Recipe: Eggless Banana Bread - The Food Hussy (2024)

December 20, 2013 · FoodHussy · 7 Comments

Banana bread is one of the easiest dessert/side dishes you can make! My ex-husband was allergic to eggs so I perfected making dishes to fit his allergy and this egg-free banana bread was one of his favorites.

Maybe I should have just put eggs in them…I mean – he’s my ex for a reason! hahahahaha

He loved bananas – but every now and then – he wouldn’t eat them in time so I would end up with some sad overripe bananas – so banana bread was getting made.

What do you do with old bananas?

MAKE BANANA BREAD!

Because my ex-husband is allergic to eggs, when I started making banana bread – I had to make banana bread without eggs. And luckily – it’s really simple to replace the eggs in a regular recipe and still come out with a moist and delicious eggless banana bread!

How do you make banana bread without eggs?

First – you mash up your old bananas. If you have bananas that are not overripe – you can microwave them for 30 seconds and it basically liquifies them so they’re just right!

Then I creamed sugar & butter – not difficult to do. I always try and use softened butter for this – and then beat it for a few minutes.

I’m a novice baker to say the least – I don’t even have a mixer! Well I have a hand blender that has a wisk attachment. I’ve been pretty shocked at how well it works! And it’s less than $30! I got it as a gift after a fundraiser and didn’t think I’d ever use it – but it’s been awesome! You just pop the attachment on and go!

So then you mix together your banana, butter/sugar and dry ingredients – mix mix mix and you’re ready to go into the pan (or muffin tin).

What are other breads and desserts with no eggs?

– Eggless Blueberry Cornbread

– Mom’s Peach Cobbler

– Egg Free Ice Cream Bread

egg-free, allergy, banana, banana bread

Author: Food Hussy

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Egg-free Banana Bread

prep time: 20 MINScook time: 40 MINStotal time: 60 mins

My husband loves banana bread and this one is egg-free so he can eat it! Yahoo!

ingredients:

2 cupsall purpose flour
1/3 cupsoftened butter
2/3 cupsugar
1 teaspoonbaking powder
1/2 teaspoonbaking soda
pinchsalt
3 ripebananas

instructions:

Mash the bananas and set aside. Preheat oven to 350.
Cream together butter & sugar with a mixer.
In a separate bowl, combine flour, baking soda, baking powder & salt.
Add dry mixture to the butter/sugar mixture and combine.
Add the banana and beat together.
Pour into a greased loaf pan and bake for 40-45 minutes.
Cool on a rack.

http://www.thefoodhussy.com/2013/12/recipe-egg-free-banana-bread.html

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Comments

KatS says
March 14, 2020 at 12:25 am

I tried this recipe because I'm allergic to eggs and gluten,and I was very hopeful. I used rice flour instead of wheat flour. It turned out VERY gritty, dry, and so crumbly that it wouldn't hold together at all. Any suggestions for my next try? Thanks!
Reply
FoodHussy says
March 14, 2020 at 1:33 am

sorry – i don't have any knowledge of gluten free – you might want to check for a gluten free blog
Reply
Kathy says
March 12, 2021 at 8:57 pm

I’ve made this a few times and I always forget the picture! It’s just so delicious, everyone loves it.
The first time I made it with vegan butter so my grandson could have some. Next two times with regular butter. It was great every time. Thank you for sharing this recipe.
Reply
- FoodHussy says
  March 12, 2021 at 10:54 pm
  
  Glad you like it – it’s my go-to for sure!
Cathy says
October 3, 2023 at 10:33 am

This recipe is fantastic! I make a loaf every week. How should I adjust the baking instructions if using a mini muffin tin? Thanks!
Reply
- FoodHussy says
  October 3, 2023 at 9:18 pm
  
  I would start at 18-20 minutes…and check with a toothpick
Elizabeth says
January 10, 2024 at 10:07 pm

I made this tonight with a few minor adjustments. I added 1 tsp. ground cinnamon and then, because the batter seemed dry, I added one additional mashed banana, 1/2 tsp. water, and 1 tsp. vanilla. I baked it as eight mini loaves for about 25 minutes and added 2 minute intervals until a toothpick xane out clean. It was delicious! I actually prefer it to my regular recipe because it is a little bit less dense and nice and soft inside with a good crust on the outside.
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