Eggless Banana Bread

one rectangular slice of banana bread placed on a wire rack.

This Eggless Banana Bread is soft, moist, and perfectly tender—made without eggs or butter! Prepped in under 10 minutes, it’s an easy banana loaf without eggs!

Course Breakfast

Cuisine American

Keyword banana bread without eggs, EGGLESS BANANA BREAD, eggless banana bread recipe

Prep Time 10

Cook Time 45

Total Time 55

Servings slices

Calories 242kcal

Author Maria Doss

Equipment

loaf pan

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 bread looks like it is getting too brown, cover it loosely with aluminum foil and continue to bake until done.

Notes

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

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

Nutrition