Eggless Banana Bread (Moist & Easy)

Why You’ll Love This Recipe

There’s nothing quite like the smell of banana bread baking, warm cinnamon, ripe bananas, and a little vanilla drifting through the kitchen. This eggless banana bread recipe delivers all of that comfort without a single egg. It’s soft, moist, and just sweet enough, thanks to a simple swap: plain yogurt steps in to bind the batter and keep every slice tender. Whether you’re baking for an egg allergy, you’re simply out of eggs, or you prefer egg-free baking, this loaf comes together in one bowl (well, two) with ingredients you probably already have on hand.

No eggs, no problem. Yogurt does all the binding work, so you’d never guess this loaf is egg-free.
One bowl, minimal cleanup. Mash, mix, fold, bake.
Naturally allium-free. Like every recipe here at My Kitchen My Home, this loaf is free of onion, garlic, shallots, and leeks (not that you’d expect them in banana bread, but we know some of you are checking labels on everything).
Freezer-friendly. Bake now and enjoy slices for weeks

Jump to Recipe

Prep Time

15 mins

Cook Time

55 mins

Serving

10 slices

Total Time

1 hour &10 mins

Course: Breakfast , Dessert

Ingredients

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Equipment

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Method

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Notes

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3 ripe bananas, mashed
1¾ cups all-purpose flour
¾ cup granulated sugar
¼ cup plain yogurt
⅓ cup vegetable oil or melted butter
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp ground cinnamon
1 tsp vanilla extract
½ cup walnuts or chocolate chips (optional)

9×5-inch loaf pan
Large mixing bowl
Medium mixing bowl
Whisk Rubber spatula or wooden spoon
Measuring cups and spoons
Wire cooling rack
Toothpick (for testing doneness)

Method

1. Preheat to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.

In a large bowl, mash the bananas until smooth. Stir in the yogurt, oil (or melted butter), and vanilla extract until well combined.

In a separate bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cinnamon.

Add the dry ingredients to the wet ingredients and gently fold until just combined, a few lumps are fine. Don’t overmix. Fold in walnuts or chocolate chips if using.

Pour the batter into the prepared loaf pan and smooth the top. Bake for about 55 minutes, or until a toothpick inserted in the center comes out clean.

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Tip

Use very ripe bananas. The more brown spots, the sweeter and more flavorful your loaf will be.
Don’t overmix. Overworking the batter develops gluten and makes the bread dense instead of tender.
Check early. Ovens vary, start checking for doneness at the 50-minute mark.
Dairy-free option: swap the plain yogurt for a plant-based yogurt (coconut- or almond-based both work well).

Notes

Room temperature: Store in an airtight container for up to 3 days.
Refrigerator: Up to 1 week in an airtight container.
Freezer: Wrap slices individually and freeze for up to 3 months. Thaw at room temperature or warm briefly in the microwave.

Frequently Asked Questions

Can I make this banana bread without yogurt? Yes, unsweetened applesauce or mashed avocado can substitute for the yogurt in roughly the same amount, though the texture will vary slightly.
Why is my banana bread dense? Overmixing the batter is the most common cause. Fold just until the flour disappears.
Can I double this recipe? Yes, bake in two loaf pans rather than one large one, as a single oversized loaf won’t cook evenly in the center.