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Eggless banana bread recipe

Eggless banana bread recipe – No egg no butter whole wheat banana bread recipe with full video and step by step pictures.

Super soft and tasty banana bread recipe using a mix of whole wheat flour and plain flour. We are adding brown sugar for sweetness, you can use powdered jaggery too. I have tried this recipe many times and every time it turns out perfectly well. I adapted the recipe from here.

Whenever I have overripe bananas at home, I will make this banana bread. Overripe bananas will work perfectly for this recipe. I usually pack this for my kid’s snacks box. As this stays good for a week in the refrigerator, you can make this in 2 batches and store it for a week.

I have tried making this recipe using whole wheat flour only, but that turned out a little dense. Adding nuts and raisins make this more interesting for the kids. You can add chocolate chips also instead of nuts and raisins.

Also, you can add 1-2 tbsp of cocoa powder while sifting the flours. This gives a nice cocoa flavor to the banana bread. We are not adding butter to this recipe. So it is very easy to make this without pre-planning to keep the butter at room temperature.

I am using oil instead of butter in most of my baking recipes and it is turning out very well. Even I have tried in few of my cookies too and it turned very well.

You can check out No egg vanilla sponge cake, no egg no butter nutella brownies, no egg no butter chocolate chip muffins

 

EGGLESS BANANA BREAD
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Eggless Banana bread recipe

No egg no butter whole wheat banana bread recipe
Course baking
Cuisine Global
Keyword baking, eggless baking, eggless recipes
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Author Jeyashri suresh

Ingredients

  • ¾ cup whole wheat flour
  • ½ cup whole wheat flour
  • 2 long variety of ripe banana
  • ¾ cup Brown sugar or jaggery
  • 2 tbsp yogurt
  • ¼ cup milk
  • 4 tbsp oil
  • ¼ tsp salt
  • 1 tsp vanilla essence
  • 1 tsp baking soda
  • 2 tbsp raisins
  • ¼ cup Chopped almonds optional

Instructions

  • Blend the banana in a mixer or mash nicely with your hands.
  • Mix this banana puree along with sugar | jaggery , milk, yogurt, vanilla essence, oil and salt.
  • Sift the flours along with baking soda for even mixing.
  • Add this wet ingredient mix to the flours and mix gently and evenly.
  • Add raisins and chopped almonds(if using). Mix evenly.
  • Grease a bread loaf pan and transfer the batter to this pan.
  • Preheat the oven to 160 degrees Celsius and bake for 40 minutes.
  • Mine got done in 35 minutes.
  • Check inserting a tooth pick and if comes out clean the bread is done.
  • This can be baked as a cake also ( if you don’t have a bread loaf pan)

Video

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Notes

1. You can use powdered jaggery as sweetener for this eggless banana bread.
2. This no egg banana bread stays good in the refrigerator for a week.
  • Blend the banana in a mixer or mash nicely with your hands.
  • Mix this banana puree along with sugar | jaggery , milk, yogurt, vanilla essence, oil and salt.
  • Sift the flours along with baking soda for even mixing.
  • Add this wet ingredient mix to the flours and mix gently and evenly.
  • Add raisins and chopped almonds(if using). Mix evenly.
  • Grease a bread loaf pan and transfer the batter to this pan.
  • Preheat the oven to 160 degrees Celsius and bake for 40 minutes.
  • Mine got done in 35 minutes.
  • Check inserting a tooth pick and if comes out clean the bread is done.
banana bread
  1. You can bake this in a cake tin too.
  2. You can use powdered jaggery as sweetener for this eggless banana bread.
  3. This no egg banana bread stays good in the refrigerator for a week.
banana bread

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83 COMMENTS

  1. This is a wonderful loaf..cant believe it has no butter. And I love bananas in baked goodies, makes the end result very soft. This is a keeper.

  2. I only used self raising flour and it turned out light and fluffy. Really yummy and I am a notoriously bad baker. All my cakes tend to flop. This one seems to be flop proof as even I could make it :). Enjoy!

  3. Hi , I baked this bread today and it turned out very yummy. I expected it to raise a bit more. What size bread pan did you use? Also baking took very long at 180 degrees for me. I increased the temperature to 375 after 50 minutes and then it got done in about 5 mins. I have noticed that most baking recipes use 375 and 20-25 minutes. Is there a reason why this recipe needs to be done at 180?

    • Glad that you tried the recipe. Regarding your doubts,i baked in 180 degree celsius not Fahrenheit. I updated this in the recipe too. I will let you know the size of my bread pan shortly as it is with my friend.

  4. Awesome recipe. I tried 2 batches. One with 1/2 cup sugar. And the next with about 1/3 cup sugar. Because I had huge very sweet bananas.

    Both turned out very nice.

    Maybe I will also try with Splenda for my diabetic friend.
    Thanks.

  5. sorry wasnt very fluffy. infact there were some dense sticky layers. pls guide as to how i goofed up. i used three small bananas and no raisins. also can we just use whole wheat flour?

  6. sorry didnt rise too much nor was it fluffy and light. infact some layers were sticky and dense.pls guide where i goofed up.
    can we just use wheat flour alone? also how should we measure 3/4 cup exactly?
    thanx

    • hi,
      If you use only wheat flour it will be too dense and sticky.
      My measuring cup has 1/2 cup and 1/4 cup, so always use measuring cups for measuring the baking ingredients.
      If everything added in the right proportion this bread will raise and turn out perfect. Hope it works.
      Happy baking

  7. Hello Jeyashri,

    I tried out your recipe sometime back and its a big hit! Loved it for less oil, use of whole wheat flour!!

    With the same base, can I try different variations say date-walnut, mango or vanilla?

    Thanks,
    Chitra

    • Sorry for the delayed reply vidhya. Just came back from vacation and took little time to settle down to routine.
      This bread will turn out slightly sticky but not too much. I have tried this a lot of times and from that i could make out that, if i use full of All purpose flour(Maida) it willcome out non sticky, half white flour and half atta will make it slightly sticky after cutting it into loaf.Taste wise both were super. If it is slightly sticky it is ok.

  8. Hey jeyashree. a lovely blog for naive baker like me. i tried out the banana bread I have a convection m/w tried out by setting temp to 180'c. tested the bread it was gooey in the middle. baked for 10 more minutes didn happen. the top was like a rubber :O .but interior of it remained mushy. More like a halwa! 🙁
    I "guess" i followed your exact measurement but where did i go wrong ?

    • Thanks for the message. I haven't baked in a convention oven so far. You try setting the temp to 150 to 160. since the temp is high it may get baked on the top and inside will be goey. Same like we deep fry in very high flame. And since th top is cooked already if you are keeping it in the oven for a long, it becomes rubbery as it is an eggless bread. Hope this helps.

    • Raji,
      I am clueless whether this can be tried in cooker or not. But as far as i have discussed with my friends, it is not possible to do it in the cooker!!

  9. Thank you jayasree for the wonderful recipe. I have never been a good baker and have trieddd soooooo many recipes for banana bread all with bad results. I foloowwed ur recipe to the T and it came out perfect. Tahnk you so much for this one.

  10. Hi Jeyashri,

    Tried this banana bread and it came out really well. Infact i made this only with whole wheat flour, halved the oil and added extra yoghurt. Thanks for the recipe as have been searching for eggless, no butter banana bread and this was a hit!

    Regards
    Gayathri

  11. Hi Jeyashri,
    My friend suggested me to try this banana cake from your blog as it came out very well for her. I have leftover sugar syrup from gulab jamun which i made for Diwali. Can i use that instead of sugar?

  12. Hi Jeyashri,

    Yesterday I tried this recipe & it came out really well. My Daughter Loved it with a little banana man in the middle. I made it as a cake, as i dint have the Bread loaf pan . Thanks for the wonderful & healthy recipe. Gr8 work. Way to Go.. 🙂

  13. I baked this today and it was successful. This was my first attempt and am very pleased with the result. It took only 30 mins for me at 350F & preheat of 10 mins. Thanks for posting this recipe, its a keeper.

  14. Hello jeyashri
    I have been following your blog for a long time.Have tried many recipes and all of them have come out perfect taste, texture and flavour wise. Today had searched for eggless banana bread as i had some ripen bananas and found you had the recipie so went ahead without having a second search.best part was no butter too.Jus out from the oven it smells heaven and i had a small bite of it and it was soo yummy and spongy.I added some walnuts too..Waiting for my husband to taste in the evening 🙂 Keep up the great work..

    Regards
    Devi

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