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Eggless Banana Bread

This eggless banana bread is soft, moist and super easy to make. It’s delicious enjoyed straight from the oven but it’s even better the next day with a cup of tea! Enjoy it with or without walnuts for the perfect rainy day pick-me-up.

Slices Of egg-free Banana Bread On A White Plate

It’s officially Autumn in the UK now and you know what that means…

Yep, you guessed it. Banana bread.

September is my absolute favourite time to bake, when the weather starts to get a little chilly. I get to make all of my favourite, cosy vegan home bakes that just don’t quite taste the same in the warmer weather. And honestly, what better way to start with than this eggless banana walnut bread recipe?!

I’ve had an old recipe (and veerrrry old photos) for banana bread on my blog for a while now. It was long overdue an update so that’s exactly what I worked on this week.

I adjusted the ingredient ratios ever so slightly and removed the chia seeds that I was using as an egg substitute. Since I first published that post a few years ago, I’ve learned that bananas are actually a great vegan binding ingredient on their own. So there’s really no need for eggs or an egg substitute at all in this recipe!

After making these small changes, I am so pleased with the final result- it’s super moist and dense yet slightly fluffy at the same time. Just like good banana bread should be.

A classic, comforting recipe

Banana bread has been a favourite Autumn/Winter treat for me for as long as I can remember. I don’t know why, but I just love the feeling of having a slice with a hot cup of tea, cosied up on the sofa and listening to the wind and rain outside.

I also just love the process and overall experience of baking it when it’s dull out. It’s something I’ve always found very relaxing because it’s super easy and makes little mess. And it’s great for using up any bananas that have become too ripe to eat. Even better, it makes every room in the house smell like sweet banana-cinnamony goodness as it bakes.

What’s not to love?!

Bananas not ripe enough? No worries!

To make this banana bread, you’ll need 200g of ripe bananas (ones with brown spots), which is around 2-3 bananas. But if you’re looking over at your fruit bowl full of green bananas with a heart full of sadness, don’t panic! Here’s a cool trick you can use to ripen them quickly…

Place the bananas flat onto a lined baking tray with the skin on. Bake for 5-10 minutes at 180°C/350°F (160°C/325°C for fan or convection ovens). You’ll know they’re ready when the skin turns completely black.

Once baked, let the bananas cool. Then you can unpeel them and use as instructed in the recipe. Genius!

Black Baked Bananas On A Silicone Sheet

How to make eggless banana bread

Step 1:

As with any baking recipe, you have to preheat your oven. For this recipe, you’ll need to preheat it to 180°C/350°F. Or, if you’re using a fan or convection oven like I did, set it to 160°C/325°F instead.

At this point, it’s also a good idea to prepare your loaf tin. I used a 2lb loaf tin and lined it with baking paper. I don’t recommend using a silicone loaf tin as I find they tend to puff outwards while they bake.

Step 2:

First, measure out 200g of ripe bananas (around 2 medium or 4 small bananas) and mash them up thoroughly in a bowl using a fork. Set aside for now.

Mashed Banana In A Bowl

Step 3:

Next, add 120g of vegan margarine and 150g of caster sugar to a large bowl. Mix them together with a wooden spoon until smooth.

Sugar And Margarine Mixed Together In A Bowl

Add the mashed bananas to the bowl along with 1 teaspoon of vanilla extract. Mix well.

Step 4:

Now add 250g of self-raising flour to the bowl, along with 1 teaspoon of cinnamon and 125ml of soy milk. Stir it in until well combined and you should end up with a smooth, slightly thick batter.

Batter In A Bowl

It’s important to use self-raising flour in order to allow the banana bread to rise. If you don’t have self-raising flour where you are, you can use equal amounts of plain flour and add 2 teaspoons of baking powder plus 1/4 teaspoon of baking soda to the recipe instead.

I recommend using organic, unsweetened soy milk as I find it produces the best results and it’s what I test all of my recipes with. However, if you cannot have soy or don’t want to use it, I recommend using oat milk instead, rather than almond milk which is a little less absorbent.

Step 5:

Crush or chop 75g of walnuts into small pieces and gently fold them into your eggless banana bread batter. If you don’t like walnuts, you could use another type of nut such as macadamia. Alternatively, you can make chocolate chip banana bread instead!

Step 6:

Transfer the batter into your lined loaf tin and spread it out evenly using your spoon. Pop it into the oven and bake for 50-55 minutes, or until a toothpick through the centre comes out clean.

Baked Banana Bread In Loaf Tin

Let the banana bread rest in the tin for around 15 minutes, then carefully transfer it to a wire rack. Remove the baking paper from the bottom and gently flip it over so it’s upright.

Leave it to cool completely before cutting into slices. I recommend serving it warmed up in the microwave with whipped cream.

Top tips

  • Use a metal/aluminium loaf tin instead of a silicone one, to help the banana bread hold its shape better.
  • Use bananas that are either brown or have a lot of brown spots. If the bananas are not ripe enough, the final bread will not taste as sweet. You can bake unripe bananas in the oven to ripen them before using in this recipe.
  • If you have ripe bananas that you’re not quite ready to use, you can freeze them for later. You’ll need to defrost them again before using them.
  • If you don’t have self-raising flour, use plain/all-purpose flour instead and add 2 teaspoons of baking powder plus 1/4 teaspoon of baking soda (bicarbonate of soda) to the recipe.
  • If you don’t like walnuts, omit them completely or use chocolate chips instead.

FAQ:

How should I store it?

Keep it in an airtight container at room temperature. Alternatively, you can store it wrapped tightly in tinfoil, kept in a cool, dry place like a kitchen cupboard.

How long will it last for?

If stored appropriately as above, it’ll taste best if eaten within 4 days.

Can I make it gluten-free?

I have yet to experiment with a gluten-free version of this recipe but I think it would work well using a gluten-free self-raising blend such as Dove’s Farm. I would recommend omitting the soy milk until you’ve mixed the rest of the ingredients together, then adding a small amount at a time until you reach a thick cake batter consistency.

Can you freeze eggless banana bread?

Yes. This is a great dessert for freezing. Pop the slices (or the whole thing) into an airtight container or wrap up tightly with tinfoil. Freeze for up to 2 months.

When you’re ready to eat it, unwrap or uncover it and let it sit at room temperature on a wire rack or plate until fully thawed. This should only take an hour or two. I don’t recommend re-freezeing once defrosted.

Pinterest Pin image of eggless banana bread slices

I hope you love this recipe! If you make it at home, please let me know what you think by leaving a rating or comment below. Happy baking! xo

Thumbnail picture Of Eggless Banana Bread
5 from 4 votes
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Eggless Banana Bread

Comforting, hearty and delightfully sweet banana bread. A staple recipe for every egg-free baker.

Course Dessert
Cuisine vegan
Keyword eggless banana bread
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8 People
Calories 399 kcal

Ingredients

  • 200 g Ripe bananas (around 2 medium or 4 small bananas)
  • 120 g Vegan margarine (½ cup)
  • 150 g Caster sugar (¾ cup)
  • 1 Teaspoon Vanilla extract
  • 250 g Self-raising flour (~2 cups)
  • 1 Teaspoon Cinnamon
  • 125 ml Unsweetened soy milk (½ cup)
  • 75 g Chopped walnuts (~⅔ cup)

Instructions

  1. Preheat your oven to 180°C/350°F (or 160°C/325°F if you're using a fan or convection oven). Line a 2lb loaf tin with baking paper.

  2. Add the bananas to a small bowl and mash with a fork until pureed.

  3. In a separate bowl, mix together the margarine and sugar together until smooth. Add the mashed bananas and vanilla extract and mix well.

  4. Next, add the flour, cinnamon and soy milk, then mix until well combined. You should end up with a slightly thick batter.

  5. Fold in the chopped walnuts.

  6. Transfer the batter to your lined loaf tin and spread it out evenly using your spoon.

  7. Bake for 50-55 minutes, until a toothpick through the centre comes out clean.

  8. Leave it in the tin for 15 minutes to cool slightly, then gently transfer it to a wire rack. Remove the baking paper from the bottom, carefully flip it over so it's upright, and leave to cool completely.

Recipe Notes

  • Store in an airtight container or wrap tightly in tin foil for up to 4 days.
Nutrition Facts
Eggless Banana Bread
Amount Per Serving (1 slice)
Calories 399 Calories from Fat 162
% Daily Value*
Fat 18g28%
Sodium 109mg5%
Carbohydrates 53g18%
Fiber 3g13%
Sugar 25g28%
Protein 6g12%
* All values are an estimate only and will vary depending on the food brands used.
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