The Fresh Loaf

A Community of 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.


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!!

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.

pmccool's picture

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

Merry Christmas!


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!

Kat's picture

Aloha!  I live in Hawaii and we have banana trees in our backyard. I've made this recipe multiple times and I get rave reviews.  I've added mac nuts and chocolate chips to some of the versions I've baked.  I also split the recipe into two smaller loaves so I can back them only about 35 minutes and they stay super moist.  

Two questions: How well would this recipe hold up for freezing? and How long do you think this recipe will stay fresh in the fridge?



Kat's picture

should say "bake" them for only 35 minutes!  

Marni's picture

Hi Kat!

I'm so glad you are enjoying your banana bread.  How fun that you have a banana tree in your backyard!

Macadamias sound decadent! We also add pecans sometimes.  I now make this with much less sugar and just a bit of oil, and add more banana and applesauce.  I find that as long as there is some oil, it doesn't taste "fat-free" rubbery at all.

I agree, small loves are the way to go- mostly because I don't like to keep them in the fridge and I prefer the taste for just the first 3-4 days max. They will keep just fine for about about a week in cool spot. I freeze them all the time!  I either freeze them whole or sliced for quick school lunch preparation. I have taken some out of the freezer that were there for months and they were fine.  We try to use them within about 3-4 months of freezing. Just wrap them well.

Thank you so much for letting me know that this recipe is still being used and enjoyed!



Jasmine's picture

It's official, this is now my favorite banana bread. I ran out of eggs and had 3 hungry kids staring at me wondering what they were eating for breakfast. I found this recipe and whipped it up with only 2 large bananas but the batter was still too dry. I added a splash of buttermilk and that did the trick. I didn't add chocolate chips or nuts, just as is. I threw it in muffin papers and into the preheated oven and crossed my fingers. Well, my two year old ate 2, my 5 and 11 year old ate 3 a piece and I managed to snag 2. They were absolutely delicious and gone within an hour. 


This is definitely a keeper! I thought you might find it useful that you can sub a splash of buttermilk for a missing banana. The banana flavor was surprisingly powerful and fantastic. The texture was just like bakery muffins, moist and airy. 


I joined this community to comment here and looking around, I think I'm going to enjoy myself here. Thank you for sharing.  

Linda Kaufman's picture
Linda Kaufman

I made this bread! It's just amazing! Banana is a great egg substitute. And the bread! I didn't know that pile of carbs could taste even better.)

Kat's picture

Aloha, Marni.  Mahalo for the tips on fresh and freezer storage.

Has anyone ever made this w/ gluten free flour?  I've tried a couple of times and it comes out a bit gritty.  Looking for tips on what type of substitute flour might not do that or if there is anything that needs to be done to make the flour absorb moisture better and lose the grittiness.  I tried white rice flour once and millet flour anther time.  

Mahalo, Kat