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This is literally the BEST Eggless Banana Bread Recipe I’ve ever made! It’s moist with a little bit of chewiness in the crust. Sprinkle some turbinado sugar on top for a little bit of extra crunch.
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Who doesn’t love a delicious banana bread? It’s the perfect quick and easy recipe for company, or when you have overripe brown bananas on your counter.
You might be shocked to learn there are no eggs in this bread! I know it’s hard to believe, so you are just going to have to try it for yourself. I promise you, you won’t even miss the eggs!
This is also a little lower calorie banana bread because I use unsweetened applesauce instead of oil.
WHY YOU’LL LOVE THIS RECIPE
- Easy to Make – This is a simple recipe with easy prep.
- Saves Overripe Bananas – If you’ve got brown bananas on your counter, this is a great way to make sure they don’t go to waste.
- Doesn’t Require Eggs!
Key Ingredients
- Flour – For this recipe, I used all purpose, unbleached flour.
- Unsweetened Applesauce – I like to use my homemade applesauce, but any natural unsweetened applesauce works. Vegetable oil or coconut oil can also be used.
- Mashed Bananas – The best bananas to use for this egg free banana bread are ones that are nice and ripe for natural sweetness.
- Turbinado Sugar – An optional ingredient that creates a bit of sweet crunch on the top of your bread.
Instructions
This is an overview of the instructions, be sure to see the recipe card for all the details.
- Mix together dry ingredients.
- Combine the sugar, banana, and apple sauce.
- Add the banana mixture into the dry ingredients and fold together.
- Pour the batter into a greased pan and bake.
Expert Tips
- Feel free to add other ingredients like walnuts for flavor and texture variation. Toast the nuts for 10 minutes in the oven to give them additional flavor.
- Mash the banana to your desired level of chunkiness or smoothness.
- Baking time may vary depending on the size of your pan, your oven, and the moisture of your batter. Start checking for doneness at 50 minutes.
Frequently Asked Questions
Yes, ripe bananas aren’t a necessity when it comes to banana bread. They work best as they’re softer and sweeter the riper they get, but you can mash bananas for bread at any stage of ripeness.
The consistency of banana bread comes down to the ratio of flour to oil (or in this case, applesauce). If your banana bread is too dry, try adding a bit more applesauce next time. On the flipside, if your banana bread is too moist, try a bit more flour.
This can happen if you overmix your batter. Be sure that you just mix until everything is well combined to avoid a dense or undercooked center.
Storing and Freezing
Keep your banana bread on your countertop, wrapped in foil or in a plastic bag. Remove as much air as possible from the bag. If you store it properly, it should last up to 4 days.
Banana bread can also be frozen for 3 months. First wrap it in plastic wrap, then seal in an airtight bag. Allow the bread to thaw in the fridge or on the counter before enjoying again.
You May Also Like
If you enjoy this banana bread recipe, consider checking out my Breakfast Banana Split. It’s like getting to eat a sundae for breakfast! Another variation is this Banana Split Breakfast Parfait, which has similar ingredients but is better on the go. And for another eggless recipe with bananas, try these Breakfast Cookies. Who doesn’t want to eat tasty, healthy cookies for breakfast?
Please share
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You can also follow along on YouTube and Instagram!
📋 Recipe
Eggless Banana Bread Recipe
Equipment
- Mixing bowls
- measuring spoons
- potato masher or fork to mash bananas
- Whisk
- rubber spatula
- loaf pan
Ingredients
- 1 1/2 cup flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp ground cinnamon
- 3/4 cup sugar
- 1 cup mashed bananas about 3 bananas
- 1/4 cup unsweetened applesauce
- Turbinado sugar optional for sprinkling
Instructions
- Preheat oven to 350.
- In a medium sized bowl combine flour, baking powder, baking soda and ground cinnamon, make a well.
- In a separate bowl combine the sugar, mashed bananas and applesauce.
- Pour the banana mixture into the well of the first bowl
- Stir just until moist.
- Pour into greased pan.
- Sprinkle turbinado sugar on top (if using)
- Bake 50-55 min.
Notes
- Substitute vegetable oil or coconut oil for applesauce if necessary.
- The turbinado sugar is optional but adds a nice layer of sweetness on top of the bread as well as a slight crunch.
- Use this recipe as a base and add other mix-ins like toasted nuts or blueberries.
- Ripe bananas are best for banana bread but not a requirement.
Nutrition
Originally published May 2011, updated August 2023.
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Thanks Molly!!! I’m so glad you enjoyed it.
Wow, YUM! Another delicious recipe and one of the healthiest banana bread recipes I’ve come across.
Thanks Nikki, it really is moist! I’ve never made it gluten free, so keep me posted on how yours turns out. I know you’re the expert on that!
This banana bread sounds tasty & easy to make. Thanks for sharing @ #WAYWOW.
Wow, who would’ve thunk it ?!! No eggs? And the texture looks great, moist and flavorful! Pinning, another one of your recipes that I have to try!
Sounds light and delicious! Thanks for sharing on the Creative K. Kids Tasty Tuesdays Linky Party. I hope you will join us again next week.
These look so moist! Yum, almost like dessert! 🙂
I love that this has no eggs in it! My friend’s daughter is allergic to eggs so I will make sure I pass this along to her 🙂
We made them today, Adie said it sounded good and tasted better then she ever thought! We did it in muffin forms. thanks!