Eggless Banana Bread Recipe - Quick, Easy & No Eggs - Bread Dad (2024)

This eggless banana bread recipe creates a delicious moist banana bread… without any eggs! No egg banana bread is for people who have run out of eggs, are allergic to eggs, etc. Our no egg recipe creates a wonderful banana bread that tastes very similar to an old fashioned traditional banana bread. It is also a very moist banana bread given the applesauce used to make this eggless banana bread.

This recipe is perfect for people who are looking at an empty refrigerator, shouting “Who used the last of eggs without telling me!!!??” and scratching their head wondering how they are going to make banana bread without eggs.

No Egg Banana Bread – Moist & Delicious

If desired, you can also easily enhance this no egg banana bread by adding extra ingredients such as blueberries, cranberries, chopped walnuts, etc. However, if you are looking for a completely vegan dessert, you should try out our Easy Vegan Banana Bread Recipe (because it does not contain any eggs, butter or milk).

Question = @$%!! I Am Out of Eggs!!! How Do I Make Banana Bread Now?

There are many alternatives that you can use to replace eggs in banana bread. This recipe uses applesauce as an egg substitute because it creates a delicious & moist banana bread. Moreover, most people can’t even taste the very mild applesauce flavor and think this banana bread is just a great tasting “regular” moist banana bread.

FYI – Other popular (and not so popular) egg substitutes used in no egg banana bread & cake recipes include vinegar & baking soda, ground flax seeds & water, arrowroot powder, carbonated water, soft tofu, ground chia seeds & water, “leftover” chickpea cooking water, etc. Personally, I think applesauce is much easier to find & work with!

Answer = Applesauce (Great Egg Substitute!)

FYI – This no egg banana bread recipe takes me about 10 minutes to prepare and clean up. Please be aware that this is an oven-baked banana bread recipe. It is not made with a bread machine.

Ingredients – Eggless Banana Bread Recipe (No Egg Banana Bread)

• 3 – Bananas (ripe & large sized) – 345 grams – Use exactly 1 1/2 cups of mashed bananas for the best results.
• 8 Tablespoons – Unsalted Butter (softened) – 115 grams – Use a neutral flavored vegetable oil if you want a dairy-free banana bread.
• 1/2 Cup – Applesauce (unsweetened & plain – not chunky style) – 115 milliliters
• 1 Cup – White Granulated Sugar – 200 grams
• 2 Cups – Flour (all purpose flour) – 240 grams
• 1 Teaspoon – Vanilla Extract – 5 milliliters
• 1 Teaspoon – Baking Soda – 5 grams
• 1 Teaspoon – Baking Powder – 4 grams
• 1/2 Teaspoon – Salt – 3 grams

Servings – Roughly 12 slices

Equipment Needed – Measuring cup & spoons, mixing bowl, long wooden spoon, 9 by 5 bread pan, oven mitts, silicon spatula, cooling rack and an oven.

Instructions – Eggless Banana Bread Recipe (No Egg Banana Bread)

• Preheat oven to 325 degrees F.
• Mash bananas with a fork.
• Soften the butter in a microwave. FYI – I like to use half melted butter because it is easier to mix into the batter.
• Stir the bananas, applesauce, butter and sugar together until fully mixed.
• Mix in the remaining ingredients. Stir until the batter is fully mixed.
• Pour finished batter into a nonstick bread pan. Smooth out the top of the batter within the bread pan.
• Bake in the oven for 65-70 minutes at 325 F or until golden brown.
• Take out of oven and let the banana bread cool down in the bread pan for 10 minutes. Do not remove the banana bread from the bread pan during this 10 minute cool down period. Use oven mitts as the bread pan will be very hot coming out of the oven.
• After 10 minutes, remove the banana bread from the bread pan. Place the banana bread on a cooling rack in order to completely cool. This cool down may take 1-2 hours. Gently slide a silicon spatula between the banana bread and the bread pan walls if the banana bread is stuck in the pan.
• Please read the tips section below for extra information on how to make this recipe successfully.

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Helpful Tips – Eggless Banana Bread Recipe (No Egg Banana Bread)

• The tips below are designed to help banana bread “novices” and/or people with limited baking experience.
• Click on our “print recipe” link if you want to print out this recipe. It includes all of the recipe’s ingredients and instructions. However, the recipe print function does not include our tips section. Please read the tips section in order to avoid common recipe problems.
• This recipe is part of Bread Dad’s series on easy Banana Bread Recipes such as No Butter Banana Bread, Chocolate Chip Banana Bread and Blueberry Banana Bread.

• Optional – If you want to make a dairy-free banana bread, please use 8 tablespoons of a neutral flavored vegetable oil (i.e. canola oil or corn oil) instead of the unsalted butter called for in this recipe.
• Optional – This recipe produces an old-style classic banana bread without eggs. However, if you want to “enhance” your eggless banana bread, you can add a 1 cup of blueberries, cranberries, chopped walnuts, chocolate chips, etc. You should add this optional cup of ingredients after the regular batter has been fully mixed. Stir until the extra ingredient is completely mixed into the batter. FYI – Consider using baking parchment paper in order to avoid any of these extra ingredients from sticking to the pan (and making it difficult to remove the banana bread from the bread pan).
• Since this recipe uses a 1/2 cup of applesauce to replace the eggs used in most traditional banana bread recipes, it may add a very slight apple flavor. However, this taste is extremely mild and compliments the banana flavor in this no egg banana bread recipe. The applesauce also helps to make this banana bread extra moist. Moreover, if you use unsweetened plain applesauce, many people will not even taste the slight apple flavor.
• Visitors – What additional ingredients have you added to this recipe to make it more unique or special? Spices? Nuts? Chocolate chips? Fruit? Please post your ingredient additions in the comment section below. Help beginners to make an even better eggless banana bread!

• Use RIPE bananas for the best taste. Ripe bananas are soft and the exterior peel is usually yellow with small black & brown spots. Hard yellow/green(ish) bananas are too starchy and have less banana flavor. If you use unripe bananas, your banana bread will not have much banana flavor.
• Make sure to use 3 large bananas (not 3 medium bananas). Otherwise, this no egg banana bread might turn out to be a little dry.
• In case, you like to use cups versus banana “sizes”… 3 large-sized bananas equal roughly 1 1/3 to 1 2/3 cups of mashed bananas (not sliced bananas). 3 medium-sized bananas equal roughly 1 to 1 1/4 cups of mashed bananas (not sliced bananas). Of course, banana sizes can vary greatly… and my version of medium and large-sized bananas may differ from yours!
• For the most accurate results, you should use a measuring cup and use exactly 1 1/2 cups of mashed bananas.

• Optional – If you want a slighter richer tasting no egg banana bread, you can use a 1/2 cup of light brown sugar (packed cup) & 1/2 cup of white granulated sugar (instead of the 1 cup of white granulated sugar called for in this recipe).
• Optional – If you want to add a little flavor variation when making this eggless banana bread, you can try using commercially produced chunky applesauce. The little apple “chunks” in chunky applesauce can add small bursts of apple flavor to your banana bread.
• Looking for more no egg desserts? Then you might like to try out our recipe for delicious No Egg Chocolate Chip Cookies.
• Since this moist banana bread contains butter, it is NOT a vegan banana bread. If you are looking for a vegan banana bread (made without eggs or butter or milk), you should try our easy Vegan Banana Bread or Vegan Chocolate Chip Banana Bread recipes.

• Eggs are a minor leavening agent. In contrast, baking soda & powder are major leavening agents (and contribute most of the rise in a banana bread). Therefore, a banana bread without eggs might be slightly flatter than a banana bread made with eggs.
• Do NOT use an electric mixer to mix your ingredients (when combining the wet and dry ingredients). Stick to an old fashioned wooden spoon. An electric mixer can overmix the ingredients and the banana bread will turn out rubbery & gummy.
• Please use the suggested 9 x 5 bread pan to make this recipe. FYI – 9 x 5 is the interior dimensions of the bread pan and doesn’t include handles, etc. If you start using different sized pans, there is a greater potential for bread top collapses (potentially less bread pan “wall” support for the quick bread as it rises), different interior batter to exterior bread ratios (thus the need for different baking lengths), smaller pans to overflow, etc.

• This doesn’t happen often but if the top of the banana bread looks too moist or under cooked, you should try the “toothpick test”. Gently push a toothpick or long wooden skewer into the top of the bread and see if any batter sticks to the toothpick. If batter is sticking to the toothpick then it hasn’t completely cooked. Place the bread pan back into the still hot oven for another 2 or 3 minutes. Make sure to wear oven gloves because the bread pan will be very hot. After the 2 or 3 minutes, remove the bread pan and test the banana bread again with a toothpick.
• Instead of the “toothpick test”, some people like to use a bread thermometer to test if their banana bread is done. Generally, a “quick bread” (i.e. banana bread or pumpkin bread) is done when the internal temperature reaches 200-205 degrees F. Just make sure to measure the temperature in the center of the loaf for the most accurate reading.
• Make sure that your oven has been completely preheated. If the oven has not been properly preheated, this quick bread could come out undercooked. Use an oven thermometer (i.e. one that hangs inside your oven) to check the interior oven temperature before baking.
• Portable oven thermometers are also great for telling if your oven temperature matches what you set on the oven temperature dial. Some ovens (esp. older ovens) can be off by 25+ degrees.

• Always try to use relatively FRESH baking soda & powder for the best results. For example, using baking soda from an open container (that has been deodorizing your refrigerator for months) may lead to subpar results. Old & hard baking soda/powder may lead to rising problems and/or leave small bitter clumps in your banana bread.
• If you don’t have a good nonstick bread pan, you can “grease” the bread pan with butter, vegetable oil or cooking spray. Or you can line the interior of the pan with baking parchment paper. Be aware that chocolate chips, blueberries, etc. can be very sticky after baking. Many people like to use baking parchment paper if they are adding really sticky ingredients.
• FYI – Baking parchment paper is NOT regular paper. It is a specialty paper designed for use with baking. For more information, you might like to read this Wikipedia article.
• Problem with sinking middles? Then check out my Why Does My Banana Bread Sink In The Middle? page for reasons & potential solutions.
• If you have a problem with a banana bread recipe, please make sure that you are following the recipe exactly (i.e. using the correct oven temperature), using the correct amounts of ingredients (i.e. don’t eyeball the measurements versus using a measuring cup or accidentally add a tablespoon when a teaspoon is called for), using the correct ingredients (i.e. baking soda/powder versus yeast or all purpose flour versus bread flour), etc. Please don’t “wing” things with recipes.
• Long-term storage – If you want to keep your banana bread for more than 1-2 days (depending on your home’s temperature & humidity), you will need to freeze it. Please read Bread Dad’s How To Freeze Banana Bread for more details.

• My recipes are based on US ingredient measurements (i.e. US cups & tablespoons). However, as a courtesy to our European visitors, I have also included some very ROUGH European equivalents (i.e. grams & milliliters). Since I rarely use European measurements when baking, please let me know in the comment section below if any of the European ingredient measurements need to be changed (i.e. for XYZ ingredient, milliliters are more commonly used versus the grams information listed in the recipe).
• Always wear oven mitts/gloves when dealing with a hot oven and bread pan.
• For more easy banana bread ideas (i.e. blueberry, cranberry, chocolate chip, vegan, oatmeal, etc.), please explore Bread Dad’s main Banana Bread Recipes section.

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Highlighted Recipe

• High Fiber Bread Recipe – When you get a little older, some people (like me) need extra fiber in their diet. So check out this delicious & fiber-icious bread recipe.

Other Bread Dad Sections

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• Bread Machine Cookbooks
• Bread Mixes – Ingredient kits for buttermilk bread, rye bread, sourdough bread, French bread, Italian country bread, etc.
• – Ingredient kits for homemade blondies, snickerdoodles, chocolate donuts, pecan brownies, etc.
• – Turn your homemade bread into delicious sandwiches or toasty paninis.

Questions – Eggless Banana Bread (No Egg Banana Bread)

Why do people make banana bread without eggs?

People make banana bread without eggs because they have run out of eggs & don’t want to travel to the supermarket, have family members who are allergic to eggs, don’t want to eat animal-sourced ingredients, etc.

Can you make banana bread without eggs?

Yes, you can make banana bread without eggs. This recipe uses applesauce as an egg substitute. Other egg substitutes used in no egg banana bread recipes include vinegar & baking soda, ground flax seeds & water, arrowroot powder, carbonated water, soft tofu, ground chia seeds & water, “leftover” chickpea cooking water, etc.

Moreover, according to Wikipedia, “In desserts and sweet, baked food, many fruits can be used to serve the same purpose as eggs”. They mention applesauce, canned pumpkin and pureed prunes. Although, I am not so sure that I would want to use pureed prunes to make a banana bread!!

Can I make a vegan version of this no egg banana bread?

Yes. It is easy to make a vegan version of this no egg banana bread. You just need to replace the “cow” butter in this no egg recipe with an equivalent amount of vegan butter or vegetable oil.

If you liked this recipe, please leave a comment below & give us a 5 star rating. We LOVE to hear from people who enjoyed our recipes!! Jump to comment section

Reference Sources

• Wikipedia, Banana
• Wikipedia, Banana Bread
• Wikipedia, Egg Substitutes

Related Recipes

• Greek Yogurt Banana Bread (extra moist)
• No Butter Banana Bread
• No Egg Chocolate Chip Cookies
• Vegan Banana Bread
• Vegan Chocolate Chip Banana Bread
• Walnut Banana Bread

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