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How to make really good egg-free banana bread

Updated on April 15, 2013
4 stars from 2 ratings of my delicious egg free banana cake

How to make banana bread recipe

My son is allergic to eggs so all of our cakes and biscuits have been messed about with a bit in an effort to remove the eggs and still have something that tastes nice. With lots of trial and error, we have discovered that this egg free banana cake works beautifully and is quite simple to make. By my son's reckoning, it is the best banana bread recipe ever.

If, however, you want to make this completely vegan, then the only problem you have is the butter or fat. There are many great alternatives for this on the market so that if you just substitute your favorite vegan butter for the dairy sourced butter here, it will work just as well. So get stuck in and enjoy.

Instead of making banana bread (or banana cake if you prefer) you can change this recipe if you want to make banana muffins. As in the instructions, just put in muffin cases or a muffin tin and cook for slightly less time. They still come out beautifully moist and delicious.

We have also used a handful of chocolate chips in order to change this into a chocolate chip banana bread recipe. Just add them at the same time as the bananas and cook as before.

Cook Time

Prep time: 15 min
Cook time: 45 min
Ready in: 1 hour
Yields: 10 slices (depending on how greedy you are!)


  • 250g Self-raising flour, (or use all-purpose flour + 10g baking powder)
  • 140g caster sugar, (granulated sugar works too, or brown sugar if you want a richer taste)
  • 70g butter or vegetable fat, (Stork or equivalent)
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2-3 bananas, mashed
  • 4 tablespoons water, (optional)
  1. To go about making banana bread I first want to make a note about the flour. If you cannot get self-raising flour it is perfectly acceptable to use All-purpose flour and add baking powder to it. This should be in a ratio of about 50g of baking powder to every kilo of flour.( Please note that you will also still need to add the 2 tsp of baking powder mentioned in the ingredients list.)
  2. If you would like to keep this cake completely vegan and/or dairy-free then as explained in the introduction, the fat used must be vegetable fat not animal sourced. The popular alternatives are Spectrum Naturals or Crystal, both of which you can easily buy on Amazon if you can't find it in a local store.
  3. Add all the ingredients, except the water, to a bowl and mix thoroughly. I tend to use a fork as it is easier for mashing the bananas but of course, the riper they are, the easier they are to mash. As for whether to use 2 or 3 bananas, it all depends on the size.I tend to err on the side of caution as too much banana can make this recipe a bit soggy.
  4. If the resulting mixture looks a bit dry, then feel fee to add some of the tablespoons of water from the ingredients list. I usually miss this step out though as I prefer a drier, bread type quality rather than a cake-like texture.
  5. Grease and/or line a loaf tin. I use silicon ones at the moment so they just need to be greased. Then just pour all of your mixed ingredients in to it. If you would prefer to make individual muffins, then obviously pour into a muffin tin or cases instead.
  6. Put it in the oven for 45 to 50 minutes at 180C (if you're making muffins, then they only need 25-30 minutes). I know it seems a long time but it does need it. If you put a skewer in the thickest part after this time and it comes out clean it is done, otherwise leave it in for a little longer. I have had one in for nearly 70 minutes before now but I turned it down to about 160C for the last bit to avoid burning the outside. It all depends on the efficiency of your oven so keep an eye on it.
  7. After taking it out of the oven, let it sit in the tin for about 30 minutes otherwise it will crumble when you take it out. Use a knife to run around the edge of the tin to loosen it or peel off the silicon and turn it out onto a wire rack.
  8. There are a couple of alternatives that we have used if you are interested. We have added a handful of chocolate chips to the recipe with great success and also sultanas. My friend replaces 1 tablespoon of the sugar with peanut butter and swears it is lovely but I'm afraid my son also has a nut allergy so we haven't tried it ourselves.
  9. And the last instruction is to eat it and enjoy. (Not absolutely sure it was necessary to add this one!)


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