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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
Can this recipe be used to make Banana Nut Muffins? If so, how many muffins do you think the recipe will make? And what temperature would you bake them at?
Hey Madinah,
Good question! I think it would work for muffins. I would guess it would make about 12. I would bake them at the same temperature just for about 15 minutes first to see how they do then just go up if they need more. Let me know how you get on 🙂
James
Hi James – I will have to bake this banana loaf 3 at once as this was gone with the hour!! What a FAB recipe – I love that it is a healthy one too and so so easy to make. I will be making this again and again – thank you 🙂
Yay!!! Glad you enjoyed it Diana 🙂 thanks for sharing your feedback.
Hi James – I will have to bake 3 at once as this was gone with the hour!! What a FAB recipe – I love that it is a healthy one too and so so easy to make. I will be making this again and again – thank you 🙂
That’s great to know if worked with those different ingredients Deborah. Pleased you enjoyed it 🙂
Great recipe! I used halve almond meal and half oat meal, with extra baking powder. Worked great! Thanks!
I put half in the freezer. So I’m curious to see if that tastes fine too …
This recipe is unbelievable delicious! Baking the bananabread the 3rd time this week – everybody loves it! And it also looks so amazing!
Aww LOVE this Laura! So pleased everyone is enjoying it. Thanks for sharing your great feedback 🙂
This was simple and simply delicious-moist and hearty texture! I had to stop
myself from eating the whole bread-I opted to omit nuts at my GD’s urging. I used regular SF rising four, couldn’t find the gluten free. Great recipe-thanks
Hey Debbie, so pleased you easy to make and tasty! Thanks for sharing your feedback 🙂
Hi James,
I found gluten free flour. Is there something I should add to it to make it self rising that would work for this recipe? I want to make 2 more loafs.
Hi!! Made your recipe and I loved it!!! This banana bread is so moist
Thank you so much for the great review Lisa 🙂 so pleased you enjoyed it!
I didn’t have gf self rising flour so i used the regular gf flour I had on hand and it still came out great. I added a splash of vanilla and some carob nibs too. So delicious! ❤️
Hey Kara, thank you for sharing that it worked well without SR flour! I love the addition of vanilla and nibs!
Amazing recipe, so easy to make and uses really simple ingredients that you will most likely already have in the house! Creates a really delicious banana bread which a nice crunch from the nuts. I love it!!
Thank you so much for sharing your amazing review Rhianne 🙂
Hi James, this recipe looks delicious but I did wonder with buckwheat or spelt flour and if so, how did it turn out?
Hey Fran, I haven’t personally tried it but the issue is that it won’t rise properly. If you try it I would double the amount of baking powder. Let me know how you get on 🙂