Eggless banana bread for you! If you want to make banana bread no eggs, this is your recipe! It’s sweetened with half honey, half sugar, and is so delicious!
How many times have you wanted to make banana bread with the overripe bananas, but discovered you didn’t have eggs?
For me, this is too often in my house! I usually just slice up the bananas instead, and freeze them for future smoothies. However, we don’t make a lot of smoothies in this house, so they just pile up in the freezer.
I just have to have banana bread, even without eggs. I have too many bags of frozen banana slices in my freezer at the moment.
My husband’s recent obsession with Gordon Ramsay’s scrambled egg recipe has caused a great shortage of eggs in our house. I don’t mind much, because the eggs are insanely rich and delicious. If it means I have a decadent breakfast each morning, I’m okay with the egg carton always running a bit low.
Also, I have a solid recipe for chocolate chip cookies without eggs, so we have our bases covered! Chocolate chip cookies and banana bread are the two things I bake most often, and these egg-free recipes are going to save me.
Eggless Banana Bread:
This eggless banana bread recipe comes from my Mom’s recipe files, and I ate it often growing up. I love her recipe because it is sweetened with half honey and half granulated sugar, which gives the loaf such great texture and flavor. My mom’s recipe for banana bread also has wheat germ in it, but you can leave it out. If you want to add it, our family does 1/4 cup per loaf of bread, but the loaf will turn out just fine without it!
While my Mom’s banana bread recipe normally calls for 2 eggs, I substituted apple sauce instead! I love that it makes this bread contain two types of fruit, and I love the sweetness. I use unsweetened applesauce for this banana bread no eggs. When I serve this to my daughter, I call it apple banana cake, since apples and bananas are two fruits she loves. She usually asks why this cake had no frosting, but I just change the subject.
I’ve included weight and standard cups/ spoons measurements for this recipe, because using a scale for baking is the ultimate level of laziness. Hear me out, while it sounds finicky to use a scale, it means that you don’t have use and wash all those cups and teaspoons! I love having way less dishes in the sink after I bake, don’t you?
This is the scale I use and love. It has a wide weight range, and it toggles between ounces and grams seamlessly. The tare function is easy to use, too.
Eggless Banana Bread Recipe
You might have noticed that this isn’t a small batch banana bread recipe. I do have a recipe on my site for a mini loaf of banana bread that uses just 1 banana! I love this recipe, and use it often with those mini loaf pans I have leftover after holiday baking. However, to take use up a lot of overripe bananas, I’m sharing this larger-batch recipe with you.
This eggless banana bread recipe has such simple ingredients that you probably have on-hand. It calls for: butter, sugar, honey, applesauce, flour, baking soda, and bananas. Optional ingredients include wheat germ (so healthy if you have it), and crunchy nuts.
My banana bread no eggs has pecans for crunch, but that part is entirely up to you. If you add nuts to your banana bread, I highly recommend toasting them first so they stay crisp. I’ve added sunflower seeds, sesame seeds, walnuts, and even pumpkin seeds to this bread in the past. Pecans are truly my favorite, but it must be my Texas showing.
Can we talk about just how ripe your bananas should be for eggless banana bread? The browner the banana, the better. I will accept a banana with mild brown spots, if my banana bread craving is strong enough. The best part is, you can absolutely use frozen bananas here! Just let them defrost on the counter and turn into a soupy mess, and then measure!
How to store leftover banana bread:
For me, two slices of banana bread and a big mug of milky tea is a perfectly acceptable breakfast. But, in a household of two plus a toddler, that still leaves quite a few leftover slices. For the first day, I leave the banana bread on the counter, tightly wrapped, but after that, it goes in the fridge.
There was a time a few years ago when I was still working in farming, and I packed myself a few slices of banana bread for a mid-morning snack. My hunger levels when I drove tractors and forklifts were extremely high, and that day, when I opened my snack bag, I discovered my banana bread was moldy on the bottom! I had to wait until lunch to eat again, and the memory still haunts me! So, after a day, keep the bread in the fridge, and warm it gently in a toaster oven.
I happen to adore slightly toasted banana bread with salted butter, so don’t forget to try that to use up your last few slices. As always, this eggless banana bread freezes beautifully, too.
Actually, I have an entire chapter of my third cookbook, Sweet and Simple: Dessert for Two devoted to recipes made in the loaf pan. The rest of the book is divided up into other pan sizes, like a muffin pan, quarter sheet pan, two small ramekins, and a mini 6″ cake pan. It’s such a fun way to make dessert–buy one small pan and make 15+ recipes with it!
- 1/2 cup (4 ounces) unsalted butter, softened
- 1/3 cup (2.5 ounces) granulated sugar
- 1/3 cup (4 ounces) honey
- 2/3 cup (6 ounces) unsweetened applesauce
- 1 cup ripe, mashed bananas (about 3 bananas)
- 1 3/4 cup (8.3 ounces) all-purpose flour
- 1/4 cup wheat germ, optional
- 1 teaspoon baking soda
- 1/2 cup toasted pecans, chopped
- Preheat the oven to 350, and lightly spray a 9x5x3" loaf pan with cooking spray. Set aside.
- In a large bowl, cream the butter with an electric mixer on high. Mix for about 30 seconds, and then start streaming in the sugar slowly while mixing.
- Next, add the honey and beat until combined.
- Add the applesauce and beat until combined.
- Next, add the mashed bananas, and stir just until blended with a spatula.
- Sprinkle the flour, wheat germ (if using), baking soda, and pecans on top. Fold everything together using a spatula.
- Scrape the batter into the prepared loaf pan (batter is very thick).
- Bake on the middle rack on the oven for about 60-70 minutes, until a toothpick inserted half-way into the loaf comes out clean with only moist crumbs clinging to it.
- Allow the bread to cool in the pan on a wire rack before slicing.
- Store leftover slices in the fridge after 24 hours. Toast to reheat.
I just got a note from a reader that this recipe can be made totally gluten-free! Instead of the flour, she used:
1 3/4 cup fine cornmeal
1/2 cup tapioca starch
1/2 cup glutinous rice flour
1/8 teaspoon xanthin gum
Hooray! Thank you, Anna for this tip!
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Amount Per Serving: Calories: 294 Total Fat: 14g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 24mg Sodium: 129mg Carbohydrates: 42g Fiber: 2g Sugar: 20g Protein: 4g