There’s nothing quite as comforting as the aroma of banana bread baking in the oven—and if you’re looking for a version that’s just as moist and flavorful without the eggs, you’re in the right place! This Eggless Banana Bread is soft, tender, and packed with rich banana flavor. It’s the perfect recipe for anyone with egg allergies, following a plant-based diet, or simply out of eggs but still craving a delicious homemade treat.
What I love most about this recipe is how simple and foolproof it is. With just a few pantry staples and some overripe bananas, you can whip up a loaf that tastes just like the classic version—no fancy ingredients required. Whether you enjoy it warm from the oven, toasted with a slather of butter, or as a quick snack on the go, this banana bread is sure to become a staple in your kitchen. Trust me, you won’t even miss the eggs!
Ingredients
- 4 Large Bananas
- Flour— 1-1/2 cup
- Vegetable Oil— 1/4 cup
- Baking Powder— 2 teaspoons
- Brown Sugar— 3/4 cup
- Salt— 1 teaspoon
- Rum Extract (optional)— 1 teaspoon
- Cinnamon— 1 teaspoon
What You’ll Need
- 8×4 Loaf Pan
- Mixing Bowl
How to Make Eggless Banana Bread
- Preheat oven to 350F (177C).
- First, prepare the loaf pan by spraying it with cooking spray or greasing it with vegetable oil.
- Next, mash the bananas in a mixing bowl (some clumps are fine). Then whisk in the vegetable oil and rum extract.
- Add in the flour, brown sugar, baking powder, salt, and cinnamon.
- Pour batter into the loaf pan and bake for 50-55 minutes or until a toothpick comes out with a few moist crumbs.
- Allow the banana bread to cool completely on a cooling rack then slice and enjoy.
I hope you enjoyed this eggless banana bread recipe. If you liked this then you’ll love our chocolate chip banana bread recipe.
I followed this recipe and my bread came out so moist and delicious! I’m making another one this week.