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    Home » Recipes » Breakfast

    Eggless Banana Bread

    Published: Oct 16, 2020 · Modified: May 19, 2023 by Maria Doss · This post may contain affiliate links · 4 Comments

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    This Eggless Banana Bread is tender and moist, with a soft crumb. You don't any mixer and it comes together in under 10 minutes. Stays moist for days!

    slices of banana bread on a wire rack.

    My ideal eggless banana bread is simple to make and produce a moist, tender loaf, that tastes like bananas.

    This is my favorite recipe that comes to mind, when I have leftover spotty fruits on the counter (or may be the mini banana muffins), and it's on constant rotation or in my freezer stash.

    Jump to:
    • Why this recipe works?
    • Ingredients
    • Variations
    • How to make?
    • How to store?
    • Freezing and Thawing
    • Helpful tips
    • Recipe FAQs
    • More recipes using bananas
    • Eggless Banana Bread

    Why this recipe works?

    Two leaveners are better than one! When combined together, baking powder and baking soda gives better control on how fast the carbon dioxide gas is released, weakens gluten and thus resulting in a more tender crumb.

    Baking soda rapidly reacts with the yogurt's acid, breaking down into sodium, water and carbon dioxide, which then expands upon baking, leavening the gluten protein matrix (source: J.Kenji Lopez-Alt). It also helps the bread to brown faster, giving it the iconic deep golden color.

    Ingredients

    Scroll down to the recipe card below for full information on ingredients and amounts.

    • Banana - I cannot stress enough about using a heavily speckled bananas to make the best tasting eggless banana bread. The starches convert to sugars at an exponential state when bananas ripen and it adds so much more flavor, natural sugars and caramel flavor.
    • Yogurt - Use plain yogurt or sour cream.
    • Vegetable oil - 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.
    • Brown sugar - The deep molasses notes better compliments the bananas.
    • All purpose flour - The protein in all purpose flour allows the flour to to remain firm and hold its structure, while still providing the perfect texture for the bread.
    • Leavening - I use both baking powder and baking soda together. It produces carbon dioxide gas as soon it gets in contact with acidic wet ingredients and then again as it bakes.
    • Flavorings - Vanilla extract better suits the faint boozy, rum like flavor from overripe fruits.

    Pro tip: 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.

    Variations

    1. Spice - Add up to a teaspoon of ground cinnamon along with vanilla.
    2. Chocolate chips - Another option is to add semi sweet chocolate chips and make chocolate chip eggless banana bread. The chocolate banana combo is divine like the almond flour banana muffins.
    3. Nuts - Use toasted pecans instead of walnuts.
    4. Raisins - Stir in golden raisins along with walnuts.
    5. Peanut butter - Mix in peanut butter chips into the batter.
    6. Toppings - Sprinkle the top evenly with a mixture of sugar and cinnamon to give a bakery style look.

    How to make?

    You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.

    a hand mashing chopped bananas with a wire whisk.
    1. Place peeled super ripe bananas in a bowl and mash well using a wire whisk or a potato masher.

    Tip: Use heavily speckled bananas for deep fruity and caramelly flavor.

    white bowl with yogurt, brown sugar and oil.

    2 & 3. Add brown sugar, vegetable oil, yogurt and vanilla extract. Using the wire whisk, mix until very smooth.

    banana bread batter in a white bowl.

    4. Add all purpose flour, baking soda, baking powder and salt, gently fold until just combined.

    Pro tip: Don't over mix! It’s ok if some traces of dry flour are left behind. The more you mix, you'll end up developing gluten in the batter, and you'll have a denser, almost chewy loaf.

    metal loaf pan with banana bread batter and a pink rubber spatula.

    5. Spray the bottom and sides of a 9x5x3 inch loaf pan with non stick cooking spray or brush with melted butter. Transfer the prepared batter into the loaf pan and smooth top.

    Tip: Bake right away! Once the baking soda starts to react with yogurt, gas bubbles start forming and If you let the batter hang out for too long, then you risk loosing some of the bubbles. So get your batter in the pan and into the oven as quickly as you can. 

    a hand sprinkling chopped walnuts on top of banana bread batter in a metal loaf pan.

    6. Sprinkle walnuts on top. Bake in a preheated 350 degree oven, 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 using a glass loaf pan, reduce the oven temperature to 325 degrees Fahrenheit.

    Pro 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.

    metal loaf pan with baked banana bread.
    slices of banana bread on a wire rack.

    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 eggless 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

    Helpful tips

    • Use over ripe bananas - Ugly over ripe bananas (dark yellow skin with lots of brown spots).
    • To use plain yogurt - Try to use very thick plain yogurt.
    • Brown sugar - Apart from incredible caramel flavor, brown sugar also makes a soft and moist eggless banana bread.
    • 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

    How to use frozen banana?

    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.

    Can I use this recipe to make eggless banana muffins?

    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.

    What if I don't have a loaf pan?

    Use an 8×8 inch (20×20 cm) square baking pan. Reduce the bake time to approximately 25 to 35 minutes, or make muffins.

    More recipes using bananas

    • a slice of banana cake in a blue plate along with a fork.
      Banana Walnut Cake
    • Banana Sheet Cake with Chocolate Glaze
    • gluten free baked oatmeal with bananas topped with fresh fruits.
      Healthy Baked Oatmeal with Bananas
    • fork with a bite of soft banana cake with remaining slice
      Air Fryer Banana Cake

    Hungry for more? Follow me on Instagram, TikTok, Facebook or Pinterest for more delicious recipes

    slices of banana bread on a wire rack.

    Eggless Banana Bread

    This Eggless Banana Bread is tender and moist, with a soft crumb. You don't any mixer and it comes together in under 10 minutes. Stays moist for days!
    4.4 from 72 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 10 slices
    Calories: 268kcal
    Author: Maria Doss

    Ingredients

    Dry ingredients

    • 2 cups all purpose flour
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • ½ teaspoon salt

    Wet ingredients

    • 1 and ¼ cup mashed very ripe bananas about 2 very large
    • 1 cup packed brown sugar, light or golden brown
    • 1 cup plain yogurt or use sour cream
    • ½ cup vegetable oil
    • 1 teaspoon vanilla extract

    Additional ingredients

    • ¼ cup chopped walnuts

    Items used

    • Loaf pan
    Prevent your screen from going dark

    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.
      Tip: Use heavily speckled bananas for deep fruity and caramelly flavor.
      Pro tip: Don't over mix! It’s ok if some traces of dry flour are left behind. The more you mix, you'll end up developing gluten in the batter, and you'll have a denser, almost chewy loaf.
    • Transfer batter into the prepared pan, smooth top and sprinkle walnuts on top.
    • 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

    Banana – use ugly over ripe bananas (dark yellow skin with lots of brown spots).
    Vegetable oil – Use a flavorless oil like vegetable or corn oil.
     

    Nutrition

    Serving: 1slice | Calories: 268kcal | Carbohydrates: 40g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 3mg | Sodium: 286mg | Potassium: 150mg | Fiber: 1g | Sugar: 19g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 1mg

    Nutritional information is based on third party calculations, should be considered estimates and not be construed as a guarantee. Varying factors such as product types, brands purchased, produce, the way ingredients are processed and more change the nutritional information in any recipe.

    Did you make this recipe?Mention @KitchenAtHoskins or tag #kitchenathoskins!

    Did you make this recipe? I’d love your feedback! Please let me know by leaving a comment, a star rating or review below.

    All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.

    Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Thank you for supporting kitchenathoskins.com.

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    Reader Interactions

    Comments

    1. Yuliana

      September 25, 2022 at 9:36 am

      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

      Reply
      • Maria Doss

        September 25, 2022 at 1:54 pm

        Glad you liked it hun, Maria

        Reply
    2. anne reid

      May 05, 2023 at 6:31 am

      5 stars
      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!

      Reply
      • Maria Doss

        May 07, 2023 at 2:55 pm

        Happy to hear, have a great weekend - Maria

        Reply

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    Maria Doss
    Maria Doss

    I am Maria Doss, the recipe creator, photographer and writer behind Kitchen at Hoskins. Here you'll find lots of creative recipes that use clever techniques or flavor profiles. It might intertwine two cuisines together to create a perfect blend or use an innovative technique.
    About Maria ->

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