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! 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.
You’ll love this Eggless Banana Bread Recipe
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.
Banana Bread Without Eggs!
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. 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! 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. It calls for:
Butter. One stick (4 ounces/ 8 tablespoons) of butter, unsalted is preferred. Sugar. One-third cup of granulated sugar. Honey. One-third cup of your favorite honey. Applesauce. Two-thirds of a cup of applesauce. It can be homemade or store-bought, but make sure it isn’t too chunky. It’s best to weigh it (6 ounces) to limit excess moisture. Flour. Regular all-purpose flour, 1 ¾ cups. Baking Soda. One full teaspoon. Bananas. One cup of freshly mashed banana. For me, this is 3 small bananas, but it could be 2 medium ones for you. Measure your banana mash! Optional ingredients: toasted wheat germ (¼ cup cup), and ⅓ cup of any nut, toasted.
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! 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!
Aluminum Bread Pan, 9 Inches Digital Kitchen Scale
