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. If you also want to get rid of chocolate chips, try my chocolate chip banana bread, too!
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 ¼ 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.
This is the loaf pan I use and love for this eggless banana bread. I also use my loaf pan to make brownies for two, angel food cake in a loaf pan, and cheesecake in a loaf pan.
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!
Eggless Banana Bread
Eggless banana bread, sweetened with honey.
Ingredients
- ½ cup (4 ounces) unsalted butter, softened
- ⅓ cup (2.5 ounces) granulated sugar
- ⅓ cup (4 ounces) honey
- ⅔ cup (6 ounces) unsweetened applesauce
- 1 cup ripe, mashed bananas (about 3 bananas)
- 1 ¾ cup (8.3 ounces) all-purpose flour
- ¼ cup wheat germ, optional
- 1 teaspoon baking soda
- ½ cup toasted pecans, chopped
Instructions
- 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.
Notes
I just got a note from a reader that this recipe can be made totally gluten-free! Instead of the flour, she used:
1 ¾ cup fine cornmeal
½ cup tapioca starch
½ cup glutinous rice flour
⅛ teaspoon xanthin gum
Hooray! Thank you, Anna for this tip!
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Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 294Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 24mgSodium: 129mgCarbohydrates: 42gFiber: 2gSugar: 20gProtein: 4g
susanna says
I'm totally on board for any eggless recipe since I'm really allergic to eggs, unfortunately, so I'm always trying new things that come my way. I have a pretty simple vegan banana bread recipe that works for me. I can even bake from scratch since it has become a go-to afternoon snack with a nice expresso. we can wait to get home, slice some of the bread, toast it and as you said... put butter on top. sooooo delicious!
So, actually my regular recipe is supposed to be vegan because it uses plant based milk, but I usuallly make it with regular milk since we are not vegan in our house, just watching out the egg thing. I'm curious to see how this recipe here would turn out without milk in it! I bet that the applesauce give a really nice texture too. I never thought of adding apple sauce to banana bread! I'm with you on pecans ... however I'm obessed with walnuts and this is what I usually have around (If I'm in the mood I caramelize them sometimes, but not always). I once tried to make it with brazil nuts and it came out really goo to, you just have to chop them quite small, otherwise the chunks can be huge!
thanks for the recipe and keep brining more small batch sweet eggless recipes! I love them!
Amy kowbuz says
Just made this. It was great!! I would say check it at 50 mins cause the top was getting brown, and then cover it with tinfoil for the last 10 mins so the top doesn’t burn. Thanks for the great eggless recipe (I always use mine up with imitation egg mcmuffins on the weekend!)
kate says
Hi Christina! I love all your recipes specially the small batch cheesecake which I make often! Just want to ask what's a good substitute for applesauce? We don't really use that in the house. Thank you! Appreciate any reply.
Christina Lane says
I totally hear ya, Kate! I never kept applesauce in my house until I had a toddler. You can use 2 eggs, or 2 flax eggs (2 tablespoon flax meal + 4 tablespoons water). Would either of these work for you?
Marie says
I just made this recipe because I had ripe bananas and no eggs. It's now been moved to my family favorite file. Well done! Thank you
Ashley says
I just made this a few hours ago, and it is the best banana bread recipe I have made so far! I was going to give it away, but I am now thinking I’ll just have to make a second batch and keep the original for myself :) I realized once I got home from the store that I forgot to buy applesauce, so I used two “flax eggs” and it worked very well. Thank you for the recipe!
New Food Pyramid says
I usually make it with regular milk since we are not vegan in our house, just watching out the egg thing. I’m curious to see how this recipe here would turn out without milk in it! I bet that the applesauce gives a really nice texture too. This is quite a delicious breakfast bread. Thanks a ton for sharing!
Taleen says
Thank you for this!! Do you think I can add chocolate chips? Would I need to adjust the recipe at all?
Christina Lane says
Oh yes, add them away! No adjustments needed, just check to make sure the bread is done before removing it from the oven.
Voula Kanavas says
My egg allergic daughters love to bake with me and this was beyond a hit (+ choco chips of course !) Usually they want to drop off some to neighbors but today ‘no mama this is too good ‘
Shara says
Hi Christina,
I have never ever baked anything in my life until somewhere in the web i found your blog.
This was my first ever banana bread and everyone loved it. It is amazing, i used almonds instead and it was amazing. I love your recipes they are so good to understand.
Christina Lane says
Aww, Shara! Thank you so much! I'm so glad you're baking now! Enjoy :)
Cindy says
I had three brown, sad looking bananas on the counter and this was a totally delicious transformation for them, thank you. The slice I just had, still slightly warm from the oven was so good! I really appreciated the weights, especially the honey (I always feel like I leave too much honey behind in the measuring cup). The one modification I made is that with the flour I use, 8.5 oz is 2 cups, so I reduced it to 7.5 oz and that worked just fine. I can't wait to toast a slice for breakfast in the morning with my coffee, yum!
Christina Lane says
I'm so glad you liked it, Cindy! Thanks for letting me know :)
Jessica says
Had anyone tried making this with brown sugar instead of honey?
Carmen Precia says
Oh yeah. It works. Give it a try.