Bake at home · Sweet loaf
Eggless Banana Bread
A simple, egg-free banana loaf made with ripe bananas, oil and everyday pantry staples.
Prep15 minutes
Cook50 minutes
Total1 hour 5 minutes
Yield1 loaf (about 10 slices)
Ingredients
Volume measures are approximate; weighing flour gives the most consistent result.
- 300 g very ripe banana flesh, mashed (about 1 1/4 cups)
- 250 g all-purpose flour (about 2 cups, spooned and levelled)
- 120 g sugar (about 1/2 cup plus 2 tablespoons)
- 80 ml neutral oil (1/3 cup)
- 60 ml milk (1/4 cup)
- 5 g baking powder (1 teaspoon)
- 2 g baking soda (about 1/2 teaspoon)
- 2 g ground cinnamon (about 1 teaspoon), optional
- 2 g fine salt (about 1/3 teaspoon)
- 5 ml vanilla extract (1 teaspoon), optional
Ingredients for Eggless Banana Bread
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Method
- Heat the oven to 175°C (350°F). Grease and line a 9-by-5-inch loaf pan.
- Mash the bananas in a large bowl until mostly smooth. Whisk in sugar, oil, milk and vanilla if using.
- In a separate bowl, stir together flour, baking powder, baking soda, cinnamon and salt.
- Add the dry ingredients to the banana mixture. Fold just until no dry flour remains; do not beat the batter.
- Scrape into the prepared pan and level the top.
- Bake for 48–55 minutes, until a skewer in the centre comes out without wet batter. If the top browns too quickly, tent loosely with foil.
- Cool in the pan for 15 minutes, then lift onto a rack and cool fully before slicing.
Helpful tips
- Measure mashed banana by weight when possible; extra banana can make the centre take longer to bake.
- For a simple variation, fold in a small handful of chopped nuts or chocolate chips.
Common mistakes
- Overmixing develops gluten and can make the loaf tough. Fold only until the flour disappears.
- A skewer with wet batter means the centre needs more time; check again in 5-minute intervals.
Frequently asked questions
Can I make banana bread without eggs?
Yes. This recipe uses mashed ripe banana and does not include eggs. Check labels on packaged ingredients if avoiding egg for an allergy.
How ripe should the bananas be?
Use very ripe bananas with soft flesh. They mash easily and bring sweetness and moisture to the loaf.
How do I store banana bread?
Cool it completely, then keep it covered at room temperature for a short time or refrigerate it for longer storage. Freeze slices for later.