Mini Banana Bread Loaf (No-Egg)
This mini banana bread loaf is so moist, tender, and flavorful – no one will guess it’s made without eggs or dairy! With one banana and a few pantry staples, it’s easy to throw together and perfectly sized for baking in a toaster oven.
When I have an overripe banana to use up I usually make our popular banana bread for two. It comes together quickly and tastes delicious. But, I haven’t had much luck substituting the egg in it.
So last month I set out to create a small-batch banana bread recipe made without eggs. One that was easy to whip up and didn’t require any funky or unusual ingredients.
The result: A mini quick bread that is moist and tender, has a great banana flavor, and makes the perfect amount for one or two people!
Ingredient Notes
Banana: For the best banana flavor, use an over-ripe large banana. One that’s spotted all over, has a sweet aroma you can smell through the peel, feels very tender when pressed, and mashes easily.
Step-By-Step Instructions
1. Preheat your oven or toaster oven to 350°F. If using a toaster oven, adjust the cooking rack to the lowest placement, and select the “BAKE” setting. Grease only the bottom of a 3 x 5.75 x 2.5-in mini loaf pan.
2. In a small bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Stir well, then set to the side.
3. In a medium bowl, stir together the mashed banana, granulated sugar, brown sugar, oil, lemon juice, and vanilla.
4. Gently fold the flour mixture into the banana mixture just until combined. Then, pour the batter into the greased pan and smooth the top with a rubber spatula.
Quick Bread Tip
For tender bread, keep the mixing to a minimum once you add the flour. You want the batter to be slightly lumpy – not perfectly smooth.
5. Bake until the loaf is browned and bounces back when pressed in the center, about 22 to 26 minutes.
Recently, I came across this article from King Arthur Flour on How to Tell When Banana Bread Is Done. One of the tips is to use an instant-read thermometer.
I started using our Thermopop thermometer when making quick bread and each time it has turned out great. You’re looking for an internal temperature between 200°F to 205°F.
6. Cool the bread in the pan for at least 10 minutes. Then carefully turn it onto a wire rack and cool completely before slicing off a piece and digging in!
Tips and Variations
- Add some mix-ins: A handful (about 3 to 4 tablespoons) of chopped toasted walnuts or chocolate chips would taste delish!
- Change Up The Spices: Try adding some ginger, nutmeg, or cloves. Just use a light touch, as too much spice can quickly overwhelm such a small recipe.
- Get Sparkly: Sprinkle the top of the bread with a little sparkling sugar or raw sugar. It gives the bread a fun crunch.
More Tasty Ways To Use Up Bananas
- Easy Banana Oat Cookies
- Toaster Oven Banana Bread
- Baked Oatmeal For Two
- Toasted Peanut Butter and Jelly Sandwich (swap the jelly for banana slices!)
- Cake Mix Mini Cakes
- Persimmon Banana Breakfast Cookies
- Banana Oat Muffins
Mini Banana Bread Loaf
Banana is the star of this downsized quick bread! It's so moist and flavorful no one will believe you made it without eggs or milk.
Ingredients
Dry
- 1/2 cup White Whole Wheat Flour (or Unbleached All-Purpose)
- 1/4 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1/4 teaspoon Cinnamon
- 1/8 teaspoon Table Salt
Wet
- 1/2 cup Mashed Banana, about 1 very ripe large banana (125 to 130 grams peeled)
- 1 tablespoon Organic Cane Sugar
- 2 tablespoons Packed Brown Sugar (see note)
- 2 tablespoons Canola Oil (see note)
- 1/2 teaspoon Lemon Juice
- 1/4 teaspoon Pure Vanilla Extract
Instructions
- Preheat your oven or toaster oven to 350°F. If using a toaster oven, adjust the cooking rack to the lowest placement, and select the "Bake" setting.
- Grease only the bottom of a 3 x 5.75 x 2.5-in mini loaf pan.
- In a small bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a medium bowl, stir together the mashed banana, granulated sugar, brown sugar, oil, lemon juice, and vanilla.
- Fold the flour mixture into the banana mixture just until combined. You don’t want it smooth, there should be some small lumps.
- Pour the batter into your prepared pan and smooth the top.
- Bake until the loaf is browned and the internal temperature of the bread reaches 200°F to 205°F or a skewer inserted in multiple spots comes out clean about 22 to 26 minutes.
- Allow the bread to cool for at least 10 minutes before removing from the pan and transferring to a baking rack. Cool the bread completely before slicing and devouring!
Notes
Banana: Make sure to use a very ripe banana that is soft and spotted brown. Mash it well with a fork and measure it into a 1/2 cup measuring cup before adding to the recipe.
Sugar: We’ve had success using organic dark brown sugar, light brown sugar, and cane sugar in a variety of different combinations. Also, this bread is not overly sweet. If you prefer a sweeter banana bread, you can increase the sugar to 4 tablespoons in total.
Oil: Canola oil is what I usually use because of its neutral flavor. Melted coconut oil, grapeseed oil, and olive oil also work, though the olive oil's flavor was noticeable.
Convection Adjustments: Reduce the temperature to 325°F and begin testing for doneness after 20 minutes, adding more time as needed.
Storing Leftovers: The cooled banana bread can be stored in a covered container at room temperature for 2 to 3 days.
Freezing Leftovers: I like to slice the loaf before freezing so it’s easier to just grab a single piece. To freeze, wrap the sliced loaf in plastic wrap and place it in a plastic freezer bag. To defrost remove a few pieces and leave at room temperature for 15 to 20 minutes.
Mini Muffins: Grease a mini muffin pan and fill the cavities halfway full. Bake at 375°F until the muffin tops bounce back when pressed and a toothpick inserted in the middle comes out clean about 7 to 10 minutes. Recipe makes around 15 mini muffins.
Muffins: Preheat oven to 375°F, grease 4 cavities in your muffin pan, and distribute the batter evenly. Add pan to the oven and bake for 5 minutes. After 5 minutes, reduce the temperature to 350°F and bake until muffins are browned and a toothpick inserted in the center comes out clean, about 10 to 12 minutes more. The muffins will be a little heartier and not as light and fluffy as the mini muffins.
Nutrition Information:
Yield: 5 Serving Size: 1 SliceAmount Per Serving: Calories: 138Total Fat: 5.9gSaturated Fat: 0.4gCholesterol: 0mgSodium: 122mgCarbohydrates: 21gFiber: 1.9gSugar: 10.4gProtein: 1.9g
I want to say thanks soooooo much for making and testing out this recipe to the perfection that it is, and sharing it with the world! I thoroughly LOVE the result it gave SO much because it’s vegan + sooooooooooooo perfect. It’s the most perfect!
I love hearing this, Marna! Thank you for giving the recipe a try and for coming back to leave a comment. It makes my day to hear how much you enjoyed the banana bread, I can truly feel your excitement 🙂
Happy Baking!
~ Brie
Have made this twice this week. Best banana bread we’ve ever had!! Only change I don’t have mini loaf pans so made in 13 oz ramekins. Had to bake a little longer, came out moist & perfect.
Thank you!!!
Our pleasure, Andrea! That’s a great tip on the ramekins, thanks for taking the time to comment and share it 🙂
Made with 5Spice instead of G. Cinnamon which gave a beautiful subtle spiced flavour and reduced sugar by 1T. Took 15mins to cook in my old oven and was much enjoyed. Thankyou for posting.
So glad you enjoyed it, Leo! Thanks for taking the time to leave a comment and sharing your recipe tweaks. I love the idea of using five-spice powder and can’t wait to give it a try.
Could I mix the batter beforehand (like the night before) and then bake it the next morning?
Hi, Angela,
I think you might be able to if you’re using double-acting baking powder but I’ve never done it with this recipe so I can’t say for sure. If you give it a try I’d love to know how things work out.
Hello, your site is fantastic. I love how thorough and clear you are. Just wondering, is it possible at all to convert this recipe into a regular banana loaf bread pan ie the“standard loaf pan” is 8-1/2 x 4-1/2 x 2-1/2 inches. Can I double the ingredients and still cook in the toaster oven? Any advice on what I can add to ensure it will work?
Thanks, Sasha! I’m so glad you’re finding the site helpful 🙂
This recipe is adapted from another one of our mini recipes. Unfortunately, I’ve never made it as a full-sized loaf before and can’t say how it would turn out. A lot of times mini baking recipes don’t scale up well so I’d be wary to suggest it.
Instead, I’d try using an eggless or vegan recipe that’s been created and tested using a standard 8-1/2 x 4-1/2 x 2-1/2 sized loaf pan.
This recipe https://toasterovenlove.com/toaster-oven-banana-bread/ (which does use eggs and dairy) has some tips for baking a full-sized loaf of banana bread in a toaster oven that you might find helpful.
Best of luck and happy baking!
Made this yesterday, it turned out super moist! Thanks!