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A loaf of moist eggless banana bread sliced on a wooden board to show its tender texture.
FL Recipes

Eggless Banana Bread Recipe (Incredibly Moist & Easy!)

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.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 minute
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 245
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour spooned and leveled
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt fine sea salt
  • 3 large very ripe bananas about 1 1/2 cups mashed
  • 3/4 cup packed light brown sugar
  • 1/2 cup vegetable oil or other neutral oil
  • 1/4 cup plain yogurt full-fat or Greek yogurt recommended
  • 1 tsp vanilla extract

Equipment

  • 1 9x5 inch Loaf Pan
  • 1 Large Mixing Bowl
  • 1 Medium Mixing Bowl
  • 1 Whisk
  • 1 Spatula
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Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line it with parchment paper.
  2. 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.
  3. In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to ensure they are evenly distributed.
  4. 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.
  5. 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.
  6. 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.
Keyword eggless banana bread,no egg banana bread,quick bread

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