Eggless Banana Bread Recipe – Quick, Easy & No Eggs

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. My 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 because applesauce is used as the egg substitute to make this banana bread. FYI – You will also find a recipe video below if you want to “see” how my banana bread is made.

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.

Eggless Banana Bread – Moist & Delicious

Recipe Sections

1. Ingredients
2. Instructions
3. Recipe Video
4. Helpful Tips

Recipe Rating 4.94 from 92 votes Featured Comment Ashe “I can’t believe how good my bread came out! The texture is the most complex I’ve ever had making banana bread — it’s moist and spongey with a delicately crisp crust. The flavor is slightly more mellow than with an egg-based recipe, but I think that’s lovely, too. Sometimes you want a flavor explosion and other times you need something mildly sweet.”

There are many alternatives that you can use to replace eggs in banana bread. My eggless banana bread 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. However, on this page, I also show you how to make an egg substitute out of ground flaxseed & water (in case you don’t have any applesauce). I also have details below about how to use other potential egg substitutes such as ground chia seeds, mashed bananas or yogurt.

No Egg Banana Bread

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

No Egg Banana Bread – When Done Baking

When making this no egg banana bread recipe with applesauce, it takes me about 10 minutes to prepare and clean up (excluding the baking time, of course). Please be aware that this is an oven-baked banana bread recipe. It is not made with a bread machine.

Ingredients

• 3 – Mashed Bananas (ripe & large sized) – 345 grams – Use exactly 1 1/2 cups of mashed bananas for the best & most consistent results.
• 8 Tablespoons – Unsalted Butter (softened) – 115 grams – You can replace the butter with 1/2 cup of a neutral flavored vegetable oil if you want to make a dairy-free banana bread.
• 1/2 Cup – Applesauce (unsweetened & plain) – 115 milliliters – Applesauce acts as the egg substitute in this recipe. However, if you don’t have applesauce, you can use ground flaxseed & water, ground chia seeds & water, Greek yogurt, mashed bananas, etc. See the tips section below for more info.
• 1 Cup – White Granulated Sugar – 200 grams – Use 1 packed cup of light brown sugar if you want a slightly richer flavor. See the tips section below if you want to use less sugar.
• 2 Cups – 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
• Optional – 1 Teaspoon – Ground Cinnamon – 3 grams – Some people really like to add cinnamon, especially if their bananas are not super ripe.

Servings – Roughly 12 slices

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

Recipe Video – Eggless Banana Bread (Vegetable Oil Version)

FYI – A short ad might play in front of the recipe video.

Instructions

• Preheat oven to 325 degrees F (163 C).
• 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. FYI – If you are out of butter or prefer not to use butter, you can use vegetable oil (instead of butter).
• 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 (163 C).
• 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.
• You also can watch my recipe video to “see” how to perform each recipe step.

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You Can Use This Recipe To Make Delicious Eggless Banana Muffins

Eggless Banana Bread For When You Are Out Of Eggs!

Helpful Tips

• The tips below are designed to help banana bread “novices” and/or people with limited baking experience.
• Click on this “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 my tips section. Please read the tips section in order to avoid common recipe problems.
• If you would rather “see” how this no egg banana bread recipe is made, please watch the step-by-step recipe video on this page. It is a short & simple video that shows you the steps & ingredients involved in making this recipe. Recipe videos are useful because they visually reinforce the steps detailed in a recipe’s written instructions.
• You can also easily turn this recipe into eggless muffins. Check out my Eggless Banana Muffins page for all of the steps. Banana muffins are an easy snack that kids love… and they bake much faster than a regular banana bread!
• This recipe is part of Bread Dad’s series on easy Banana Bread Recipes such as No Butter Banana Bread, Cranberry Banana Bread and Blueberry 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. FYI – A beautiful pure yellow banana (without any spots) is not fully ripe!!
• If you use unripe green or hard yellow bananas, your banana bread will come out bland (with little banana flavor). Unripe bananas have more starch and less sugar than ripe bananas.
• Use EXACTLY 1 1/2 cups of mashed bananas for the best & most consistent results.
• If you rely on using just 3 bananas, your banana bread might be too dry or too wet. Why? Because bananas vary in size.
• FYI – 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!

• Given the high cost of eggs, occasional egg shortages and/or for dietary reasons, many families are trying to make eggless baked goods. My easy recipe allows you to make a moist & delicious no egg banana bread with applesauce.
• Applesauce advantages as an egg substitute – Applesauce is relatively inexpensive (esp. versus expensive commercial/branded egg substitutes), readily available in most supermarkets (no searching for strange or little used ingredients), naturally sweet and low fat.
• Since this recipe uses a 1/2 cup of applesauce to replace the 2 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.
• However, be aware that applesauce works best as an egg substitute in moist & dense “quick breads” (that use baking soda/powder) such as banana bread and pumpkin bread. It does NOT work as well in light & airy baked goods such as fluffy cakes.
• Make sure to use unsweetened applesauce or the banana bread will come out too sweet.
• FYI – 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.
• Visitors – Why do you like to use applesauce as an egg substitute when making banana bread? Or do you prefer to use something else (e.g. flax eggs or chia eggs)? Please post your egg replacement ideas & suggestions in the comment section below.

• Don’t have applesauce? Then take a look at the information below about other potential egg substitutes such as ground flaxseed, ground chia seeds, mashed bananas and yogurt.
• I prefer to use applesauce to make my no egg banana bread. However, some of my visitors like to use ground flaxseed & water as an egg substitute. To make a flax “egg” substitute (which replaces roughly 1 large egg), you just need to mix together 1 tablespoon of ground flaxseed and 3 tablespoons of water. After mixing them together, you need to let this mixture sit for about 7-10 minutes (as the mixture will slowly thicken and become jelly-like). Then it is ready for use.
• Therefore, if you do not have applesauce, you can replace the 1/2 cup of applesauce used in my recipe with 2 flax “eggs” (roughly 2 tablespoons of ground flaxseed and 6 tablespoons of water). See above for steps on mixing & “wait” time for making this flaxseed egg substitute.
• One of my visitors (thanks Crystal) likes to use “chia eggs”. This egg substitute is similar to flax eggs but uses ground chia seeds. To make chia eggs, you should follow the same formula as the flax eggs. Therefore, to make a chia substitute for 1 large egg, you would mix together 1 tablespoon of ground chia seeds and 3 tablespoons of water. Then let the mixture sit for 7-10 minutes before using.
• One extra benefit of using ground flaxseed or chia seeds – you will be adding extra fiber to your banana bread!

• You can also use mashed bananas as an egg substitute. Just beware that the banana bread will be a little denser as mashed bananas don’t leaven & hold the banana bread together as well as eggs. In addition, the extra mashed bananas can make the banana bread a little too sweet (for some people’s tastes). You might want to remove some of the sugar (e.g. reduce the cup of sugar by 1/4 cup).
• Therefore, to use mashed bananas as the egg substitute in this recipe, you would replace the 1/2 cup of applesauce with 1/2 cup of mashed bananas (so in total, you would be using 2 cups of mashed bananas & no applesauce).
• FYI – Roughly 1/4 cup of mashed bananas equals one large egg.
• Some people like to replace the eggs in a recipe with yogurt. 1/4 cup of regular yogurt or Greek yogurt equals one large egg.
• So if you don’t have any applesauce, ground flaxseed or extra bananas, you could replace the 1/2 cup of applesauce called for in this recipe with a 1/2 cup of yogurt.

Making A Flax “Egg”

• Optional – If you want to make a dairy-free banana bread, please use 8 tablespoons (1/2 cup) of a neutral flavored vegetable oil (e.g. canola oil, corn oil or a mild/light olive oil) instead of the unsalted butter called for in this recipe. Visitors – Do you prefer to use vegetable oil or butter to make your no egg banana bread? Please leave your reasons in the comment section below.
• Optional – If your bananas are not very ripe, many people like to add 1 teaspoon of ground cinnamon to the recipe. The cinnamon helps to “hide” the blandness of the not fully ripe bananas.
• 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).
• 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.
• Visitor variations – Edwina used “1 to 1 Gluten free flour, plant butter and cinnamon with some cinnamon sugar sprinkled on top. The family loves it”

• Optional – If you want a richer tasting no egg banana bread, you can use a 1 cup of light brown sugar (packed cup) instead of the 1 cup of white granulated sugar called for in this recipe.
• Optional – If you like less sweet banana muffins, you can use 2/3 or 3/4 cup of sugar (versus the 1 cup called for in the recipe). Just make sure to use nice ripe bananas (or your banana bread might not be sweet enough).
• Optional – Not enough bananas? Applesauce, Greek yogurt and sour cream are often used as substitutes for any missing mashed bananas in baked goods. Why? Because they have a moisture content and texture that is sort of similar to mashed bananas.
• 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.
• Optional – An easy way to boost the banana flavor of your banana bread is to replace the vanilla extract in this recipe with banana extract. Many people like to use banana extract when they are forced to use not fully ripe bananas (which have less banana flavor than ripe bananas).
• Other people also like to modify the taste of their banana bread by replacing the vanilla extract with almond extract, coconut extract, maple extract, etc.
• 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 my easy Vegan Banana Bread or Vegan Chocolate Chip Banana Bread recipes.

• Use FRESH ingredients (e.g. flour) for the best results. Old flour can affect the taste of banana bread. Old flour can spoil and taste bitter, sour, musty, etc. Banana bread made with old flour does not taste great!
• Try to keep your ingredients (e.g. flour) in airtight food containers in order to extend their shelf life and avoid spoilage (e.g. exposure to moisture, pests and dust).
• Flour (when stored in an open bag and not in an airtight container) can absorb a lot of moisture from the air. This extra moisture throws off recipes and can lead to banana bread collapses, etc.
• This recipe uses all purpose flour. I do NOT recommend using bread flour to make banana bread. If you use bread flour, it will change the taste and texture of the banana bread. For example, since bread flour has more gluten than all purpose flour, you will get a tougher and more rubbery banana bread if you use bread flour (instead of all purpose flour).

• 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 digital bread thermometer to test if their banana bread is done. Generally, a “quick bread” (e.g. 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 (e.g. one that hangs inside your oven) to check the interior oven temperature before baking. Depending on the size of your oven & temperature used, it can take 15-20 minutes before your oven is fully preheated.
• 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.

• 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 inch metal 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.
• My recipes are based on using a metal bread pan and NOT a glass bread pan. Glass bread pans bake faster than metal bread pans. If you use a glass bread pan for my recipes, you are more likely to overbake your banana bread (e.g. burnt crust).
• For the best results, I recommend using the right tools when making banana bread. Check out my Banana Bread Equipment Guide for more details.

• 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 some ingredients such as chocolate chips and blueberries 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.
• 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.

• Problem with sinking middles? Then check out my Why Does My Banana Bread Sink In The Middle? page for reasons & potential solutions.
• Problem with dry banana breads? Check out my Tips For Making A Moist Banana Bread for information on how to avoid making dry banana breads!
• 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.
• If you have a problem with a banana bread recipe, please make sure that you are following the recipe exactly (e.g. using the correct oven temperature), using the correct amounts of ingredients (e.g. 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 (e.g. baking soda/powder versus yeast or all purpose flour versus bread flour), etc. Please don’t “wing” things with recipes.

• If you like banana bread then check out my Easy Muffin Recipes section. Banana muffins are basically mini banana breads! Banana muffins make great snacks & are much quicker to bake versus larger banana breads.
• My recipes are based on US ingredient measurements (e.g. US cups & tablespoons). However, as a courtesy to our European visitors, I have also included some very ROUGH European equivalents (e.g. 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 (e.g. 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 (e.g. blueberry, cranberry, chocolate chip, vegan, oatmeal, etc.), please explore Bread Dad’s main Banana Bread Recipes section.

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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. My eggless banana bread recipe uses applesauce as an egg substitute. Other egg substitutes used in no egg banana bread recipes include vinegar & baking soda, ground flaxseed & 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.

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Reference Sources

1. Wikipedia, Banana
2. Wikipedia, Banana Bread
3. Wikipedia, Egg Substitutes

Related Recipes

1. Banana Banana Bread – Mashed bananas + banana chunks
2. Banana Nut Bread – With walnuts
3. Easy Banana Bread – Classic banana bread
4. No Butter Banana Bread
5. Vegan Banana Bread
6. Bread Machine Banana Bread

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