Recipe: Eggless Banana Bread
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He loved bananas – but every now and then – he wouldn’t eat them in time so I would end up with some sad overripe bananas – so banana bread was getting made.
What do you do with old bananas?
How do you make banana bread without eggs?
First – you mash up your old bananas. If you have bananas that are not overripe – you can microwave them for 30 seconds and it basically liquifies them so they’re just right!
Then I creamed sugar & butter – not difficult to do. I always try and use softened butter for this – and then beat it for a few minutes.
So then you mix together your banana, butter/sugar and dry ingredients – mix mix mix and you’re ready to go into the pan (or muffin tin).
You bake your eggless banana bread for 45 minutes and it’s crusty on the outside, soft and delicious on the inside. This egg-free banana bread is ready for you and your loved ones! You can also add nuts or chocolate chips – if you’re feelin froggie!
What are other breads and desserts with no eggs?
Egg-free Banana Bread
ingredients:
- 2 cups all purpose flour
- 1/3 cup softened butter
- 2/3 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch salt
- 3 ripe bananas
instructions:
- Mash the bananas and set aside. Preheat oven to 350.
- Cream together butter & sugar with a mixer.
- In a separate bowl, combine flour, baking soda, baking powder & salt.
- Add dry mixture to the butter/sugar mixture and combine.
- Add the banana and beat together.
- Pour into a greased loaf pan and bake for 40-45 minutes.
- Cool on a rack.
I tried this recipe because I'm allergic to eggs and gluten,and I was very hopeful. I used rice flour instead of wheat flour. It turned out VERY gritty, dry, and so crumbly that it wouldn't hold together at all. Any suggestions for my next try? Thanks!
sorry – i don't have any knowledge of gluten free – you might want to check for a gluten free blog
I’ve made this a few times and I always forget the picture! It’s just so delicious, everyone loves it.
The first time I made it with vegan butter so my grandson could have some. Next two times with regular butter. It was great every time. Thank you for sharing this recipe.
Glad you like it – it’s my go-to for sure!
This recipe is fantastic! I make a loaf every week. How should I adjust the baking instructions if using a mini muffin tin? Thanks!
I would start at 18-20 minutes…and check with a toothpick
I made this tonight with a few minor adjustments. I added 1 tsp. ground cinnamon and then, because the batter seemed dry, I added one additional mashed banana, 1/2 tsp. water, and 1 tsp. vanilla. I baked it as eight mini loaves for about 25 minutes and added 2 minute intervals until a toothpick xane out clean. It was delicious! I actually prefer it to my regular recipe because it is a little bit less dense and nice and soft inside with a good crust on the outside.