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October 7, 2018 Cakes & Brownies

Eggless Banana Bread

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http://https://www.youtube.com/watch?v=OQwuBpBEqG4&t=3s

I love banana bread in all shapes and forms. So, it’s not surprising that I’ve shared several banana bread recipes on the blog in the past. But you can never have enough of it, right? So here you go, the much requested for recipe- eggless banana bread! You’ll be happy to see that this recipe only calls for very simple and basic ingredients. It is also pretty easy to whip up and the result? Delicious!

Eggless Banana Bread

Substituting eggs in banana bread

My readers love eggless recipes but I am particularly excited to share this eggless banana bread recipe because you don’t need any ‘egg substitutes‘ like yogurt to make this. Eggs provide binding and moisture in a recipe. Mashed ripe bananas efficiently substitute eggs in various recipes, including this bread. Now usually when you replace egg in a recipe with mashed bananas, for example, in brownies, you’re able to taste bananas in the final product. Since bananas are already the hero of the recipe here, I worked around my favorite banana bread recipe and eliminated eggs by adding more mashed bananas and some milk. The batter comes together beautifully and the bread is just how you want it to be.

Tip to ripen raw Bananas

It is absolutely imperative that the bananas you use for the recipe are ripe. Raw bananas would not impart the desired flavour or moisture to the eggless banana bread. I like to put the bananas in the oven at 200 degrees for 15 minutes before mashing them. This both softens and ripens the bananas, making them ready to use for this delicious eggless banana bread!

How to make eggless banana bread at home

This eggless banana bread is flavorful. The texture is beautiful and the aroma makes it irresistible. I also fold in some crushed walnuts because I love the bite they lend to the bread. You can also use some pecans and raisins. That would be so good! I love this eggless banana bread as it is but if you like, you can also top it with cream cheese frosting.

Some more banana bread recipes on the blog:

  • gluten-free banana bread
  • whole wheat banana bread
  • triple chocolate banana bread
  • raspberry chocolate chip banana bread

If you bake this banana bread at home, please don’t forget to share a picture with me on my Instagram using #BakeWithShivesh

Banana Bread no egg

Eggless Banana Bread Recipe

4.9 from 8 reviews
EGGLESS BANANA BREAD
 
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Prep time
15 mins
Cook time
50 mins
Total time
1 hour 5 mins
 
This eggless banana bread is flavorful. The texture is beautiful and the aroma makes it irresistible. Make sure you use ripe bananas. I usually bake my bananas at 200C for 15 minutes before mashing them and using the recipe
Recipe type: eggless
Ingredients
  • 2 cups (240g) all purpose flour (maida)
  • 1 teaspoon (4g) baking powder
  • ½ teaspoon (3g) baking soda
  • 1 teaspoon (4g) cinnamon powder
  • ½ teaspoon (2g) ginger powder
  • ¼ teaspoon (1g) coffee powder
  • ½ cup (113g) butter, softened
  • ¼ cup (50g) castor sugar
  • 1+1/2 cup (450g) mashed bananas
  • ½ cup (120mL) milk
  • ½ cup (63g) crushed walnuts
Instructions
  1. Pre-heat the oven to 180C. Line a 9" X 4" loaf pan with parchment paper
  2. In a large bowl, whisk flour, baking powder, baking soda, cinnamon, coffee powder and ginger
  3. In a separate bowl beat butter and sugar, until the mixture is fluffy
  4. Mix in the bananas and use a fork to make sure it is well incorporated.
  5. Combine dry ingredients with the wet ingredients but do not over mix. Beat in the milk.
  6. Fold in the crushed walnuts. The batter will be thick.
  7. Transfer the batter into the prepared loaf pan and bake at 180C for 40-50 minutes,
3.5.3251

 

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Categories: Cakes & Brownies Tags: banana bread no eggs, eggless banana bread no yogurt

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Reader Interactions

Comments

  1. Arathy says

    October 8, 2018 at 1:10 pm

    This looks delicious! I really want to try this. Could you give me the measurements in grams?
    ❤️

    Reply
    • Shivesh says

      December 29, 2018 at 7:42 am

      Thank you! measurements in grams added

      Reply
  2. AJ says

    October 10, 2018 at 3:55 am

    Wow. I did not know that cakes without eggs or yogurt for that matter could turn out so well. Your recipe was a breeze to make and tantalizing enough. I’m not too gung -ho about ginger powder, so I substituted it with nutmeg and coffee was replaced with chocolate chips (just a personal preference) and added just a pinch of salt to bring out the sweetness of chocolate, without making the cake cloyingly sweet. It turned out well, so now I’m recommending this recipe to all those who have a tough time finding eggless recipes (that work well, 😐 )!!1 Keeper!

    Reply
    • Shivesh says

      December 29, 2018 at 7:39 am

      YAAAY!! I’m so happy to hear that. Thank you. Super glad you liked the recipe.

      Reply
    • manjiri joshi says

      July 20, 2021 at 12:00 pm

      Thank you , i just tried this recipe, it came out very well. everyone liked it

      Reply
  3. heena says

    October 13, 2018 at 10:50 am

    I love banana bread which is so delicious in taste

    Reply
  4. Baker says

    October 30, 2018 at 2:37 pm

    Hi Shivesh. I am a complete beginner in baking. I have a questions related to eggless banana cake recipe:
    You bake it in the convection mode at 180 degrees for 50 mins and 3-4 mins of preheating at the same temperature? I am asking this because it’s not clearly mentioned in your recipe if it is convection mode or microwave mode.
    PS: I am using IFB 20SC2 model.

    Reply
    • Shivesh says

      December 29, 2018 at 7:28 am

      Hello, sorry I only use a regular oven. Not too sure about convection

      Reply
    • sdfsdf says

      April 14, 2019 at 8:56 am

      I used my IFB convection oven and it turned out great. baked them for 35 min in a muffin pan and topped it with oats for a crunchy top.

      Reply
      • Shivesh says

        April 28, 2019 at 6:01 pm

        yay! so glad you liked it 😀

        Reply
  5. dfgdfg says

    April 14, 2019 at 8:54 am

    loved these, thank you!

    Reply
  6. Indhu says

    April 25, 2019 at 12:49 am

    Hi Shivesh,

    Does mixing the mashed banana and creamed utter and sugar give something which resembles a curdled mixture?

    Reply
    • Shivesh says

      April 28, 2019 at 5:51 pm

      hello, yes, you can say that. Like baby food hehe

      Reply
      • Indhu says

        April 30, 2019 at 2:50 pm

        Thanks Shivesh 🙂 My hubby really liked the cake!

        Reply
  7. Pooja says

    July 26, 2020 at 8:42 am

    Hi, can I use this recipe to bake the bread in a cooker or kadahi?

    Reply
  8. Moulishree says

    August 1, 2020 at 4:29 pm

    Hey, what is the loaf tin size?

    Reply
  9. Madhumita says

    August 5, 2020 at 3:34 am

    Can we use whole wheat flour instead of maida in this recipe??

    Reply
  10. Christine says

    August 9, 2020 at 12:14 am

    This is a very tasty bread! I was wondering if you could suggest the amount of ap flour to use if I were to sub a bit of the flour with 1/4-1/2 cup of oats? Thanks!

    Reply
  11. Dhanya says

    September 23, 2020 at 5:06 am

    Hi Shivesh!
    I was going to use a 6″ round pan to make this recipe. Do you think it would make sense to half the recipe for that?

    Reply
    • Mugdha says

      September 22, 2021 at 2:48 pm

      Delicious recipe… thanks for sharing

      Reply
  12. thatbakergirl says

    September 26, 2020 at 5:25 am

    Hey! I used this recipe for sticky toffee pudding by substituting the bananas for dates and white sugar for brown sugar. Also, i added more milk. Oh oh like you say na desserts are incomplete without ice cream so i served it with a scoop of ice cream and your caramel sauce. Thank you! (:

    Reply
  13. Sweta Panda says

    September 27, 2020 at 4:55 am

    Can we use vegetable oil instead of butter?

    Reply
  14. Sakshi says

    September 27, 2020 at 3:17 pm

    Tried your recipe n it turned out pretty well…..all thanks to you❤️

    Reply
  15. Ananya says

    October 18, 2020 at 8:03 am

    Hi I baked your cake today and it turned out great. I have a piece of advice for you, I usually skip right to the instructions in the bottom of the blog and I found your instructions a little hard to comprehend. I watched your video after I made the cake and I clearly misinterpreted some of the steps. You had asked to use a fork to mix in the bananas but you didn’t do that on the video.
    Thanks

    Reply
  16. Soumya Chauhan says

    October 20, 2020 at 9:18 am

    Lovely recipe, thanks a lot and love the absolute cheer in your videos, the love for food comes across so well.
    On this one, i had a quick question – I had an extremely moist cake, and then baked it again (thinking i took it out too soon) but its still quite dense at the end but thankfully really tasty and has a nicely top and bottom so not bad to munch. However, any tips to avoid that?

    To flag I ended up digressing from the recipe in two aspects – one erred and mixed sugar with dry ingredients only (absent-minded); and two, had less butter at home so added a little bit of rapeseed oil. But be great to know all that might have gone wrong to avoid in future

    Reply
  17. VP says

    November 26, 2020 at 1:38 pm

    Could I replace butter with coconut oil? If so would it be the same measure?

    Reply
  18. Paridhi Khulbe says

    December 1, 2020 at 1:33 pm

    Hey Shivesh! Are we supposed to use melted butter or softened butter?

    Reply
  19. K says

    December 7, 2020 at 9:56 am

    I baked the cake, but it came out dense and took way longer than 40-50 minutes as mentioned in the recipe, what am is doing wrong 🙁

    Reply
  20. Vijayaaditya Salvi says

    December 28, 2020 at 10:20 am

    Hello Sir
    I made the cake today
    The taste was great but my cake didn’t have a beautiful texture as you had I tried the no sugar no maida version. The taste was very nice but the texture was bad.
    Please Help

    Reply
  21. Ritu says

    December 29, 2020 at 1:10 pm

    My cake turned out very pale not brown on top like it usually does, any idea what went wrong?

    Reply
  22. Anagha says

    February 8, 2021 at 6:54 am

    hii… if I want to make a 6 inch round cake out of this recipe can i use the same recipe or make the recipe half?

    Reply
  23. Akshita says

    March 17, 2021 at 5:14 pm

    Hi shivesh,
    I was desperately looking for eggless recepies and I tried this one. However, my cake turned out to be dense and wet in patches.
    I used IFB CONVECTION mode, and surprisingly it took only 20 min to raise the top of cake . I cooked for another 10 minutes. Later I found tat my cake flattened again and was dense and moist.
    I have been baking egg cakes on OTG for long, but eggless ones are never upto the mark.
    Can u suggest what could be wrong??

    Reply
  24. Surabhi S says

    May 16, 2021 at 3:45 am

    Hi Shivesh,
    Really enjoy trying out your recipes, they all turn out so amazing!! Just a query- is it okay to use normal (granulated) sugar instead of castor sugar?

    Reply
  25. Nithya says

    May 20, 2021 at 3:38 am

    Which cup size are you using 240 ml or 250 ml or 200 ml ?

    Reply
  26. Tushita says

    May 20, 2021 at 2:37 pm

    How much time is it required to pre heat the oven?

    Reply
  27. Jeena Haoladar says

    August 3, 2021 at 1:45 pm

    Hi,
    Can we use buttermilk or vinegar in place of milk?

    Reply
  28. mahi says

    January 4, 2022 at 1:31 pm

    can we use a brownie cake pan ?

    Reply
  29. Archana Mehra says

    March 9, 2022 at 1:14 pm

    Amazing recipe. Thanks. Made it today and my family loved it. Didn’t add the ginger powder but added a bit of chocolate chunks and it came out yummmm!

    Reply

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Hello. I'm Shivesh Bhatia, a food blogger, author and food stylist from Delhi, India. Welcome to Bake With Shivesh, where I'll help you create magic in your kitchens with my simple recipes. Read More

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