Looking for a banana bread that’s incredibly moist, fluffy, and can be easily made allergy-friendly? This recipe is it. Whether you’re baking for an egg allergy, ran out of eggs, or just want a simple pantry-friendly loaf, this banana bread delivers every time.

It’s made with basic ingredients, comes together in one bowl, and stays soft for days. If you are skipping the eggs, thanks to ripe bananas and the right balance of moisture, this loaf bakes up tender with a classic banana bread crumb. And the best part? It’s easy to customize with chocolate chips, nuts, or warm spices depending on your mood.

Tips for the Best Banana Bread

• Use very ripe bananas (lots of brown spots = more flavor)
• Don’t over-mix once the flour is added
• Let the loaf cool before slicing for clean cuts
• This bread tastes even better the next day

Variations You’ll Love

• Vegan: Use plant-based milk and oil or vegan butter
• Lower sugar: Reduce sugar to 1/3 cup or use coconut sugar
• Muffins: Bake at 350°F for 18–22 minutes

Note: we doubled the recipe for this pan and used 7 bananas. We got this vintage pan off Ebay!

Moist Banana Bread (with or without eggs)

Yield: 8-10

Prep Time: 10 minutes

Cook Time: 55 minutes

Total Time: 1 hour 5 minutes

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Ingredients

Ingredients

• 3-4 ripe bananas, mashed
• 1/3 cup melted butter or oil
• 1/2 cup sugar (can reduce to 1/3 cup for a less sweet loaf)
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs (or sub 1/4 cup milk for egg-free)
• 1 1/2 cups all-purpose flour

Optional add-ins

• 1/2 cup chocolate chips
• 1/2 cup chopped walnuts
• 1/2–1 teaspoon cinnamon

Instructions

1. Preheat oven to 350°F (175°C). Grease a loaf pan or line with parchment paper.
2. In a large bowl, mash the bananas until mostly smooth.
3. Stir in the melted butter (or oil), sugar, vanilla, and eggs/milk.
4. Mix in the baking soda and salt.
5. Add the flour and stir just until combined, avoid overmixing. Fold in any optional add-ins.
6. Pour the batter into the prepared loaf pan.
7. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool for at least 10 minutes before slicing. Enjoy!