Name: Best Ever Banana Bread (No Eggs or Dairy)
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 3/4 cups (210 g) spelt flour (or whole wheat, unbleached all-purpose, or gluten free blend); 1/3 cup (75 g) organic pure cane sugar (or 1/2 finely chopped dates); 1 teaspoon baking powder; 1 teaspoon baking soda; pinch of mineral salt; 1/3 cup (75 ml) neutral flavored oil (or liquid coconut oil, room temperature vegan butter, or applesauce); 1 teaspoon vanilla extract; 4 small or 3 large overripe bananas (about 1 1/2 – 1 3/4 cups) mashed; 1/4 cup (56 ml) almond milk (use only if needed); 1/2 – 2/3 cup chopped walnuts (optional); 1/4 – 1/2 cup chocolate chips (optional); 1 teaspoon cinnamon (optional)

There is just something about that warm, comforting smell wafting from the kitchen that makes everything feel better, isn’t there? For me, that scent is always banana bread. But I know so many of you out there either avoid eggs or don’t keep dairy on hand, and honestly, that shouldn’t stop you from enjoying the best comfort food! So, I’m sharing what I truly believe is the Best Ever Banana Bread (No Eggs or Dairy) recipe you will ever try. As someone who builds recipes around family traditions and making things easy, I promise this one is foolproof. It’s rich, it’s unbelievably moist, and yes, it’s completely vegan. You’ll feel so confident baking this! To learn more about my approach to simple, reliable baking, you can always check out my page on Emma Laurent.

Why This is the Best Ever Banana Bread (No Eggs or Dairy)

I know what you’re thinking: banana bread without eggs or butter? Will it crumble? Absolutely not! That’s why I call this recipe the best. We’ve cracked the code for a truly sturdy, flavorful loaf that appeals to everyone, whether you’re hunting down the best eggless banana bread or just need a reliable dairy-free banana bread option. It stays moist for days, which is huge!

Close-up of sliced Best Ever Banana Bread (No Eggs or Dairy) showing a moist, speckled crumb.

It’s completely foolproof—almost impossible to mess up.
The flavor development is incredible; you won’t miss the eggs at all.
It uses ingredients you probably already have, making it super quick.

Achieving Super Moist Banana Bread Recipe Texture

Moisture is non-negotiable in my book, especially when baking without traditional binders. The secret here is triple-duty bananas. You need them super ripe—brown spots everywhere! Those mushy bananas provide the wet bulk that eggs usually handle. Plus, using a neutral oil (or applesauce for oil-free!) keeps the crumb tender and stops it from drying out while baking. Trust me, this technique results in a genuinely Super Moist Banana Bread Recipe.

Gathering Ingredients for the Best Ever Banana Bread (No Eggs or Dairy)

Okay, gathering everything for this loaf is simple—no fancy sourcing needed! This is the magic of using up what you have, especially those sad, blackened bananas that look like they belong in the compost bin. They are the star here, making this one of the best Ripe Banana Recipes around. Everything comes together in just one bowl, which is always a win for weeknight baking!

Here is what you’ll need for one perfect loaf:

1 3/4 cups (210 g) spelt flour (or whole wheat, unbleached all-purpose, or gluten free blend)
1/3 cup (75 g) organic pure cane sugar (or 1/2 finely chopped dates)
1 teaspoon baking powder
1 teaspoon baking soda
pinch of mineral salt
1/3 cup (75 ml) neutral flavored oil (or room temperature vegan butter, liquid coconut oil, or applesauce)
1 teaspoon vanilla extract
4 small or 3 large overripe bananas (about 1 1/2 – 1 3/4 cups) mashed
1/4 cup (56 ml) almond milk (use only if needed)
1/2 – 2/3 cup chopped walnuts (optional)
1/4 – 1/2 cup chocolate chips (optional)
1 teaspoon cinnamon (optional)

Ingredient Notes and Simple Substitutions

Don’t stress if you aren’t stocked up on spelt flour; this recipe is flexible! You can swap in your favorite all-purpose flour or even a good quality gluten-free blend. If you want to skip the sugar, finely chopping about half a cup of pitted Medjool dates works beautifully; just toss those sweets right in with the wet stuff.

For the fat, I usually grab a neutral oil, but if you want to make this oil-free, swap it for unsweetened applesauce. Just a heads up—it might make the loaf a tiny bit denser, but it still tastes amazing! If you opt for coconut oil, just make sure it’s liquid before you measure it out. Oh, and if heaven forbid you run out of baking soda, you can use two teaspoons of baking powder instead; it just changes the rise slightly.

Step-by-Step Instructions for the Easiest Banana Bread Recipe

This is where the magic happens, and I mean it when I say this is the Easiest Banana Bread Recipe! Seriously, if you can mash a banana, you can nail this loaf. First things first: get your oven warmed up to 350 degrees F and give that loaf pan a good grease up. Nobody wants to scrape baked bread off the sides, right?

Grab a bowl—the biggest one you have works fine, honestly—and mash those bananas until they’re mostly smooth, but don’t stress about perfection. Stir in your oil (or applesauce) and that lovely vanilla extract. Next, it’s time for everything else! Add your dry ingredients right on top of the wet. Yes, all at once! We’re keeping this simple.

Pour that gorgeous mixture into your prepared pan. Now, bake it for about 50 minutes, but keep an eye on it—sometimes my oven runs hot! I always check with a toothpick right in the center around the 50-minute mark. If it comes out clean, you’re done! Let it rest in the pan for about 10 minutes; that little cooling period makes slicing so much cleaner.

Three thick slices cut from a loaf of Best Ever Banana Bread (No Eggs or Dairy) on a light platter.

Tips for Mixing the Best Ever Banana Bread (No Eggs or Dairy) Batter

Okay, listen closely to this one crucial thing: Do. Not. Overmix! Because we aren’t using eggs for structure here, we rely on the flour mixing just enough to hold everything together. If you beat this batter into submission hoping for a smooth look, you’ll end up with a tough, dense bread, and we want that lovely, fluffy crumb instead! Stop mixing the second you don’t see loose flour streaks anymore.

When you do get to mixing, you might notice the batter looks seriously thick. That’s where the almond milk comes in, but use it sparingly! Start with just a splash if you have to, just enough to help things combine easily. If your bananas were extra large, you probably won’t need any milk at all!

Making the Best Ever Banana Bread (No Eggs or Dairy) Ahead of Time

One of the things I absolutely love about this recipe is that it’s fantastic for meal prep! It’s one of those wonderful Homemade Banana Bread Recipe options that actually tastes better the day after you bake it, letting all those spices and that deep banana flavor really marry together.

You don’t need to worry about keeping this loaf perfectly fresh; it holds up beautifully. If you plan on eating it within a day or two, just keep it covered tightly on the counter. Seriously, a good seal is all it needs, and it stays nice and soft.

Now, if you’re like me and sometimes bake a double batch just because the oven is on, you have a couple of great options for longer storage, thanks to this sturdy, eggless formula.

Counter Storage: Covered tightly, it lasts great for about 3 days.
Refrigerator Storage: If you need it to last longer, wrap it well and pop it in the fridge. It keeps beautifully for up to a whole week! I find it softens up nicely again if you zap a slice in the microwave for just 10 seconds before eating.
Freezer Method: This is my ultimate secret weapon for busy weeks. Once cooled completely, wrap the entire loaf (or slices, which is even easier!) tightly in plastic wrap, and then throw it into a freezer-safe bag. It stays perfect for up to two months. Thaw overnight on the counter, and it tastes freshly baked!

Serving Suggestions for Your Quick Banana Bread

Now that you have this amazing, deeply flavorful loaf of Quick Banana Bread cooling, the fun part begins: how to eat it! Since this recipe is already so rich on its own—thanks to all that banana goodness and oil—it doesn’t need much dressing up, which is why I love it for those rushed mornings.

My absolute favorite way to enjoy a slice, still slightly warm, is with a thick smear of salted vegan butter. Just a touch of saltiness cuts through the sweetness perfectly. If you’re feeling a bit more indulgent, a high-quality raspberry jam or apricot preserves are just divine alongside the banana flavor.

Four thick slices of moist Best Ever Banana Bread (No Eggs or Dairy) arranged on a light blue plate.

If you’re enjoying this for breakfast, you know I’m pairing it with a strong cup of coffee. But if you want a little something extra decadent, try topping a slice with a drizzle of melted dark chocolate or maybe a dollop of vegan coconut whipped cream. For something slightly more adventurous, maybe check out lovely pairing ideas when you explore Apple Caramel and Walnut Tartlets—that caramel vibe works surprisingly well with banana, too!

Honestly, though, a slice toasted lightly on its own is just pure comfort. It’s so satisfying knowing you made something this delicious without eggs or dairy!

Frequently Asked Questions About Our Best Ever Banana Bread (No Eggs or Dairy)

I always get so many questions whenever I post this recipe because people are nervous about baking without those key binding ingredients. I totally get it! It’s my job to make sure you feel totally confident tackling this loaf, so here are some things I hear all the time. We want this to be the most reliable, delicious recipe you pull out again and again!

Can I make this a 4 Ingredient Banana Bread variation?

That’s a fun idea! When people ask about making this a 4 Ingredient Banana Bread, they are usually looking for the absolute bare minimum. To get a true *bread* texture, you absolutely need the bananas, the flour, the baking soda/powder combo (which technically counts as two ingredients, but they are crucial leaveners), and the oil/sugar for moisture and structure. If you cut out the leavening agents, you’d just have baked banana mush, sadly! So while you can skip the optional walnuts, chocolate chips, cinnamon, and even the added almond milk, you really need those four core components—banana, flour, sugar, and oil—to hold the loaf together in a recognizable, tasty way.

What is the best flour substitute for this Best Ever Banana Bread Recipe Moist?

This is where you have a little wiggle room, but remember, we are aiming for that Best Banana Bread Recipe Moist texture! If you don’t have spelt flour, using standard unbleached all-purpose flour is a fantastic 1:1 swap—you absolutely cannot go wrong there. Whole wheat flour works great too, though it can make the final product slightly heavier, which is fine by me because a dense texture can equal more moisture!

Slices of moist Best Ever Banana Bread (No Eggs or Dairy) showing a tender crumb and dark swirls.

If you are using a pre-made gluten-free blend, make sure that blend already contains xanthan gum. Gluten-free flours behave differently than wheat flours, and skipping the gum might mean your loaf spreads a little more in the pan. If you have any issues after trying it, feel free to send me a note through my Contact Us page, and we can troubleshoot the binding together!

Nutritional Estimates for This Vegan Banana Bread Recipe

Since we have a few swaps in this recipe—maybe you used oil, maybe you used applesauce, maybe you added a handful of pecans—these numbers are just estimates, so take them with a grain of salt, okay? However, they give you a good picture of what you are eating when you enjoy this delicious plant-based treat!

These estimates are based on one slice (the whole loaf yields about 12 servings) made with the standard oil rather than applesauce, and light on the mix-ins.

Serving Size: 1 slice
Calories: About 250 (This jumps up if you load up on chocolate chips, naturally!)
Fat: Around 10 grams
Carbohydrates: Roughly 40 grams
Protein: About 4 grams
Sugar: 15 grams (Don’t forget, a good chunk of this comes naturally from those sweet, sweet bananas!)
Cholesterol: Zero—a great bonus since we’re keeping it totally dairy-free!

It’s amazing how good whole ingredients can taste, even when they are totally simple. Enjoy!

Share Your Best Ever Banana Bread (No Eggs or Dairy) Creations

I truly hope this recipe brings you all the cozy, comforting feelings that baking brings me. I worked hard to make sure this Best Ever Banana Bread (No Eggs or Dairy) was easy, reliable, and tasty enough for anyone at the table!

When you try this out, please come back and tell me how it went! Did you stick to the basic recipe, or did you sneak in cinnamon or maybe some pecans? Drop a rating below so other bakers can see how much you loved it. I absolutely adore seeing your creations, so tag Sena Recipes if you share pictures on social media!

For more behind-the-scenes looks at my kitchen experiments and simple meals, take a peek at the About Us page!

Nutritional Estimates for This Vegan Banana Bread Recipe

These estimates are based on one slice (the whole loaf yields about 12 servings) made with the standard oil rather than applesauce, and light on the mix-ins.

Serving Size: 1 slice
Calories: About 250 (This jumps up if you load up on chocolate chips, naturally!)
Fat: Around 10 grams
Carbohydrates: Roughly 40 grams
Protein: About 4 grams
Sugar: 15 grams (Don’t forget, a good chunk of this comes naturally from those sweet, sweet bananas!)
Cholesterol: Zero—a great bonus since we’re keeping it totally dairy-free!

It’s amazing how good whole ingredients can taste, even when they are totally simple. Enjoy! If you want to see more of my simple, diet-conscious baking ideas, check out my page for diet recipes.

Share Your Best Ever Banana Bread (No Eggs or Dairy) Creations

For more behind-the-scenes looks at my kitchen experiments and simple meals, take a peek at the About Us page!