Eggless Banana Bread

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This is probably one of the most requested recipes I have ever gotten. Everyone has their own go-to banana bread recipes and I wanted to create one that was eggless! For some reason, banana bread seems to be the gateway to baking from scratch for most people and I am all for it! This eggless banana bread recipe took me some tries to get right, but the final recipe is PERFECT! A good eggless banana bread must be tender, not too dense (which most eggless cakes tend to be), not too sweet, and moist.

Eggs in banana bread typically provide moisture and leavening to the cake. To make this banana bread egg-free, I used vegan mayonnaise to help maintain the moisture along with sour cream, which also works to activate the baking powder and baking soda I added in to provide leavening in the cake. I’ve found vegan mayo to be a fantastic substitute for egg yolks, which provide richness and fat, in cakes! I highly recommend keeping a jar in your fridge and making it a part of your regular pantry.

I decided to get extra fancy and ice my eggless banana bread in a brown sugar glaze. Feel free to completely omit this if you like. But it does add a pretty finish if you plan on adding it to a fancy brunch of breakfast for the family. My eggless banana bread has walnut in it, you can skip it if you’re allergic or just don’t like walnuts. You can mix-in chocolate chips, pecans, pistachios, raisins, craisins, dates, coconut, etc as well!

If you decide to make my eggless banana bread recipe, be sure to tag me on social media @milkandcardamom! I love seeing all your bakes!

Eggless Banana Bread

Author: Milk and Cardamom
Total Time: 1 hour 5 minutes
Yield: 9 1x
Diet: Vegetarian

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Description

Moist, delicious banana bread made with no eggs and topped with a brown sugar glaze! Makes one 9×5 loaf.

Instructions

Preheat oven to 350°F. Grease a 9×5 loaf pan with butter or vegetable oil spray and set aside.
In a medium mixing bowl, use a fork to mash 2 ripe bananas. Add 1/2 cup (122 g) whole milk, 2 tbsp (30 g) vegan mayonnaise, 1/4 cup (60 g) sour cream, 1 tsp vanilla extract, and 1 tbsp of lemon juice. Whisk until well combined and set aside.
In a separate mixing bowl, whisk together 1 3/4 cup plus 1 tbsp (226 g) all-purpose flour, 3 tsp baking powder, 1/2 tsp baking soda, 2 tsp ground cinnamon, and 1/4 tsp of salt. Set aside.
In a separate mixing bowl, mix 2 tbsp (57 g) ghee OR unsalted butter, 1/2 cup (100 g) granulated sugar, and 1/2 cup (100 g) brown sugar until well combined.
Add the liquid and dry ingredients alternately in 3 additions, mixing until just combined in between each addition. Fold in the walnuts and pour into the prepared baking pan. Use a spoon or spatula to spread the batter into an even layer. Tap the pan a few times on the counter to get rid of any air bubbles.
Bake for 50-60 minutes or until a toothpick or knife inserted in the center of the bread comes out clean. Cool in the pan for 10 minutes and then carefully flip the cake out and place on a rack until completely cool. You can enjoy the cake as is or you can add a brown sugar glaze if you’d like!
To make the BROWN SUGAR GLAZE, add 2 tbsp (57 g) unsalted butter, 1/4 cup (50 g) brown sugar, and, 2 tbsp (30 mL) milk to a saucepan over medium heat. Bring to a boil and simmer for 1 minute or until all the brown sugar has melted. Take off the heat, and add 1 1/2 (180 g) powdered sugar and 1/4 tsp cinnamon and stir until well combined. Pour over the banana bread and decorate with chocolate chips, sprinkles or whatever you like! Let the glaze set for 1 hour and then enjoy! Store in an airtight container for up to 4-5 days in the fridge.

Prep Time: 15 mins
Cook Time: 50 mins
Category: Breakfast
Cuisine: American