This is an eggless, soft, moist classic banana bread recipe. The USP of this banana bread recipe is it has zero butter. Be sure to watch the video!
During the lockdown of 2020, amid the pandemic, we all baked banana bread at home. It was one of the most loved and baked desserts during the period.
Somehow, there was something comforting about the home-baked banana bread when everything in the near future seemed uncertain.
It is one of my favorite quick-bread recipes that I often make for the family.
I LOVE Banana Bread because:
- super easy to make
- has zero butter
- does not require eggs
- no-knead bread recipe
How To Make Moist Banana Bread Without Eggs?
It is possible to make super moist and soft banana bread without eggs. I have baked it often, and the result is truly gratifying.
Egg Substitutes: In any baking recipe eggs help to provide moisture and texture. In this eggless banana bread recipe, we have replaced eggs with yogurt. The thick, creamy, plain Greek yogurt or curd is best for replacing eggs. I usually follow the thumb rule of 1 Egg = ¼ Cup Yogurt.
Vegan Version: This banana bread recipe can be made vegan friendly by using dairy-free yogurts such as soy yogurt, coconut milk yogurt, or almond milk yogurt.
Popular Banana Bread Variations
You can try hundreds of banana bread recipe variations to make it taste more delicious. A few of my favorite ones are:
Chocolate Banana Bread – with a lot of chocolate chunks and cocoa powder combined in the batter, this one is the most popular flavor.
Coconut Banana Bread – Coconut and banana is a truly tropical flavor delight. Replace olive oil with virgin coconut oil and chocolate chips with desiccated toasted coconut flakes or chips.
Banana Walnut Bread – The regular bread is packed with the nuttiness of roughly chopped walnuts in the batter and on the crust.
Healthy Honey Banana Bread – To keep it healthy, replace sugar with honey or pure maple syrup. Also, you can use whole wheat flour instead of all-purpose flour.
Cream Cheese Banana Bread – It tastes like cheesecake with a savory, soft, melt-in-the-mouth texture. This version is unique and a hit among cheese lovers.
My Tried & True Tips
Overripe, sweet-tasting, slightly mushy banana is perfect for making the bread. Avoid using the firm or unripe bananas for baking.
Ensure all the ingredients are at room temperature before starting the batter-making process, especially banana and yogurt.
Do not overmix the batter. Once batter is combined, and no streaks of flour remain, STOP MIXING. It is a simple, no-fuss bread recipe for beginners. Hence, no complicated baking steps are involved.
Grease the bread tin nicely with olive oil, and it would be great if you could line it neatly with parchment/baking paper. Later, this will help you to easily pull out the bread from the tin.
Tap the baking tin gently once or twice on the kitchen counter after pouring the batter. This way, all the air trapped in the batter will release.
Always insert a toothpick and check for doneness before bringing it out of the oven. If the bread seems too moist or uncooked, bake for 10 – 15 minutes more.
Allow the bread to cool in the tin for 10 – 15 minutes before inverting or pulling out. Next, cool it completely on a wire rack before slicing.
Watch Banana Bread Video
If you plan to store banana bread, cover it with a plastic cling foil. Transfer it to an airtight container. Store the bread in the refrigerator for a week.
Do not store banana bread in the refrigerator without covering it. The bread will become dry, stale, and flavorless.
More Eggless Baking Recipes
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Eggless Banana Bread Recipe
- 1 Cup all-purpose flour (maida)
- ¾ Cup dark brown sugar or white sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ Cup dark chocolate chips or chopped dark chocolate
- ¼ Cup chopped walnuts
- 3 overripe banana
- 1 teaspoon vanilla extract
- ¼ Cup yogurt/curd
- ¼ Cup olive oil
- Pre-heat oven at 180° C. Prepare your loaf pan by greasing it with a teaspoon of olive oil and line with parchment paper. Set aside.
Combine Dry Ingredients:
- In a mixing bowl, sift together both the flour, salt, baking powder and baking soda.
Combine Liquid Ingredients:
- In a small mixing bowl mash the bananas using a fork nicely until no lumps remain. Combine oil, yogurt, sugar, and vanilla extract with the mashed bananas.
- Whisk until just mixed to a smooth and creamy consistency, approximately for 5 minutes. You can also use a hand blender or a smoothie mixer to ease the process of mixing.
- Pour the liquid ingredients over the flour mix. Gently folding the batter with a spatula, till all the flour is incorporated into the cake batter and no streaks of flour remain.
- Add chocolate chips and chopped walnuts. Fold them gently into the batter.
- Pour the batter into the prepared loaf pan. Evenly spread the batter using a spatula. If you prefer, sprinkle chocolate chips and walnuts on top. Tap the tin on the kitchen counter to release the air trapped in the batter.
- Bake for 40 minutes or until the bread is golden brown, well risen and a toothpick inserted in the centre comes out clean.
- Allow the bread to cool in the tin for 10 – 15 minutes. Then transfer to a wire rack to cool down completely.
- Slice and serve eggless banana bread with frosting or spread of your choice.