The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My Favorite Banana Bread Recipe- it has No Eggs

Marni's picture

My Favorite Banana Bread Recipe- it has No Eggs

I'm not generally someone who spends hours at one website, and I'm not a poster on any other sites.  But this site has me hooked. I've only been a member here for a few weeks, but I have learned so much and enjoy searching this site for all it has to offer.  The answers and support here are just great.  Thank You to all who make it so interesting.

I'd like to offer my family's favorite banana bread recipe.  It is incredibly easy to make, has no eggs, and is very flexible.  I tend to bake by feel and sight.  (I measure baking soda in my hand- shades of my Grandmother) and this bread always comes out.  It is pretty dense, sweet and very moist.

  • 1/2 cup shortening or canola oil, or butter etc. (I sometimes leavemost of it out and use 1/3c applesauce)
  • 1 cup white sugar (you can cut this back too- I often use a scant 3/4 cup)
  • 1 1/2 cups all-purpose flour ( have mixed this with WW, white WW and spelt with good results)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 very ripe mashed bananas (I use all different sizes and amounts- about 1 1/2c)
  • 1-2 teaspoons pure vanilla
  • chocolate chips
  1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease an 8x4 inch loaf pan. (This can be made in any size pan or muffin tins just adjust the baking time)
  2. In a large bowl, cream the shortening and sugar and add vanilla. Sift in the flour, baking soda and salt. Blend in the mashed bananas. Stir in the chocplate chips. Pour batter into prepared pan.
  3. Bake in preheated oven for 60 minutes, or until it tests done with a toothpick.

When I make this in the Kitchen Aid, I just spin the bananas in the bowl with the paddle to mash them, then continue with the recipe. Only one bowl to wash!

 I seem to make some form of banana bread every week this one is requested most often.  It's adapted from one here: 


tbednarick's picture

These have been on my radar to make for quite some time, but we haven't had spare bananas for many months.  We finally had 3 very ripe bananas left over that were perfect for this recipe.

It's been quite some time since I've made any muffins or quick breads, so I didn't have a frame of reference for quantities of flour, salt or leavenings.  I had a moment of doubt and almost looked up another recipe as I got everything mixed together, but I told myself to have faith.

I'm so glad I did!  I made the recipe into 12 muffins and added 2/3 cup of dried cranberries and 2/3 cup of walnuts and had just the right amount (with a few fingerfuls finding their way into my belly).

My boy LOVED these.  He'd been asking for pancakes for breakfast, which I was making.  But when he spied these he grabbed one off the rack.  He ended up eating 2 1/2 muffins! 

Thank you for sharing this recipe.


Robin H's picture
Robin H

This bread is great!!  Moist, yes.  I tried it with 1 1/4 cup all-purpose flour and 1/4 cup whole wheat and used chopped walnuts instead of chocolate chips.  Also, a dash or 2 of ground cinnamon makes it taste even more bakery cake like. 



Matadors.Mama's picture

This recipe is perfect!  I make it all the time, and today I made it according to recipe along with some shredded coconut.  Delicious!  It is also tasty to add some pumpkin pie spice to it during the Autumn season.  Thanks for this recipe!

autieklare's picture

This bread was wonderful ! Very tasty and moist, instead of chocolate chips, I used chopped dark chocolate. It was a hit!

purplemom4's picture

I ran across this recipe and am excited to try it.  I have a nephew with egg allergies & am constantly looking for great recipes that are egg-free (some are just awful!).  The reviews are awesome so I'm posting this in advance because I'm so excited to try it!  Writing it down now and going to bake it this morning and I am sure it will be great!!

jayceedeecee's picture

I made these using a gluten free flour mix and they were amazing!  Whole family loves them.  Will definitely be making these again!  Thanks for the recipe.

kneading's picture

Our family favorite banana bread is almost the same but does call for eggs. I have also tried  ww, applesauce/ oil, decreased the sugar to 1 c. and it always turns out well. It is a "very" moist bread.

I'm known for this recipe. The instructions were written for my kids

1/2 c vegetable oil (  I have used 1/4 c. oil 1/4 cup applesauce. )

1 1/2 c sugar ( I cut back on this too ..usually use 1 c.)

 1 tsp vanilla

 2 eggs

3/4 tsp. baking sode

1/2 tsp baking powder

1/2 tsp salt

3 ripe bananas ( if they are small I make it 4 want them very RIPE..)

2 cups flour.( .I have used 1c whole wheat flour..)

1c nuts. ( walnuts or whatever you like) 

you could add chocolate chips.bake at 350 50- 60 minutes
merlie's picture

This Banana Loaf is a little different - it contains no fat ! We love it toasted for breakfast.

3 medium bananas

3ozs golden raisins

2ozs brown sugar

1/2 cup milk

1 egg lightly beaten

1/2lb AP flour

2 teaspoons baking powder     

I usually use the Kitchen Aid w/flat beater , first mashing two of the bananas, then adding the sugar, raisins and milk. Then the beaten egg. Cut the third banana into small chunks and stir in gently. Fold in flour and baking powder. Pour into lightly greased loaf pan and bake at 350F for approx 1 1/4 hours. ( until inserted toothpick comes out clean ) Delicious  toasted with or without butter !   -  Merlie.

mrsdelaine's picture

My wife and daughter both love this recipe! We made it together the first time and baked it in a cake round. We had no chocolate chips so we added tons of chopped apples, and I also topped it with caramelized apples. I was super low on bananas this time around (only about one and a fourth), so I upped the amount of apples. The batter was slightly dry because of the lack of bananas, so I stirred in a bit of milk. I'm getting ready to caramelize sugar and drizzle it on the top of the cake when it's ready. 

Again, we love this recipe!!! It's incredibly versatile and rich!

maple.grove2010's picture

Found out in January that I am allergic to eggs, dairy (not butter though), soy, peanuts and to limit wheat, gluten and corn. 

This recipe fits the bill.  I substitute gluten free flours (teff, sorghum or others) and add 1 and 3/8 tsp of zanthum gum (if you don't add this, they will just crumble apart).  If the batter seems a little stiff or thick, just add some applesauce.  It depends on how many bananas I add.  My kids just LOVE these muffins (and so do I)!!!

Thank you SO much for posting this recipe!  It makes me feel like I'm cheating when I eat them but especially good to know that I'm not. 

whothegoods's picture

This is a great recipe for banana bread! I really don't like using eggs in banana bread as bananas act as a binder like eggs do anyway.

I made a dozen muffins instead of a loaf using coconut oil instead of butter and a good amount (not sure of the exact amount, just added till it "looked right") of dried cranberries. They turned out perfectly!

My two-year-old and I are enjoying these muffins as I type. They're best right out of the oven with a good smear of coconut oil. Thanks so much for posting this recipe! 

GeriP's picture

Marni shared this recipe March, 2008..and I'm finding this perfect recipe Banana Bread with NO EGGS, tday, 10/30/13! I am so grateful....

Thank you Marni!


thunderlake's picture

I love this recipe and have made several batches with fresh apples and added walnuts, raisins and cinnamon  - but I just made a batch and realized that I forgot the salt? Can anyone tell me what to do?

pmccool's picture

enjoy it when it comes out!  Maybe spread some salted butter on it.

Merry Christmas!


thunderlake's picture

Thank you Paul - they turned out fine as I always used salted butter when I make them if not using coconut oil. But I do prefer my Himalayan pink salt.. 

Happy New Year


purnimaravi's picture

i am new to bread tasted good but was not fluffy and its burnt on the outside.same temp i put it in the middle was moist i tasted it and it felt like a moist mass

the same happened with my milk bread last week inside moist outside burnt

my cookies n pies are coming out really nice

please some body tell me whats wrong

Marni's picture

Thank you to everyone for the comments and suggestions.  My family still loves this banana bread (there is one whole and one half eaten loaf in the kitchen right now!) I plan to try some of the ideas here. (caramelized apples!)  I also add pumpkin or winter squash in place of some of the bananas.

Purnimaravi- this banana bread is not supposed to be fluffy- sorry.  I think you might want to try a banana cake recipe. It sounds like your oven might be running a little hot, but this bread does turn out with a dark crust that is quite sweet. My oven heats very unevenly, so I rotate my loves at least once during the baking.  I hope this helps.

Thanks again to everyone for their input here and on this site  in general- great baking info!

Leeanneclish's picture

I used this recipe for muffins today.  I used a little less sugar and a little less flour than the recipe stated but added about 1/4c of rolled oats.  They turned out amazing. For future I would decrease the sugar a little more but other than that I wouldn't change anything else.  This is a recipe I will use again.  Thanks for the recipe! 

allheart73's picture

 i have baked a lot of banana bread in my day, and these are the best i have ever made!  so easy, and moist! I also love how reading  your recipes are just like sharing tips with a friend!  great job, i will be sharing your site

gabbyreagan's picture

I just made this banana bread with King Arthur's gluten free flour mix for my son with multiple allergies. Turned out pretty good. I am new to gluten free mixes so I didn't add any xanthan gum and it was a bit more crumbly than I probably could be. Next time I'll try with it. But the taste was great! Thank you!

jemurphy111's picture

My son has an egg allergy so always looking for ways around it. This recipe does not suffer from lack of eggs at all. I sub 1/4 cup sour cream or yogurt for some of the butter to make it a little less buttery and more rich, and also don't use chocolate chips -- tried it once and found it made it less "banana-y" tasting. My kids think it is the world's biggest treat -- even though it takes 5 mins and uses up overripe bananas.

Alaska58's picture