Banana Bread Recipe Without Eggs

I’ve found that baking a really great loaf of banana bread is one of the coziest kitchen experiences. Looking for a moist and easy banana bread recipe without eggs? This simple and satisfying loaf delivers exactly that, transforming humble overripe bananas into a delicious treat. We’re elevating the classic flavor with a rich brown butter caramel swirl that truly makes this loaf feel like a special occasion. This easy banana bread recipe without eggs is reliable, straightforward, and a delicious way to use up those overripe bananas sitting on your counter.

Ingredients

• 350 g (1.5 cups) very ripe bananas, mashed (about 3-4 medium)
  Choose bananas with dark spots for maximum sweetness and moisture. Mash thoroughly with a fork, or use a food processor for a smoother texture.
• 250 g (2 cups) all-purpose flour
  Use standard all-purpose flour for best results. Sifting the flour helps prevent a dense loaf, especially in eggless baking.
• 150 g (3/4 cup) granulated sugar
  Provides the primary sweetness and contributes to the golden crust. You can slightly reduce this amount if your bananas are exceptionally ripe.
• 50 g (1/4 cup) light brown sugar, packed (for batter)
  Adds moisture to the crumb and a deeper, molasses-like flavor. Ensure it is packed tightly in the measuring cup for accurate volume.
• 5 g (1 teaspoon) baking soda
  The main leavening agent for lift, activated by the acidity in the bananas. Ensure your baking soda is fresh for optimal rise.
• 3 g (1/2 teaspoon) fine sea salt
  Balances the sweetness and enhances the overall flavor profile. Use fine sea salt, not coarse kosher salt, for easier blending.
• 2 g (1 teaspoon) ground cinnamon
  Pairs perfectly with the banana and caramel flavors. For a stronger spice note, increase slightly to 1 1/2 teaspoons.
• 120 ml (1/2 cup) unsweetened plant-based milk
  Almond milk, soy milk, or oat milk all work well in this recipe. This replaces the moisture and binding function of eggs in this banana bread recipe without eggs. (If you prefer, whole dairy milk can be substituted.)
• 80 ml (1/3 cup) neutral vegetable oil
  Keeps the loaf incredibly moist for days and contributes to a soft crumb structure. Use canola, sunflower, or melted coconut oil (ensure it’s cooled before mixing).
• 5 ml (1 teaspoon) alcohol-free vanilla extract
  Enhances the overall aroma and flavor.
• 50 g (1/4 cup) unsalted butter (for caramel swirl)
  This will be browned to create a nutty, rich foundation for the caramel. If dairy-free, use a high-quality plant-based butter alternative.
• 100 g (1/2 cup) light brown sugar, packed (for caramel swirl)
  Gives the caramel its deep flavor and color. This is in addition to the brown sugar in the batter.
• 60 ml (1/4 cup) unsweetened plant-based milk or cream (for caramel swirl)
  Creates a rich, creamy sauce when combined with the brown butter. (Plant cream, like full-fat coconut or oat cream, adds extra richness.)
• 1 g (1/4 teaspoon) fine sea salt (for caramel swirl)
  Adds a salty edge to balance the sweet caramel.
• 2 g (approx. 1/2 teaspoon) flaky sea salt (for garnish)
  Optional for sprinkling on top of the finished loaf for a gourmet touch.

Instructions

1. Step 1: Preheat and Prepare Pan
   Preheat oven to 175°C (350°F). Lightly grease and flour a 9×5 inch loaf pan, or line it completely with parchment paper leaving an overhang on the long sides. This prevents sticking and ensures easy removal of the baked loaf.
2. Step 2: Combine Wet Ingredients
   In a large mixing bowl, whisk together the mashed ripe bananas, 120ml (1/2 cup) plant-based milk, vegetable oil, and alcohol-free vanilla extract until well combined. The mixture should be smooth and evenly incorporated. Set aside while you prepare the dry ingredients.
3. Step 3: Mix Dry Ingredients
   In a separate medium bowl, whisk together the all-purpose flour, 150g granulated sugar, 50g light brown sugar, baking soda, 1/2 teaspoon fine sea salt, and ground cinnamon. Ensure the baking soda and salt are thoroughly distributed throughout the flour mixture; this ensures an even rise.
4. Step 4: Combine Wet and Dry Mixtures
   Pour the wet banana mixture directly into the bowl with the dry ingredients. Gently fold with a rubber spatula until just combined. Do not overmix; a few small lumps of flour are acceptable, as overmixing will create a tough, dense loaf.
5. Step 5: Prepare the Brown Butter Caramel Swirl
   In a small saucepan over medium heat, melt the 50g (1/4 cup) unsalted butter. Continue cooking, swirling the pan occasionally, until the butter turns a rich golden-brown color and emits a nutty aroma (approx. 3-5 minutes). Watch closely to prevent burning. Remove from heat and immediately stir in the 100g (1/2 cup) brown sugar, 60ml (1/4 cup) plant-based milk or cream, and 1/4 teaspoon fine sea salt. Return to low heat and whisk continuously until the sugar is dissolved and the caramel is smooth and slightly thickened (about 2-3 minutes). Reserve about 2 tablespoons of this caramel in a separate small bowl for garnish.
6. Step 6: Layer the Batter and Swirl
   Pour half of the banana bread batter into the prepared loaf pan and spread it evenly. Drizzle half of the remaining brown butter caramel over the batter. Carefully spoon the remaining banana bread batter over the caramel layer, gently spreading to cover, then drizzle the rest of the brown butter caramel (excluding the reserved garnish portion) on top of the batter.
7. Step 7: Bake the Loaf
   Using a butter knife or skewer, gently swirl the caramel into the batter with a back-and-forth motion, creating distinct ribbons and streaks without fully incorporating the caramel. Bake for 55-65 minutes at 175°C (350°F). Test for doneness by inserting a wooden skewer into the center; if it comes out clean (a little melted caramel on the skewer is acceptable), the loaf is ready.
8. Step 8: Cool and Serve
   Let the banana bread cool in the pan for 15 minutes before carefully lifting it out (if using parchment paper) or inverting onto a wire rack. Cool completely (ideally 1-2 hours) before slicing. Cooling thoroughly is essential for clean cuts and for the caramel swirl to set properly. Once cooled, this banana bread recipe without eggs will have a firm structure, allowing you to slice neatly. Drizzle the reserved brown butter caramel over the cooled loaf and sprinkle with flaky sea salt for serving.

The Secret to Baking Moist Eggless Banana Bread

Egg-free baking requires specific techniques to replace the binding and moisture that eggs provide. The secret to a successful banana bread recipe without eggs lies in using extra-ripe bananas and plant-based milk. The high sugar content in overripe bananas provides natural sweetness and structure, while the acid reacts with the baking soda for reliable lift. Combining this with oil and plant milk ensures a tender, rich crumb that stays soft for days. My kids love this banana bread as an after-school snack, so I make sure to always have extra-ripe bananas ready to go for this recipe.

Using Ripe Bananas and Plant Milk

When developing an egg-free banana bread recipe, I learned that the bananas are doing more than just adding flavor. The natural pectin and high moisture content in very ripe bananas (those with plenty of brown spots) act as a binder for this banana bread recipe without eggs. The plant milk (almond or oat milk are great choices) and oil add the necessary richness for a tender crumb. This combination prevents the loaf from becoming dry or crumbly.

How to Create the Perfect Brown Butter Caramel Swirl

Brown butter adds a nutty, toasted flavor that transforms a simple banana bread recipe without eggs into a high-end treat. When making brown butter, melt the butter over medium heat, swirling occasionally until it turns golden brown and smells fragrant. Watch it carefully; burnt butter is bitter. To ensure a distinct swirl, allow the caramel mixture to cool slightly before adding it to the batter. Use a light touch when swirling; aim for ribbons rather than fully incorporating the caramel into the batter.

Serving Suggestions and Make-Ahead Tips

This banana bread recipe without eggs is delicious served slightly warm with an extra drizzle of caramel. For a decadent dessert, add a scoop of vanilla bean ice cream (try a dairy-free vanilla bean ice cream to keep it completely plant-based). For convenient make-ahead snacks, slice the completely cooled loaf. Wrap individual slices tightly in plastic wrap and store them in a freezer bag for up to 3 months. To reheat, thaw a slice in the microwave for 30 seconds or bake in the oven for 10 minutes at 175°C (350°F).

FAQs

Can I make this a gluten-free banana bread recipe without eggs?

Yes, I’ve successfully swapped out the all-purpose flour for a good quality 1:1 gluten-free baking blend. Make sure the blend contains xanthan gum for structure, as it helps replace the lost gluten.

Why did my banana bread without eggs turn out gummy or dense?

This usually happens when the batter is overmixed. Overmixing develops gluten in the flour too much, leading to a tough texture. Fold the ingredients gently, stopping as soon as the dry streaks disappear.

Can I use regular dairy butter and milk instead of plant-based?

Yes, you can substitute regular unsalted butter (50g) and whole milk (120ml in batter, 60ml in caramel) for the plant-based options. The texture will be similar, but it won’t be dairy-free.

Can I add chocolate chips or nuts to this recipe?

Absolutely. You can add 1/2 cup of chocolate chips or chopped walnuts/pecans to the batter before layering with the caramel swirl. Toasting the nuts first adds a deeper flavor.

How do I store leftovers for best results?

Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. For the best texture, always keep it wrapped tightly to prevent drying out and retain moisture.

Can I use a different size pan?

This recipe is optimized for a 9×5 inch loaf pan. Using a smaller or larger pan will change the baking time and loaf shape. If using smaller pans, watch carefully and reduce baking time; if using larger pans, increase baking time slightly.

Conclusion

This banana bread recipe without eggs proves that you don’t have to sacrifice flavor or texture for convenience. Save this recipe to Pinterest for later so you’ll have it ready when those bananas ripen.

banana bread recipe without eggs

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• Author: Nicole Martinez
• Total Time: 80 minutes
• Yield: 10 slices 1x
• Diet: vegan

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Description

A simple and satisfying eggless banana bread loaf, made moist with overripe bananas and plant-based ingredients. This recipe features a rich brown butter caramel swirl for an elevated flavor profile.

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Ingredients

Scale 1x2x3x

• 1.5 cups (350g) mashed very ripe bananas
• 2 cups (250g) all-purpose flour
• 3/4 cup (150g) granulated sugar
• 1/4 cup (50g) packed light brown sugar (for batter)
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt (for batter)
• 1 teaspoon ground cinnamon
• 1/2 cup (120ml) unsweetened plant-based milk
• 1/3 cup (80ml) neutral vegetable oil
• 1 teaspoon alcohol-free vanilla extract
• 1/4 cup (50g) unsalted butter (for caramel swirl)
• 1/2 cup (100g) packed light brown sugar (for caramel swirl)
• 1/4 cup (60ml) unsweetened plant-based milk or cream (for caramel swirl)
• 1/4 teaspoon fine sea salt (for caramel swirl)
• 1/2 teaspoon flaky sea salt (for garnish)

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Instructions

1. Prepare Pan and Preheat Oven: Preheat oven to 350°F (175°C). Lightly grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
2. Combine Wet Ingredients: In a large mixing bowl, whisk together the mashed ripe bananas, 1/2 cup plant-based milk, vegetable oil, and vanilla extract until smooth.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, granulated sugar, 1/4 cup light brown sugar, baking soda, 1/2 teaspoon sea salt, and cinnamon.
4. Mix Batter: Pour the wet mixture into the dry ingredients and gently fold with a rubber spatula until just combined. Do not overmix.
5. Make Brown Butter Caramel Swirl: Melt butter in a small saucepan over medium heat until golden brown. Remove from heat and stir in 1/2 cup brown sugar, 1/4 cup plant-based milk/cream, and 1/4 teaspoon sea salt. Whisk over low heat until smooth. Reserve 2 tablespoons for garnish.
6. Layer and Swirl Batter: Pour half of the banana bread batter into the prepared pan. Drizzle half of the remaining caramel over the batter. Add the rest of the batter and drizzle the remaining caramel on top.
7. Bake Loaf: Gently swirl the caramel into the batter with a knife. Bake for 55-65 minutes, or until a wooden skewer inserted in the center comes out clean.
8. Cool Completely: Let the loaf cool in the pan for 15 minutes before transferring to a wire rack to cool completely for 1-2 hours. Drizzle with reserved caramel and flaky salt before slicing and serving.

Notes

For best results, use very ripe bananas for natural sweetness and moisture. Avoid overmixing the batter, as this can lead to a tough and dense loaf. Ensure the loaf cools completely (for 1-2 hours) before slicing to allow the caramel swirl to set properly.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: dessert
• Method: baking
• Cuisine: american

Nutrition

• Serving Size: 1 slice
• Calories: 350 calories
• Sugar: 40g
• Sodium: 300mg
• Fat: 15g
• Saturated Fat: 7g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 0mg

Keywords: banana bread, eggless, vegan, brown butter, caramel swirl, baking, dessert, snack, moist loaf, plant-based