Tender, fluffy, and rich, banana bread is a delicious and nutritious treat that you can munch on any time of the day when a snack is due.
Most banana bread recipes call for eggs, but what if you’ve run out or just want to make a vegan-friendly egg-free version?
Luckily, you can use a substitute in your recipe to make banana bread without eggs and still end up with a successful and tasty bake!
Today, we’re discussing 10 alternative ingredients that can replace eggs in your banana bread recipe.
Eggs have a binding and a leavening action when baking banana bread.
They help the wet and dry ingredients stick together as a stretchy batter. They also help the banana bread rise thanks to the air bubbles formed upon whipping the eggs, adding valuable volume to your bake.
Eggs also contribute to the moisture content of the banana bread and help create a tender texture. Eggs can also boost the flavor of banana bread with a certain richness.
So does this mean you can’t make banana bread without eggs? Absolutely not.
Yes, eggs are an important ingredient in banana bread, but you can use some alternatives to provide similar effects.
Eggs support the texture of baked goods, and banana bread is no exception.
One of their roles is indeed acting as a leavening agent, but they aren’t the only component that contributes to making banana bread fluffy. Baking powder and baking soda are the main ingredients responsible for the job of adding volume and raising the banana bread.
As such, if you don’t add eggs to your batter but use baking powder or soda, the banana bread will still rise.
The following is a breakdown of the best alternatives to make banana bread without eggs, how you can use them, and what to expect with each swap.
Instead of eggs, you can make banana bread using applesauce.
Applesauce is what you get when you mash apples into a concentrated concoction/puree. Some versions of applesauce are unsweetened (left at natural sweetness), while other versions are made sweeter by adding honey or sugar.
In any case, applesauce can step in place of eggs (and sugar) when making banana bread.
Applesauce has pectin in it from the apples. Pectin provides a binder effect as it helps stick the ingredients of the batter together.
Applesauce is also a great source of moisture, resulting in a chewier texture for the banana bread.
To use applesauce instead of eggs in your banana bread recipe, you’ll need to substitute each egg with 1/4 of a cup of applesauce.
- Tip: You can use other pureed fruits such as pumpkin or avocado to deliver effects similar to applesauce and eggs. However, keep in mind the change in flavor they can offer.
Whether it’s regular yogurt or greek yogurt, you can use it as an alternative to eggs when baking banana bread.
Yogurt provides a leavening effect, which allows it to increase the volume of banana bread and make it fluffy.
That said, you should avoid using flavored yogurt to keep the flavor profile of the banana bread from changing too much. Also, be mindful of the sugar content of the yogurt you’re adding to the batter as it can also alter the final taste of the banana bread.
To substitute eggs with yogurt, add 1/4 of a cup of yogurt per egg according to the recipe.
Made from soybeans, silken tofu is a versatile ingredient that has been rising in popularity not only as a meat substitute but also as an alternative to eggs.
Silken tofu can stick the components of your banana bread recipe together to create a connected stretchy batter.
It can also bring in some moisture to yield a more tender texture along with a healthier bake since it’s loaded with nutrients such as iron, calcium, and protein.
Before incorporating silken tofu into your banana bread recipe, you need to dissolve it first in some warm water so you can easily mix it with the rest of the ingredients.
When making banana bread, you should stay away from the extra firm and firm varieties of silken tofu as these can give you bread with unpleasant crunchiness.
As for the conversion ratio, substitute each egg in the recipe with 1/4 of a cup of silken tofu.
If you have flax seeds or chia seeds lying around the kitchen, you can use either of them instead of eggs in your banana bread recipe.
- In a glass, add 1 tablespoon of ground flaxseeds for each egg in the recipe.
You have to grind the seeds first to break down their contents. The grinding will produce a gel-like substance with a consistency close to that of whisked eggs, which provides the wanted binding and raising effects.
- Add 3 tablespoons of water and stir until thoroughly mixed.
- Let the concoction rest for about 3 to 5 minutes before you add it to the batter.
Similar to yogurt, you can use buttermilk instead of eggs when baking banana bread.
The leavening action of buttermilk helps increase the volume of banana bread and make it airy. It can also contribute to an extra moist batch of bread.
For each egg in your recipe, add 1/4 of a cup of buttermilk. Avoid using flavored buttermilk to preserve the taste of the banana bread.
Also, watch out for the sugar content of the buttermilk so you don’t end up with an overly sweet loaf.
Another effective alternative for eggs in banana bread recipes is sweetened condensed milk thanks to its smooth and thick texture.
Sweet condensed milk is made by boiling traditional cow milk to remove most of its water content and then adding sugar. Coconut milk can also be used instead of cow milk for those interested in a vegan diet.
For each egg in your recipe, add 1/4 cup of sweetened condensed milk. Don’t forget to adjust the quantity of sugar to save yourself from a too-sweet loaf.
Commercial egg substitutes can help you bake banana bread successfully.
These work pretty much like eggs in baking recipes and can come to the rescue when you’re out of eggs, allergic to eggs, or sticking to a vegan diet. Some egg substitutes contain egg whites, so be sure to check the ingredients first.
Using an artificial egg substitute depends on the directions on the package. Sometimes, these substitutes use gelling agents which can harden or dry up your banana bread a bit.
To fix this, you can add melted butter (1 or 2 tablespoons) to your banana bread batter.
The leftover liquid from cooking legumes or beans is known as aquafaba. It can add volume to your banana bread to make it fluffier and more tender
For each egg in your recipe, use 3 tablespoons of aquafaba. Be sure to whisk the aquafaba for about a minute to aerate it before pouring it into the batter.
Similar to yogurt or buttermilk, sour cream can replace eggs in your banana bread recipe. It’s loaded with protein and calcium but not as much sodium, so it’s a good option if you’re watching your salt intake.
The fat in sour cream contributes to its rich consistency and taste. It also helps thicken the batter.
For each egg in your recipe, add 1/4 of a cup of sour cream.
Gelatin comes from animal-sourced collagen while agar-agar comes from plant-sourced gelatin.
Both are gelling agents that can replace eggs in your banana bread recipe. For each egg, add 1 tablespoon of gelatin or agar-agar with 1 tablespoon of water.
If you’re looking for a substitute to make banana bread without eggs, today’s list will save you the hassle of research and experimentation.
Any of the 10 options we discussed above can replace eggs in your recipe while maintaining its texture and flavor.
Sarah is the founder of Baking Kneads, LLC, a blog sharing guides, tips, and recipes for those learning how to bake. Growing up as the daughter of a baker, she spent much of her childhood learning the basics in a local bakery.