Banana Bread (egg-free)

Who doesn’t like Banana Bread? This Banana Bread is just what you would want it to be…with the perfect amount of crust on the outside, balanced with it’s moist middle. You truly would never know there were no eggs! This recipe has been a staple in our house for a number of years and I wouldn’t change a thing!

Banana Bread (egg-free)

Keyword: Baked Good
Author: The Mill Town Kitchen


  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 heaping tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/2 tsp ground ginger
  • 2 large bananas (mashed with a fork)
  • 1 cup milk (or you could use coconut milk)
  • 1/2 cup canola oil
  • 1 Tbsp white vinegar
  • 1 Tbsp vanilla extract


  • Preheat your oven to 350. Grease your bread pan with cooking spray, or butter.
  • In a large bowl, whisk together all of the dry ingredients, along with the spices to combine. In a separate bowl, add your wet ingredients, along with the mashed banana.
  • Pour the wet ingredients into the dry mixture and gently fold until the batter is fully combined.
  • Pour batter into your bread pan and bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.


**TIP #1**

I always rotate my pans half way through the baking time to allow for even cooking 

**TIP #2**

I also use this recipe to make freezer muffins for my daughter. I just add one cup of oats to the milk mixture and let them soak for at least 5 minutes, or while I get the other ingredients ready. Spoon the combined batter into a lined or greased muffin pan and bake at 350 for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
Once muffins are cooled, place them in a large freezer bag and store them in the freezer. They thaw out in no time and my kiddo can have an Oatmeal Banana Muffin whenever she wants!