The best, moist and delicious banana bread becomes naturally vegan when applesauce replaces eggs.
This dairy- and egg-free banana bread is simple to make and can be ready for the oven before it finishes preheating. It turned out unintentionally vegan and honestly might be the best banana bread I’ve ever tasted.
- What Can I Substitute for Eggs?
- What Can I Substitute for Pecans?
- Is Banana Bread Bad for You?
- How Do You Keep Banana Bread Moist?
- How Long Does Banana Bread Keep?
- Recipe
Ingredients
When your bananas develop brown spots, it’s time to bake banana bread—it’s practically a rule. Those spotted bananas will be soft enough to mash and perfectly sweet for this dairy-free, naturally vegan loaf.
I’ve found it’s easy to make traditional recipes vegan by swapping applesauce for eggs and vegetable oil for butter. This particular change produced unexpectedly delicious results.
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What can I substitute for eggs?
The original family recipe called for two eggs. I replaced them with 4 ounces (about 1/2 cup) of unsweetened applesauce — exactly one small container — and it worked beautifully. The applesauce provides moisture and helps bind the batter, making this loaf tender without eggs.
This substitution makes the recipe easy to prepare especially when eggs aren’t available. It’s a useful tip to keep in mind for other quick breads and baked goods as well.
Switching butter for vegetable oil is another straightforward change that maintains a moist crumb. If you want more substitution ideas, there are many common baking swaps you can explore.
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What can I substitute for pecans?
This recipe uses chopped pecans, which pair nicely with brown sugar. If you don’t have pecans, substitute an equal amount of chopped walnuts or pistachios. For a nut-free option, raisins or dried cranberries add chew and sweetness without changing the texture much.
Is banana bread bad for you?
Banana bread can vary widely based on ingredients. By swapping applesauce for eggs and using vegetable oil instead of butter, this version is a bit lighter while still satisfying a sweet craving. As with any treat, enjoy it in moderation.
How do you keep banana bread moist?
Store the cooled loaf wrapped in airtight plastic wrap or in a sealed container. Placing the heel (end slice) against the rest of the loaf creates a natural barrier that helps retain moisture. Proper wrapping prevents drying out and keeps slices tender.
How long should you let banana bread cool?
After removing the loaf from the oven, set it on a wire rack and cool for 5–10 minutes. Then tip the bread out of the pan and cool completely on the rack before slicing. Waiting until it’s fully cooled—about 30 minutes or longer depending on kitchen temperature—helps the slices hold together.
Cooling inside the pan can trap condensation and make the loaf soggy, so always transfer it out of the pan soon after the initial rest.
Pro Tip. Let the bread cool 10–15 minutes in the pan, then remove it to a wire rack to finish cooling. Leaving it in the pan risks excess condensation and a soggy loaf that won’t slice cleanly.
How long does banana bread keep?
Because banana bread is moist, it can spoil faster than drier breads. This recipe is so tasty it often disappears within two days, but if you need to preserve it longer, slice and freeze portions for later. Thaw slices at room temperature or toast them directly from frozen.
Recipe
Banana Bread Naturally Vegan No Eggs
Equipment
- Loaf Pan, 9 x 5″
- Medium mixing bowl
- Large mixing bowl
- Wire rack
Ingredients
- 300 grams All Purpose Flour (about 2 ½ cups, spoon and fill) *see note
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 1 teaspoon Cinnamon
- 4 ounces Unsweetened Applesauce
- 6 tablespoons Vegetable Oil
- ¾ cup Light Brown Sugar, packed
- 1 teaspoon Vanilla Extract
- 3 Bananas, spotted and slightly soft
- ¾ cup Pecans, chopped
- Cooking Spray
Instructions
- Preheat oven to 350℉.
- Spray a 9 x 5″ loaf pan with cooking spray, or line with parchment or grease and flour. Set aside.
- In a medium bowl whisk together flour, baking soda, salt and cinnamon. Set aside.
- In a larger bowl, mix applesauce, oil, brown sugar and vanilla until combined.
- Mash bananas with a fork and stir into the applesauce mixture until blended.
- Add the flour mixture to the wet ingredients in thirds, mixing well after each addition. Fold in pecans. Pour batter into the prepared loaf pan.
- Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and set on a wire rack for 5–10 minutes.
- Turn the loaf out of the pan and cool completely on the wire rack before slicing.
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Important: For best results measure dry ingredients by weight with a kitchen scale. If you don’t have a scale, stir the flour lightly and use the spoon-and-fill method. Too much packed flour will make the bread dry and crumbly.
Notes
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Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates. Please verify nutritional values if you have specific dietary concerns.
© 2019-2026 Kim Guzman and Christian Guzman. All rights reserved.
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