Welcome to the most delicious, tender, and moist eggless banana bread recipe you will ever try! If you’re out of eggs, have an allergy, or follow an egg-free diet, you no longer have to sacrifice texture or flavor. This simple recipe yields a perfectly soft, flavorful loaf with a beautiful crumb that’s so good, no one will ever guess it’s made without eggs. Forget the dense, dry, or gummy results you may have experienced with other recipes; this is the foolproof guide to creating the perfect loaf every single time.
We’ve all been there: a craving for warm, homemade banana bread hits, but the egg carton is empty. This recipe is your new best friend for those moments, transforming overripe bananas into a bakery-worthy treat using simple pantry staples.
Why This is the Best Eggless Banana Bread Recipe
This isn’t just another quick bread; it’s a meticulously tested recipe designed to overcome the common challenges of egg-free baking. Here’s why you’ll love it:
Perfectly Moist & Tender Crumb
The biggest challenge in eggless baking is achieving that perfect moist texture. Eggs provide moisture, structure, and leavening. We replicate that effect using a combination of vegetable oil for unparalleled moistness and yogurt, which adds richness, acidity, and tenderness to the crumb, ensuring it’s never dry.
Amazingly Simple to Make
This is a straightforward, no-fuss recipe. You don’t need any special equipment—just a couple of mixing bowls and a loaf pan. The batter comes together in about 10 minutes, making it perfect for a quick baking session.
Foolproof & Forgiving
Whether you’re a seasoned baker or a complete novice, this recipe is designed for success. The instructions are clear, simple, and lead to a consistently delicious result. It’s the perfect starting point for anyone new to egg-free baking.
Key Ingredients You’ll Need
The magic of this recipe lies in using simple, high-quality ingredients to their fullest potential.
Simple ingredients are all you need for this delicious egg-free treat.
Overripe Bananas: The star of the show! The darker and spottier, the better. Overripe bananas are sweeter and provide more moisture, which is crucial for this recipe.
All-Purpose Flour: Provides the structure for our loaf. Be sure to measure it correctly by spooning it into your measuring cup and leveling it off.
Plain Yogurt: This is our secret weapon and primary egg substitute. It adds moisture, fat, and acidity, which reacts with the baking soda to create a soft, tender crumb. Full-fat plain yogurt or Greek yogurt works best.
Vegetable Oil: While some recipes use butter, oil creates a bread that is arguably more moist and stays that way for longer. Any neutral oil like canola or sunflower oil works perfectly. For a different take, check out our banana bread recipe without butter (coming soon).
Brown Sugar: Adds sweetness, a hint of molasses flavor, and extra moisture.
Leaveners: A combination of baking soda and baking powder provides the perfect lift, ensuring the loaf isn’t dense.
Vanilla Extract & Salt: These are essential flavor enhancers that balance the sweetness and bring out the banana flavor.
Choosing Your Egg Substitute
While this recipe is optimized for yogurt, other egg substitutes can work! Each will slightly alter the final texture. Here’s a quick guide:
Substitute (per egg)
How to Prepare
Effect on Texture
Plain Yogurt
1/4 cup
Very moist, tender, slightly dense crumb. Our top choice!
Applesauce
1/4 cup, unsweetened
Adds moisture and sweetness, can be a bit denser. A great healthy banana bread (coming soon) option.
Flax Egg
1 tbsp ground flaxseed + 3 tbsp water (let sit 5 mins)
Good binder, creates a slightly heartier, chewier texture. Perfect for a vegan banana bread.
Ready to bake? Let’s get started. It’s as easy as mix, pour, and bake!
Step 1: Get Ready
First, preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easy removal.
Step 2: Mix the Wet Ingredients
In a large bowl, peel your overripe bananas and mash them thoroughly with a fork until they are mostly liquid with a few small lumps remaining. Add the brown sugar, vegetable oil, plain yogurt, and vanilla extract. Whisk everything together until it’s well combined.
Step 3: Combine the Dry Ingredients
In a separate, medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Whisking ensures the leaveners are evenly distributed, which is key for a good rise.
Step 4: Mix Wet and Dry (Gently!)
Pour the dry ingredients into the wet ingredients. Using a spatula, fold them together until just combined. Be careful not to overmix! A few streaks of flour are perfectly fine. Overmixing develops gluten and can lead to a tough, dense bread.
Step 5: Bake to Perfection
Pour the batter into your prepared loaf pan and smooth the top. Bake for 50-60 minutes. The banana bread is done when a toothpick or wooden skewer inserted into the center comes out clean or with a few moist crumbs attached. If the top is browning too quickly, you can loosely tent it with aluminum foil for the last 10-15 minutes of baking.
The perfect slice of eggless banana bread, from a bird's-eye view.
Step 6: Cool Completely
Let the banana bread cool in the pan on a wire rack for about 15 minutes. Then, carefully remove the loaf from the pan and let it cool completely on the wire rack before slicing. This step is crucial—slicing while it’s warm can cause it to fall apart.
This Eggless Banana Bread Recipe is incredibly moist, tender, and easy to make! Using plain yogurt as a simple egg substitute, this foolproof recipe creates a perfectly soft and flavorful loaf every time. It's the only no-egg banana bread recipe you'll ever need.
Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line it with parchment paper.
In a large bowl, mash the ripe bananas thoroughly with a fork. Add the brown sugar, vegetable oil, plain yogurt, and vanilla extract. Whisk together until well combined.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to ensure they are evenly distributed.
Pour the dry ingredients into the wet ingredients. Use a spatula to fold them together until just combined. Do not overmix; a few streaks of flour are okay.
Pour the batter into the prepared loaf pan and spread it evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent it with foil for the last 10-15 minutes.
Let the banana bread cool in the pan for 15 minutes before transferring it to a wire rack to cool completely before slicing and serving.
Nutrition
Calories: 245kcalProtein: 3gFat: 11gFiber: 1.5g
Notes
Measuring Flour: For the best results, spoon the flour into your measuring cup and level it with a knife. Do not scoop directly from the bag. Add-ins: Feel free to fold in 3/4 cup of chocolate chips, chopped walnuts, or pecans with the dry ingredients. Storage: Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
Use Very, Very Ripe Bananas: This is the most important tip! Black, spotty bananas are your best friend. They are packed with sugar and moisture that make the bread exceptional.
Measure Flour Correctly: Don’t scoop your measuring cup directly into the flour bag. This compacts the flour, and you’ll end up using too much. Instead, fluff the flour, spoon it into your cup, and level it with a knife.
Do Not Overmix: I can’t say this enough! Mix the batter until the ingredients are just combined. A lumpy batter is a happy batter when it comes to quick breads.
Check for Doneness Properly: Ovens vary. Start checking your bread at the 50-minute mark. A clean toothpick is the most reliable indicator of doneness.
Delicious Variations & Add-ins
Feel free to customize this recipe to make it your own! Fold in about 3/4 cup of any of these with the dry ingredients:
Chopped Nuts: Walnuts or pecans add a lovely crunch and are a classic pairing. Our banana nut bread recipe is a fan favorite.
Spices: Add 1 teaspoon of cinnamon and a 1/4 teaspoon of nutmeg for a warm, spiced flavor.
How to Store and Freeze
One of the best things about this banana bread is how well it keeps. Here’s how to store it for maximum freshness:
Storing at Room Temperature
Store the completely cooled banana bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 4 days. The flavor actually gets better on the second day!
Freezing for Later
This bread freezes beautifully. You can freeze the whole loaf or individual slices. Wrap it tightly in plastic wrap, then a layer of aluminum foil, and place it in a freezer-safe bag. It will keep for up to 3 months. To thaw, simply leave it on the counter for a few hours.
Frequently Asked Questions About Eggless Banana Bread Recipe
You have several great options! 1/4 cup of plain yogurt or sour cream per egg adds incredible moisture. You can also use 1/4 cup of unsweetened applesauce for a slightly denser loaf, or a flax egg (1 tbsp ground flaxseed + 3 tbsp water) for a good binder.
This is usually caused by two things: overmixing the batter, which develops too much gluten, or measuring the flour incorrectly. Always spoon your flour into the measuring cup and level it off, and mix the batter only until it’s just combined. A few flour streaks are okay!
Yes, you can! To make it vegan, simply use a plant-based yogurt (like coconut or almond) instead of dairy yogurt. The rest of the ingredients in this recipe, including the oil, are already vegan-friendly.
The most reliable method is the toothpick test. Insert a wooden skewer or toothpick into the thickest part of the loaf. If it comes out clean or with just a few moist crumbs attached, it’s done. If there is wet batter on it, it needs more time.
The riper, the better! You want bananas that are heavily speckled with brown or black spots. These bananas are much sweeter and have a higher moisture content, which results in a more flavorful and moist banana bread.
More Banana Bread Recipes to Try
If you loved this recipe, you might enjoy some of our other banana bread variations! For those looking for a plant-based option, our easy vegan banana bread is a must-try. And if you’re counting bananas, we have recipes for every occasion, from our 2-banana loaf to the classic 3-banana bread (coming soon).
Enjoy Your Perfect Egg-Free Treat!
I hope you love this simple and delicious eggless banana bread recipe as much as we do. It’s proof that you don’t need eggs to create a truly spectacular baked good. If you try it, please leave a comment below to let us know how it turned out! For more easy and delicious recipes, be sure to follow us on Pinterest.
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
