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Trust me, this Eggless Banana Bread is the best you will ever make! It has become one of the most popular recipes I have ever made due to only needing 7 ingredients and 5 minutes to prepare.
Recipe Difficulty – Very Easy
Table of Contents
Why this recipe works
This egg free banana bread is so moist, easy to make, and full of flavour that you’ll want to keep making it!
After 35-40 minutes in the oven, this healthy banana bread comes out looking like heaven in a bread tin and is by far the best banana bread recipe I have tried!
This delicious dairy-free banana bread is also vegan with no egg substitutes required! The mix of gluten free flour means it can still be too moist in the middle.
This is the PERFECT banana cake recipe for using up those ripe bananas.
I also added this recipe into my collection of 21 Gluten Free Easter Recipes, my best 33 Vegan Desserts, 35 Gluten Free Desserts and 10 Healthy Baking For Kids Recipes round up!
Ingredients to make eggless banana bread recipe
- Bananas – need to be very ripe! Overripe bananas make for the best banana bread because they have a sweeter banana flavor. Slightly spotty bananas will work, but bananas with lots of brown spots or even bananas that are almost totally brown or black will have the best banana flavour. If you have any spare then try my Banana Oatmeal Muffins.
- Self Raising Flour – I use gluten free but if you aren’t gluten free then standard self raising flour would also work in the banana bread recipe. If you got some spare then try baking my Gluten Free Victoria Sponge Cake.
- Milk – This is one of the only wet ingredients in this gf banana bread. You could use soy milk, oat milk, almond milk, etc. All of them will lead to delicious and moist banana bread.
- Maple Syrup – is the hero ingredient in this recipe! While the bananas are definitely the star of the show, maple syrup is a fantastic sugar-free sweetener that brings a lovely sweetness to this easy banana bread batter.
- Baking Powder – is already in the gluten-free self raising flour, but you still need some more to bring the correct rise to this vegan banana bread recipe and a key component of the dry ingredients.
- Cinnamon – is another flavourful addition to this easy banana bread.
- Pecans or Vegan Chocolate – Crushed pecans are great for this, but vegan chocolate is, too! Who can turn down banana bread with chocolate? You could use vegan chocolate chips to save yourself some time if you go the chocolate route. These are optional, so you are welcome to do without.
- Coconut Oil – Doesn’t go into this healthy vegan banana bread, but it is used for greasing the bread tin. You could sub this for butter though
- Salt – just a pinch makes all the difference and balances out this sweetness.
See recipe card for full information on ingredients and quantities.
Substitutions
- Self-Raising Flour – If you don’t need a gluten-free flour blend, feel free to use a self-raising all purpose flour blend. If you don’t have the self-raising version, you can use regular flour, whole wheat flour or gluten free flour and add some more baking powder or baking soda to the vegan banana bread recipe.
- Maple Syrup – Honey is a great 1:1 substitute if you don’t need classic vegan banana bread. Another option is to combine brown sugar, white sugar, or coconut sugar with water in the ratio of 3 parts sugar with 1 part water.
- Pecans – Walnuts or almonds are some other great toppings for this dairy free banana bread.
- Coconut Oil – You could sub this for butter or olive oil to grease the loaf pan.
Variations
- Deluxe – with the sliced banana on top along with a sprinkling of nuts of chocolate, this gluten free banana bread with no eggs already tops out any classic banana bread I’ve ever seen! You could serve it with a mug of my Christmas Hot Chocolate (which doesn’t just have to be drunk at Christmas) or a scoop of vegan vanilla ice cream to really take it to the next level!
- Kid friendly – You can’t get much more kid friendly than banana bread! Have your little ones help mash the bananas and sprinkle the nuts or chocolate on top for some extra fun! You could also add in vanilla extract to enhance the flavorings. For more fun recipes to make with children check out my 5 Ingredient Chocolate Flapjacks or my Lemon Drizzle Cake!
How to make Eggless Banana Bread
Step 1: Firstly, preheat your oven to 200C / 390F . Grease a piece of baking paper with coconut oil and place in a loaf tin. Mash four bananas in a large bowl with a fork or potato masher. Add the flour, milk, maple syrup, cinnamon, and baking powder to the mashed bananas and mix to combine. Add about 3/4 of the crushed nuts or vegan chocolate and mix again.
Step 2: Pour the banana bread batter into the prepared loaf pan. Slice a banana lengthwise and push it into the top of the bread batter. Top with the leftover nuts or chocolate.
Place in the preheated oven and bake for 35-40 minutes. For best results, stick a toothpick into the center to check for doneness before removing from oven. Place on a wire rack for 15-20 minutes before slicing to allow it to firm up.
Hint: I use a small/short tin as the normal size can be too long and impact how high the bread will rise.
Storage
The best way to store leftover vegan gluten-free banana bread is in an airtight container or wrapped in plastic wrap at room temperature for 2-3 days.
Plus, you can also freeze this vegan gluten free banana bread. To freeze allow it to fully cool. You can either cut it into slices for convenience or simply freeze the entire loaf. To defrost, remove and allow to fully thaw at room temperate before eating.
Recipe FAQs
Yes! Egg free banana bread is delicious! I use gluten free self-raising flour, baking powder, plant milk, maple syrup, cinnamon, pecans or chocolate, and of course bananas to make my no egg banana bread recipe. Not only is it egg free, but it is a dairy free, gluten free, and refined sugar free banana bread recipe!
All ovens are not created equal. Make sure to check the middle of the loaf with a knife or toothpick to be sure it is cooked through. It will continue to cook some after being removed from the oven, but if it is too doughy, you may need to cook it a little while longer.
Yes! Wait for the banana bread to cool to room temperature and then wrap it in plastic wrap followed by aluminum foil. You could also put it in a zip top bag. The whole loaf will thaw in about 4 hours on the counter.
Other ways to use ripe bananas
Did you know that roughly 5 billion bananas are chucked away each year!!! There is no need to chuck away ripe bananas. If you fancy some other inspiration when it comes to using up those ripe bananas then I have got you covered.
- Breakfast Banana Bars
- Banana Oat Pancakes
- Banana Bread & Butter Pudding
- Oat Cookies
- Chocolate Flapjacks
You might also like…
Breakfast
Breakfast Banana Bars
Breakfast
Gluten Free Banana Pancakes
Breakfast
Banana Oat Pancakes
Dessert
Gluten Free Victoria Sponge
Tried this Eggless Banana Bread recipe? Please leave a star rating ⭐️⭐️⭐️⭐️⭐️ below and let me know how you get on. Hearing positive feedback is one of the best parts of creating recipes so please review it below and leave a comment!
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Eggless Banana Bread
Equipment
- mixing bowl
- whisk
- bread baking tin small/short
- baking paper to line bread baking tin
Ingredients
- 5 ripe bananas
- 200 g self raising flour, (I use gluten-free) see substitutions
- 100 ml milk, (I use almond) see ingredients description
- 3 tbsp maple syrup, (or honey)
- 1 tbsp baking powder
- 1 tsp cinnamon, optional
- 100 g pecans or vegan chocolate, crushed , optional
Instructions
- Pre-heat your oven to 200C / 390F. To a large mixing bowl add 4 ripe bananas and mash with a fork.
- Now add the flour, milk, maple syrup, cinnamon and baking powder and mix
- Add around 3/4 of the crushed pecans/chocolate and mix again
- Pour the mix into a lined bread loaf tin. I use a small/short tin as normal can be too long which impacts how high it will rise. (I grease the baking paper with coconut oil just to help the non stick). Slice a banana down the middle and push into the mix and top with leftover pecans. Bake for 35-40 minutes
- IMPORTANT: Allow it to cool for 15-20 before slicing this helps it to firm up.
Notes
Nutrition
I don’t see were the US conv. on measurement is? I want to make this today and just show
5.29 oz self raising flour, (I use gluten-free) see substitutions
▢0.42 cups milk,
Please assist
Again, with the bananas. We love this cake. Delicious. Thank you James!
My gluten free and dairy free friends give the seal of approval, and their hard to impress (:
Plus, I’m 12
Love this 🙂 thank you!
I accidentally added the topping Banana to the mix, so added a bit kore flour to save the consistency. I also added vanilla extract, walnuts, sultanas, and salt. Nom Nom Nom.
Does it have to be gluten free self rising flour? Can I use all-purpose?
No that’s fine, go for it!
Amazing …quick and easy and very yummy.
Going to try walnuts as not a fan of pecan nuts will let you know how I get on
This is the best banana bread recipe I’ve tried. Thanks James
First off, thank you for all the wonderful recipes! I made this the other day with regular gluten-free flour (self-rising is around $10/lb here and has to be ordered from Amazon so it’s not easy or cheap to come by; though I did order some for the naan bread!). Anyway, I added the extra TBSP of baking powder that you mentioned to do if not using self-rising flour but it was WAY too much baking powder. The banana bread was very bitter. I didn’t want to waste it so I ate it smothered in peanut butter to hide the bitter taste. I could tell that the flavour would have been really good minus the extra baking powder. I will make this again but I won’t add the extra baking powder. I know it won’t rise as much and will be more dense but I think the flavour will be good regardless.