This Vegan Banana Bread with No Oil and no eggs is just as moist and delicious as any other loaf you’ll bake! Made with minimal added sugar, naturally sweetened with bananas and applesauce, and a nutritious boost thanks to white whole wheat flour, this loaf will disappear before you know it!
I know, I know… you have enough banana bread recipes. BUT, this is THE ONE that you need to try right now!
This banana bread recipe just so happens to be vegan. With the current egg shortage, it’s extra helpful, even if you don’t normally partake in vegan baking.
One Teaspoon Of Life: Eggless Banana Bread Recipe
HOWEVER, it’s just as *moist* and delicious as ever before, so don’t go thinking that just because you skip the butter, oil, and eggs that you have a dry, crumbly loaf. NOPE, no dry loaves here!
Unlike regular whole wheat flour, white whole wheat flour is lighter to bake with. The result is a fluffier loaf that’s not as dense as if you were to use regular whole wheat flour. But make no mistake… white whole wehat flour is 100% whole wheat flour so it’s still packed with tons of fiber, vitamins and minerals.
Oil is typically a mainstay in muffins and breads, like banana bread, but it’s just not necessary in this recipe. The bananas and applesauce provide enough moisture that makes oil unneeded. However, if you don’t have applesauce and would like to use oil, you can use 1/3 cup + 1 tablespoon of mild oil (like sunflower oil, vegetable oil, coconut oil) instead of applesauce.
Banana Bread Without Baking Soda
There’s currently an egg shortage, so you’ll want to save this vegan banana bread recipe even if you’re not a vegan so you can save your eggs for yummy scrambles where you can really taste them!
Hi there! Thanks for stopping by! I'm Chelsey, an online Registered Dietitian, recipe developer, budding photographer, and coffee addict! My mission is to help you feel good through food by answering the question What should I eat? Let's make nutrition approachable! I hope you enjoy my personal collection of simple, healthy, food allergy friendly and nutritiously delicious recipes, plus tips and tons of tricks that will help YOU live a nutritionally-balanced life! I look forward to getting to know you better... More about me.
Chelsey Amer Nutrition contains advertisements and affiliate links, which help support my blog. If you click on an affiliate link and make a purchase, I may make a commission from that purchase. I promise to only use affiliates for products that I honestly use and genuinely love and fit with the vision of my brand. Thank you! XOThis ‘tried and true’, classic vegan banana bread recipe is moist, healthy, and so easy to make. It’s egg & dairy free, has an oil-free option, and is the best banana bread ever!
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I love my vegan banana breads, and have quite a few variations in the recipe collection, like this Blueberry Banana Oat Bread, Buckwheat Banana Bread, and Carrot Banana Bread.
All the breads were adapted from this straightforward and incredibly simple recipe with ingredients you probably already have on hand. I’ve made it again and again, and it has not disappointed me yet!
I’m happy to share with you this wonderfully easy, healthy banana bread I have loved for many years and look forward to loving for many more to come!
Eggless Banana Bread Recipe
It’s all about the bananas! Banana bread is easy to veganize by adding extra banana, which acts as a binder, replacing the need for eggs or other egg replacers. As an added benefit, you’ll be able to use less sugar. The trick is using very ripe, freckled bananas because the riper the bananas are, the less sugar you’ll need! This recipe only calls for 1/3 cup of sugar, but of course, you can adjust, up or down, to suit your tastes.
Use oil, butter, or applesauce (fats or no fats): I call for oil in place of butter or vegetable shortening, but you’ll find this banana bread recipe to have the option of using vegan butter or shortening if you prefer. I’ve also played around with using half oil and half unsweetened almond milk (equaling 1/3 cup) with excellent results. And if you want to skip the fats altogether, for an ultra-healthy vegan banana bread, try using unsweetened applesauce – it’s terrific!
Spruce up your banana bread with additional add-ins and toppings! Add up to 1 teaspoon of cinnamon, or fold in chocolate chips, walnuts, or pecans to the batter. Once the batter is in the loaf pan, sprinkle walnuts, pecans, sesame seeds, rolled oats, or sunflower seeds over top before baking. They will add texture and protein.
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Spoon & level the flour! When measuring your flour, it’s helpful to use the ‘spoon & level’ method. This will ensure you don’t add too much flour. Never scoop the flour with a measuring cup. Instead, using a spoon, scoop the flour into the measuring cup, without packing it, and level with the back of a knife.
Don’t overmix the batter! It’s best baking practice when making any type of quick bread not to overmix. Overmixing the ingredients will cause the gluten proteins to create an elastic batter that may not rise well. You only want to mix until you don’t see any flour streaks.
Methods: Since first posting this recipe, I have adapted it to be mixed in one bowl, making for easy banana bread with fewer dishes to wash!
Gluten Free Banana Bread Recipe
Start by adding the very ripe bananas to the bottom of a medium mixing bowl and mash well. Add the remaining wet ingredients and stir well.
Next, add the dry ingredients to the wet ingredients and mix just until incorporated. Do not overmix. The batter will be slightly thick, and a few lumps are OK.
Pour the batter into a greased 9 x 5 loaf pan and bake for 50 – 55 minutes. Ovens are different, so use your best judgment. You can test for doneness using a toothpick, if it comes out clean, it’s ready.
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Lastly, let the banana bread cool, slice, and enjoy. If you can’t wait to slice your bread before it’s cooled, you may notice a little gumminess on the knife. This is normal, but once it’s completely cooled, it will slice cleanly.
Can I make banana bread gluten-free?Absolutely. You can use any gluten-free flour blend or buckwheat flour, replacing 1 – 1 the amount of flour called for.
Can I make this recipe oil-free?Yes! I have made banana bread oil-free by replacing the oil with applesauce, and it was just as good and even healthier. The loaf was a little denser, but the flavor was still great.
Best Gluten Free Vegan Banana Bread Recipe!
Can I make banana bread without baking soda?Yes, oftentimes, I will make banana bread using 2 heaping teaspoons of baking powder with great results, but I have left the baking soda in the recipe because I know some may prefer to add it as it also helps brown the top of the loaf. Just know that if you don’t have it on hand, you’ll be fine just using baking powder only.
Can I freeze banana bread?Sure thing. You can safely store banana bread in the freezer. It will stay fresh for up to 2 months if stored in a freezer-safe container or bag. Simply let it thaw in the refrigerator before eating. Banana bread can also be stored, covered, on the counter for up to 3 – 4 days or in the refrigerator for up to a week.
Can I make muffins instead? Yep, and they are so good! Use this Banana Chocolate Chip Muffins recipe as your guide. If you don’t care for the chocolate chips, omit them altogether or replace them with walnuts.
The Easiest Classic Banana Bread Recipe With Oil *no Butter*
If you still have a couple of extra bananas from the bunch, try using them in any of these other easy and delicious banana recipes, which require just one or two bananas!
If you try this banana bread recipe or have a question, please let us know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
A tried and true, classic vegan banana bread! Perfectly moist and delicious, this healthy vegan banana bread recipe makes a terrific snack or great way to start the day.
The Best No Butter Banana Bread (with Oil)
One bowl method: In a medium sized mixing bowl, mash 3 – 4 bananas (about 1 1/2 cups to 1 3/4 cups works well), add oil/applesauce and vanilla extract, mix again. Add the flour, sugar, baking soda, baking powder and salt, and mix well, but don’t overmix, just enough until the flour is combined. Batter will be slightly thick and a few lumps is ok. If mixture seems too thick, add milk, especially if using heavier flours such as whole wheat or whole spelt (you’re more inclined to need it).
Pour batter into a greased loaf pan. Bake for about 50 min – 1 hour. Ovens vary, mine usually takes 50 minutes. You can also do the toothpick test in the center of the loaf, if it comes out clean it should be ready. Remove from oven and let cool for 10 min before slicing.
Original method: In a medium/large size bowl, combine
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