Whether you’re out of eggs, avoiding them, or just looking for a more wholesome banana bread, this is the one. It’s moist, packed with real ingredients, and the hands-on time is only about 15 minutes, with a bake time of about 1 hour. No eggs needed.
Several years ago, I had to eliminate all egg products for a while. However, that was a problem since our family loves banana bread. I began experimenting with various egg-replacer methods and was pleasantly surprised when it not only worked, but made this banana bread super moist and delicious. Even though we have added eggs back into our diets, it’s still my go-to recipe. I’ve made it so many times I could do it in my sleep!
What Makes This Banana Bread Eggless
Instead of eggs, this recipe uses a commercial egg replacer mixed with water. I use Bob’s Red Mill Egg Replacer (or any brand you have on hand). The mixture sits for 5 minutes before you add it to the wet ingredients. That resting time is what helps it bind and do its job. The result is a bread that’s tender, moist, and holds together beautifully.
Egg replacer tip: For this recipe, you need the equivalent of 2 eggs. That’s 2 tsp egg replacer powder + 4 tbsp water. Mix it first, before you do anything else, so it has time to gel while you prep the rest.
You can also substitute flaxseed if you do not have egg replacer available. 1 egg is equivalent to 1 tablespoon of flaxseed mixed with 3 tablespoons of water. For this recipe, you would need 2 tablespoons of flaxseed mixed with 6 tablespoons of water, which would be in addition to the flaxseed called for in the recipe.
Key Ingredients
See recipe for entire ingredient list and measurements.
- Bananas: the riper the bananas, the better. Black-spotted is ideal as they are sweeter and mash more easily.
- Egg replacer: see note above.
- Spelt flour: spelt flour is an ancient grain with a mild, slightly nutty flavor, and a bit more nutrition than conventional flour. It behaves a lot like all-purpose flour in quick breads.
- Flaxseed: adds a nutritional boost of fiber and Omega 3’s.
- Plain yogurt: the yogurt helps add moisture and a slight tang that makes the flavor more complex.
Tips Before You Start
- Mix the egg replacer first and let it sit while you prep everything else. Stated above but worth repeating.
- Line your pan with parchment paper. It prevents the bottom and sides from over-browning and makes removing the loaf effortless.
- Don’t overmix once the flour is added; just blend until combined.
- Let the bread cool completely before slicing. It firms up as it cools and slices much more cleanly.
- Have a couple extra ripe bananas? Our dogs get in on banana-baking day, too. These Peanut Butter and Banana Dog Treats use the same overripe bananas, come together in under 30 minutes, and only need 3 ingredients. Magnus approved.
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How to Make this Egg-free Banana Nut Bread
Preheat the oven to 350°F. Grease a standard loaf pan and line with parchment paper.
- In a small bowl, mix egg replacer powder with 4 tbsp water. Stir well and set aside for 5 minutes.
- In a large bowl, mash bananas. Add melted butter, yogurt, and the egg replacer mixture. Beat with a hand mixer until combined. Add both sugars and blend again.
- In a separate bowl, whisk together spelt flour, flaxseed, baking soda, salt, and cinnamon.
- Add flour mixture to the banana mixture and stir until just combined, making sure to not over mix. Stir in walnuts by hand.
- Pour batter into the prepared pan. Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10-15 minutes, then transfer to a wire rack. Let cool completely before slicing.
If you like this quick bread, you might also like to try my Cranberry Nut Bread, which is perfect during the holiday season. Or if you would like more egg-free recipes, check out my Healthy Banana Cookies.
This post may contain affiliate links by which I may receive a small commission. All product links are items I personally use in my kitchen.
If you make this recipe I would love it if you left a review below and tag me on Instagram!
Eggless Banana Nut Bread
Ingredients
- 3 bananas, ripe mashed
- 6 tablespoons butter melted (may use vegan butter)
- ½ cup yogurt can use dairy-free
- 2 teaspoons egg replacer usually 1 tsp + 2 tbsp water per "egg" – double for two
- ½ cup brown sugar packed
- ½ cup sugar granulated
- 1½ cups Spelt flour
- ¼ cup flaxseed
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon ground
- ½ cup walnuts chopped
Instructions
- Preheat oven to 350℉. Oil a bread pan and line with parchment paper.
- First, mix egg replacer with water – let sit for 5 minutes or while combing other ingredients.
- In a large bowl, combine mashed bananas, butter, yogurt and "eggs". Beat with a mixer. Add sugars and blend with mixer until combined.
- In a smaller bowl, whisk flour, flaxseed, baking soda, salt, and cinnamon.
- Add flour mixture to banana mixture and stir until combined. Do not over mix. Stir in walnuts.
- Pour batter into prepared pan and bake 55-60 minutes. Or until toothpick inserted in the center comes out clean.
- Remove from oven. Cool about 10-15 minutes in pan, then transfer to a wire rack to cool completely.
