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!
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
Eggless Banana Bread Recipe
- 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
- Pre-heat the oven to 180C. Line a 9" X 4" loaf pan with parchment paper
- In a large bowl, whisk flour, baking powder, baking soda, cinnamon, coffee powder and ginger
- In a separate bowl beat butter and sugar, until the mixture is fluffy
- Mix in the bananas and use a fork to make sure it is well incorporated.
- Combine dry ingredients with the wet ingredients but do not over mix. Beat in the milk.
- Fold in the crushed walnuts. The batter will be thick.
- Transfer the batter into the prepared loaf pan and bake at 180C for 40-50 minutes,
This looks delicious! I really want to try this. Could you give me the measurements in grams?
❤️
Thank you! measurements in grams added
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!
YAAAY!! I’m so happy to hear that. Thank you. Super glad you liked the recipe.
Thank you , i just tried this recipe, it came out very well. everyone liked it
I love banana bread which is so delicious in taste
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.
Hello, sorry I only use a regular oven. Not too sure about convection
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.
yay! so glad you liked it 😀
loved these, thank you!
Hi Shivesh,
Does mixing the mashed banana and creamed utter and sugar give something which resembles a curdled mixture?
hello, yes, you can say that. Like baby food hehe
Thanks Shivesh 🙂 My hubby really liked the cake!
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?
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! (:
Can we use vegetable oil instead of butter?
Tried your recipe n it turned out pretty well…..all thanks to you❤️
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
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
Could I replace butter with coconut oil? If so would it be the same measure?
Hey Shivesh! Are we supposed to use melted butter or softened butter?
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 🙁
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
My cake turned out very pale not brown on top like it usually does, any idea what went wrong?
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?
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??
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?
Which cup size are you using 240 ml or 250 ml or 200 ml ?
How much time is it required to pre heat the oven?
Hi,
Can we use buttermilk or vinegar in place of milk?