Some mornings call for a little extra comfort, and this egg-free banana bread answers that call in the best way. It’s the kind of treat that fills the kitchen with a gentle, sweet aroma that makes you pause for just a moment and take it all in. The scent of ripe bananas mingling with warm cinnamon is subtle but so inviting—you almost want to stop everything and just breathe deeply.
I remember baking this loaf one weekend when I realized I was out of eggs, but the bananas were perfectly overripe, begging to be used. I wasn’t sure if the bread would turn out as moist or flavorful, but as soon as I sliced a piece, that slight hesitation melted away. The texture was tender, with a crumb that felt just right—not too dense, not too light. Somewhere between the first bite and the second, I got a little distracted by my phone and almost forgot I had bread in the oven. But when I finally came back, the warmth still lingered, and that familiar cinnamon note was comforting. It wasn’t fancy, but it was exactly what I needed.
- Moist and tender texture without using eggs, perfect for those with allergies or dietary preferences.
- Uses simple, pantry-friendly ingredients that you probably already have on hand.
- The cinnamon adds just the right hint of warmth without overpowering the natural banana flavor.
- It’s simple — and that’s kind of the point. No fuss, just a reliable, comforting loaf.
- Because it lacks eggs, it’s a bit denser than traditional banana bread, but that makes it perfect for spreading your favorite nut butter or jam.
If you’re wondering if this bread will satisfy your craving for something sweet but wholesome, it absolutely will. It’s not trying to be anything fancy, just a straightforward loaf that feels like a cozy morning companion.
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Egg-Free Banana Bread
- Total Time: 1 hour 15 minutes
- Yield: 8 1x
Description
A moist and delicious banana bread recipe made without eggs, perfect for those with egg allergies or dietary preferences. This easy-to-make bread uses ripe bananas and simple ingredients for a flavorful treat.
Ingredients
3 ripe bananas, mashed
1/3 cup vegetable oil
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, combine the mashed bananas, vegetable oil, granulated sugar, brown sugar, unsweetened applesauce, and vanilla extract. Mix well until smooth.
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the banana bread from the oven and let it cool in the pan for 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing and serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
Making this bread doesn’t require any special gadgets—just a loaf pan and a mixing bowl. I usually let it cool completely before slicing, but sometimes I sneak a warm piece with a little butter while it’s still slightly soft. For a twist, I’ve tried adding chopped nuts or raisins, although I haven’t tested these variations extensively, so results might vary. If you want to switch it up, a splash of almond extract instead of vanilla can be surprisingly nice. And if you’re feeling adventurous, a sprinkle of chocolate chips on top before baking adds a touch of indulgence without making it complicated.
FAQ
Can I substitute the oil for something else? I haven’t experimented much beyond vegetable oil, but some people use melted coconut oil or even yogurt, which might change the texture slightly.
How ripe should the bananas be? The riper, the better. Those with lots of brown spots work best here, bringing extra sweetness and moisture.
Can I freeze this banana bread? Yes! It freezes well wrapped tightly, and you can thaw it at room temperature when you’re ready.
Is the applesauce necessary? It helps with moisture and binds things together since there are no eggs, so I’d recommend keeping it.
When you’re ready to bake, this egg-free banana bread will quietly become one of those reliable recipes you turn to again and again. Give it a try and see how a simple loaf can brighten your day.