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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!
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Eggless Banana Bread
- Total Time: 1 hour 5 minutes
- Yield: 9 1x
- Diet: Vegetarian
Description
Moist, delicious banana bread made with no eggs and topped with a brown sugar glaze! Makes one 9×5 loaf.
Ingredients
BANANA BREAD
- 2 ripe banana
- 1/2 cup (122 g) whole milk
- 2 tbsp (30 g) vegan mayonnaise
- 1/4 cup (60 g) sour cream
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 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
- 1/4 tsp salt
- 2 tbsp (57 g) ghee OR unsalted butter, room temperature
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) brown sugar
- 1/2 cup (50 g) walnuts
BROWN SUGAR GLAZE (optional)
- 2 tbsp (57 g) unsalted butter
- 1/4 cup (50 g) brown sugar
- 2 tbsp (30 mL) milk
- 1 1/2 (180 g) powdered sugar
- 1/4 tsp cinnamon
- mini chocolate chips, sprinkles, etc for decoration (optional)
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
