Transfer the batter to a greased loaf pan that has been lined up with parchment paper.
- Bake it for 50 minutes to 1 hour or until done. Allow it to cool for 10 minutes before removing it from the loaf pan.
- Eggless Banana Bread is now ready. Serve and enjoy.
Notes
- Use very ripe bananas: Bananas with brown spots or even fully brown skins are ideal for banana bread. They make the bread sweeter and more flavorful.
- Don't overmix the batter: Overmixing can lead to a tough and dense bread. Mix just until the ingredients are combined.
- Let the bread cool before slicing: Cutting into a freshly baked bread before it has cooled can cause it to fall apart or become gummy. Let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
- Experiment with add-ins: Try adding different add-ins like nuts, chocolate chips, or dried fruit. Be creative and try new combinations to find your favorite.
Katie
This banana bread recipe is soo so good! I love that it's eggless.