Best Eggless Banana Bread

Eggless Banana Bread


This Eggless Banana Bread is tender and moist, with a soft crumb. You don’t any mixer and it comes together in under 10 minutes. Stays moist for days!


  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 and ¼ cup mashed very ripe bananas about 2 very large
  • 1 cup packed brown sugar, light or golden brown
  • 1 cup plain yogurt or use sour cream
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • ¼ cup chopped walnuts


  1. Preheat oven to 350°F (180°C) and spray the bottom and sides of a 9x5x3 inch loaf pan with non stick cooking spray or brush with melted butter.
  2. Whisk all dry ingredients in a medium bowl and set aside.
  3. Into another larger bowl, add all wet ingredients and whisk until very smooth. Add the dry ingredients and whisk until just combined.
  4. Tip: Use heavily speckled bananas for deep fruity and caramelly flavor.
  5. Pro tip: Don’t over mix! It’s ok if some traces of dry flour are left behind. The more you mix, you’ll end up developing gluten in the batter, and you’ll have a denser, almost chewy loaf.
  6. Transfer batter into the prepared pan, smooth top and sprinkle walnuts on top.
  7. Bake for 45 to 55 minutes or until a tooth pick inserted in the middle comes clean. Place pan on a wire rack and cool completely.
  8. Tip: If during baking, the top of the eggless banana bread looks like it is getting too brown, cover it loosely with aluminum foil and continue to bake until done.