Egg-Free Banana Bread

I use apple puree in this egg-free recipe. The pectin in the apple acts as a binder to give this loaf the perfect texture. I love recipes that are easy and this one really is, you literally chuck everything in a mixing bowl or food mixer and combine, then it’s ready to bake!

A lovely recipe for breakfast at weekends and it rarely lasts beyond the day!

Suitable for freezing (if you have leftovers) and it’s a great way to use up overripe bananas!

Egg-Free Banana Bread

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Snack
Servings 12
Calories 190 kcal


  • Rapeseed oil for greasing the tin
  • 100 g caster sugar
  • 160 g wholemeal self-raising flour 200g self-raising flour
  • 1 large apple
  • 125 ml semi skimmed milk
  • 50 g olive margarine melted
  • 3 ripe bananas peeled


  • Peel and dice the apple and microwave with 1 tablespoon of water, covered, for around 2 minutes.
  • Puree the apple with a blender once cooked.
  • Preheat the oven 180°C, gas mark 4.
  • Grease a 1kg loaf tin with oil.
  • Put all ingredients into your mixing bowl and mix to combine but don’t over mix.
  • Transfer to your loaf tin.
  • Bake for an hour.
  • Test with a skewer. If there is mixture on the skewer bake for another 5-10 minutes.
  • Allow to cool in the tin for 5 minutes then turn on to a cooling rack.
  • Serve warm in slices.


Nutrition per portion: 190 kcal, 3g fat
Allergen: Gluten, milk, may contain soya
Age suitability: 12 months+
Keyword egg-free banana bread

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I’m Sarah, a Registered Dietitian, Children’s Nutritionist and mummy from East Sussex. My blog is to guide & inspire you with information about weaning, nutrition, food and toddler feeding. Learn more about me here.

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