When I have a few very ripe bananas on the counter, I like turning them into a soft loaf of banana bread.
This eggless version is especially useful for anyone who avoids eggs or cannot eat them. Plain yogurt helps keep the bread moist and tender.
The batter comes together in one bowl with simple mixing and no special equipment.
After baking, the loaf has a soft center, lightly golden edges, and plenty of natural banana flavor.
Let it cool before slicing so each piece holds together nicely. It makes a simple breakfast or snack with a cup of coffee or tea.
Why You’ll Love It
Deep Banana Flavor – Three ripe bananas give every slice a naturally rich, sweet, and unmistakable banana taste.
Incredibly Moist – Plain yogurt and melted butter create a soft, moist texture that stays enjoyable for days.
Soft Yet Tender – Gentle folding keeps the crumb tender and prevents the loaf from becoming heavy or dense.
Ingredient List
- 3 Large Ripe Bananas
- 1/3 cup Melted Unsalted Butter
- 3/4 cup Brown Sugar
- 1/4 cup Plain Yogurt
- 1 tsp Vanilla Extract
- 1 1/2 cups All-Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
Directions
Step 1
Preheat the oven to 350F and grease a standard 9×5 inch loaf pan, lining the bottom with parchment paper.
Step 2
Peel the large ripe bananas and place them in a large mixing bowl. Mash them thoroughly with a fork until they are mostly smooth.
Step 3
Pour the melted unsalted butter into the mashed bananas and stir well to combine.
Step 4
Mix the brown sugar, plain yogurt and vanilla extract into the banana mixture until everything is evenly incorporated.
Using plain yogurt instead of eggs is the secret trick here, keeping the bread incredibly soft and moist without changing the flavor.
Step 5
Sprinkle the all-purpose flour, baking soda and salt over the wet ingredients.
Step 6
Fold the dry ingredients in gently using a spatula, stopping as soon as you no longer see any streaks of dry flour.
Step 7
Pour the thick batter into your prepared loaf pan and smooth the top evenly.
Step 8
Bake for 50 to 60 minutes. Insert a toothpick into the center, and if it comes out clean, the bread is done. Let it cool before slicing.
Tips
Use Very Ripe Bananas
Choose bananas with plenty of brown spots for the strongest banana flavor and natural sweetness. They should mash easily with a fork and provide enough moisture for the eggless batter.
If your bananas are smaller than large, weigh or measure the mashed fruit when possible. Too little banana can make the loaf drier and less flavorful.
Cool the Melted Butter
Let the melted butter cool for a few minutes before mixing it with the bananas. Warm butter is fine, but very hot butter can make the mixture uneven and affect the yogurt.
Stir the butter into the mashed bananas until the mixture looks smooth before adding the sugar, yogurt, and vanilla.
Measure the Flour Carefully
Spoon the flour into your measuring cup and level it off instead of scooping directly from the bag. Scooping can pack in too much flour, which makes this moist banana bread heavy and dry.
If you use a kitchen scale, measure 1 1/2 cups as about 180 grams of all-purpose flour for the most consistent texture.
Questions You Might Have
How ripe should the bananas be for this eggless banana bread?
Use bananas that are very soft with plenty of brown spots on the peel. They add more sweetness and moisture, which helps give the loaf its soft texture.
If your bananas are only yellow and firm, let them ripen for a few more days before baking.
Eggless Super Moist Banana Bread
Ingredients
Equipment
Method
- Preheat the oven to 350F and grease a standard 9x5 inch loaf pan, lining the bottom with parchment paper.
- Peel the large ripe bananas and place them in a large mixing bowl. Mash them thoroughly with a fork until they are mostly smooth.
- Pour the melted unsalted butter into the mashed bananas and stir well to combine.
- Mix the brown sugar, plain yogurt and vanilla extract into the banana mixture until everything is evenly incorporated. Using plain yogurt instead of eggs is the secret trick here, keeping the bread incredibly soft and moist without changing the flavor.
- Sprinkle the all-purpose flour, baking soda and salt over the wet ingredients.
- Fold the dry ingredients in gently using a spatula, stopping as soon as you no longer see any streaks of dry flour.
- Pour the thick batter into your prepared loaf pan and smooth the top evenly.
- Bake for 50 to 60 minutes. Insert a toothpick into the center, and if it comes out clean, the bread is done. Let it cool before slicing.