Banana Bread Without Eggs

ByUsman

If you’re looking for a rich and flavorful banana bread without eggs, this recipe is for you. Using ripe bananas as the star ingredient, this bread turns out moist, soft, and naturally sweet. The bananas also work as an excellent binder, so you won’t even miss the eggs.

This recipe is perfect for vegans, anyone with egg allergies, or simply those who want a lighter version of banana bread. The best part? It’s made with pantry staples, comes together in one bowl, and fills your kitchen with a warm, cinnamon aroma while baking.

Dry Ingredients

  • 180 g (1½ cups) buckwheat flour, gluten-free flour mix, or all-purpose wheat flour
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • 1½ teaspoons cinnamon

Wet Ingredients

  • 360 g (1½ cups) mashed overripe bananas
  • 60 ml (¼ cup) mild-tasting oil (olive oil or any neutral oil)
  • 90 ml (⅓ cup + 2 teaspoons) almond milk or other plant-based milk
  • 2 teaspoons lemon or lime juice
  • 125 g (½ cup + 2 tablespoons) coconut sugar or demerara sugar

Extras (Optional)

  • 1 banana for decoration
  • 2 teaspoons maple syrup for glaze

Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat your oven to 175°C (350°F). Line a 2 lb (900 g) loaf pan with parchment paper. Place the oven rack slightly lower than the middle position for even baking.

Step 2: Mix Wet Ingredients

In a large mixing bowl, combine the mashed bananas, oil, almond milk, lemon juice, and sugar. Stir until smooth and well combined.

Step 3: Mix Dry Ingredients

In a separate bowl, whisk together flour, baking powder, baking soda, and cinnamon.

Step 4: Combine Wet and Dry

Add the dry ingredients to the wet mixture in three batches, stirring each time until no dry flour remains. Avoid overmixing (especially if using wheat flour).

Step 5: Bake the Bread

Transfer the batter to the prepared loaf pan. If desired, slice a banana lengthwise and place it on top of the batter for decoration. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out almost clean.

Step 6: Glaze and Cool

While the bread is still hot, brush the top with maple syrup for a glossy finish. Let the bread cool completely in the pan before slicing. Use a serrated knife for neat slices.

Tips for the Best Eggless Banana Bread

  • Use very ripe bananas with plenty of brown spots for natural sweetness and moisture.
  • If you need gluten-free banana bread, choose certified GF buckwheat flour or a gluten-free flour blend.
  • Don’t overmix the batter, or your bread may turn dense.
  • Allow the bread to cool fully before slicing—it will hold together better.
  • Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Why This Recipe Works Without Eggs

Bananas naturally replace eggs in this recipe by:

  • Adding moisture to the bread.
  • Acting as a binder to hold the batter together.
  • Providing natural sweetness and flavor.

This makes it a great choice for vegan bakers, those with allergies, or anyone who wants a simpler yet delicious banana bread recipe.

Conclusion

This banana bread without eggs is soft, moist, and full of banana flavor. It’s easy to prepare, requires simple ingredients, and works beautifully for breakfast, snack time, or even dessert. Whether you’re vegan or simply out of eggs, this recipe proves you don’t need them to bake the perfect banana bread.

Try it once, and it might just become your go-to recipe whenever you have ripe bananas on hand! 🍌🍞

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