Eggless Banana Bread is tender and moist, with a soft crumb. It is prepped in under 10 minutes and is one of the best ways to use 2 ripe bananas. Make it with yogurt or sour cream!
Looking for more ways to use ripe bananas? Try my favorite banana chocolate chip muffins, almond flour banana pancakes or banana overnight oats.
👉 This eggless banana bread recipe has been a reader favorite since I first shared the recipe in 2020. It was updated with better step-by-step photos in February 2025, however the recipe remains the same.
My perfect eggless banana bread is incredibly simple to make, resulting in a moist, tender loaf that’s bursting with rich banana flavor, like the banana sheet cake
It is one my favorite banana recipes that comes to mind, when I have leftover spotty ripe bananas on the counter (or may be the mini banana muffins), and it's on constant rotation or in my freezer stash. Find more recipe ideas in our round up post fall baking recipes.
Like in apple cinnamon bread, I use both baking powder and baking soda for better control over gas release, weakening gluten and creating a tender crumb. Baking soda reacts with the yogurt’s acid, releasing carbon dioxide, which helps the bread rise and brown, giving it that iconic golden color (source: J.Kenji Lopez-Alt).
Best banana for banana bread
The best bananas for the most flavorful banana bread are those that are heavily speckled or fully ripe. The riper the banana, the sweeter and more intense the flavor of your bread will be. Overripe bananas break down into a soft, mushy texture that contributes to a moist, tender crumb. As bananas ripen, their starches convert to sugars, enhancing the flavor with natural sweetness and a subtle caramelized taste.
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Reasons to love it
No eggs: This eggless banana bread is incredibly soft and tender, yet it holds together perfectly, allowing for neat, clean slices without any crumbling. You won’t believe it’s made without eggs!
Texture: It has a ultra soft, light and moist texture.
Nut-free: While I’ve sprinkled chopped walnuts on top for added texture, it’s completely optional, and the banana bread recipe itself doesn’t contain any nuts.
Uses yogurt or sour cream: Both add a subtle tang that balances the sweetness of the bananas. Sour cream imparts a rich, moist texture, while yogurt gives a lighter, healthier option with a slightly tangier flavor.
Featured comments
From Viji Ram: "My teenage son followed the recipe and it was a huge hit. Since then this is our family favorite and we ask him to bake it often when we have company. Everyone loves it !"
From Anne reid: "Thank you. i have used this recipe many times. i tweak it here and there for vegans. and it still holds well in the oven.
good recipe!"
From Emily D: "Great recipe! I used ½ cup sour cream and ½ cup greek yogurt. Also used melted coconut oil. Will make again!"
Table of contents
How to make banana bread without eggs?
Like in persimmon bread recipe, use a flavorless oil like vegetable or corn oil, so the banana flavor can shine through. It also keeps it ultra soft and moist, since oil stays liquid at room temperature.
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👩🍳 Pro tip: If during baking, the top of the banana bread with no eggs looks like it is getting too brown, cover it loosely with aluminum foil and continue to bake until done.
Variations
- Spice - Add up to a teaspoon of ground cinnamon along with vanilla.
- Chocolate chips - I modified this recipe slightly to create a chocolate chip banana bread recipe.
- Nuts - Use toasted pecans instead of walnuts.
- Nut-free - Skip the walnuts on top to make it without nuts.
- Raisins - Stir in golden raisins along with walnuts.
- Peanut butter - Mix in peanut butter chips into the batter.
- Toppings - Sprinkle the top evenly with a mixture of sugar and cinnamon to give a bakery style look.
- Use plain yogurt or sour cream.
How to store?
- At room temp: The texture is best when the eggless banana bread is eaten fresh, but it can be stored, tightly wrapped with plastic wrap for up to three days.
- In the fridge: after a day at room temp I’d recommend storing the bread sealed in the fridge for up to 5 days. Let it come to room temperature before eating.
Freezing and Thawing
- To freeze the whole bread: Let the 2 banana banana bread cool completely, wrap tightly in plastic wrap and freeze the whole thing for up to 3 months.
- To freeze individual slices - Make thick slices after the bread has cooled completely, stack 2 to 4 slices on top of each other, wrap them in two layers of plastic wrap. Place all wrapped slices in one or two zipper bags and freeze for up to 2 months.
- To thaw: Remove one of the pre packaged slices or the whole loaf, and place on the kitchen counter for several hours or overnight.
Fun Fact - February 23 is National Banana Bread Day!
Recipe tips
- Use ripe bananas - Ugly over ripe bananas (dark yellow skin with lots of brown spots).
- Don’t over mix the batter! It’s best baking practice when making any type of quick bread to not over mix. Over mixing the ingredients will cause the gluten to develop and make a tough loaf. You only want to mix until you don’t see any flour streaks.
- When measuring your flour, avoid scooping it out of the container with the measuring cup. Instead, stir the flour around, spoon it into your measuring cup, and level it off with the back of a knife.
Recipe FAQs
If you'd like to use frozen banana, then thaw them at room temperature in a bowl or a deep plate until they are completely defrosted. Drain the excess liquid that’s produced from thawing them, so you don't end up adding too much moisture. Use in the eggless banana bread recipe as directed.
Sure can! To make muffins, fill a standard 12-muffin tin with the batter, bake at the same 350 degree temperature, but reduce the baking time to 25 to 35 minutes. You can also check my eggless banana muffins recipe here for more detailed tips and tricks.
Use an 8×8 inch (20×20 cm) square baking pan. Reduce the bake time to approximately 25 to 35 minutes, or make muffins. Also, if using a glass loaf pan, reduce the oven temperature to 325 degrees Fahrenheit.
If you don't have ripe bananas, then toss a few in a paper bag with an apple or an overripe banana, for 2 to 3 days. The ethylene gas produced by the ripe fruits will speed up the ripening process.
More recipes using ripe banana
Eggless Banana Bread
Equipment
Ingredients
Dry ingredients
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet ingredients
- 1 ¼ cups mashed ripe bananas about 2 very large
- 1 cup packed light brown sugar
- 1 cup plain yogurt or sour cream
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (180°C) and spray the bottom and sides of a 9x5x3 inch loaf pan with non stick cooking spray or brush with melted butter.
- Whisk all dry ingredients in a medium bowl and set aside.
- Into another larger bowl, add all wet ingredients and whisk until very smooth. Add the dry ingredients and whisk until just combined.
- Transfer batter into the prepared pan, smooth top, and sprinkle chopped walnuts on top, if desired.
- Bake for 45 to 55 minutes or until a tooth pick inserted in the middle comes clean. Place pan on a wire rack and cool completely.Tip: If during baking, the top of the eggless banana bread looks like it is getting too brown, cover it loosely with aluminum foil and continue to bake until done.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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Yuliana
This recipe worked really well, I used coconut sugar and wholemeal flour in attempt to make it healthier for my one year old and it turned out amazing, husband loved it too
Maria Doss
Glad you liked it hun, Maria
anne reid
thank you. i have used this recipe many times. i tweak it here and there for vegans. and it still holds well in the oven.
good recipe!
Maria Doss
Happy to hear, have a great weekend - Maria
Emily D
Great recipe!
I used 1/2 cup sour cream and 1/2 cup greek yogurt. Also used melted coconut oil. Will make again!
Maria Doss
That’s so great to hear! So glad you enjoyed it Emily! – Maria ♡
Viji Ram
My teenage son followed the recipe and it was a huge hit. Since then this is our family favorite and we ask him to bake it often when we have company. Everyone loves it !
Maria Doss
So excited to hear that - Maria
Saroja
Thanks for the recipe. Came out great.
Maria Doss
That’s so great to hear, so glad you loved it - Maria ♡