LMD Yummy Moist Egg Free Banana Bread (Lactose Free option also)

LMD Yummy Moist Egg Free Banana Bread (Lactose Free option also)

Do you ever sometime just feel like baking but don’t always have all the ingredients?!

This happened to me a while back when I wanted to make my Banana Cake!

I had no eggs. 😦

So I decided to make Egg Free Banana Bread.

I make this recipe all the time now and it has changed over this time to its current version below. It is really simple and most importantly VERY yummy. Once you make it a few times you will be able to modify it to make it your own. I use general quantities below as I have been making it by sight and feel for so long I don’t use exact measurements any more. If you follow this recipe to the letter though, you will get a very yummy Banana Bread at the end – but don’t stress about being exact as it will be just as yummy!



3 to 4 very ripe bananas (the riper the better – lots of yummy natural sweetness)

1/2 cup butter melted (you can use dairy free margarine or even vegetable oil for lactose free version)

1/2 cup milk (can be cows, soy or lactose free milk for lactose free version)

2-3 teaspoons Vanilla Extract (depending on how much you like vanilla)

3/4 cup brown sugar

1/2  – 1 teaspoon cinnamon powder

1 teaspoon bi-carb soda

1 1/2 cups plain flour (sifted)


Add walnuts or nuts of choice for a bit of crunch

Add chocolate chips for a bit of extra sweetness


1. Pre-heat oven to 180 (degrees Celsius) and spray a suitable loaf tin with spray oil then line with baking paper and spray again. Set aside.

Line the tin

2. Mash the bananas with a fork onto a plate. You will see from the first photo that my bananas were REALLY ripe and the skin was black and that made them just perfect for this!

Mash the banana

3. Melt the butter and put it in a mixing bowl and combine in the mashed bananas.

Milk & Bananas

4. Add in milk and vanilla and mix lightly.

5. Add in sugar, bicarb soda and mix.

Photo 8-05-13 3 01 17 PM

Mixed in ready for flour

6. Add sifted flour and mix with a wooden spoon until just combined.

Add in the flour

Mixing in flour

All mixed and ready

7. Pour mixture into the loaf tin.

Pour mixture into tin

8. Bake for 1 hour or more (depending on your oven) until a wooden pick comes out clean. I use a thin wooden skewer to do this.

9. Allow to cool before removing from the pan. Remove by lifting it up and out by the baking paper and then peel it off.

I say ‘allow to cool’ – as that is what you are supposed to do.

In practice – I don’t let it cool. I am WAY to keen to eat it so I get it out straight away and cut it and eat it 🙂 It is more difficult to cut when it is hot as it is moist and crumbly – but it tastes SO SO SO good straight out of the oven! 🙂

Fresh out of the oven

10. Cut and enjoy on its own or with a cuppa. Store in an airtight container and eat within a few days.

Out of the tin and ready to cut

You can also be a little wicked and add some butter or even golden syrup to spread on it. I also recommend popping your slices in the microwave for about 20 seconds to heat up before eating – it goes super soft and moist again.

Egg Free Banana Bread

So please give this recipe a go as it is easy, uses up those overripe bananas and you don’t need any eggs! We seriously love the taste of this one and it always gets eaten quickly.


Keep smiling


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