Easy, Moist and Egg-Free Banana Bread

With everyone’s baking gear out and ready these days, banana bread is a natural go-to. this egg-free, vegan-friendly recipe is the perfect textural mid-point between fluffy cake and chewy brownie and a great new take on classic banana bread. Mash them bananas and get started!

Truth be told, I buy bananas mainly to allow them to brown and whip them up into cookies or bread. While I had 4 in my kitchen, I was out of eggs and, given the lock-down, stores were closed. So, I used trial and error on a vegan recipe I had attemped a while ago. Vegan recipes are great, but they can easily go from fluffy and moist to very dense and crumbly.

So I got to my notepad and planned out my first trial, which as it turned out, needed very little modifications! It was fluffy, still had this brownie-like chewy banana texture which I was looking for.

While I didn’t make this vegan myself, this recipe is egg-free and all the ingredients can easily be substituted for vegan ones! Plus, it’s so simple and rich in flavor that you’ll want to whip one up this one bowl recipe the next day!


The bananas are the star of this recipe! Make sure you use the ripest ones you have, the blacker the skin the better! Go for medium-sized bananas, not those huge ones, and not the tiny ones, and you should be fine.

The best part about the banana bread are the variety of add-ins you can throw in. I used chocolate chips and roughly chopped walnuts. However, you can use anything your imagination comes up with and your taste buds desire.


To make vegan: swap milk for your favorite non-dairy milk.

If you made this recipe at home, let me know how it turned out! Post in the comments below or share a picture on instagram or twitter with the hashtag #hungrybyayesha

Easy, Moist, Vegan-Friendly Banana Bread

Moist, fluffy, chewy with rich banana flavor, best served fresh out the oven.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: banana bread, few ingredients, one bowl, quick bread, vegan
Servings: 12 slices
Calories: 297kcal
Author: Ayesha Bilal


  • 9″x5″ loaf pan


  • 3 medium-sized bananas (appx. 1½ cups mashed)
  • 1 cup sugar
  • ½ cup vegetable oil (any neutral oil will do)
  • 1 tsp vanilla extract
  • cup milk
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tbsp cinnamon powder
  • ½ tsp salt
  • chocolate chips (as desired)
  • Handful walnuts (roughly chopped)


  • Pre-heat oven to 350°F (180°C). Grease bottom of 9″x5″ loaf pan.
  • In a mixing bowl, mash the bananas well, then beat together with the sugar, oil, vanilla and milk till well-incorportated.
  • Add the flour, baking soda, cinnamon and salt and stir until just mixed. Be careful not to overmix.
  • Stir in the chocolate chips and walnuts. Pour into loaf pan.
  • Place into the center of the oven and bake for 45-60 min, or until the surface cracks and becomes golden brown and a toothpick inserted in the center comes out clean. If surface starts browning but toothpick insterted comes out with batter, cover with foil and continue baking until toothpick insterted comes out clean.
  • Let cool for 10 minutes, losen from the sides of the pan and place on cooling rack. Let cool completely before slicing.


Ovens vary in terms of their heating so keep a close eye on the cake after the 45 minute mark.
Ayesha Bilal
Ayesha Bilal

A 25 year expat, living currently in Turkey, and living my happiest life exploring the world, bit by bit, with my favorite travel buddy, and my partner, Argun. Follow my travel across England on FellowPrimo, and check out delicious recipes and the best spots to grab a bite around the world.

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