Eggless Banana Bread
This Eggless Banana Bread transforms overripe bananas into a moist, tender loaf that rivals any traditional version. Using simple pantry staples like yogurt and ripe bananas in place of eggs, this one-bowl recipe delivers perfectly soft, fluffy slices packed with sweet banana flavor — ideal for breakfast, snacks, or dessert.
Equipment
- 9x5-inch loaf pan - Metal or glass
- Large mixing bowl - For wet ingredients
- Medium mixing bowl - For dry ingredients
- Fork or potato masher - For mashing bananas
- Whisk - For combining ingredients
- Rubber spatula - For folding and scraping batter
- Measuring cups and spoons - Or a kitchen scale for precision
- Cooling rack
- Toothpick or cake tester - For doneness testing
- Parchment paper - (optional) For easy removal
Ingredients
- 3 overripe bananas - medium-large, about 1½ cups or 350g mashed; should have plenty of brown spots
- ¾ cup light brown sugar - 150g, packed; or granulated white sugar
- ⅓ cup neutral-flavored vegetable oil - 80ml; or melted butter
- ½ cup plain yogurt - 120g; or buttermilk, at room temperature
- 1 tsp pure vanilla extract
- 1¾ cups all-purpose flour - 220g; or half all-purpose, half whole wheat
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon - optional but recommended
- ¼ tsp ground nutmeg - optional
Optional Mix-Ins
- ½ cup chopped walnuts or pecans - 60g; optional
- ½ cup chocolate chips - 90g; optional
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray, and optionally line with parchment paper leaving an overhang on the sides.
- Peel bananas and mash in a large bowl with a fork or potato masher until mostly smooth with a few small lumps, yielding about 1½ cups of mashed banana.
- Add brown sugar, oil, yogurt (or buttermilk), and vanilla extract to the mashed bananas; whisk until well combined, smooth, and creamy.
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg for about 30 seconds until evenly combined with no lumps.
- Pour the dry ingredients into the wet and gently fold with a rubber spatula just until no dry streaks remain — do not overmix; the batter should be thick and slightly lumpy.
- If using, fold in nuts and/or chocolate chips with a few gentle strokes, reserving a small handful to sprinkle on top.
- Pour batter into the prepared loaf pan, smooth the top, sprinkle reserved mix-ins if using, and tap the pan gently on the counter 2–3 times to release air bubbles.
- Bake for 50–60 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs; tent loosely with foil if the top browns too quickly.
- Cool in the pan on a rack for 10–15 minutes, then remove and cool completely (1–2 hours) before slicing for clean cuts and the best texture.
Notes
- Use very ripe bananas with lots of brown or even black spots for maximum natural sweetness and banana flavor.
- Do not overmix once you add the flour — stir just until combined to avoid a tough, dense loaf.
- Bring yogurt or buttermilk to room temperature before mixing so it incorporates smoothly without lumps.
- Measure flour correctly: spoon into the measuring cup and level off, or use a kitchen scale for best accuracy.
- If bananas aren't ripe enough, bake unpeeled bananas at 300°F (150°C) for 15–20 minutes until peels turn black.
- To make vegan, use plant-based yogurt (coconut or almond) and ensure your sugar is vegan-certified.
- Store wrapped tightly in an airtight container at room temperature for up to 4 days, or refrigerate for up to 1 week.
- Freeze individual slices or the whole loaf (wrapped in plastic wrap then foil) for up to 3 months; thaw at room temperature.
- To convert to muffins, fill lined cups two-thirds full and bake at 350°F for 18–22 minutes.
- Toast slices before serving for extra flavor and a slightly crispy exterior.