Hi there! I’m Anne Carter, and I’ve spent years working in restaurants before starting my food blog, Beyond the Bayou. Today, I’m excited to share my Eggless Banana Bread Recipe with you.
As someone who’s always in the kitchen, I know how frustrating it can be when you’re craving banana bread but realize you’re out of eggs. That’s why I came up with this egg-free version that’s just as delicious as the classic recipe.
This banana bread is perfect for those with egg allergies, vegans, or anyone who simply wants to try something new. It’s moist, flavorful, and super easy to make. I love whipping up a loaf on lazy weekends or when I have overripe bananas that need using up.
So, let’s get baking! I promise you won’t even miss the eggs in this tasty treat.
Why I Love This Recipe
- Easy to Make: This BEST Eggless Banana Bread recipe comes together in about 10 minutes with simple ingredients you probably already have.
- Perfect Texture: The bread turns out moist and dense, with a delicious flavor that’s totally irresistible.
- Versatile: Walnuts add a great crunch and flavor, but if you have a nut allergy, just leave them out. The bread is still amazing without them.
- Muffin Option: If you prefer muffins, try my Easy Eggless Banana Chocolate Chip Muffins recipe for a fun twist.
- More Eggless Goodness: For more eggless quick bread options, check out my Eggless Chocolate Banana Bread and Eggless Strawberry Banana Bread recipes
Eggless Banana Bread Recipe
Equipment
- Mixing Bowls
- Kitchen Scale
- Loaf Pan
- Whisk
- Spatula
- Measuring Cups
Ingredients
- 2 teaspoons pure vanilla extract
- 3 very ripe bananas
- 1/2 cup unsalted butter melted
- 1/2 cup buttermilk
- 1/4 teaspoon salt
- 3/4 teaspoon baking soda
- 1 cup brown sugar
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup walnuts or pecans chopped (optional)
Glaze
- 1 teaspoon pure vanilla extract
- 1 cup powdered sugar
- 2 tablespoons walnuts or pecans finely chopped (optional)
- 3 tablespoons milk
Instructions
- Preheat oven to 350º F (180º C) and grease a loaf pan.
- Mash ripe bananas in a bowl until smooth. Stir in melted butter, then add buttermilk, vanilla, and sugar.
- Mix in flour, baking powder, baking soda, and salt. Fold in walnuts if using.
- Pour batter into the pan and bake for 1 hour, or until a wooden pick comes out clean.
- Let the bread cool completely in the pan on a wire rack.
- Mix powdered sugar, milk, vanilla, and chopped nuts for the glaze. Drizzle over the cooled bread and serve.
Nutrition
Tips That Are Worth Mentioning!
- Warm Before Serving: If you add coconut oil to your bread, it will solidify when refrigerated, making the bread denser. Just warm it up before serving to bring back its natural texture.
- Adjust Sweetness: Feel free to tweak the sweetness to suit your taste. A little more or less sugar can make a big difference.
- Keep It Simple: Not a fan of sunflower seeds? You can easily skip them without affecting the bread’s quality.
- Flour Options: While I prefer using whole wheat flour for a heartier texture, you can use all-purpose flour or a mix of both. Experiment to see what you like best.
- Bake Time: Ovens can be finicky. Your bake time might vary depending on your oven’s temperature and the size of your pan. Keep an eye on your bread and use a toothpick to check for doneness. If it comes out clean, your bread is ready!
What To Serve With Eggless Banana Bread?
