Eggless Banana Bread with Yogurt

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Eggless Banana Bread is easy to make with yogurt, in under 10 minutes without any mixer and stays moist for days. It is tender, moist with soft crumb and topped with walnuts.

If love baking with bananas, then you might love these Air Fryer Muffins, Egg Free Muffins, Mini Banana Muffins with Yogurt, Air fryer Cake or the popular Date Smoothie.

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Eggless Banana Bread

Banana bread has always been a classic. It is a great excuse to transform overripe fruits , that no one wants to eat anymore into something that is truly delicious. It is delicious for breakfast, snack or a light dessert.

This is my favorite recipe that comes to mind first when I have leftover spotty fruits on the counter and the bread that’s on constant rotation in my freezer stash. Quick to make and delicious, it bakes perfect every single time. It could not be any easier using ingredients you already have in your kitchen pantry!

Enjoy a slice for breakfast with a warm mug of hot mocha. Or save a slice for a morning or afternoon snack!

WHAT I LOVE THIS RECIPE?

Pantry Ingredients – No artificial sweeteners or anything out of the ordinary. All basic pantry ingredients that you might already have in your pantry.
Healthier – Made without butter.
Vegetarian – Egg free recipe makes it a great option for vegetarians.
Make ahead – Great frozen or at room temperature for up to a week.

CAN I OMIT WALNUTS?

YES! The recipe will still work if walnuts are omitted, especially when you are baking for some one with nut allergies. You will still have the softest, super moist and scrumptious loaf. You can also replace them with some chocolate chips, if desired.

What If I Don’t Have A Loaf Pan?

If you don’t have a loaf pan, then make the recipe in a 8-inch square pan or round pan. The baking temperature will remain the same, but reduce the time to about 30 minutes.

How Do You Keep Bread Moist?

The best way to keep it moist for days is to wrap loaf tightly with plastic wrap after it has cooled completely. Then, take a second step and store it in a large zip top freezer bag. Stored this way on the counter, your loaf will last up to 3 days or in the refrigerator for up to 6 days.

Fun Fact – February 23 is National Banana Bread Day

What does the yogurt do in this recipe?

It keeps the loaf moist as well as gives it a lift by interacting with baking soda. The tanginess balances the sweet flavor.

How to mash bananas?

Place peeled over ripe fruits in a bowl and mash well with a potato masher, fork or wire whisk until smooth. Alternatively, they can be mashed using electric hand beater or stand mixer.

Use OVERRIPE bananas

The essential ingredient for making a really good bread is that you use ripe bananas. Once the skin start to develop freckles and the fruit is a little too soft for eating then it’s baking time. When the skin is brown and the fruit falls apart when you peel it — will make your bread even more strongly flavored, richer and sweeter.

How to ripen bananas?

If your fruits are little firm and you wish to ripen them quicker, then place a bunch in a paper bag, cover and leave at room temperature for a day (adding an apple will speed up the process).
If you want to ripen them faster, then place unpeeled ones on a baking sheet and bake for about 10 minutes at 350°F, cool completely before using.

The beauty of this bread recipe is that it is made from scratch without any mixers. A mixing bowl, a fork or masher to 2 bananas and a sturdy spoon to mix the batter are all you need. Optionally, you can toss in a cup of chopped nuts, raisins, or chocolate chips or make it without nuts.

This bread with yogurt is made with brown sugar, which gives an amazing caramel flavor when compared to white sugar and the use of vegetable oil and greek yogurt guarantees tenderness.

One of the key ingredient in making this egg free loaf is over two ripe bananas (UGLY ones that you would want to eat is perfect). They not only add moistness, also contribute wonderful caramel notes and packed with banana flavor.

How to freeze ripe bananas?

Place unpeeled ripe bananas in a large zip lock bag, remove excess air and freeze for up to 3 months. Thaw them at room temperature before baking.
If using for smoothies, then peel and chop before freezing for convenient use

INGREDIENTS

Banana – use ugly over ripe fruits (dark yellow skin with lots of brown spots).
Yogurt – Plain green yogurt or thick regular yogurt. It adds additional moisture to the bread.
Vegetable oil – Use a flavorless oil like vegetable or corn oil.
Brown sugar – Dark, golden or light are all good here. Brown sugar yields a soft and moist bread with yogurt.
Flour – Regular all purpose flour
Leavening – Baking powder and baking soda
Flavorings – Vanilla extract

PRO TIPS FOR SUCCESS

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 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.

VARIATIONS

Spice – Add up to a teaspoon of ground cinnamon along with vanilla.
Chocolate chips – Stir in semi sweet chocolate chips.
Nuts – Use toasted pecans instead of walnuts.
Raisins – Stir in golden raisins along with walnuts.
Peanut butter – Mix in peanut butter chips into the batter.
Topping – Sprinkle the top evenly with a mixture of sugar and cinnamon to give a bakery style look.
Use sour cream instead of yogurt.

A white rectangle platter with neatly arranged slices of banana bread without eggs

HOW TO MAKE?

Mash bananas and mix with yogurt, oil, brown sugar and vanilla extract, until smooth. Whisk in the dry ingredients and stir until just combined (as with all baking recipes, do not over mix).
Transfer into a loaf pan, sprinkle chopped walnuts and bake at 350° for about 45 minutes or until a tooth pick inserted in the middle comes clean.
Place pan on a wire rack to cool completely.

How to Freeze?

Quick breads freeze extremely well preserving its fresh flavor and texture for months!

To freeze the whole bread – Cool loaf completely, wrap tightly in plastic wrap and place in a large gallon size zip lock bag, seal and freeze 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. Similarly proceed with remaining slices and place all wrapped cakes in one or two gallon size zip lock bags and freeze for up to 2 months.

To thaw – Remove one of the pre packaged slices and place on the kitchen counter for several hours.

Got more ripe bananas? Check out these recipes –

More easy breakfast recipes: Almond Butter Pancakes, Blueberry Waffles, Air Fryer French Toast, Carrot Cake Oatmeal, Banana Waffles, Pumpkin Belgian Waffles, Belgian Waffles, Baked Oatmeal, Sheet Pan Pancakes or Oatmeal Waffles.

FREQUENTLY ASKED QUESTIONS

Is banana bread a healthy snack?

It is safe to say that there is nothing healthy about this bread than the use fruit and greek yogurt. It can generally be packed with sugar, fat and refined flour, with a slice being 315 calories.

What is the difference between banana bread and banana cake?

Though both the bread and cake are generally made with similar ingredients, the former is firmer and denser when compared to a cake.

A loaf pan with freshly baked banana bread topped with chopped walnuts

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Eggless Banana Bread with yogurt

Yield: 1 loaf

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Eggless Banana Bread is easy to make with yogurt, in under 10 minutes without any mixer and stays moist for days. It is tender, moist with soft crumb and topped with walnuts.

Ingredients

Dry ingredients

Wet ingredients

1 and 1/4 cup mashed very ripe bananas (about 2 very large)
1 cup packed brown sugar
1 cup plain greek yogurt (or very thick plain yogurt)
1/2 cup vegetable oil
1 teaspoon vanilla extract

Additional ingredients

1/4 cup chopped walnuts

Items used

Loaf pan

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 (DO NOT OVER MIX).
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.

Notes

Banana – use ugly over ripe bananas (dark yellow skin with lots of brown spots).

Yogurt – Plain green yogurt or thick regular yogurt

Vegetable oil – Use a flavorless oil like vegetable or corn oil.

Brown sugar – Dark, golden or light are all good here

Variations- Stir in chopped walnuts or toasted and chopped pecans or semi sweet chocolate chips into the batter

To freeze - Bake and cool banana bread. Tightly wrap the loaf with 2 to 3 layers of plastic wrap, place inside a large freezer zip lock bag, seal well and freeze for up to 2 months. Thaw bread at room temperature overnight, slice and enjoy.

How to ripen bananas? If your bananas are little firm and you wish to ripen them quicker, then place a bunch of bananas in a paper bag, cover and leave at room temperature for a day (adding an apple will speed up the process).If you are want to ripen them faster, then place unpeeled bananas on a baking sheet and bake for about 10 minutes at 350°F, cool completely before using.

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 315Total Fat: 13gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 1mgSodium: 400mgCarbohydrates: 45gFiber: 2gSugar: 22gProtein: 6g

I am not a certified dietician or nutritionist. You are ultimately responsible for all decisions pertaining to your health. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculator such as Nutrifox.com.. Although Kitchen at Hoskins attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their fact sources and algorithms. Under no circumstances will Kitchen at Hoskins be responsible for any loss or damage resulting for your reliance on the nutritional information. To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

This post was originally published on 10/16/2020 and then modified on 02/18/2022 to add more details. However the recipe and pictures remain the same.

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