About this recipe
This Eggless Banana Bread is incredibly easy to make, requiring just 9 simple ingredients and one bowl! It’s soft, moist, and naturally sweet from ripe bananas. You can bake it as a classic loaf or turn it into muffins for a quick grab-and-go snack. Perfect for breakfast with a pat of butter, a drizzle of almond butter, or paired with homemade berry chia jam.
Why You’ll Love This Eggless Banana Bread Recipe
- No eggs needed. The combination of ripe bananas and applesauce keeps this bread moist and delicious without eggs.
- One-bowl recipe. Less mess, more simplicity!
- Customizable. Make a loaf or muffins and add mix-ins like nuts or chocolate chips.
- Perfect for meal prep. Bake a batch on the weekend and enjoy it throughout the week.
- Wholesome ingredients. No complicated substitutions—just simple, pantry staples.
- Meal prep-friendly. Just make the bread or muffins on the weekends for quick and easy snacks or breakfasts throughout the week.
- Has the perfect crumb. Because the banana bread is made with applesauce, it is moist, healthy, and perfect.
- Vegan. This recipe is egg and dairy-free. You could use gluten-free flour without doubt or make my almond flour banana bread recipe.
Ingredient Notes
- I used all-purpose flour, but whole wheat, can also be used.
- Use overripe bananas; they are easier to mash and give the loaf that perfect banana flavor. If you use frozen bananas, let them thaw first.
- Use regular sugar, I do not recommend other types of sweeteners.
- Use any vegetable oil, even coconut oil,if you want a hint of tropical flavors there.
How to make the best vegan banana bread
- Preheat the oven to 350ºF and grease a standard 9-inch loaf pan or a 12-cup muffin mold.
- Mash the bananas in a large mixing bowl (using overripe bananas is best to use them) until no large pieces are left. Add the sugar and oil, and mix everything together. Stir in the applesauce and vanilla, and mix until well combined. These are your wet ingredients.
- Add the flour, baking soda, baking powder, and salt. Stir until the dry ingredients are incorporated into the wet mixture.
- Pour the batter into the loaf pan or divide it into the muffin molds with a spoon or 1/4 measuring cup. Bake for 20-25 minutes until a toothpick or knife tip is inserted into it clean. Let it cool over a wire rack before cutting.
Recipe variations and Mix-ins
- With chocolate chips. Dark or milk chocolate chips or other flavors like white chocolate or butterscotch chips would be great.
- With chopped nuts. Chopped walnuts or pecans are a nice addition to banana bread and muffins.
- With dried fruit. We love raisins, but dried cranberries or blueberries would work well too.
- With spices. Add cinnamon, cardamom, allspice, or vanilla powder.
From home cook to home-cook tips
- Use very ripe bananas. The darker the peel, the sweeter and more flavorful the bread.
- Don’t overmix. Overmixing the batter can make the bread dense instead of fluffy.
- Line the pan. If using a loaf pan, line it with parchment paper for easy removal.
- Let it cool completely. For clean slices, wait until the bread is fully cooled before cutting.
- Enjoy your Eggless Banana Bread with a cup of coffee or tea—it’s simple, wholesome, and absolutely delicious!
Vegan banana bread
This Vegan Banana Bread recipe is super easy, requiring just 9 ingredients and one bowl. It's quick, delicious, and versatile – you can make a loaf or muffins with it. This homemade treat is perfect for kids' lunch boxes or an after-school snack. It's also great for breakfast with butter, and a spoonful of homemade almond butter and berry chia jam.
Equipment
- Spatula
Ingredients
- 4 ripe bananas
- 3/4 cup of sugar
- 1/2 cup of neutral flavor oil
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup apple sauce or pear puree
- 1 tablespoon vanilla
Instructions
- Preheat the oven at 350ºF.
- In a bowl crush the bananas until there are no large pieces. Add the sugar and oil. Mix well until everything is well integrated, add the applesauce and vanilla. Keep stirring until everything is well mixed.
- Add the flour, salt, baking soda and baking powder. Mix well.
- Pour the mixture into 12 muffin pieces mold or in a loaf bread mold.
- Bake it until you insert a toothpick and comes out clean, 20-25 min.
Notes
- To make the puree, cook the apples or pears in very little water until it is very soft.
- Blend in the blender or with a kitchen robot.
- I put them in freezer bags and freeze them.
Storage and freezing tips
Storage: Store the banana muffins or sliced banana bread in an airtight container on the counter for 2-3 days. Freezing: Make sure the banana loaf or muffins are completely cooled. Wrap the loaf tightly in plastic wrap or place the muffins in a single layer in a freezer-safe container. Store in the freezer for up to 3 months.
Nutrition
Serving: 1sliceCalories: 372kcalCarbohydrates: 58gProtein: 4gFat: 15gSaturated Fat: 1gSodium: 284mgPotassium: 304mgFiber: 3gSugar: 27gVitamin A: 38IUVitamin C: 5mgCalcium: 29mgIron: 2mg
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.
Soy Ale Graf, mexicana en Texas y la creadora de AleCooks y Piloncillo&Vainilla, donde comparto recetas fáciles, deliciosas y para toda la familia — algunas mexicanas, en su mayoría basadas en plantas — pensadas para disfrutarse todo el día, todos los días. Con una licenciatura en Historia del Arte y una Certificación como Chef Profesional en Cocina Basada en Plantas, llevo más de una década creando contenido donde se unen mis dos pasiones: la comida y el storytelling.
Mi enfoque está en recetas que reúnen a las personas alrededor de la mesa, haciendo de cada comida un momento sencillo, delicioso y significativo. También soy autora de Yo Cocino Latino, y mis recetas han sido destacadas en varias revistas y publicaciones en línea.
¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
Mi enfoque está en recetas que reúnen a las personas alrededor de la mesa, haciendo de cada comida un momento sencillo, delicioso y significativo. También soy autora de Yo Cocino Latino, y mis recetas han sido destacadas en varias revistas y publicaciones en línea.
¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
Latest posts by Alejandra Graf (see all)
- What Is a Molcajete? How to Use It Like a True Mexican Home Cook - April 29, 2025
- Black Bean Pozole (Mexican Black Bean Soup) - April 28, 2025
- Healthy and Easy Lentil Salad Recipe (Perfect for Meal Prep) - April 25, 2025