Eggless Banana Bread Recipe | No Oven Option | Moist Banana Loaf

By Shilpa Khandelwal

This Eggless Banana Bread is the easiest comfort bake ever. Just 4 bowls, a whisk, and overripe bananas. No eggs, no mixer, and I’ve added a no-oven stove-top method too! The secret? Browner the bananas, sweeter the bread. That smell of banana bread baking is pure happiness. Perfect with tea or as a quick breakfast.


Super moist eggless banana bread with condensed milk and curd. Easy recipe with oven + stove-top method. No eggs, no mixer needed.

Eggless Banana Bread Recipe | No Eggs, Super Moist

Prep Time: 10 mins
Bake Time: 40-45 mins at 175°C 
Tin Size: 8x4 inch loaf tin

Ingredients:

- Ripe bananas: 2 medium, 1 cup mashed
- Condensed milk: 1/2 cup
- Curd/yogurt: 1/2 cup
- Melted butter: 1/4 cup
- All-purpose flour/Maida: 1 cup
- Baking powder: 1 tsp
- Baking soda: 1/2 tsp
- Cinnamon powder: 1 tsp
- Vanilla essence: 1 tsp, optional: 1 tsp banana essence
- Walnuts/Choco chips: 2 tbsp, optional

Method:

1. Preheat oven to 175°C for 10 mins. Grease an 8x4 loaf tin and line with parchment paper.

2. Mash bananas well. Add condensed milk, curd, melted butter, vanilla essence. Mix until smooth.

3. Sift flour, baking powder, baking soda, cinnamon powder together.

4. Add dry ingredients to wet ingredients. Fold gently to form a thick batter. Do not overmix.

5. Fold in walnuts/Choco chips if using. Pour batter into prepared tin.

6. Bake at 175°C for 40-45 mins. Toothpick test: should come out with moist crumbs, not wet batter.

7. Cool in tin 10 mins, then transfer to wire rack. Slice only after complete cooling.

**No Oven Option - Stove Top: **

Place a heavy Kadai/pot with salt + stand. Preheat 10 mins on medium flame. Place tin inside, cover with lid. Cook on low flame for 45-50 mins.






Notes & Tips:

How ripe should bananas be? Dark brown spots = best. Black bananas are perfect. The browner, the sweeter + more moist the bread.

Don't skip mashing bananas completely. Lumps make uneven texture.

Do not overmix after adding flour. Overmixing = dense, hard bread.

Condensed milk + curd makes this super moist. If skipping condensed milk, use 3/4 cup sugar instead.

This stays moist for 4-5 days in airtight box. Tastes better on day 2.

For stove-top: Use heavy Kadai, low flame, and place tin on a stand. Check at 45 mins.

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