This is my go-to bake whenever I have overripe bananas sitting on the counter—it’s simple, reliable, and always turns out incredibly soft. The best part? It tastes even better the next day, making it perfect for slow mornings with chai or coffee.

If you’re looking for a foolproof eggless banana bread recipe, this one ticks every box—super moist, soft crumb, rich banana flavour, and loaded with chocolate chips. Made with neutral oil instead of butter, this version stays tender for days and comes together in one bowl.

Why You’ll Love This Recipe

• 100% eggless & beginner-friendly
• Uses basic pantry ingredients
• Oil-based = extra moist texture
• Perfect for tea-time, snacking, or gifting

Recipe

Prep Time: 15 mins

Bake Time: 45–55 mins

Yield: 1 loaf (8×4 inch)

Ingredients (in grams)

Wet Ingredients

• Ripe bananas (mashed) – 250 g
• Brown sugar – 100 g
• Castor sugar – 50 g
• Neutral oil (sunflower/rice bran) – 100 g
• Thick yogurt (curd) – 60 g
• Vanilla extract – 5 g

Dry Ingredients

• All-purpose flour – 190 g
• Baking soda – 5 g
• Baking powder – 3 g
• Salt – 3 g
• Cinnamon (optional) – 2 g

Add-ins

• Chocolate chips – 100–120 g

Instructions

1. Preheat Oven
   Set oven to 170°C. Line an 8×4 inch loaf tin.
2. Prepare Wet Mix
   Mash bananas until smooth.
   Add sugars and oil → whisk until glossy.
   Mix in yogurt and vanilla.
3. Mix Dry Ingredients
   Sift flour, baking soda, baking powder, salt, and cinnamon.
4. Combine
   Gently fold dry ingredients into wet mix.
   Do not overmix. Fold in chocolate chips.
5. Bake
   Transfer batter to loaf tin. Top with extra chips.
   Bake 45–55 mins or until skewer comes out with moist crumbs.
6. Cool
   Rest 10 mins in tin → transfer to rack → cool completely before slicing.

Pro Tips for Perfect Banana Bread

• Use overripe bananas (black spots) for best flavour
• Batter too thick? Add 15–20 g milk
• For bakery-style crack: drizzle oil line in center before baking
• Tastes even better the next day

FAQs

1. Can I make banana bread without eggs?
Yes! This eggless banana bread uses yogurt and ripe bananas as natural binders, giving a soft and moist texture without eggs.

2. Why is my banana bread dense or gummy?
Overmixing the batter or using too much banana can make it dense. Mix gently and measure ingredients accurately for a light, soft crumb.

3. Can I replace oil with butter in this recipe?
Yes, you can substitute oil with melted butter in equal quantity, but oil gives a more moist and tender texture.

4. How do I store eggless banana bread?
Store it in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5–6 days. Warm slightly before serving.

5. Can I make this banana bread healthier?
You can replace half the all-purpose flour with whole wheat flour and reduce sugar slightly. You can also add nuts for extra nutrition.

6. Can I skip chocolate chips?
Absolutely! You can leave them out or replace with walnuts, almonds, or raisins.

7. How do I know when banana bread is fully baked?
Insert a skewer in the center—if it comes out with moist crumbs but no wet batter, it’s done.

Final Thoughts

If you’re new to baking or just want a no-fuss recipe, this eggless banana bread is a great place to start. It’s forgiving, versatile, and consistently delicious.

Don’t forget to save this recipe and come back to it the next time you’ve got ripe bananas waiting to be transformed.