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If you love banana cream pie but want something a little lighter and easier, this banana cream pie yogurt cheesecake is about to become your new favorite dessert. It has all the nostalgic flavors you crave, sweet banana, creamy vanilla, and a subtle cheesecake vibe, without turning on the oven.
Our viral Japanese Biscoff cheesecake yogurt has been doing so well that I just had to try more combinations and this banana cream pie version is a new favorite!
Our whole family loved trying the viral Japanese cheesecake with biscoff cookies, but I could not stop thinking about a banana version. I grew up with pudding this and that and cheesecake (always the no bake kind) here and there, but combining the two? That would have sold me! Throw in being a college student, getting back in shape and a million other reasons to want a fast, easy, healthy and cheap dessert idea and I knew I had to try it.
The pudding is 100% optional but I liked that it made things thicker, creamier and more like a cheesecake/ banana cream pie.
I can’t wait to hear what varieties you all are trying. Leave a comment below if you have an idea I should try!
Ingredients You’ll Need…
Vanilla Greek Yogurt: Creates a creamy cheesecake-style base with added protein. We prefer Oikos Pro or Siggi’s.
French Vanilla Instant Pudding: Thickens the yogurt and adds classic banana cream pie flavor.
Fresh Banana: Adds natural sweetness and that unmistakable banana cream taste.
Simple Mills Sweet Thins: A simple, crunchy crust that keeps this dessert easy and no-bake.
How to Make Banana Cream Pie Yogurt Cheesecake
Made with full-fat vanilla Greek yogurt, instant pudding mix, fresh banana, and a simple cookie crust, this no-bake dessert comes together in minutes.
The easiness of these Japanese cheesecakes is what’s so dang addicting about them! All you do is open your yogurt, stir in the instant pudding powder, stuff the bananas and cookies into the yogurt until you can’t fit anymore and then put the lid back on. Keep it in the fridge until you’re ready to eat it.
The Perfect Timing
You don’t want to wait too long , the cookies eventually become too soggy for my liking. Depending on what type of cookies or crackers you use will change how long the yogurt needs to sit in the refrigerator so test it out to find the perfect timing.
Right after dinner, I’ll prep this yogurt cheesecake and stick it in the fridge and it’s perfect a couple of hours later for a little treat for the fam!
Substitutions and Variations
The Sweet Thins can be substituted with graham crackers, Nilla Wafers, or shortbread cookies.
Changing the pudding flavor is also fun! My kids love when we use chocolate pudding mix! Cheesecake pudding or coconut are also delicious!
Feel free to swap out the bananas with strawberries or raspberries or another fruit your family loves.
Storing Cheesecake Yogurt
Cheesecake yogurt is meant to be eaten in one sitting, so there shouldn’t be any leftovers. If a big tub of yogurt is too much for your family, then portion out individual servings and just add a teaspoon of pudding powder, a few cookies and slices of bananas. If you do have some leftovers, they will keep for 2-3 days but the cookies will get super soggy.
This banana cream pie yogurt cheesecake proves that dessert can be both easy and high protein. One bite and you’ll see why this recipe belongs on repeat. It’s creamy, protein-packed, and perfect for a quick weeknight treat, a make-ahead dessert, or when you’re craving something sweet but not heavy.
More Healthy Dessert Recipes:
Banana Cream Pie Yogurt Cheesecake Video
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Open the yogurt and stir in the pudding powder.
24 oz Vanilla Greek Yogurt, 2 Tablespoons French Vanilla Instant Pudding
Gently press the bananas and cookies into the yogurt so they are mostly submerged.
1 Banana, 10 Simple Mills Sweet Thins
Refrigerate for 2 hours (see note).
Remove from the fridge and enjoy.
If it was refrigerated longer, the Sweet Thins got too mushy.
These Eggless Banana Crumb Muffins are soft, moist, and packed with sweet banana flavor, finished with a buttery crumb topping and tall bakery-style tops. Made with simple pantry staples, they solve the classic “overripe bananas + no eggs” problem in the easiest way possible. They’re cozy, reliable, and perfect for breakfast, snacks, or school lunches. If you love banana bread but want something quicker and portioned, this recipe is for you.
Oriana’s Thoughts On The Recipe
You are not going to believe how easy it is to make these eggless crumb banana muffins. Based on my super-easy eggless banana bread recipe with an addition of a crumb top, this banana crumb muffin is going to be your new go-to breakfast muffin (or snack)!
Most of the ingredients needed to make these egg-free banana muffins are pantry staples or are already in my fridge, so chances are, you have everything you need to make these muffins at home today.
Why You’ll Want to Try My Recipe
Egg-free & reliable: Tested again and again so you get soft, fluffy muffins every time—no eggs needed.
Easy to make: Straightforward steps, no mixer required.
Simple ingredients: Pantry staples you probably already have.
Bakery-style tops: That crumb topping helps create tall, beautiful muffin tops at home.
Big banana flavor: Perfect for using up very ripe bananas.
Family-friendly: Great for breakfast, snacks, and school lunches.
How Do You Replace Eggs in A Muffin Recipe?
The best way to substitute eggs in a muffin recipe is to find the right combination of leavening agents, such as baking powder and/or baking soda, and acids, such as vinegar, lemon juice, buttermilk, yogurt, sour cream, etc. When leavaners and acids are combined, they react and produce gas (bubbles), making your baked goods fluffy. I use a combination of buttermilk and baking soda for this banana crumb muffin.
Ingredients Notes & Substitutions
Amounts are included in the printable recipe below (scroll down). You’ll need:
Bananas — Very ripe and mashed. If they’re not super ripe (brown spots all over the peel), check my quick tips section for how to ripen the bananas.
Butter – I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called for in the recipe. Dairy-free instructions are below.
Vanilla extract: Reach for pure vanilla instead of imitation for optimal flavor. Even better, try homemade vanilla extract!
Brown sugar — Feel free to use light or dark brown sugar.
Baking powder and baking soda – Make sure they’re not expired or too old.
Salt – I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
Flour – Standard all-purpose flour works best here; skip the cake, bread, and wheat flour. Gluten-free instructions are below.
Ground cinnamon
Granulated sugar – Regular white sugar, also known as caster sugar.
This recipe is naturally egg, nut, peanut, soy, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
Buttermilk: Make a homemade buttermilk substitute by mixing 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes until it curdles.
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Step-by-Step Recipe Photo Tutorial
Detailed instructions are included in the printable recipe below (scroll down).
1 – Prepare the Oven and Pan
Preheat the oven. Line a 12-cup regular muffin pan with muffin liners.
2 – Make the Muffin Batter
Mix mashed bananas with butter until combined. Add in buttermilk, vanilla, and sugar, and mix. Add flour, cinnamon, baking powder, baking soda, and salt; mix until just combined. Let the batter rest for 10-15 minutes. Then, fill muffin liners all the way to the top.
3 – Make the Crumb Topping
Mix brown sugar, white sugar, cinnamon, and melted butter in a small bowl. Add in flour and mix until evenly distributed and crumbly in texture.
4 – Add The Crumbs To The Muffins
Sprinkle the crumb topping over the muffins.
5 – Bake the Muffins
Bake until a wooden pick comes out clean. Allow cooling and enjoy!
Quick Recipe Tips
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven for at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
Don’t overmix the batter. Instead, mix just until you’ve evenly distributed the ingredients throughout the batter.
Bake at 425ºF (220ºC) for 5 minutes and then reduce the oven temperature to 350ºF (180ºC). This initial high oven temperature will help to lift the muffin top quickly.
Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.
Kwon your oven! Every oven is different, so baking times should always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, I tested the recipe with both all-purpose flour and whole wheat flour and LOVED both variations. Keep in mind that muffins made with whole wheat flour will be denser.
Can I use salted butter?
Yes, you can! Just skip the salt called for in the recipe.
My bananas are not ripe enough; what can I do?
If your bananas are not ripe, you can quickly ripen them by baking them with the skin in a 300°F (150º C) oven for 10 to 15 minutes. The peel will turn black from the oven, but the bananas themselves will be ripe. This method is great when your bananas need that one extra push to get to the ideal ripeness to bake with. Unfortunately, this won’t work for green bananas.
Why the initial high temperature?
This helps the muffins rise nice and tall. The hot blast of air will spring up the top of the muffin, and then the inside of the muffin can bake for the remainder of the time.
Yes, for mini muffins, bake for 12-14 total minutes at 350° F (180° C).) Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Can I make muffins without eggs?
Yes, you can! The best way to substitute eggs in a muffin recipe is to find the right combination of leavening agents, such as baking powder and/or baking soda, and acids, such as vinegar, lemon juice, buttermilk, yogurt, sour cream, etc. When leavaners and acids are combined, they react and produce gas (bubbles), making your baked goods fluffy. I use a combination of buttermilk and baking soda for this banana crumb muffin.
Storing & Freezing Instructions
This egg-free banana crumb muffin recipe makes 12 muffins. So you’ll probably have a couple of leftovers. Here’s how to store them.
Leftovers
Your muffins will keep well if covered and at room temperature for three to four days, then you can transfer them to the refrigerator for up to one more week.
Freezer
Muffins can also be frozen for up to three months. A great way to have eggless muffins whenever you want!
After the banana muffins have cooled completely, wrap them in plastic wrap and then with foil. Place the double-wrapped muffins in a freezer bag, and don’t forget to label them! Thaw frozen muffins in the refrigerator and then bring them to room temperature or warm up in the microwave or a 300°F oven for 4-5 minutes if desired.
These Eggless Banana Crumb Muffins are soft, moist, and delicious. They’re so easy to make, and they taste amazing! Perfect for breakfast, snacks, and school lunches.
Prep Time 10 minutesmins
Cook Time 25 minutesmins
Total Time 35 minutesmins
Servings 12muffins
Get Recipe Ingredients
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Preheat the oven to 425ºF (220ºC). Spray eight cavities of the muffin pan with nonstick spray or line with cupcake liners.
In a medium bowl, mash the ripe bananas with a fork until completely smooth.
Stir the melted butter into the mashed bananas; mix until combined. Add the buttermilk, vanilla, and brown sugar; mix to combine.
Mix in the flour, cinnamon, baking powder, baking soda, and salt until combined. Let the batter rest for 10-15 minutes. Meanwhile, make the crumb.
Make the Crumb Topping:
In a small bowl, mix brown sugar, white sugar, cinnamon, and melted butter. Add in flour and mix until evenly distributed and crumbly in texture.
Spoon the batter evenly into the muffin liners, filling each one all the way to the top.
Sprinkle crumb topping evenly over each muffin.
Bake for 5 minutes, then reduce the oven temperature to 350ºF (180ºC) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 15 to 20 minutes.
Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Store: Store covered at room temperature for 3 to 4 days, then transfer to the refrigerator for up to 1 week. Freeze: Muffins can also be frozen for up to 3 months. Cool muffins completely, then wrap them in plastic wrap and then with foil, place in a freezer bag. Thaw frozen muffins in the refrigerator and then bring to room temperature or warm up in the microwave or a 300°F oven for 4 to 5 minutes if desired. Glaze (optional): To top off, you can make a glaze by mixing 1/3 cup confectioner’s sugar and 2 to 3 teaspoons of milk. Drizzle on top before serving. Dairy-Free:
Make your dairy-free buttermilk: mix 1 cup of plant-based milk + 1 tablespoon of lemon juice or apple cider vinegar. Let the mixture sit for five minutes until the milk looks like it has curdled.
Use the same amount of vegan butter substitute. My favorite dairy-free butter for baking are:
Gluten-Free: Substitute all-purpose flour for 1-to-1 Gluten-Free flour. This is my favorite brand. Extra Tips:
If your bananas are not very ripe, you can quickly ripen them by baking them with the skin in a 300°F oven for around 10 to 15 minutes. The peel will turn black from the oven, but the bananas themselves will be ripe. This method is great when your bananas need that one extra push to get to the ideal ripeness to bake with. Unfortunately, this won’t work for green bananas.
Feel free to add 1 cup of chopped nuts (such as walnuts or pecans) or chocolate chips! Just stir them after adding the dry ingredients.
Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
More Egg-Free Muffin Recipes You’ll Love!
The recipe was originally posted in August 2014, but the post content was edited to add more helpful information; no change to the recipe in April 2022.
This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.
If you’ve been searching for the very best banana bundt cake, your hunt ends here. This banana cake is impossibly moist and tender. It’s the kind of dessert that tastes like it came straight from mom’s kitchen but looks bakery-worthy.
With a soft crumb, golden edges, and a sweet frosting, this banana bundt cake is my favorite way to use up ripe bananas, and it never lasts long!
When I was in high school, My Big Fat Greek Wedding came out, and there’s this hilarious scene where someone brings a Bundt cake to a family party and no one knows what it is. Every time I hear the word “bundt,” I think of that movie and can’t help but smile.
This banana Bundt cake is incredibly moist, rich with banana flavor, the perfect amount of sweetness, and honestly, one of the best cakes I’ve ever had. It will be love at first bite! You can add cream cheese frosting if you’d like, but it’s just as delicious served plain.
Ingredients for Banana Bundt Cake
This banana Bundt cake starts with a simple cake mix, and there’s absolutely no shame in that. Sometimes the easiest recipes turn out to be the best, and this one proves it! With just a few simple ingredients, you’ll have an ultra-moist, flavorful banana Bundt cake that no one will guess came from a mix. Here’s what you’ll need:
For The Cake
Mashed Ripe Bananas: the key to that sweet, rich banana flavor and extra moisture
Boxed Yellow Cake Mix: keeps things simple while giving the cake a soft, tender crumb
Instant Banana Pudding Mix: enhances the banana flavor and adds even more moisture
Eggs: help bind the ingredients and give the cake structure
Water: keeps the batter smooth and light
Sour Cream: adds tang and makes the cake super moist
Vanilla Extract: a teaspoon or two adds warmth and depth to both the cake and frosting
Canola Oil: ensures the cake stays soft and rich (You can swap for Butter, but note it will give the cake a slightly denser and richer crumb, while oil keeps it lighter and more moist for longer.)
For The Frosting
Cream Cheese: the base for the luscious frosting
Powdered Sugar: sweetens the frosting to perfection
Vanilla Extract: gives flavor to the frosting
Heavy Cream: makes the frosting extra smooth and creamy
A Few Notes on The Ingredients
Sour Cream: Adding too much will make the Bundt cake dense like a pound cake. Our measurements keep it light, tender, and fluffy.
Bananas: Use very ripe bananas that are heavily spotted but not completely black. Overly dark bananas can be too sweet or slightly bitter, while under-ripe bananas lack the bold flavor that makes this cake shine.
How to Make Banana Pudding Cake
This banana bundt cake is such an easy dessert! Here are the basic steps to making the best bundt cake recipe:
Mix: Whisk together the cake mix and instant banana pudding mix in a large bowl.
Combine: Add eggs, water, sour cream, and canola oil. Mix until fully incorporated.
Fold: Gently fold in the mashed bananas into the cake mixture until evenly distributed.
Bake: Pour batter into a prepared pan. Bake until the top is golden and set.
Cool: Let the cake cool in the pan for a few minutes, then carefully flip onto a wire rack. Allow to cool for 15 minutes before fully unmolding.
Frost (Optional): In a separate bowl, make the cream cheese glaze and drizzle over the cooled cake if desired.
How to Get a Bundt Cake Out of a Pan
Cool it on a wire rack: Often, your cake just needs to thoroughly cool. Place it on a cooling rack and walk away.
Place the Bundt cake in the freezer: Freezing for 2 hours will help the cake firm up and release from the sides of the pan. You may still need to run a thin knife around the edges.
Bake it again: Let the cake cool for 20 minutes, then place it back in a 250°F oven for a few minutes. This can dry it out slightly to help release it, though it requires close attention.
Use a knife and rubber spatula: Slide a thin knife around the upper edges and a rubber spatula further down to help release the cake.
If you’re in the market for a new Bundt pan, we’ve tested plenty, and this Nordic Ware Bundt pan is hands down the best. You’ll find the best price online, so skip the local store trip.
Can I Make Banana Cake with Homemade Cake Mix?
Absolutely! In place of the boxed cake mix, you can use your favorite yellow or white cake mix. Just be sure to add the wet ingredients instructed in the recipe card below and NOT the wet ingredients called for in whatever white or yellow cake recipe you’re using.
For extra flavor, mix in chocolate chips, walnuts, pecans, or a dash of cinnamon, they pair perfectly with this banana pudding Bundt cake.
Why Is My Bundt Cake Stuck to the Pan?
There are a few common reasons your cake might stick:
Pan buildup: Old spray residue or leftover crumbs can turn into sticky spots that grab onto your cake. Be sure to scrub your pan clean after each use—Nordic Ware’s Bundt Brush is great for this.
Wrong pan size: If you use a 15-cup Bundt pan instead of a 10-cup, the cake won’t rise as high and may cling to the sides. The extra space means less support for the batter, causing it to stick.
Not greased well enough: Even nonstick pans need to be greased (and sometimes floured). “Nonstick” doesn’t mean foolproof.
Do I Have to Use the Instant Pudding Mix?
Using a pudding box is an essential part of this recipe. Instant pudding contains a high amount of cornstarch, which helps to trap water and make for a moister cake. It also really pushes the dry ingredients to perform like a cake flour, light and fluffy and moist, versus an all-purpose flour, which is heavier and often doesn’t lead to a small, tender crumb.
We use a banana pudding mix as it really pushes that banana flavor home and gives an extra bit of tang to the recipe that you can’t help but love. We are excited to experiment with a few other pudding flavors, though. I noticed a cheesecake flavor the other day, which could be cool.
Can I Freeze Banana Bundt Cake?
Yes, and it’s super easy! You can freeze the whole banana Bundt cake or slice it into individual servings. Just wrap each piece tightly in plastic wrap and foil or store in an airtight container.
While you can freeze cream cheese frosting, we recommend freezing the cake unfrosted for the best texture once thawed. You can either freeze the frosting separately or make a fresh batch when you’re ready to serve. When it’s time to enjoy, let the cake thaw at room temperature; you’ll still have that soft, tender cake crumb every time.
Skip the banana bread and use your brown bananas to make this stunning Banana Bundt Cake instead! Light, fluffy, and full of rich banana flavor. Plus it’s so easy!
More Delicious Bundt Cake Recipes
How to Make a Banana Bundt Cake
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For the Cake
Preheat oven to 350℉, with rack on the lower-middle position so the cake isn’t too high in the oven.
Grease and flour a bundt pan and set aside.
In a large mixing bowl, combine cake mix and instant pudding powder. Whisk to combine.
1 Box Cake Mix, 3.4 ounces Pudding Powder
Add eggs, water, sour cream and oil. Whisk just until incorporated.
4 Eggs, 1 Cup Water, 3 Tablespoons Sour Cream, ¼ Cup Canola Oil
Using rubber spatula, fold in bananas just until combined; don’t over-mix.
1 Cup Bananas
Pour into prepared bundt pan, lightly shaking to even out the batter.
Bake 35-45 minutes, watching for the top to be lightly golden and a toothpick to only have a few crumbs and not batter attached.
Cool completely in pan on rack. Once cool, use a knife to separate cake from pan. Invert and remove cake to a platter.
Optional, drizzle with cream cheese frosting
For the Frosting
Using a hand mixer and a big bowl, whip the cream cheese until soft. Add remaining ingredients and mix until smooth.
4 ounces Cream Cheese, 1 ½ Cups Powdered Sugar, Dash of Vanilla, Dash of Heavy Cream
*You can use white, yellow or butter cake mix, but we tend to prefer yellow. Bundt cake can be frozen for up to 3 months.
This Maple Banana Bread is wonderful! It is the best Fall bread to make and great for the holiday season too.
❤️WHY WE LOVE THIS RECIPE
The combination of maple and banana really goes well together. If you have followed us for any amount of time, you know we love banana bread. I think there are 20 different variations on our website. We love the maple glaze on this bread; it really adds to the maple flavor. Each time we make this we say how good it is! It’s the perfect Fall banana bread.
SWAPS
If you are not a fan of nuts you can leave them out. We make this bread with buttermilk and we suggest you do too. It adds the perfect fat content and make this bread moist and delicious. You don’t have to add the glaze but it definitely takes this bread to the next level.
⭐TIP
We let the bread cool about 10 minutes in the pan then remove it. We also let the bread cool before adding the glaze. The glaze can be tricky, getting the consistency correct, and you may need to thin it some if it gets too thick. Just keep working with it! It’s worth the effort.
OTHER DELICIOUS BREAD RECIPES:
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This Maple Banana Bread is the perfect morning treat! It has wonderful reviews and it’s delicious with coffee.
Prep Time 15 minutesmins
Cook Time 1 hourhr
Total Time 1 hourhr15 minutesmins
Course bread, Breakfast
Cuisine American, southern
2cupsall-purpose flour
1teaspoonbaking soda
1stick butter or 8 tablespoonssoftened
3/4cupwhite granulated sugar
2eggs
1/2cupbuttermilk
3medium bananaspeeled and mashed
1/3cupmaple syrup
1teaspoonmaple extract
1/2cupchopped nuts(pecans or walnuts) Optional
Maple glaze:
3/4cupbrown sugar
3 to 4tablespoonsmilk
1/4cupbutter or 4 tablespoons
1teaspoonmaple extract
1cuppowdered sugar
Whisk together the flour and baking soda in a bowl. In another bowl using a mixer combine the butter, white sugar, eggs, buttermilk, bananas, maple syrup and maple extract.
Pour wet ingredients into the flour mixture and continue mixing with mixer. Fold in nuts. Spray a 9 x 5 baking dish and pour in batter. Bake in a preheated 350 degree oven 60 to 65 minutes or until center tests done.
Add maple glaze recipe below.
Maple glaze instructions:
Combine brown sugar, milk and butter in a saucepan and bring to a boil on top of the stove. Boil for one minute stirring constantly. Remove and add maple extract and powdered sugar.
Drizzle over banana bread. Can add more milk if glaze starts to harden.
We let the bread cool about 10 minutes and remove it from the pan. Then let it cool completely before adding the glaze.
This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.
These FLUFFY banana chocolate chip cookies are the cookies of my childhood! You are going to love EVERYTHING about these banana bread cookies! It’s your favorite quick bread in cookie form!
The other day, a neighbor posted on Facebook that she had some ripe bananas that she was going to throw away unless someone wanted them. And then I sprinted to her door! Ok, just kidding, but never ever, under any circumstances, should ripe bananas be thrown away! I’ll take them all!
I’d use them to make these amazing banana cookies, and if there are any left over, I’d make a loaf of our perfect banana bread! Oh shoot, but what about our banana bundt cake?! We can’t forget about that one! Needless to say, don’t throw away the bananas!!
Ingredients for Banana Bread Cookies
Shortening: Creates a tender, softer texture and helps the cookies hold their shape without spreading too much.
Unsalted Butter: Adds rich flavor, moisture, and contributes to slight spreading and a crispy edge.
Brown Sugar: Adds sweetness, moisture, and chewiness thanks to its molasses content.
Sugar: Balances sweetness and contributes to crisp edges and spreading
Eggs: Bind the dough, provide structure while also helping with leavening
All PurposeFlour: Provides the structure for the cookies.
Baking Soda: Neutralizes acidity (from brown sugar and banana) and encourages browning/spread.
Baking Powder: Provides lift and helps keep cookies light and soft and not dense.
Salt: Enhances all the flavors and balances sweetness.
Banana: Adds natural sweetness and banana flavor, moisture, and a soft, tender texture while also reducing need for extra fat.
VanillaExtract: Rounds out and enhances the flavor of the dough.
Chocolate Chips: Add rich bursts of chocolate, balancing the sweetness of the banana cookie base.
Shortening and Butter??
Yes, I know this is a little unusual but it just works in this recipe! Shortening helps with structure, while butter keeps flavor and tenderness. You can use all shortening or all butter, but I really prefer the combo of the two!
My mom made these growing up with only shortening and only white sugar. My adaptations are what work for our household but you can do it however you like.
How to Make Banana Cookies with Chocolate Chips
Prep: Preheat the oven to 350 degrees F.
Cream: Add the shortening, butter and sugars to the bowl of a stand mixer and cream until light and fluffy. Add the eggs and vanilla and mix again.
Whisk: Add all the dry ingredients to a separate bowl and whisk everything together.
Combine: Alternating between the flour mixture and the mashed bananas, add them to the wet ingredients and mix everything together. Add the chocolate chips with the last addition of dry ingredients and fold them in.
Bake: Scoop the cookie dough onto baking sheets lined with parchment paper and bake for 10-12 minutes.
NOTE: If you have the time, stick the cookie dough in the fridge while you clean up and then bake them. That will help them be a little fluffier.
Can I Use Frozen Bananas?
Yes, but I prefer fresh ripe/slightly overripe bananas for the right cookie texture. If you have frozen bananas to use though, definitely use them! Let them thaw completely and then drain the juices that are released. Then add them to the recipe as instructed.
How to Avoid Flat Cookies
It is important to beat the sugars and butter for at least 1 minute to change the sugar structure, allowing for a fluffier cookie.
Refrigeration will set the dough more firm leading to less spreading.
Variations
If you are a nut lover, this recipe would be extra tasty with some chopped walnuts or pecans added. You could also use milk chocolate chips or even white chocolate chips.
Storage Tips
Leftover cookies can be stored at room temperature in an airtight container and they will keep for up to 5 days. If you want them to last a little longer, they freeze really well. Place them in a freezer-safe container with parchment paper in between layers. They will keep for up to 3 months.
At the end of the day, these banana chocolate chip cookies are proof that the simplest ingredients can turn into something truly special. They are a dreamy twist on a classic…soft, cozy, and just sweet enough to feel like a treat without being over the top.
Whether you’ve got a few ripe bananas on the counter or little hands eager to help in the kitchen, this recipe is one you’ll come back to again and again. Bake a batch, pour some cold milk, and enjoy the kind of everyday magic that only comes with a batch of homemade cookies.
Watch This Video to See How These Cookies are Made…
Our Favorite Ways to Use Ripe Bananas…
Prevent your screen from going dark
Preheat the oven to 350 degrees F.
Cream together the shortening, butter and sugars for 1 ½ minutes on medium high speed. Add the eggs and vanilla and mix to combine.
⅓ Cup Shortening, ⅓ Cup Unsalted Butter, ⅔ Cup Brown Sugar, ⅓ Cup Sugar, 2 Eggs, 1 teaspoon Vanilla Extract
Whisk together all the dry ingredients.
2 Cups Flour, ¾ teaspoon Baking Soda, 1 ½ teaspoons Baking Powder, ½ teaspoon Salt
Add the dry ingredients alternately with the bananas to the creamed sugar mixture. On the last addition, add both flour and banana along with the chocolate chips and gently fold together.
1 Cup Banana, 2 Cups Chocolate Chips
Scoop onto a baking sheet lined with parchment paper or a silpat and bake for 10-12 minutes. Or place in the fridge in the bowl or already scooped on baking sheets while you clean up and then bake. This allows the cookies to not spread as much, but is totally optional.
I have found that the cookies stay softer, and fluffier longer with the addition of shortening. My mom made these with all shortening, but I prefer all butter or half and half.
This Eggless Banana Layer Cake is proof that allergy-friendly baking can be every bit as indulgent and impressive. After 12+ years of creating egg-free recipes for my family, I’ve perfected this one so it’s always soft, moist, and bursting with rich banana flavor. Each fluffy layer is stacked high with dreamy salted caramel buttercream that’s simple to make with everyday ingredients—no fuss, no weird substitutes, just pure deliciousness. Perfect for birthdays, gatherings, or any day you want a cake that makes everyone feel included, this recipe is tested until foolproof and guaranteed to wow. Once you taste it, I know it will become a family favorite you’ll bake again and again.
Oriana’s Thoughts On The Recipe
I first developed this Eggless Banana Layer Cake for my cookbook TheSimply Eggless Cookbookin 2020, and it’s been a family favorite ever since.
Think of this Eggless Banana Layer Cake as banana bread’s fancier, more festive cousin—soft, moist, and full of rich banana flavor. The best part? Each fluffy layer is filled and topped with the dreamiest salted caramel buttercream, making every bite a perfect balance of sweet and salty. This is the kind of cake that makes people stop mid-bite and say, “Wow.” It’s not just another banana cake—it’s a showstopper. I truly believe this is the best eggless banana cake ever, and once you try it, I know you’ll be making it again and again.
Why You’ll Want to Try My Recipe
Egg-Free & Allergy Friendly – You won’t miss the eggs at all; the texture is soft, fluffy, and tender.
Full of Flavor – Banana and Salted Caramel Together? Absolute magic in every bite. Plus, ripe bananas make the cake naturally sweet, moist, and rich in taste.
Moist Every Time – No dry or crumbly cake here; this recipe delivers consistent, bakery-style results.
Make-Ahead Friendly – The layers and frosting can be prepared ahead, making assembly stress-free.
Great for Any Occasion – Fancy enough for celebrations but simple enough for a weekend bake.
Ingredients You’ll Need, Substitutions & Notes
Scroll down to the recipe card for all the details, including measurements and instructions.
For the Eggless Banana Cake:
All-purpose flour: The base of the cake, giving it structure and softness.
Baking powder: Helps the cake rise evenly and gives it a light, fluffy texture.
Baking soda: Works with the vinegar and yogurt to lift the cake and keep it moist.
Ground cinnamon: Adds a warm, cozy note that complements the banana perfectly.
Salt: Balances the sweetness and enhances all the other flavors.
Milk: Keeps the batter smooth and provides extra moisture.
Apple cider vinegar: Activates the baking soda and gives the cake tenderness. You can also use white vinegar.
Unsalted butter: Adds richness and flavor, plus helps create a soft crumb.
Granulated sugar: Sweetens the cake and helps with structure.
Brown sugar: Adds moisture and a subtle caramel-like depth.
Ripe bananas: The star ingredient—brings natural sweetness, flavor, and moisture.
Plain yogurt: Keeps the cake soft and tender while replacing eggs. You can also use sour cream.
Pure vanilla extract: Enhances the flavor and ties everything together.
To Assemble and Decorate:
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter , Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks if you can over the tub (spreadable) butter.
Milk: You can use your favorite non-dairy milk, like soy or oat milk.
Yogurt: Use your favorite brand of plain, unsweetened non-dairy yogurt.
Caramel: You can use your fave dairy-free caramel. I have used Coconut Caramel Sauce by Hey Boo, which tastes good. However, it’s a bit more liquid than dairy caramel, so add just 1/2 cup, check consistency, and add more if necessary.
Wheat/Gluten: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Prep the pans and oven
Preheat your oven to 350ºF (180ºC). Line three 6-inch round cake pans with parchment paper and give them a light spray of baking spray with flour. This keeps your cakes from sticking.
Step 2 – Mix the dry ingredients
In a large bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt. This step makes sure everything is evenly combined and lump-free.
Step 3 – Make the milk mixture
In a liquid measuring cup or small bowl, stir the milk and vinegar together. Let it sit for 5–8 minutes until it looks a little thick and curdled—that’s exactly what you want.
Step 4 – Cream the butter and sugars
Using a hand or stand mixer, beat the butter until creamy, about 3–4 minutes. Add both sugars and keep mixing for another 4 minutes until smooth and fluffy. Don’t forget to scrape down the bowl. Mix in the mashed bananas, yogurt, and vanilla until everything’s well blended.
Step 5 – Bring it all together
Turn your mixer to low speed. Add the dry ingredients in three parts, alternating with the milk mixture. Start and finish with the dry ingredients.
Mix just until combined—don’t overdo it.
Step 6 – Bake the cakes
Divide the batter evenly into the three pans. Bake for 40–50 minutes, or until a toothpick poked in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then carefully remove them. Place them on wire racks to cool completely before frosting.
Step 7 – Assembly and Decorate
If needed, trim the cake tops with a serrated knife so they stack evenly. Place four strips of parchment around the cake platter edges to keep it clean. Set the first layer on the platter, spread with 1 cup buttercream, and drizzle with ¼ cup salted caramel. Repeat with the second layer. Top with the third layer, then cover the top and sides with about 1½ cups buttercream, smoothing with a spatula. Spread a thin layer of caramel on top, letting a little drip down the sides if desired. Pipe a buttercream border around the top and finish with crushed Biscoff cookies. Remove the parchment strips and serve.
Recipe Tips For Success
➤ Potential Recipe Challenges & Pro Tips:
Dense or heavy cake: Sometimes, banana cakes can turn out too dense. Pro Tip: Make sure your bananas are mashed well but not overmixed into the batter. Also, don’t overmix once you add the flour.
Cake layers sinking in the middle: This can happen if the batter is too wet or the oven door is opened too soon. Pro Tip: Use the exact measurements provided and resist opening the oven until the cake is almost done baking.
Uneven layers: It’s frustrating when one layer bakes higher than the others. Pro Tip: Divide the batter evenly by weighing the pans on a kitchen scale before baking.
Dry cake edges: Sometimes the outside bakes faster than the inside. Pro Tip: Use light-colored cake pans and line them with parchment paper. This helps the cake bake evenly.
Use bananas with lots of brown spots for the best flavor.
Let the cake layers cool completely before frosting to avoid melting the buttercream.
A serrated knife makes it easy to level the cake layers if needed.
Chill the frosted cake for 15–20 minutes before slicing to get clean, neat cuts.
What Cake Pan Size Should I Use?
This recipe makes about 7 cups (1.6 kg) of batter, so you can bake it in different pan sizes depending on the style of cake you’d like. Keep in mind that cake pans should only be filled about ¾ full to prevent overflow and give the cake room to rise.
Three 6-inch round pans (2″ tall): About 2 ⅓ cups of batter per pan. Bake at 350°F (180°C) for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean. This gives you tall, bakery-style layers.
Two 8-inch round pans (2″ tall): About 3 ½ cups of batter per pan. Bake at 350°F (180°C) for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Perfect for a classic 2-layer cake.
Two 9-inch round pans (2″ tall): About 3 ½ cups of batter per pan. Bake at 350°F (180°C) for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Layers will be thinner, so they bake a little quicker.
One 13×9-inch pan (2″ tall): About 7 cups of batter in the pan, which will be just over half full. Bake at 350°F (180°C) for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean. Great for a simple sheet cake.
Variations & Additions
Add chocolate chips or chopped walnuts to the batter for extra texture.
Swap the salted caramel buttercream for cream cheese frosting if you prefer a tangy twist.
Make it a two-layer cake instead of three if you want a simpler version.
Sprinkle crushed Biscoff or graham crackers between the layers for a fun crunch.
Storage and Freezing Instructions
Storage: Keep the frosted cake covered in the refrigerator for up to 5 days. Let it sit at room temperature for about 30 minutes before serving.
Freezing: The unfrosted cake layers can be wrapped tightly in plastic wrap and frozen for up to 2 months. Thaw in the refrigerator overnight before decorating. Buttercream can also be frozen separately and whipped again before using.
This Eggless Banana Layer Cake is soft, moist, and full of banana flavor—stacked with dreamy salted caramel buttercream. Tested until foolproof, it’s made with simple ingredients and perfect for birthdays or any special occasion. Allergy-friendly and always delicious, it’s a cake that wows every time.
Prep Time 35 minutesmins
Cook Time 50 minutesmins
Total Time 1 hourhr25 minutesmins
Servings 12servings
For the Eggless Banana Cake:
Salted Caramel Buttercream:
To Assemble and Decorate:
Get Recipe Ingredients
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Salted Caramel:
You can use homemade (check out my Fail-Proof Easy Salted Caramel recipe) or store-bought, such as Smucker’s Simple Delight Salted Caramel Topping. If using homemade, and since the salted caramel needs to be completely cool when added to the buttercream, I recommend making it in advance, if possible, the day before. You just need to make one batch, which is enouch to make the buttercream and add some when assembling.
Make the Eggless Banana Cake:
Preheat the oven to 350ºF (180ºC). Line three 6-inch (15-cm) round cake pans with parchment paper. Lightly grease with baking spray with flour.
Sift the flour, baking powder, baking soda, cinnamon, and salt together into a large bowl.
In a mixing bowl or liquid measuring cup, combine the milk and vinegar. Let the mixture rest for 5 to 8 minutes, until thickened and curdled.
Using an electric hand mixer or a stand mixer, beat the butter on medium-high speed until creamy, 3 to 4 minutes. Add the sugars and beat on high speed for 4 minutes, until creamed and smooth, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Then add the mashed bananas, yogurt, and vanilla; continue beating to combine, about 1 minute.
Turn the mixer to low and add the flour mixture in three batches, alternating with the milk mixture, beginning and ending with the flour mixture. Beat until just combined, 30 to 45 seconds. Do not overmix.
Evenly divide the batter among the prepared pans.
Bake for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans on wire racks for 10 minutes, then remove from the pans. Allow the cakes to cool completely, right-side up, on wire racks before removing the parchment paper.Note: If you find that the tops of the cakes are browning too quickly in the oven, loosely cover them with aluminum foil.
Make the Salted Caramel Buttercream:
Beat the butter with an electric mixer on medium speed until smooth and creamy, about 3 to 4 minutes. On low speed, mix in 1 cup confectioners’ sugar, then add the milk and vanilla. Add the remaining 2 cups of sugar and beat on low for 1 minute, then on medium-high for 4 to 5 minutes, until light and fluffy. Mix in the cooled salted caramel just until smooth—do not overmix or it may separate. Before using, stir the buttercream by hand with a spatula to remove air pockets and make it silky smooth.
Assemble and Decorate:
If needed, trim the cake tops with a serrated knife so they stack evenly. Place four strips of parchment around the cake platter edges to keep it clean.
Set the first layer on the platter, spread with 1 cup buttercream, and drizzle with ¼ cup salted caramel. Repeat with the second layer. Top with the third layer, then cover the top and sides with about 1½ cups buttercream, smoothing with a spatula.
Spread a thin layer of caramel on top, letting a little drip down the sides if desired. Pipe a buttercream border around the top and finish with crushed Biscoff cookies. Remove the parchment strips and serve.
Important: There are hidden allergens in many foods; if you, or someone you are cooking/baking for, has food allergies, it’s essential that you always read the labels of the ingredients you are going to use to verify that they are safe. Salted Caramel: You can use homemade (check out my Fail-Proof Easy Salted Caramel recipe) or store-bought, such as Smucker’s Simple Delight Salted Caramel Topping. If you decided to use homemade salted caramel, you just need to make one batch, which is enouch to make the buttercream and add some when assembling. Store: Wrap the cake layers with plastic wrap and store them at room temperature for up to 2 – 3 days. Frosted cake leftovers can be stored well covered at room temperature for 2 days, or in the refrigerator for up to 5 days. Freeze the cake layers after they are completely cool. Wrap with two layers of plastic wrap, followed by a layer of aluminum foil. Store it in the freezer for up to 3 months. Thaw: Allow the cake to thaw overnight in the refrigerator, wrapped in plastic wrap and foil. Finally, bring it to room temperature before slicing and serving. Frosted cake leftovers can be frozen for up to 2 months. Make sure they are well covered with plastic wrap. Take into consideration that the cakes will lose part of their fluffiness if refrigerated or frozen. Food Allergy Swaps: This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter , Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks if you can over the tub (spreadable) butter.
Milk: You can use your favorite non-dairy milk, like soy or oat milk.
Yogurt: Use your favorite brand of plain, unsweetened non-dairy yogurt.
Caramel: You can use your fave dairy-free caramel. I have used Coconut Caramel Sauce by Hey Boo, which tastes good. However, it’s a bit more liquid than dairy caramel, so add just 1/2 cup, check consistency, and add more if necessary.
Wheat/Gluten: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Recipe Tips For Success ➤ Potential Recipe Challenges & Pro Tips:
Dense or heavy cake: Sometimes, banana cakes can turn out too dense. Pro Tip: Make sure your bananas are mashed well but not overmixed into the batter. Also, don’t overmix once you add the flour.
Cake layers sinking in the middle: This can happen if the batter is too wet or the oven door is opened too soon. Pro Tip: Use the exact measurements provided and resist opening the oven until the cake is almost done baking.
Uneven layers: It’s frustrating when one layer bakes higher than the others. Pro Tip: Divide the batter evenly by weighing the pans on a kitchen scale before baking.
Dry cake edges: Sometimes the outside bakes faster than the inside. Pro Tip: Use light-colored cake pans and line them with parchment paper. This helps the cake bake evenly.
➤ Extra Tips:
Use bananas with lots of brown spots for the best flavor.
If you find that the tops of the cakes are browning too quickly in the oven, loosely cover them with aluminum foil.
Let the cake layers cool completely before frosting to avoid melting the buttercream.
A serrated knife makes it easy to level the cake layers if needed.
The caramel drip won’t stay in place like a traditional ganache, so add it at the last minute before serving.
Chill the frosted cake for 15–20 minutes before slicing to get clean, neat cuts.
What Cake Pan Size Should I Use? This recipe makes about 7 cups (1.6 kg) of batter, so you can bake it in different pan sizes depending on the style of cake you’d like. Keep in mind that cake pans should only be filled about ¾ full to prevent overflow and give the cake room to rise.
Three 6-inch round pans (2″ tall): About 2 ⅓ cups of batter per pan. Bake at 350°F (180°C) for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean. This gives you tall, bakery-style layers.
Two 8-inch round pans (2″ tall): About 3 ½ cups of batter per pan. Bake at 350°F (180°C) for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Perfect for a classic 2-layer cake.
Two 9-inch round pans (2″ tall): About 3 ½ cups of batter per pan. Bake at 350°F (180°C) for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Layers will be thinner, so they bake a little quicker.
One 13×9-inch pan (2″ tall): About 7 cups of batter in the pan, which will be just over half full. Bake at 350°F (180°C) for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean. Great for a simple sheet cake.
Variations & Additions
Add chocolate chips or chopped walnuts to the batter for extra texture.
Swap the salted caramel buttercream for cream cheese frosting if you prefer a tangy twist.
Make it a two-layer cake instead of three if you want a simpler version.
Sprinkle crushed Biscoff or graham crackers between the layers for a fun crunch.
Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.
Start your day with a delicious and energizing treat! These spiced white chocolate craisin breakfast cookies are packed with nutrients to keep you fueled and focused all morning long.
These spiced almond breakfast cookies turn almonds into almond butter for a healthier breakfast cookie that smells like the holidays and tastes delicious.
This is a sponsored conversation written by me on behalf of Fisher Nuts. The opinions and text are all mine.
Fall Memories
That little “kettle” on the stove. Yes, kettle, not pot or saucepan as I call it these days, but kettle like my mom called it. Vancouver is quite chilly during the fall because of all the moisture in the air. It really gets you to the bones and it’s harder to warm up. The sky is grey and moisture hangs in the air whether it’s raining or not.
Every day we would walk home from school and as soon as we opened the front door we were greeted with warm air and smells. It wasn’t from the food that was cooking, though that often happened too, but it was from the kettle of spices on the stove making our house smell like fall or the holidays. That’s what inspired this spiced almond breakfast cookie and our decision to continue our partnership with Fisher Nuts.
That’s where these breakfast cookies come in. We love using good products for our family as it makes us feel better on the inside and we believe it sets our children up to make wise food choices in the future. I mean think about it, you buy what your mom bought. She only used wheat bread, you probably do the same. We choose to use and work with Fisher nuts because it is the only brand of recipe nuts entirely without preservatives.
And in the meantime, make sure you make these spiced almond breakfast cookies for the kids in the morning. It will start them off with a heart healthy breakfast that smells amazing and will have them feeling warm from the inside out!
Ingredients for Breakfast Oatmeal Cookies
There’s no flour or dairy in this recipe which makes them very allergy friendly. Make sure your oats are gluten free and you have a gluten-free, dairy-free cookie. Here is everything you will need:
Raw Whole Fisher Nuts Almonds: used to make homemade almond butter
Bananas: overripe to add the perfect flavor and sweetness
Maple Syrup: adds natural sweetness
Molasses: adds rich flavor and more sweetness
Dried Orange Zest: You can find this with the spices. It will be in the same type of container as the other spices. The brand we have is Spice Islands.
Spices: Cinnamon, Nutmeg, Cloves and Ground Ginger
Old Fashioned Rolled Oats: The texture of old fashioned oats is what we prefer over quick or instant oats.
White Chocolate Chips:
Craisins: can be swapped for raisins or omitted if desired
The measurements for each ingredient can be found in the recipe card at the end of this post.
How to Make Healthy Breakfast Cookies
Prep: Preheat the oven to 350 degrees F and line a baking sheet with a silpat or parchment paper.
Blend: Add the almonds to a blender and mix until a thick almond butter is formed.
Mix: In a large bowl, add the almond butter along with the mashed bananas, maple syrup, molasses, orange zest, and spices.
Fold: Add the oats, white chocolate chips and dried cranberries and fold everything together.
Scoop: Use a cookie scoop to scoop the cookie dough into balls and place them on the prepared baking sheet. Press the tops down gently to flatten them out a little.
Bake: Bake each sheet of cookies for 10 minutes and serve them warm or place them in a sealed container once cooled.
All of these instructions can be found in full detail in the recipe card down below.
Is Oatmeal Good For You?
Oats contain both soluble and insoluble fiber. Soluble fibers help to lower cholesterol and stabilize blood glucose levels.
Are Bananas Good For You?
Bananas are healthy and nutritious. They are high in fiber and low in calories.
Are Almonds Good For You?
Almonds are very nutritious. They contain healthy fats, fiber, protein, magnesium and vitamin E.
Almonds have been shown to lower blood sugar levels, reduced blood pressure and lower cholesterol levels.
Storage Tips
Breakfast cookies should be stored in the fridge in an airtight container. They will keep for 7-10 days.
These cookies freeze great. I like to make a double or triple batch and then store them in the freezer for breakfasts and snacks. When you freeze them, they will last for up to 3 months. Let them thaw for a few minutes and then eat them cold, or you can zap them for a few seconds in the microwave and eat them warm.
Start your morning with a delicious and energizing treat with these spiced white chocolate craisin breakfast cookies. Packed with wholesome ingredients, these cookies are the perfect way to kickstart your day.
More Healthy Breakfast Recipes:
Servings: 16-20 cookies
Prep Time: 5 minutesmins
Cook Time: 10 minutesmins
Total Time: 15 minutesmins
Description
Start your day with a delicious and energizing treat! These spiced white chocolate craisin breakfast cookies are packed with nutrients to keep you fueled and focused all morning long.
Preheat the oven to 350 degrees F and line a baking sheet with a silpat or parchment paper. If you don’t have either, spray lightly with cooking spray to avoid sticking.
In a blender, preferably a twister jar from Blendtec, blend the almonds to create a thick almond butter. If it gets too hot, set aside to cool so the cookies will bake properly.
1 ⅓ Cup Raw Whole Fisher Nuts Almonds
Add 3/4 Cup almond butter to a large bowl along with the bananas, maple syrup, molasses, orange zest, and spices.
This Eggless Homemade Banana Cream Pie is incredibly creamy, rich, and full of natural banana flavor! No artificial ingredients are needed, and it’s perfect for anyone with an egg allergy, so everyone can enjoy a slice. Plus, it’s the kind of dessert that looks fancy but is actually super easy to make ahead. If you’re looking for a crowd-pleaser that feels indulgent but not too heavy, this pie is the way to go!
Oriana’s Thoughts On The Recipe
If you love bananas as much as I do, this Eggless Easy Banana Cream Pie is going to be your new favorite! It’s a 100% homemade, from scratch recipe that feels like a warm hug in every bite. There’s just something magical about the creamy, dreamy custard filling paired with the flaky, buttery pie crust. And the best part? It’s completely egg-free, making it perfect for anyone who needs to avoid eggs but still wants to enjoy something deliciously indulgent.
One of the things I love most about this pie is how rich and silky the egg-free custard is while still feeling light and airy. It’s full of natural banana flavor, no artificial anything here! The homemade whipped cream on top just adds to the overall bliss. This is one of those pies that impresses everyone around the table, but it’s secretly super simple to make ahead, so it’s a win for busy bakers like me!
Whether you’re serving this for a special occasion or just because you have a few ripe bananas hanging around, this banana cream pie will be a hit every time. It’s got that perfect balance of rich yet light, indulgent yet simple, and, best of all, it’s totally egg-free!
What I Love About This Recipe
Egg-Free and Allergy-Friendly: Whether you or someone in your family has an egg allergy, this recipe is a keeper. You don’t need eggs to create a custard that’s silky, rich, and utterly indulgent.
Made From Scratch, With Love: This pie is 100% homemade, from the buttery pie crust to the creamy banana custard and fluffy whipped topping. There’s nothing like making something from scratch—it just feels special, and the flavors are unbeatable.
A Blissful Banana Experience: Every bite is packed with natural banana flavor. It’s not just a banana pie; it’s a banana dream.
Perfect Make-Ahead Dessert: Banana cream pie is one of those desserts that’s best when chilled and made ahead. So, you can prepare it in advance, which means less stress and more time to relax and enjoy!
Potential Challenges & Pro Tips:
1 – Requires Chill Time: You’ll need to plan ahead since the custard needs to cool and set for a few hours.
Pro-Tip: I like to make the pie the night before. That way, it’s set and ready when I need it, and I’m not rushing at the last minute.
2 – Homemade Pie Crust: Some people find making pie crust from scratch intimidating, but don’t worry—it’s easier than you think!
Pro-Tip: If making pie crust from scratch feels daunting, you can always use a store-bought crust in a pinch, though homemade really is worth the effort!
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
For the Pie Crust:
For your Eggless Easy Banana Cream Pie, you have a few crust options to choose from:
Each option pairs well with the creamy banana filling, and you can customize the flavors by adding a pinch of cinnamon to the graham crackers or a layer of melted chocolate to the traditional crust to keep it from getting soggy. This time, I decided to make it with a traditional baked pie crust. See the recipe card for details for each option.
For the Custard:
Granulated sugar: Sweetens the custard without overpowering the banana flavor.
Cornstarch: Thickens the custard, giving it that silky texture.
Salt: You can use regular salt or black salt. When making custards, I like to use black salt, which tastes and smells like hard-boiled egg yolks. This salt mimics the flavor of eggs in many vegan/eggless recipes. It can be found in gourmet grocery stores or online on Amazon.
Evaporated milk: Creamy and rich, this helps create the custard’s texture. Note: I like to use evaporated milk in this recipe because it adds a hint of caramelized flavor. Evaporated milk is simply regular milk that has been heated to remove about 60% of its water content, resulting in a thicker and creamier consistency. While you can substitute regular whole milk in this recipe, keep in mind that its higher water content can lead to a slightly thinner texture and less richness compared to using evaporated milk.
Butter: Adds richness and smoothness.
Vanilla: Brings warmth and depth to the custard.
Bananas: The star of the show! Fresh and ripe for maximum flavor. Note: For the best banana cream pie, use ripe but firm bananas. You want bananas that have a bright yellow peel with a few brown spots, indicating they’re sweet and flavorful but still firm enough to hold their shape in the pie. Overly ripe bananas can become mushy and make the filling too soft, while under-ripe bananas might lack the sweetness and aroma that bring out the delicious banana flavor.
Cinnamon (optional): Adds a cozy, warm note if you’re feeling adventurous.
For the Whipped Cream Topping:
Heavy whipping cream: Whips up into light, fluffy clouds.
Confectioners sugar: Sweetens the whipped cream just enough.
Vanilla: Adds that extra layer of flavor to the cream.
Food Allergy Swaps
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Butter: Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. For the evaporated milk, use evaporated coconut milk or evaporated oat milk, or make your own dairy-free evaporated milk with your favorite plant-based milk. Evaporated milk is just milk that has been reduced to eliminate the water content, so it’s super easy to make at home with any milk of your choice. To make the custard, you can also use non-dairy milk. For the whipped cream frosting, you can use Silk Heavy Whipping Cream Alternative.
Gluten-Free: For a gluten-free option, use a gluten-free crust, homemade or store-bought.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Place the pie dough on a floured surface, roll it into a circle 12 inches in diameter, and place it into a pie dish. Crimp the edges with a fork or use your fingers to flute the edges. Refrigerate for at least 30 minutes and up to 5 days.
Step 2 – Blind Bake Pie Crust
Line the chilled pie shell with a double layer of parchment paper. Fill the pie with pie weights (about 1 quart / 950 g).
Bake for 15 – 18 minutes, or until the edges are set and begin to turn golden. Carefully remove the pie crust from the oven. Remove weights and paper, prick the bottom with a fork, and return the crust to the oven to continue baking until golden and crisp, 5 – 10 minutes. Remove from the oven, and cool on a wire rack completely before filling. You can blind-bake the crust up to 3 days ahead of time. Cover the cooled crust tightly and refrigerate until ready to fill.
Step 3 – Make the Custard
Whisk together sugar, cornstarch, and salt in a medium saucepan. Add evaporated milk; whisk to combine. Bring to a boil over medium-low heat, whisking vigorously until it starts to thicken—this should take about 2 – 3 minutes. Reduce heat to low and let it boil for 1 minute, still whisking constantly; then remove from heat and stir in butter and vanilla.
Cover with plastic wrap, pressing it directly onto the surface of the cream to prevent skin from forming. Allow to cool for 15 minutes. I do not recommend any longer than this, as it will be too thick to spread neatly into the crust.
Step 4 – Assemble the Pie
Slice 2–3 bananas and arrange slices into the cooled pie shell. Sprinkle with cinnamon, if desired. Spread custard on top (it’s okay if it is still slightly warm). An offset spatula is helpful for spreading. Place a piece of plastic wrap directly on top of the custard, again to prevent a skin from forming. Refrigerate for at least 4 hours and up to 1 day.
Step 5 – Make Whipped Cream Topping
Add heavy cream, sugar, and vanilla to a stand mixer. Whip on medium-high speed until medium peaks form, about 3–4 minutes. I recommend making the whipped cream 1 hour before serving.
Step 6 – Decorate & Serve
Pipe or spread the whipped cream on top. Slice the remaining banana and garnish with banana slices. Serve the pie immediately, or refrigerate for up to 1 hour, garnish with banana slices, and serve.
Pro-Tip: It is best to garnish with banana slices immediately before serving, but whipped cream can be added to the pie up to one hour in advance.
Recipe Tips
For the best custard texture, whisk constantly while cooking to avoid lumps.
Use ripe but not overripe bananas to get the perfect balance of sweetness.
Cover with Plastic Wrap. To prevent a skin from forming on the surface of the pastry cream as it chills, place a piece of plastic wrap directly on the surface before refrigerating.
Be sure to chill the pie for at least 4 hours for the custard to fully set; however, overnight is best.
Decoration. You can prepare the whipped cream topping in advance, but wait to add the whipped cream and banana slices until just before serving or up to one hour ahead for the freshest results.
Sprinkle some crushed graham crackers or cookies on top for added crunch.
Storing and Freezing Instructions
Storing: Keep your pie covered and refrigerated for up to 5 days. The bananas may start to brown after that, but the pie will still taste delicious!
Freezing: I do not recommend freezing this pie; the filling’s texture is never quite the same.
Frequently Asked Questions
Can I use a store-bought pie crust?
Yes, if you’re in a time crunch or don’t feel like making your own, a store-bought crust will work just fine.
How do I keep the bananas from browning?
Toss your banana slices in a little lemon juice before layering them into the pie; however, this might affect the taste.
Can I make this pie dairy-free?
Absolutely! Just swap the dairy ingredients for non-dairy options. Read the details and suggestions above.
When making banana cream pie with a cookie crust, is it best to pre-bake it before adding the custard?
Yes, it’s best to pre-bake the cookie crust before adding the custard when making banana cream pie. Pre-baking helps the crust set and become firm, ensuring it holds up well under the creamy custard filling. This step also adds a bit of toasty flavor and prevents the crust from getting soggy, giving you a deliciously crisp base for your pie. Let the crust cool completely before adding the custard to keep everything in perfect texture. To bake the cookie crust, follow the recipe instructions; however, for most cookie crusts, baking it at 350º F (180º C) for 8-10 minutes is enough.
This Eggless Homemade Banana Cream Pie is incredibly creamy, rich, and full of natural banana flavor! No artificial ingredients are needed, and it’s perfect for anyone with an egg allergy, so everyone can enjoy a slice. Plus, it’s the kind of dessert that looks fancy but is actually super easy to make ahead. If you’re looking for a crowd-pleaser that feels indulgent but not too heavy, this pie is the way to go!
Prep Time 3 hourshrs
Cook Time 30 minutesmins
Chilling Time: 4 hourshrs
Total Time 7 hourshrs30 minutesmins
Servings 10– 12 slices (1 9-inch pie)
For the Whipped Cream Topping:
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Make the Pie Crust:
Place the pie dough on a floured surface, roll to a circle 12 inches in diameter, and place into a pie dish. Crimp the edges with a fork or use your fingers to flute the edges. Refrigerate for at least 30 minutes and up to 5 days.
While the crust is chilling, preheat oven to 400º F (200º C).
Blind Bake Pie Crust:
Line the chilled pie shell with a double layer of parchment paper.
Fill the pie with pie weights (about 1 quart / 950 g).
Bake for 15 – 18 minutes, or until the edges are set and just beginning to turn golden. Carefully remove the pie crust from the oven. Remove weights and paper, prick the bottom with a fork, and return the crust to the oven to continue baking until golden and crisp, 5 – 10 minutes. Remove from the oven, and cool on a wire rack completely before filling. You can blind-bake the crust up to 3 days ahead of time. Cover the cooled crust tightly and refrigerate until ready to fill.
Make the Custard:
Whisk together sugar, cornstarch, and salt in a medium saucepan.
Add evaporated milk; whisk to combine. Bring to a boil over medium-low heat, while whisking vigorously until it starts to thicken – this should take about 2 – 3 minutes. Reduce heat to low and let it boil for 1 minute, still whisking constantly; then remove from heat and stir in butter and vanilla.
Cover with plastic wrap, pressing it directly onto the surface of the cream to prevent skin from forming. Allow to cool for 15 – 20 minutes. I do not recommend any longer than this, as it will be too thick to spread neatly into the crust.
Asemble the Pie:
Slice 2–3 bananas and arrange slices into the cooled pie shell. Sprinkle with cinnamon, if desired. Spread custard on top (it’s ok if it is still slightly warm). Place a piece of plastic wrap directly on top of the custard; again, to prevent a skin from forming. Refrigerate for at least 4 hours and up to 1 day.
Make Whipped Cream Topping:
Add heavy cream, sugar, and vanilla to a stand mixer. Whip on medium-high speed until medium peaks form, about 3–4 minutes. I recommend making the whipped cream 1 hour before serving.
Decorate:
Pipe or spread the whipped cream on top. Slice the remaining banana and garnish with banana slices. Serve the pie immediately, or refrigerate for up to 1 hour, garnish with banana slices, and serve.Pro-Tip: It is best to garnish with banana slices immediately before serving, but whipped cream can be added to the pie up to one hour in advance.
Storing: Keep your pie covered and refrigerated for up to 5 days. The bananas may start to brown after that, but the pie will still taste delicious!Freezing: I do not recommend freezing this pie; the filling’s texture is never quite the same.Pie Crust: Your options are Traditional baked pie crust, Classic graham cracker crust, Vanilla wafer crust, or Oreo cookie crust. I used a traditional pie crust. You can use homemade or store-bought. If you decide to make your own, follow the instructions in my How to Make Pie Crust from Scratch recipe. If using a cookie-based crust, I recommend pre-baking it to avoid getting soggy. To bake the cookie crust, follow the recipe instructions; however, for most cookie crusts, baking it at 350º F (180º C) for 8-10 minutes is enough.Salt: You can use regular salt or black salt. When making custards, I like to use black salt, which tastes and smells like hard-boiled egg yolks. This salt mimics the flavor of eggs in many vegan/eggless recipes. It can be found in gourmet grocery stores or online on Amazon.Evaporated milk: Creamy and rich, this helps create the custard’s texture. Note: I like to use evaporated milk in this recipe because it adds a hint of caramelized flavor. Evaporated milk is simply regular milk that has been heated to remove about 60% of its water content, resulting in a thicker and creamier consistency. While you can substitute regular whole milk in this recipe, keep in mind that its higher water content can lead to a slightly thinner texture and less richness compared to using evaporated milk.Bananas: For the best banana cream pie, use ripe but firm bananas. You want bananas that have a bright yellow peel with a few brown spots, indicating they’re sweet and flavorful but still firm enough to hold their shape in the pie. Overly ripe bananas can become mushy and make the filling too soft, while under-ripe bananas might lack the sweetness and aroma that bring out the delicious banana flavor.Food Allergy Swaps:
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Butter: Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. For the evaporated milk, use evaporated coconut milk or evaporated oat milk, or make your own dairy-free evaporated milk with your favorite plant-based milk. Evaporated milk is just milk that has been reduced to eliminate the water content, so it’s super easy to make at home with any milk of your choice. To make the custard, you can also use non-dairy milk. For the whipped cream frosting, you can use Silk Heavy Whipping Cream Alternative.
Gluten-Free: For a gluten-free option, use a gluten-free crust, homemade or store-bought.
Potential Challenges & Pro Tips:1 – Requires Chill Time: You’ll need to plan ahead since the custard needs to cool and set for a few hours.
Pro-Tip: I like to make the pie the night before. That way, it’s set and ready when I need it, and I’m not rushing at the last minute.
2 – Homemade Pie Crust: Some people find making pie crust from scratch intimidating, but don’t worry—it’s easier than you think!
Pro-Tip: If making pie crust from scratch feels daunting, you can always use a store-bought crust in a pinch, though homemade really is worth the effort!
Extra Recipe Tips For Success:
For the best custard texture, whisk constantly while cooking to avoid lumps.
Use ripe but not overripe bananas to get the perfect balance of sweetness.
Cover with Plastic Wrap. To prevent a skin from forming on the surface of the pastry cream as it chills, place a piece of plastic wrap directly on the surface before refrigerating.
Be sure to chill the pie for at least 4 hours for the custard to fully set; however, overnight is best.
Decoration. You can prepare the whipped cream topping in advance, but wait to add the whipped cream and banana slices until just before serving or up to one hour ahead for the freshest results.
If you love banana bread you must give this butterscotch version a try! It’s so easy to make and wonderful with a cup of coffee.
If you like this recipe you must try out Best Banana Bread Ever! It has fantastic reviews and is one of our favorite recipes.
❤️WHY WE LOVE THIS RECIPE
You can easily double this recipe and take one loaf to a friend and they will love you for it. This bread is just that good! My family can’t get enough of this bread because we all love anything with butterscotch in it. Children as well as adults will love this bread and it makes a great after school snack. The bread stays in a cool spot or refrigerated for several days and can be reheated in the microwave or oven. It’s wonderful warmed up with butter!
🍴KEY INGREDIENTS
Sugar
Butter
Eggs
Bananas
All-purpose flour
Soda
Salt
Vanilla extract
Butterscotch chips
Nuts, walnuts or pecans
🍽️HOW TO MAKE
This is a super simple recipe and you really only need one big bowl and a mixer!
COOKING STEPS
Step 1 Preheat oven to 350 degrees. Mix butter, sugar, eggs, and bananas with mixer. Add remaining ingredients except butterscotch chips and mix well.
Step 2 Fold in butterscotch chips with spoon and sprinkle nuts on top of batter. Pour into sprayed loaf pan and cook in preheated 350 degree oven for 60 minutes.
Step 3 Let cool for 10 minutes before removing from pan. Makes one large loaf of bread.
⭐TIP
You can also add a powdered sugar glaze to this bread if you like! It’s super simple to make too.
OTHER POPULAR QUICK BREAD RECIPES
Hobo Bread – This is an old fashioned recipe that is always a hit. You don’t need eggs to make this delicious bread.
Old Fashioned Sweet Bread – This bread is more like a cake and it’s probably a recipe your Grandmother made! It’s a classic for a reason.
Maple Banana Bread – This is one is so good and great for the Fall season! The maple frosting is a wonderful addition.
Pumpkin Pecan Streusel Bread – This one has amazing reviews and it’s a great way to start the day. Delicious with a cup of coffee.
STORING, REHEATING & SERVING SIZE
We store this in an airtight container and just heat a slice in the microwave with butter. This recipe makes one loaf of bread, which is about 6-8 servings.
This butterscotch banana bread is delicious and so easy to prepare. This is a recipe you’ll make over and over again. If you love butterscotch this is the recipe for you.
Prep Time 10 minutesmins
Cook Time 1 hourhr
Total Time 1 hourhr10 minutesmins
Course bread
Cuisine American
1cupsugar
1/2cupbutter softened
2eggsbeaten
3bananasmashed
2cupsall-purpose flour
1teaspoonsoda
1/2teaspoonsalt
1teaspoonvanilla extract
1cupbutterscotch chips
1/2cupchopped nutswalnuts or pecans
Preheat oven to 350 degrees.
Mix butter, sugar, eggs, and bananas with mixer. Add remaining ingredients except butterscotch chips and mix well. Fold in butterscotch chips with spoon and sprinkle nuts on top of batter.
Pour into sprayed loaf pan and cook in preheated 350 degree oven for 60 minutes. Let cool for 10 minutes before removing from pan. Makes one large loaf of bread.
These Easy Vegan Banana Peanut Butter Muffins are super moist, packed with peanut butter flavor, and just sweet enough to satisfy your cravings without going overboard. Not only do these muffins come together in a snap with simple ingredients you probably already have at home, but they’re also a fantastic way to use up those ripe bananas sitting on your counter. Plus, they’re egg-free and dairy-free, making them a great option if you’re catering to anyone with food allergies. They’re perfect for a quick breakfast, a snack, or even a little treat in your lunchbox. And the best part? They freeze beautifully, so you can make a big batch and have them on hand for those busy mornings when you need something yummy, fast.
Oriana’s Thoughts On The Recipe
When it comes to baking, I’m all about simplicity and flavor, especially when I need to use up those spotty bananas sitting on the counter. This Easy Vegan Banana Peanut Butter Muffin recipe is my go-to when I crave something sweet.
You don’t need eggs or dairy, making them ideal if you’re catering to someone with food allergies. And don’t worry if you have a peanut allergy, as we do; you can easily swap the regular peanut butter out for a peanut-free spread, and the results are just as delicious. Plus, they’re super moist and bursting with peanut butter flavor—what’s not to love?
Another thing I can’t help but mention is how freezer-friendly these muffins are. I often double the batch and pop some in the freezer for those hectic mornings when everyone is rushing out the door. Just grab one, and you’re good to go!
So Easy to Make!: This recipe couldn’t be simpler! With just a few basic ingredients, you can whip up a batch of these muffins in no time.
Egg-Free & Dairy-Free: Finding tasty, egg-free, dairy-free, vegan baked goods can be a challenge, but these muffins don’t need eggs or dairy to be incredibly moist and fluffy. They’re perfect for anyone with food allergies. If you have a peanut allergy, you can easily swap the regular peanut butter out for a peanut-free spread, and the results are just as delicious.
Tastier than Store-Bought: Let’s be honest—store-bought muffins often come loaded with unnecessary preservatives and too much sugar. These homemade muffins not only taste fresher, but they’re also made with simple, wholesome ingredients you can feel good about.
Freezer-Friendly Goodness: One of the best things about this recipe is how well these muffins freeze. Make a double batch, freeze some, and you’ll have a delicious, homemade snack ready to go whenever you need it.
Potential Cons Of The Recipe
Like all recipes, this one isn’t without its challenges.
Peanut Butter: Peanut allergy is one of the most common food allergies, so if you have an egg and/or dairy allergy, the probability of peanut allergy is high. For example, my daughter is allergic to eggs, peanuts, and nuts (among others less common).
Bananas: Using overly ripe bananas could make the muffins a bit too moist.
Tips To Mitigate These Cons
Peanut Butter: If you have a peanut allergy, as we do, you can easily swap the regular peanut butter out for a peanut-free spread, and the results are just as delicious.
Use the right bananas: To avoid overly moist muffins, use bananas that are just ripe, with some spots but not too brown.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
All-Purpose Flour: This is the base of the muffins, giving them structure. You can substitute with whole wheat flour for a heartier muffin, though they may be denser.
Baking Powder & Baking Soda: These leavening agents help the muffins rise, giving them a light texture. Note: Be sure your baking powder is fresh for the best results.
Salt: A pinch of salt enhances the flavors and balances the sweetness.
Ripe Bananas: The riper, the better! Bananas add natural sweetness and moisture, making these muffins super soft and flavorful.
Granulated Sugar & Brown Sugar: The combination of these sugars gives a balanced sweetness and a slight molasses flavor from the brown sugar. You can reduce the sugar slightly if you prefer less sweet muffins.
Oil: Keeps the muffins moist. I like to use vegetable oil, but melted coconut oil works well too for a hint of coconut flavor.
Peanut Butter: The star of the show! Adds richness and that classic nutty flavor. Note: For a peanut-free option, try using peanut-free spread, almond butter, or sunflower seed butter.
Yogurt: Adds moisture and helps with the texture, making the muffins tender. Note: Use a dairy-free yogurt to keep the recipe vegan.
Milk: Any milk will do—soy, oat, or regular dairy milk if you’re not strictly vegan. It helps to loosen the batter for a smoother texture.
Vanilla: Enhances the overall flavor of the muffins, giving them a sweet, aromatic touch.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix Dry Ingredients
Whisk the flour, baking powder, baking soda, and salt together in a large bowl until combined.
Step 2 – Combine Wet Ingredients
In a medium mixing bowl, whisk mash the bananas, sugars, oil, peanut butter, yogurt, milk, and vanilla; mix until well combined.
Step 3 – Mix Dry and Wet Ingredients
Add wet ingredients to the dry ingredients, then whisk until combined. The batter will be thick. Cover the bowl and let the batter rest for 15 – 20 minutes.
Step 4 – Fill The Muffin Cups
Spoon the batter evenly into the muffin cups or liners , filling each one all the way to the top.
Note: This recipe makes 8 big muffins or 12 smaller ones. Decide if you want big or small muffins and line the number of cavities accordingly. For big muffins, use 1/2 cup (jumbo) cookie scoop. For small muffins, use 1/4 cup (large) cookie scoop.
Step 5 – Bake
Bake for 5 minutes at 425º F (220º C), then reduce the oven temperature to 350º F (180º C) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 15 to 20 minutes. Carefully remove muffins from the oven. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Drizzle muffins with melted peanut butter, if desired.
Recipe Tips
Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
Room-Temperature Ingredients: Ensure that all wet ingredients are at room temperature before mixing. This helps them combine more easily and evenly.
Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to keep the muffins tender. Overmixing can lead to tough muffins.
Let the batter rest! When your batter is ready, cover and let it rest for 15-20 minutes. Resting the batter allows the flour to hydrate fully.
For evenly sized muffins, consider using an ice cream scoop or measuring cup to portion out the batter into the muffin cups.
Bake at 425º F (218º C) for 5 minutes, and then reduce the oven temperature to 350ºF (180ºC). This initial high oven temperature will help to lift up the muffin top quickly.
Don’t open the oven door until the cake(s) has set. Leave the oven closed until the minimum time is stated in the recipe.
Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
Food Allergy Swaps
Peanut-Free: Replace peanut butter with peanut-free spread, sunflower seed butter, or almond butter.
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Dairy-Free: To keep the recipe vegan and dairy-free, use non-dairy milk (like soy or oat milk) and dairy-free yogurt.
Variations & Additions
Chocolate Chip Banana Peanut Butter Muffins: Add a handful of vegan chocolate chips to the batter for an extra treat.
Banana Nut Muffins: Mix in some chopped walnuts or pecans for a crunchy twist.
Spiced Muffins: Add a teaspoon of cinnamon or a pinch of nutmeg for a warm, spiced flavor.
Storing and Freezing Instructions
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. If freezing, wrap each muffin individually in plastic wrap and place them in a zip-top bag or airtight container. They’ll keep well in the freezer for up to 3 months. When you’re ready to enjoy them, simply thaw at room temperature or microwave for a quick warm-up.
Frequently Asked Questions
Can I use frozen bananas?
Yes, you can use frozen bananas. Just thaw them completely and drain off any excess liquid before mashing.
Can I make these muffins gluten-free?
Absolutely! Just swap the all-purpose flour for a gluten-free baking flour blend. Ensure it includes xanthan gum for better texture.
How can I make these muffins oil-free?
You can substitute the oil with applesauce or additional yogurt, though the texture and taste may differ slightly.
Can I add mix-ins to this recipe?
Definitely! Chocolate chips, nuts, or even dried fruit can be great additions. Just be sure not to overload the batter, as it might affect the baking time.
More Egg-Free, Dairy-Free, Vegan Muffin Recipes You’ll Love!
These Easy Vegan Banana Peanut Butter Muffins are super moist, packed with peanut butter flavor, and just sweet enough to satisfy your cravings without going overboard. Not only do these muffins come together in a snap with simple ingredients you probably already have at home, but they’re also a fantastic way to use up those ripe bananas sitting on your counter. Plus, they’re egg-free and dairy-free, making them a great option if you’re catering to anyone with food allergies.
Prep Time 10 minutesmins
Cook Time 25 minutesmins
Servings 8Big Muffins (or 12 small)
Instructions
Preheat the oven to 425º F (220º C). Spray the muffin pan cavities with nonstick spray or line them with cupcake liners.Note: This recipe makes 8 big muffins or 12 smaller one. Decide if you want big or small muffins and line the number of cavities accordingly.
Whisk the flour, baking powder, baking soda, and salt together in a large bowl until combined.
In a medium mixing bowl, whisk mash the bananas, sugars, oil, peanut butter, yogurt, milk, and vanilla; mix until well combined.
Add wet ingredients to the dry ingredients, then whisk until combined. The batter will be thick. Cover the bowl and let the batter rest for 15 – 20 minutes.
Bake for 5 minutes, then reduce the oven temperature to 350º F (180º C) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 15 to 20 minutes. Carefully remove muffins from the oven. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Flour: For this recipe, I used all-purpose flour. However, if you prefer a heartier muffin, you can substitute with whole wheat pastry flour, or half whole-wheat and half all-purpose, though they may be denser. In that case, you can add 2 – 3 more tablespoons of milk.Store: store at room temperature for up to 3 days, then transfer to the refrigerator for up to 1 week.Freeze: For longer storage, let the muffins cold completely and then freeze them for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.Yield: This recipe makes 8 big muffins or 12 smaller ones. For big muffins, use 1/2 cup (jumbo) cookie scoop. For small muffins, use 1/4 cup (large) cookie scoop.Food Allergy Swaps:
Peanut-Free: Replace peanut butter with peanut-free spread, sunflower seed butter, or almond butter.
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Dairy-Free: To keep the recipe vegan and dairy-free, use non-dairy milk (like soy or oat milk) and dairy-free yogurt.
Recipe Tips:
Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
Room-Temperature Ingredients: Ensure that all wet ingredients are at room temperature before mixing. This helps them combine more easily and evenly.
Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to keep the muffins tender. Overmixing can lead to tough muffins.
Let the batter rest! When your batter is ready, cover and let it rest for 15-20 minutes. Resting the batter allows the flour to hydrate fully.
For evenly sized muffins, consider using an ice cream scoop or measuring cup to portion out the batter into the muffin cups.
Bake at 425º F (218º C) for 5 minutes, and then reduce the oven temperature to 350ºF (180ºC). This initial high oven temperature will help to lift up the muffin top quickly.
Don’t open the oven door until the cake(s) has set. Leave the oven closed until the minimum time is stated in the recipe.
Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
Variations & Additions:
Chocolate Chip Banana Peanut Butter Muffins: Add a handful of vegan chocolate chips to the batter for an extra treat.
Banana Nut Muffins: Mix in some chopped walnuts or pecans for a crunchy twist.
Spiced Muffins: Add a teaspoon of cinnamon or a pinch of nutmeg for a warm, spiced flavor.
I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.
This Egg-Free Brown Butter Banana Bundt Cake is tender, moist, and fluffy. The brown butter adds a rich, nutty twist that really sets this banana cake apart from others. It’s like giving a classic dessert an upgrade that everyone will love! Each bite is light yet satisfying, with a perfect crumb that melts in your mouth. It’s quick and easy to make, packed with flavor, and always a crowd-pleaser. This banana bundt cake is totally egg-free and can be easily adapted to be dairy and gluten-free, too.
Oriana’s Thoughts On The Recipe
There’s just something so comforting about a slice of banana cake, don’t you think? This Eggless Brown Butter Banana Bundt Cake is a treat I turn to whenever I want to bake something special but easy. The brown butter gives the cake a nutty, caramelized flavor that makes it irresistible.
This Eggless Brown Butter Banana Bundt Cake is simple and impressive. With just a few pantry staples and ripe bananas, you can whip up a cake that feels like it took a lot more effort. Plus, the cream cheese icing drizzled on top? It’s like the cherry on a sundae—absolutely divine! I often make this cake to share with friends, and it never fails to bring smiles all around.
This banana bundt cake is totally egg-free and can be easily adapted to be dairy and gluten-free, too.
If you’re like me and enjoy spreading a little joy through baking, this is the perfect cake to do just that. Whether it’s a family gathering, a friendly get-together, or a simple treat for yourself, this cake is always a good idea.
What I Love About This Recipe
Effortless to Make: Even though it tastes like a bakery-quality treat, this cake is a breeze to whip up. You don’t need any fancy equipment or hard-to-find ingredients—just a bowl, a whisk, and a love for baking.
A Classic That Never Gets Old: This cake is one of those timeless desserts that people just can’t get enough of. It’s got that familiar banana flavor we all love, but with a few upgrades that make it feel fresh and exciting every time.
The Magic of Brown Butter: Brown butter is like a secret weapon in baking. It adds a deep, rich, nutty flavor that takes this banana cake from good to incredible. Once you’ve tried it, you’ll wonder how you ever made banana cake without it.
Divine Texture: Thanks to the bananas, yogurt, and the right mix of ingredients, this cake turns out wonderfully tender, moist, and fluffy. Each bite is light yet satisfying, with a perfect crumb that melts in your mouth.
Perfect for Sharing: This Bundt cake is made for sharing! It’s just the right size to bring to a party or to slice up for neighbors. Plus, it’s so pretty with that cream cheese icing drizzled over the top—it’s sure to impress!
Potential Cons Of The Recipe
Brown Butter Takes Time: Making brown butter requires a little extra time and attention. It’s not difficult, but you do need to keep an eye on it to make sure it doesn’t burn.
Banana Ripeness: The bananas need to be ripe enough to mash easily and give that sweet banana flavor. If your bananas aren’t ripe, the cake won’t be as flavorful.
Tips To Mitigate These Cons
Brown Butter Shortcut: If you’re in a hurry, you can skip browning the butter, but I highly recommend trying it at least once! It adds so much depth of flavor.
Ripen Bananas Quickly: Need ripe bananas in a pinch? Pop them in the oven at 300°F for about 15-20 minutes, and they’ll be perfectly soft and sweet.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Butter: We brown it for that nutty, caramelized goodness. It’s the flavor star here! Note: Dairy or non-dairy butter will work fine. Read below for the details about how to make brown butter with plant-based butter.
All-Purpose Flour: The base of our cake, giving it structure.
Baking Powder & Baking Soda: These help the cake rise and stay light and fluffy. Note: Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
Salt & Ground Cinnamon: A pinch of salt enhances all the flavors, while cinnamon adds warmth.
Milk & Vinegar: These combine to create a buttermilk-like effect, adding moisture and a slight tang. Note: Dairy or non-dairy milk will work fine. Read the food allergy swaps section below for more details.
Granulated & Brown Sugar: Granulated sugar sweetens, while brown sugar adds moisture and a subtle caramel flavor.
Bananas: Ripe bananas are key for sweetness and moistness.
Yogurt: Adds moisture and helps with the tender crumb. Note: Dairy or non-dairy yogurt will work fine. Read the food allergy swaps section below for more details.
Pure Vanilla Extract: Because everything tastes better with a splash of vanilla!
For The Cream Cheese Icing:
Cream Cheese & Butter: The rich base for our icing. Note: Use the cream cheese that comes in blocks (no spreadble).
Confectioners’ Sugar: Sweetens the icing to perfection.
Vanilla & Salt: Enhances the flavor of the icing.
Heavy Cream or Milk: Helps achieve the perfect drizzling consistency.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Brown The Butter
In a small saucepan, melt the butter over medium-low heat and continue to cook, swirling occasionally, until it turns golden brown and has a nutty aroma. Pour the butter into a small bowl and set aside to cool to room temperature.
Step 2 – Make The Cake Batter
In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside. Mash the bananas with a fork. In another mixing bowl, combine milk and vinegar. Let the mixture stand at room temperature for 5 minutes. When it is ready, the milk will be slightly thickened, and you will see small curdled bits. Reserve.
In a large bowl, beat at medium-high speed butter and sugars until creamy and fluffy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add mashed bananas, yogurt, and vanilla; continue beating to combine. Reduce speed to low and add half of the flour mixture. Scrape down the mixing bowl with a spatula and turn the batter over several times to ensure all of the ingredients are well incorporated. Add milk mixture; continue beating to incorporate. Add the remaining flour; beat just until combined. Do not overmix this batter. The batter will be slightly thick, and a few lumps are okay.
Step 3 – Bake
Generously grease a 12-cup Bundt pan with cooking spray. Make sure every part of the pan is greased really well. Scrape the batter evenly into the prepared pan and smooth the top with a spatula.
Pour the cake mixture into the prepared bunt pan. Bake for 55 to 70 minutes, or until a long wooden skewer or thin knife inserted deep into the center of the cake comes out mostly clean. It’s ok if there are a few crumbs, but you don’t want the skewer to be wet. If the cake starts to brown too quickly on top, you can loosely tent it with foil. Check around 30 minutes to be safe, every oven is different. Remove the cake from the oven and let it cool on a cooling rack for 30 minutes. Carefully invert the cake onto a cake platter or cake stand.
Step 4 – Make The Frosting
While the cake is cooling, prepare the cream cheese icing. Using a stand mixer or a hand mixer, mix the cream cheese and butter together until there is a smooth consistency. Incorporate the confectioners’ sugar, vanilla, cream or milk, and a pinch of salt. Beat the mixture at medium speed until it becomes creamy and smooth, about 2 minutes.
Step 5 – Frost The Cake and Serve
Recipe Tips
Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
Room-Temperature Ingredients: Ensure that all wet ingredients are at room temperature before mixing. This helps them combine more easily and evenly.
Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to keep the cake tender.
Don’t open the oven door until the cake(s) has set. Leave the oven closed until the minimum time is stated in the recipe.
Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
Cool Completely Before Icing: This prevents the icing from melting and sliding off the cake.
Food Allergy Swaps
How To Make Bronw Butter With Vegan, Dairy-Free or Plant-Based Butter
Making brown butter with plant-based butter is similar to the process with regular butter, but there are a few important differences to keep in mind, mainly due to the different composition of plant-based butter, which typically includes oils, emulsifiers, and other ingredients instead of the milk solids found in dairy butter. Keep in mind the following:
1—Best Plant-Based Butter: For best results, choose one with a higher fat content that comes in sticks or blocks (no spreadable version). Some plant-based butters are more suitable for browning than others. Look for one with a higher fat content, as this will more closely mimic the browning process of dairy butter. Brands marketed as “baking sticks” tend to work better than spreads.
2 – Emulsifiers and Water Content: Plant-based butters often have more water and emulsifiers than dairy butter. This can lead to more steam and sputtering, so be cautious.
3 – No Milk Solids: Since plant-based butter doesn’t have milk solids, the browning process is slightly different. The color comes from the caramelization of the plant-based fats and oils rather than the Maillard reaction of milk proteins.
4 – Add the Nutty Flavor: Once the butter has melted, immediately add 1 teaspoon of natural cashew butter or almond butter. Use sunflower or pumpkin seed butter for a nut-free alternative. Continue cooking until the color of the butter gradually changes from pale yellow to golden brown. Keep a close eye on it, as plant-based butter can brown more quickly than dairy butter. Once the butter has reached a golden-brown color, immediately remove the pan from the heat. The butter can go from browned to burned very quickly.
Variations & Additions
Add Nuts: Walnuts or pecans add a nice crunch.
Chocolate Chips: For an extra indulgent twist, fold in some chocolate chips.
Spices: Try adding nutmeg or ginger for a different flavor profile.
Storing and Freezing Instructions
Store leftover cake in an airtight container at room temperature for 3 – 4 days.
Freeze: Let the cake cool completely. Wrap it in several layers of plastic wrap to ensure it is tightly sealed. If you like, you can also add an extra layer of aluminum foil for extra protection against freezer burn. Defrost at room temperature before serving. Take into consideration that the cake will lose some of its fluffiness if refrigerated or frozen.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes! It actually tastes even better the next day as the flavors have time to meld.
What if I don’t have a Bundt pan?
You can use a regular cake pan, though the baking time might vary slightly. Just keep an eye on it.
This Egg-Free Brown Butter Banana Bundt Cake is tender, moist, and fluffy. The brown butter adds a rich, nutty twist that really sets this banana cake apart from others. It’s like giving a classic dessert an upgrade that everyone will love! Each bite is light yet satisfying, with a perfect crumb that melts in your mouth. It’s quick and easy to make, packed with flavor, and always a crowd-pleaser.
Prep Time 20 minutesmins
Cook Time 1 hourhr
Total Time 1 hourhr20 minutesmins
Servings 12slices
Ingredients
For The Cream Cheese Icing:
Instructions
Brown the Butter: In a small saucepan, melt the butter over medium-low heat and continue to cook, swirling occasionally, until it turns golden brown and has a nutty aroma. Pour butter into a small bowl and set aside to cool to room temperature.Tip: Watch closely! – The butter can go from brown to burned very quickly.
Preheat oven to 350º F (180º C).
In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
Mash the bananas with a fork.
In a mixing bowl, combine milk and vinegar. Let the mixture stand at room temperature for 5 minutes. When it is ready, the milk will be slightly thickened, and you will see small curdled bits. Reserve.
In a large bowl, beat at medium-high speed cooled brown butter and sugars until creamy and fluffy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add mashed bananas, yogurt, and vanilla; continue beating to combine.
Reduce speed to low and add half of the flour mixture. Scrape down the mixing bowl with a spatula and turn the batter over several times to ensure all of the ingredients are well incorporated. Add milk mixture; continue beating to incorporate. Add the remaining flour; beat just until combined. Do not overmix this batter. The batter will be slightly thick, and a few lumps are okay.
Generously grease a 12-cup Bundt pan with cooking spray. Make sure every part of the pan is greased really well. Scrape the batter evenly into the prepared pan and smooth the top with a spatula.
Pour the cake mixture into the prepared bundt pan.
Bake for 55 to 70 minutes, or until a long wooden skewer or thin knife inserted deep into the center of the cake comes out mostly clean. It's ok if there are a few crumbs, but you don't want the skewer to be wet. If the cake starts to brown too quickly on top, you can loosely tent it with foil. Check around 30 minutes to be safe, every oven is different.Important: Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean.
Remove the cake from the oven and let it cool on a cooling rack for 20 minutes. Carefully invert the cake onto cake platter or cake stand.
While the cake is cooling, prepare the cream cheese icing: Using a stand mixer or a hand mixer, mix together the cream cheese and butter until smooth consistency. Incorporate the confectioners’ sugar, vanilla, cream or milk, and a pinch of salt. Beat the mixture at medium speed until it becomes creamy and smooth, about 2 minutes.
Bundt Pan: I made this cake in a 12-cup, nonstick Bundt pan. You can also bake this cake in a decorative 10-cup Bundt pan, but make sure to fill up the pan just 3/4 full. I recommend placing a baking sheet under the Bundt pan to catch any drips.Store leftover cake in an airtight container at room temperature for 3 – 4 days.Freeze: Let the cake cool completely. Wrap it in several layers of plastic wrap to ensure it is tightly sealed. If you like, you can also add an extra layer of aluminum foil for extra protection against freezer burn. Defrost at room temperature before serving. Take into consideration that the cake will lose some of its fluffiness if refrigerated or frozen.Food Allergy Swaps:Recipe Tips:
Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
Room-Temperature Ingredients: Ensure that all wet ingredients are at room temperature before mixing. This helps them combine more easily and evenly.
Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to keep the cake tender.
Don’t open the oven door until the cake(s) has set. Leave the oven closed until the minimum time is stated in the recipe.
Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
Cool Completely Before Icing: This prevents the icing from melting and sliding off the cake.
How To Make Bronw Butter With Vegan, Dairy-Free, or Plant-Based Butter:Making brown butter with plant-based butter is similar to the process with regular butter, but there are a few important differences to keep in mind, mainly due to the different composition of plant-based butter, which typically includes oils, emulsifiers, and other ingredients instead of the milk solids found in dairy butter. Keep in mind the following:1—Best Plant-Based Butter: For best results, choose one with a higher fat content that comes in sticks or blocks (no spreadable version). Some plant-based butters are more suitable for browning than others. Look for one with a higher fat content, as this will more closely mimic the browning process of dairy butter. Brands marketed as “baking sticks” tend to work better than spreads.2 – Emulsifiers and Water Content: Plant-based butters often have more water and emulsifiers than dairy butter. This can lead to more steam and sputtering, so be cautious.3 – No Milk Solids: Since plant-based butter doesn’t have milk solids, the browning process is slightly different. The color comes from the caramelization of the plant-based fats and oils rather than the Maillard reaction of milk proteins.4 – Add the Nutty Flavor: Once the butter has melted, immediately add 1 teaspoon of natural cashew butter or almond butter. Use sunflower or pumpkin seed butter for a nut-free alternative. Continue cooking until the color of the butter gradually changes from pale yellow to golden brown. Keep a close eye on it, as plant-based butter can brown more quickly than dairy butter. Once the butter has reached a golden-brown color, immediately remove the pan from the heat. The butter can go from browned to burned very quickly.Variations & Additions:
Add Nuts: Walnuts or pecans add a nice crunch.
Chocolate Chips: For an extra indulgent twist, fold in some chocolate chips.
Spices: Try adding nutmeg or ginger for a different flavor profile.
I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.
These Simple Banana Scones are sweet, flaky, moist, and buttery—everything you want in a baked treat. They’re easy to make, so you can have warm, freshly baked scones in no time, whether you’re enjoying them for breakfast, brunch, or as a cozy mid-day snack. Plus, they’re totally egg-free, which makes them great if you have an egg allergy, intolerance, or simply ran out of eggs.
Oriana’s Thoughts On The Recipe
Oh, my friend, you’re going to love these banana scones! Imagine all the comforting flavors of banana bread but with that flaky, buttery goodness of a scone. That’s exactly what you get here. These scones are the perfect blend of sweet, moist, and just the right amount of buttery. Plus, they’re totally egg-free, which makes them great if you have an egg allergy or intolerance or run out of eggs.
With just a few ingredients you probably already have in your pantry, you can whip these up in no time. The warm notes of cinnamon and nutmeg paired with the natural sweetness of ripe bananas create a delightful treat that’s hard to resist. And let’s be honest, who doesn’t love the smell of something delicious baking in the oven?
Plus, that cinnamon maple glaze? It’s the cherry on top, adding just the right amount of sweetness without overpowering the scones. Trust me, once you try them, they’ll become a staple in your baking rotation!
What I Love About This Recipe
Easy to Make with Simple Ingredients: No fancy ingredients here! Everything you need is probably already in your kitchen.
Perfect Balance of Textures and Flavors: They’re wonderfully flaky with a moist, tender crumb that practically melts in your mouth. The sweetness is just right, with the natural banana flavor shining through in every bite.
Totally Egg-Free: Whether you’re avoiding eggs due to allergies, dietary choices, or simply because you ran out, this recipe has got you covered. The combination of banana and yogurt provides the moisture and binding that eggs typically offer, so you won’t miss them one bit!
Banana Bread Meets Scone Heaven: If you love banana bread, you’re in for a real treat. These scones bring all the comforting flavors of banana bread but with a slightly crisp exterior and a fluffy interior that’s simply divine. It’s like having the best of both worlds in one delightful bite.
Any Time Treat: These scones are versatile enough to be enjoyed any time of the day. Serve them up warm for breakfast, add them to your brunch spread, or keep them on hand for a quick afternoon snack. They’re delicious on their own or paired with a hot cup of tea or coffee.
Potential Cons Of The Recipe
Banana Flavor Might Not Be Strong Enough: Depending on the ripeness of your banana, the flavor might be more subtle.
Requires Quick Handling of Dough: To achieve that flaky texture, it’s important not to overwork the dough, which can be a bit tricky for some.
Tips To Mitigate These Cons
Boost Banana Flavor: Use a very ripe banana for maximum flavor. If you want a more pronounced banana taste, add a teaspoon of banana bakery emulsion.
Work Quickly and Gently: When mixing and shaping the dough, be quick but gentle. This will prevent the butter from melting too much and help achieve the perfect scone texture.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
All-Purpose Flour: The base of the scones, providing structure and a tender crumb.
Brown Sugar: Adds a rich, molasses-like sweetness that complements the banana. Note: You can use white sugar, but brown sugar adds a deeper flavor.
Baking Powder: This is the leavening agent that helps the scones rise and become fluffy. Note: Make sure it’s fresh for the best results.
Cinnamon & Nutmeg: These warm spices enhance the flavor of the banana and add a cozy, comforting aroma.
Salt: A pinch of salt balances the sweetness and enhances the overall flavor of the scones.
Butter: Provides richness and contributes to the flaky texture. Note: Use unsalted butter and keep it cold until you’re ready to mix it in.
Plain Yogurt: Adds moisture and tang, replacing the need for eggs. Note: Greek yogurt works well too, or you can use sour cream for a richer flavor.
Bananas: The star of the show! Note: Make sure your banana is ripe, as it will add natural sweetness and moisture to the scones.
Vanilla Extract: Enhances the flavors and adds a subtle sweetness.
Heavy Cream: Helps create a tender crumb and adds richness. It also gives the scones a beautiful golden color when brushed on top before baking.
Cinnamon Maple Glaze (optional):
Powdered Sugar: The base for the glaze, giving it sweetness and a smooth texture.
Ground Cinnamon: Adds a warm, spicy note that pairs perfectly with the banana scones.
Maple Syrup: Provides natural sweetness and depth of flavor. Note: You can substitute it with honey if you prefer.
Milk: Thins out the glaze to the perfect drizzling consistency. Note: Use any milk you like, including non-dairy options.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix Dry Ingredients
In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, and salt.
Step 2 – Add Cold Butter
Add the cold diced butter, and using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs.
Step 3 – Mix Wet Ingredients
In a separate small bowl, whisk with yogurt, mashed banana, and vanilla extract until combined.
Step 4 – Mix Dry And Wet Ingredients
Create a small well in the center of the flour mixture. Pour the smashed banana mixture into the well and stir with a fork until the dough comes together.
Step 5 – Fold And Form The Dough
Turn the dough out onto a lightly floured surface. Fold the dough in half over itself and gently flatten. Rotate the dough 90 degrees, fold it over itself, and flatten it again. Repeat this step 2 – 3 more times, taking care not to overwork the dough. Then, form the dough out into a 3/4-inch-thick round. Cut into 8 wedges. For the best texture and highest rise, place the scones in the freezer for 30 minutes.
While the scones are chilling, preheat the oven to 400°F (200 º C).
Step 6 – Brush And Bake
Brush the scones with heavy cream and bake for about 18 to 20 minutes or until risen, set in the centers, and slightly golden on the bottoms.
Step 7 – Make The Glaze (optional)
In a small bowl, mix powdered sugar, cinnamon, maple syrup, and milk until smooth. Drizzle over scones.
Recipe Tips
Measure the ingredients correctly: A kitchen scale is always the best option, in my opinion.
Use Cold Ingredients: Cold butter and cream are key to achieving flaky scones. Keep them in the fridge until you’re ready to use them.
Use ripe bananas: Make sure your bananas are nice and ripe for maximum flavor and sweetness.
Butter: For optimal results, chill your butter in the freezer for 15 minutes to an hour before starting this recipe. Cutting the frozen butter into the dry ingredients will produce crumbs. These crumbs are crucial for achieving scones with a flaky center while keeping the edges crumbly and crisp.
Cut the Butter into the Flour: Use a pastry cutter or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs. This helps create the flaky layers.
Don’t overmix the dough: Overmixing can result in tough scones. Mix just until the ingredients are combined.
Handle the dough gently: Pat the dough into a circle and cut it into wedges. Avoid kneading or handling the dough too much to keep the scones light and tender.
Don’t skip the chilling time: This extra step allows the dough to firm up a little and allows the scones to bake much better.
Know Your Oven: Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
Avoid Peeking: Don’t open the oven door until the cookies have set. Leave the oven closed until the minimum time is stated in the recipe to avoid a sudden drop in temperature affecting the cookies’ structure.
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Nut-Free: This recipe is naturally nut-free, but always read labels to avoid cross-contamination.
Variations & Additions
Add-ins: Mix in a handful of chopped walnuts, pecans, or chocolate chips to the dough for added texture and flavor.
Fruit Variations: Swap out the banana for mashed pumpkin or sweet potato for a seasonal twist. You could also add in some blueberries or dried cranberries for a burst of fruity goodness.
Spiced Scones: Amp up the spice by adding a pinch of ground ginger or cardamom to the dough.
Serving Suggestions
Serve these banana scones warm, drizzled with the cinnamon maple glaze for an extra touch of sweetness. Pair them with a cup of hot coffee or tea, and maybe even a dollop of clotted cream or whipped cream or a pat of butter on the side. They also make a wonderful addition to any brunch table, alongside fresh fruit and your favorite breakfast beverages.
Storing and Freezing Instructions
Storing: Scones are best enjoyed right away, though leftover scones keep well at room temperature for 3 days. I don’t recommend refrigerating, but you may freeze completely cooled scones tightly wrapped in an airtight container for up to 2 months.
Freeze unbaked scone dough wedges or rounds on a plate or baking sheet for 1 hour or until relatively frozen. Then, place them in a single layer in a freezer-friendly bag or container. Freeze for up to 2 months. Ready to eat them? Bake from frozen, adding a few minutes to the bake time in the recipe below.
Frequently Asked Questions
Can I make these scones without yogurt?
Yes, you can substitute the yogurt with sour cream or a non-dairy yogurt.
Why are my scones not rising properly?
Make sure your baking powder is fresh and that you’re not overworking the dough. Also, ensure your butter is cold when mixing the dough, as this helps create steam and puff up the scones.
Can I use frozen bananas?
Absolutely! Just thaw and mash them before adding to the dough. Be sure to drain any excess liquid to avoid a runny dough.
How can I make the glaze thicker or thinner?
To thicken the glaze, add more powdered sugar. To thin it out, add a bit more milk, one teaspoon at a time, until you reach the desired consistency.
These Simple Banana Scones are sweet, flaky, moist, and buttery—everything you want in a baked treat. They’re easy to make, so you can have warm, freshly baked scones in no time, whether you’re enjoying them for breakfast, brunch, or as a cozy mid-day snack. Plus, they’re totally egg-free, which makes them great if you have an egg allergy, intolerance, or simply ran out of eggs.
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Chilling Time: 30 minutesmins
Total Time 1 hourhr
Servings 8Scones
Instructions
Line a large cookie sheet with parchment paper. Set aside.
In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, and salt.
Add the cold diced butter and using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs.
In a separate small bowl, whisk with yogurt, mashed banana, and vanilla extract until combined.
Create a small well in the center of the flour mixture. Pour the smashed banana mixture into the well and stir with a fork until the dough comes together.
Turn the dough out onto a lightly floured surface. Fold the dough in half over itself and gently flatten. Rotate the dough 90 degrees, fold it over itself, and flatten it again. Repeat this step 2 – 3 more times, taking care not to overwork the dough. Then, form the dough out into a 3/4-inch-thick round. Cut into 8 wedges. For the best texture and highest rise, place the scones in the freezer for 30 minutes.
While the scones are chilling, preheat the oven to 400°F (200 º C).
Brush the scones with heavy cream and bake for about 18 to 20 minutes or until risen, set in the centers, and slightly golden on the bottoms.
Remove from oven and allow to cool down completely on a wire rack.
Make the icing: In a small bowl, mix powdered sugar, cinnamon, maple syrup and milk until smooth. Drizzle over scones.
Yogurt: You can use plain regular yogurt or Greek-style yogurt. You can also use the same quantity of heavy cream; however, in this case, the scone will spread more while baking. Storing: Scones are best enjoyed right away, though leftover scones keep well at room temperature for 3 days. I don’t recommend refrigerating, but you may freeze completely cooled scones tightly wrapped in an airtight container for up to 2 months.Freeze unbaked scone dough wedges or rounds on a plate or baking sheet for 1 hour or until relatively frozen. Then, place them in a single layer in a freezer-friendly bag or container. Freeze for up to 2 months. Ready to eat them? Bake from frozen, adding a few minutes to the bake time in the recipe below.Food Allergy Swaps:Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Use vegan butter and yogurt. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. For the heavy cream, you can use Silk Heavy Whipping Cream Alternative. Check out my favorite dairy-free substitutes here.Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.Nut-Free: This recipe is naturally nut-free, but always read labels to avoid cross-contamination.Recipe Tips:
Measure the ingredients correctly: A kitchen scale is always the best option, in my opinion.
Use Cold Ingredients: Cold butter and cream are key to achieving flaky scones. Keep them in the fridge until you’re ready to use them.
Use ripe bananas: Make sure your bananas are nice and ripe for maximum flavor and sweetness.
Butter: For optimal results, chill your butter in the freezer for 15 minutes to an hour before starting this recipe. Cutting the frozen butter into the dry ingredients will produce crumbs. These crumbs are crucial for achieving scones with a flaky center while keeping the edges crumbly and crisp.
Cut the Butter into the Flour: Use a pastry cutter or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs. This helps create the flaky layers.
Don’t overmix the dough: Overmixing can result in tough scones. Mix just until the ingredients are combined.
Handle the dough gently: Pat the dough into a circle and cut it into wedges. Avoid kneading or handling the dough too much to keep the scones light and tender.
Don’t skip the chilling time: This extra step allows the dough to firm up a little and allows the scones to bake much better.
Know Your Oven: Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
Avoid Peeking: Don’t open the oven door until the cookies have set. Leave the oven closed until the minimum time is stated in the recipe to avoid a sudden drop in temperature affecting the cookies’ structure.
Variations & Additions:
Add-ins: Mix in a handful of chopped walnuts, pecans, or chocolate chips to the dough for added texture and flavor.
Fruit Variations: Swap out the banana for mashed pumpkin or sweet potato for a seasonal twist. You could also add in some blueberries or dried cranberries for a burst of fruity goodness.
Spiced Scones: Amp up the spice by adding a pinch of ground ginger or cardamom to the dough.
I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.
These Eggless Banana Bread Chocolate Chip Cookies are incredibly soft, wonderfully chewy, and bursting with chocolate chips in every bite. They stay fresh and delicious for days, allowing you to savor their delightful flavor all week long. With their easy-to-make recipe and delicious banana undertone, these cookies will surely bring a smile with every bite. You’ll absolutely love these charming, banana-flavored treats!
Oriana’s Thoughts On The Recipe
Do you have a lone ripe banana sitting on your counter? This recipe is a great way to use it up! I’m sharing a recipe that’s close to my heart and perfect for any occasion: Eggless Banana Bread Chocolate Chip Cookies. I love how easy and quick these cookies are to whip up. Seriously, you only need one ripe banana, and the rest of the ingredients are probably already in your pantry!
What’s fantastic about these cookies is how soft and chewy they stay for days. Plus, they’re loaded with chocolate chips, making them a favorite for kids and adults alike.
They’re eggless and can be easily adapted to be dairy-free and gluten-free. So whether you have a food allergy or are just looking to try something new, these cookies are perfect for you. Let’s dive into the recipe and see why these cookies are so special!
What I Love About This Recipe
Effortless Baking Fun: These cookies are incredibly easy to make. You don’t need to be an expert baker to get these right. With just a few simple steps, you’ll have a batch of delightful cookies ready in no time.
Pantry Staples: This recipe uses simple, everyday pantry items, so you won’t need to make any special trips to the grocery store.
Versatile and Adaptable: Because this recipe is eggless, it can easily be tweaked to suit other dietary needs. To make these cookies dairy-free and gluten-free, substitute butter with a plant-based alternative and use gluten-free flour.
Soft and Chewy Goodness: These cookies have the perfect texture. They’re soft and chewy, which is exactly what you want in a chocolate chip cookie. Each bite melts in your mouth!
Chocolate Lovers’ Dream: Loaded with semi-sweet or dark chocolate morsels, these cookies are a treat for any chocolate lover. The chocolate chips are generously sprinkled throughout, ensuring you get a taste of chocolate in every bite.
Long-Lasting Freshness: One of the best things about these cookies is how they stay soft for days. Bake a batch, and enjoy them throughout the week without worrying about them getting hard or stale.
Potential Cons Of The Recipe
While these cookies are fantastic, there are a few potential cons:
Texture Preference: Some people might prefer a crispier cookie rather than a soft and chewy one.
Banana Flavor: If you’re not a fan of banana flavor, this might not be the recipe for you.
Chilling Time: The cookie dough requires some chilling time before baking, which might not be ideal if you’re in a hurry.
Tips To Mitigate These Cons
Adjust Baking Time: For a crispier cookie, simply bake them a bit longer.
Plan Ahead: If you’re short on time, prepare the dough in advance and chill it until you’re ready to bake. This way, you won’t feel rushed.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
All-purpose flour: Provides the structure for the cookies. Note: Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients. You can use gluten-free flour as a substitute.
Baking soda & Baking powder: These leavening agents help the cookies rise. Note: Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
Salt: Enhances the flavor of the cookies. Note: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
Cinnamon: Adds a warm, spiced flavor.
Butter: Adds richness and helps with the chewy texture. Note: Use dairy-free butter if needed.
Granulated sugar and brown sugar: The combination of sugars gives the cookies their sweetness and helps with their texture.
Ripe banana: Adds moisture and flavor. Make sure it’s very ripe for the best results.
Pure vanilla extract: Enhances the overall flavor of the cookies.
Semi-sweet or dark chocolate morsels: Loads the cookies with chocolatey goodness. Note: Use dairy-free chocolate if needed.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix Dry Ingredients
Combine flour, baking soda, baking powder, salt, and cinnamon in a bowl. Set aside.
Step 2 – Cream Butter and Sugars
Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and both sugars together at medium speed until smooth, for about 2 minutes. Add banana and vanilla and mix until just combined, about 1 – 2 minutes. Scrape down the sides and bottom of the bowl as needed.
Step 3 – Add Dry Ingredients
Reduce speed to low and add in flour mixture; mix until combined. With the mixer running on low speed, add the chocolate chips. The dough will be thick and soft. Cover and chill the dough in the refrigerator for 1 hour and up to 3 days.
Step 4 – Form The Cookies
Scoop cookie dough into large balls, about 1 1/2 tablespoons per cookie (about 50 g each). Place the balls of dough on each cookie sheet.
Step 5 – Bake
Preheat oven to 350º F (180º C). Line a large baking sheet with parchment paper or a silicone baking mat.
Bake for 12 – 14 minutes, until barely golden brown around the edges. Remove from oven, and press a few more chocolate chips into the tops of the warm cookies, if desired; this is optional and only for looks. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.
Recipe Tips
Use a ripe banana for the best flavor and moisture.
Measure the ingredients properly! In my opinion, a kitchen scale is always the best option.
Make sure your butter is softened, not melted.
Don’t over-mix your cookie dough, or you will end up with dense cookies.
Chill the dough before baking; this gives the dough a chance to firm up a little and allows it to bake much better.
For evenly sized cookies (better for baking) use a small spring-loaded ice cream scoop to spoon out the dough.
Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for just a few minutes, around 2. If you leave the cookies on the baking sheets for too long, they will continue cooking and they will be hard.
Food Allergy Swaps
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
Nuts: Add chopped walnuts or pecans for extra crunch.
Spices: Try adding nutmeg or ginger for a different flavor profile.
Mix-ins: White chocolate chips, cinnamon chips, butterscotch chips, or raisins make great additions.
Storing and Freezing Instructions
Store Baked Cookies: Store cookies at room temperature in an airtight container for up to five days.
Freeze Baked Cookies: After baking, let the cookies cool completely. Then, place them on a cookie sheet and flash freeze for about 30 minutes. Once they’re hard, place them in a freezer container or bag and freeze for up to two months. To thaw, remove them from the freezer about two hours before enjoying them and let them thaw at room temperature.
FreezeUnbaked Cookie Balls: Unbaked cookie dough balls freeze well for up to three months. Roll the dough into balls, line them up on a baking sheet, and pop them in the freezer for about 30 minutes. Once frozen, toss all the frozen dough balls into a freezer-safe zip-top bag. Don’t forget to label the bag with the date and what is in the bag!
Baking Frozen Cookie Balls: Frozen cookies can be baked without thawing first!
Frequently Asked Questions
How do I make these cookies crispier?
Simply bake them a few minutes longer than the recipe suggests.
Can I make the dough ahead of time?
Absolutely! You can refrigerate the dough for up to 3 days or freeze it for longer storage.
Can I skip the chilling time?
Yes, you can skip the chilling time if you’re in a hurry, but there are a few things to consider. Chilling the dough helps solidify the fats (like butter), preventing the cookies from spreading too much during baking. It also allows the flavors to meld together for a richer taste. If you decide to skip the chilling time, you might notice that the cookies spread more and have a slightly different texture, but they will still be delicious.
These Eggless Banana Bread Chocolate Chip Cookies are incredibly soft, wonderfully chewy, and bursting with chocolate chips in every bite. They stay fresh and delicious for days, allowing you to savor their delightful flavor all week long. With their easy-to-make recipe and delicious banana undertone, these cookies are sure to bring a smile with every bite. You’ll absolutely love these charming, banana-flavored treats!
Prep Time 10 minutesmins
Cook Time 12 minutesmins
Chilling Time 1 hourhr
Total Time 1 hourhr22 minutesmins
Servings 12cookies
Instructions
Combine flour, baking soda, baking powder, salt, and cinnamon in a bowl. Set aside.
Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and both sugars together on medium speed until smooth, about 2 minutes. Add banana and vanilla and mix until just combined, about 1 – 2 minutes. Scrape down the sides and bottom of the bowl as needed.
Reduce speed to low and add in flour mixture; mix until combined. With the mixer running on low speed, add the chocolate chips. Dough will be thick and soft.
Cover and chill the dough in the refrigerator for 1 hour and up to 3 days. Note: If you chill the dough for longer than a few hours, allow the dough to sit out at room temperature for at least 20 minutes before rolling and baking because it will be quite hard to roll, and the cookies may not spread that much.
Preheat oven to 350º F (180º C). Line a large baking sheet with parchment paper or a silicone baking mat.
Scoop cookie dough into large balls, about 1 1/2 tablespoons of dough per cookie (about 50 g each). Place on the prepered baking sheet.
Bake for 12 – 14 minutes, until barely golden brown around the edges. Remove from oven, and press a few more chocolate chips into the tops of the warm cookies, if desired, this is optional and only for looks. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.
Store Baked Cookies: Store cookies at room temperature in an airtight container for up to five days.Freeze Baked Cookies: After baking, let the cookies cool completely. Then, place them on a cookie sheet and flash freeze for about 30 minutes. Once they’re hard, place them in a freezer container or bag and freeze for up to two months. To thaw, remove them from the freezer about two hours before enjoying them and let them thaw at room temperature.Freeze Unbaked Cookie Balls: Unbaked cookie dough balls freeze well for up to three months. Roll the dough into balls, line them up on a baking sheet, and pop them in the freezer for about 30 minutes. Once frozen, toss all the frozen dough balls into a freezer-safe zip-top bag. Don’t forget to label the bag with the date and what is in the bag!Baking Frozen Cookie Balls: Frozen cookies can be baked without thawing first!Food Allergy Swaps:
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
Use a ripe banana for the best flavor and moisture.
Measure the ingredients properly! In my opinion, a kitchen scale is always the best option.
Make sure your butter is softened, not melted.
Don’t over-mix your cookie dough, or you will end up with dense cookies.
Chill the dough before baking; this gives the dough a chance to firm up a little and allows it to bake much better.
For evenly sized cookies (better for baking), use a small spring-loaded ice cream scoop to spoon out the dough.
Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for just a few minutes, around 2. If you leave the cookies on the baking sheets for too long, they will continue cooking and they will be hard.
Variations & Additions:
Nuts: Add chopped walnuts or pecans for extra crunch.
Spices: Try adding nutmeg or ginger for a different flavor profile.
Mix-ins: White chocolate chips, cinnamon chips, butterscotch chips, or raisins make great additions.
I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.
This Vegan Peanut Butter Banana Bread is super moist and soft and stays that way for days! It’s super easy to put together with just a few simple ingredients that you probably already have in your kitchen. Every slice bursts with the delicious flavors of banana and peanut butter. This bread is egg-free, dairy-free, peanut-free, and vegan, making it perfect for anyone with food allergies.
Oriana’s Thoughts On The Recipe
Hey friends! I am beyond excited to share my all-time favorite Vegan Peanut Butter Banana Bread recipe with you. This delicious bread has become a staple in my household, and I can’t wait for you to try it. Even though my daughter is allergic to peanuts, she can enjoy this treat because I use a peanut-free peanut butter spread.
This recipe is such a breeze to whip up. With just a handful of simple ingredients, you’ll have a delicious loaf ready in no time. It’s one of those foolproof recipes that you can always count on to turn out perfectly, no matter what. Plus, it’s egg-free, dairy-free, and vegan, making it a great option for anyone with dietary restrictions.
One of the things I adore about this bread is its super-moist and soft texture. It stays moist for days, so you can enjoy a slice anytime. And the flavors? Oh, it’s bursting with the goodness of bananas and peanut butter in every bite. Trust me, once you make this, it will become a favorite in your home too!
What I Love About This Recipe
Easy Peasy, Absolutely Foolproof!: This recipe is incredibly easy to make. Just mix, pour, and bake – it’s that simple. No fancy equipment or techniques required.
Simple Ingredients, Big Flavors: You won’t need any exotic or hard-to-find ingredients here. Everything you need is likely already in your pantry. From ripe bananas to brown sugar, the ingredients are straightforward and affordable.
Allergy-Friendly and Vegan: Whether you’re avoiding eggs, dairy, or peanuts, this recipe has got you covered. You can use regular peanut butter or a peanut-free alternative, and it’s completely vegan. It’s a versatile recipe that suits various dietary needs.
Super-Moist and Soft Texture: This bread is amazingly moist and stays that way for days. No more dry banana bread! Each slice is soft and tender, making it perfect for breakfast, snacks, or dessert.
Bursting with Flavor: The combination of banana and peanut butter is a match made in heaven. Every bite is packed with rich, natural sweetness from the bananas and a creamy, nutty flavor from the peanut butter.
Freezes Super Well: This bread freezes beautifully, so you can always have some on hand. Just slice, wrap, and freeze. When you’re ready to enjoy, thaw it out and it’s as good as fresh!
Potential Cons Of The Recipe
Requires Ripe Bananas You need very ripe bananas for the best flavor and texture, which means planning ahead.
Over-Browning: Since the bread needs a long baking time, this might result in excessive browning on the top.
Tips To Mitigate These Cons
Speed Up Ripening If you don’t have ripe bananas, you can speed up the ripening process by placing them in a paper bag with an apple or putting them in the oven at a low temperature for a few minutes.
Browning: Bake the banana bread uncovered for the first part (typically until it has developed a nice golden brown color on top, around 30 minutes). Then, cover it with foil to prevent further browning during the remaining baking time. This method balances a nicely browned top, preventing it from becoming too dark or burnt.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Bananas: Ripe bananas provide natural sweetness and moisture. The riper, the better! Ripe bananas are the star of the show, providing sweetness, moisture, and irresistible banana flavor. Ensure your bananas are ripe for optimal sweetness and flavor. While frozen bananas can be used in a pinch, ripe bananas are preferred for their natural sweetness and moisture. If using frozen bananas, thaw them. Drain off any excess liquid, mash, and then use as instructed in the recipe.
Oil: Use your favorite oil, such as vegetable or coconut oil. It adds moisture and richness to the bread.
Brown Sugar: Adds sweetness and a bit of molasses flavor. You can substitute with coconut sugar if preferred.
Peanut Butter: Gives the bread a rich, nutty flavor. Use a peanut-free peanut butter spread for an allergy-friendly version. See my suggestion below.
Milk: Both dairy and non-dairy milk work fine. Use soy or oat milk for a vegan option.
Vinegar: Reacting with baking soda, vinegar helps the bread rise and adds fluffiness. Apple cider vinegar or white vinegar works best.
Pure Vanilla Extract: Enhances the flavors with a touch of vanilla goodness.
All-Purpose Flour: The base of your bread. For a gluten-free version, use a gluten-free all-purpose flour blend.
Baking Soda: Leavens the bread, making it light and fluffy.
Salt: Balances the sweetness and enhances all the flavors.
Peanut-Free Peanut Butter Banana Bread
To make peanut-free peanut butter banana bread, you only need to use a peanut-free peanut butter spread. My favorite is WOWBUTTER; it has the closest taste and texture to real peanut butter. You can also use other peanut-free butters, such as almond butter or sunflower butter, but the texture might change slightly.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix Dry Ingredients
Mix flour, baking soda, and salt in a medium bowl. Set aside.
Step 2 – Combine Wet Ingredients
In a medium bowl, mash the ripe bananas with a fork until completely smooth. Add oil, brown sugar, peanut butter, milk, vinegar, and vanilla; mix until well combined.
Step 3 – Mix Dry and Wet Ingredients
Add dry ingredients; mix until well combined.
Step 4 – Pour Into The Loaf Pan
Pour and spread the batter into the prepared baking pan.
Step 5 – Bake
Bake for 60–65 minutes, making sure to loosely cover the bread with aluminum foil halfway through (at the 30-minute mark) to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be after 60–65 minutes, depending on your oven, so begin checking every 5 minutes around the 60-minute mark. Remove from the oven and let the bread cool completely in the pan on a wire rack.
Recipe Tips
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Line your loaf pan with parchment paper, letting the excess hang over the long sides to form a sling for an easy, unmold process.
Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
Tent with foil. If the loaf is browning too much, you can tent the loaf pan with foil during the last 30 minutes of baking. The tenting tip helps prevent the top from browning too much while baking the bread.
Don’t open the oven door until the loaf has set. Leave the oven closed until the minimum time is stated in the recipe.
Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
Let the bread cool completely before slicing to maintain its structure.
Store properly. Wrap the bread in plastic wrap to keep it from drying out.
Food Allergy Swaps
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
Peanut-Free: To make peanut-free peanut butter banana bread, you only need to use a peanut-free peanut butter spread. My favorite is WOWBUTTER; it has the closest taste and texture to real peanut butter. However, if using Wowbutter, the cookies will be slightly dryer. You can also use other peanut-free butter, such as almond butter or sunflower butter, but the texture will change.
Dairy-Free: Use non-dairy milk like soy or oat milk.
Variations & Additions
Add Chocolate Chips: Fold in some vegan chocolate chips for an extra treat.
Nuts: Add chopped nuts like walnuts or pecans for added crunch.
Spices: Cinnamon or nutmeg can add a warm spice flavor to the bread.
Storing and Freezing Instructions
Store: You can store your quick bread in an airtight container at room temperature for up to four days or in the refrigerator for up to a week.
Freeze: After letting your quick bread cool completely, freeze it. Then, wrap it in plastic wrap and aluminum foil. For best results, I recommend cutting the bread into individual slices and then wrapping and freezing. Most quick breads will be kept in the freezer for up to three months.
Thaw: Take the wrapped quick bread out of the freezer and let it thaw at room temperature. This may take a few hours to defrost thoroughly.
Frequently Asked Questions
Can I use frozen bananas for this recipe?
Yes, you can! While frozen bananas can be used in a pinch, ripe bananas are preferred for their natural sweetness and moisture. If using frozen bananas, thaw them. Drain off any excess liquid, mash, and then use as instructed in the recipe.
How do I know when the bread is done?
Insert a toothpick into the center. If it comes out clean or with a few crumbs, the bread is done.
This Vegan Peanut Butter Banana Bread is super moist and soft and stays that way for days! It’s super easy to put together with just a few simple ingredients that you probably already have in your kitchen. Every slice bursts with the delicious flavors of banana and peanut butter, making it a real treat. This bread is egg-free, dairy-free, peanut-free, and vegan, making it perfect for anyone with food allergies.
Prep Time 10 minutesmins
Cook Time 1 hourhr
Total Time 1 hourhr10 minutesmins
Servings 12slices
Instructions
Adjust the oven rack to the lower-middle position. Preheat the oven to 350º F (180º C). Grease a 9 x 5-inch loaf pan with nonstick baking spray with flour.
Mix flour, baking soda, and salt in a medium bowl. Set aside.
In a medium bowl, mash the ripe bananas with a fork until completely smooth. Add oil, brown sugar, peanut butter, milk, vinegar, and vanilla; mix until well combined.
Add dry ingredients; mix until well combined.
Pour and spread the batter into the prepared baking pan.
Bake for 60–65 minutes, making sure to loosely cover the bread with aluminum foil halfway through (at 30 minutes mark) to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be after 60–65 minutes depending on your oven, so begin checking every 5 minutes around the 60-minute mark. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
Bananas: Ensure your bananas are ripe for optimal sweetness and flavor. While frozen bananas can be used in a pinch, ripe bananas are preferred for their natural sweetness and moisture. If using frozen bananas, thaw them. Drain off any excess liquid and mash, and then use as instructed in the recipe.Peanut-Butter: To make this recipe peanut-free, you only need to use a peanut-free peanut butter spread. My favorite is WOWBUTTER; it has the closest taste and texture to real peanut butter. However, if using Wowbutter, the cookies will be slightly dryer. You can also use other peanut-free butter, such as almond butter or sunflower butter, but the texture will change.Store: You can store your quick bread in an airtight container at room temperature for up to four days or in the refrigerator for up to a week. Freeze: After letting your quick bread cool completely, freeze it. Then, wrap it in plastic wrap and aluminum foil. For best results, I recommend cutting the bread into individual slices and then wrapping and freezing. Most quick breads will be kept in the freezer for up to three months.Thaw: Take the wrapped quick bread out of the freezer and let it thaw at room temperature. This may take a few hours to defrost thoroughly. Food Allergy Swaps:
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
Peanut-Free: To make peanut-free peanut butter banana bread, you only need to use a peanut-free peanut butter spread. My favorite is WOWBUTTER; it has the closest taste and texture to real peanut butter. However, if using Wowbutter, the cookies will be slightly dryer. You can also use other peanut-free butter, such as almond butter or sunflower butter, but the texture will change.
Dairy-Free: Use non-dairy milk like soy or oat milk.
Recipe Tips:
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Line your loaf pan with parchment paper, letting the excess hang over the long sides to form a sling for an easy, unmold process.
Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
Tent with foil. If the loaf is browning too much, you can tent the loaf pan with foil during the last 30 minutes of baking. The tenting tip helps prevent the top from browning too much while baking the bread.
Don’t open the oven door until the loaf has set. Leave the oven closed until the minimum time is stated in the recipe.
Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
Let the bread cool completely before slicing to maintain its structure.
Store properly. Wrap the bread in plastic wrap to keep it from drying out.
Variations & Additions:
Add Chocolate Chips: Fold in some vegan chocolate chips for an extra treat.
Nuts: Add chopped nuts like walnuts or pecans for added crunch.
Spices: Cinnamon or nutmeg can add a warm spice flavor to the bread.
I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.
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This cheesecake fruit salad is awesome for a side at a potluck or BBQ or even as a dessert! Plus it’s so easy it’s foolproof! The perfect summer salad!
Ummmmm I could eat this berry cheesecake salad recipe for the rest of my life and die happy. Seven years ago we posted this recipe and I’ve been waiting all winter for berry season to hit so we could bring this recipe back to the front for everyone to enjoy.
It’s sweet deliciousness. It seems a little wrong to take all of those healthy berries and turn them into a calorie fest with everything you put in this dish, but guess what, WORTH IT!!
Seriously, you should all make this on a perfect sunny day and eat outside with the family. Or maybe take it to a BBQ so everyone can ask you what the amazing recipe is.
Cheesecake Fruit Salad Ingredients
This fruit salad recipe is so versatile. I’m going to list out the ingredients that we love, but know from the start that you can totally swap out different fruits or flavors of yogurt. Here is what you will need:
Instant Cheesecake Pudding: You want just the pudding powder to add that yummy cheesecake flavor.
Cool Whip: adds sweetness and creaminess
Strawberry Yogurt: adds more fruity flavor and creaminess to the salad
Bananas: cut into 1/2 inch slices
Strawberries: stem removed and sliced
Raspberries: left whole but rinsed
Optional: Blueberries, Blackberries, Peaches, Cherries or Grapes
Graham Crackers: If you really want to make this salad taste like a true cheesecake, add crushed up graham cracker.
PRO TIP: After trying many different combinations of fruit in this recipe, I’ve decided my favorite concoction is fresh bananas, fresh strawberries, fresh blueberries, fresh raspberries and fresh blackberries. So fresh! Haha!
The measurements for each ingredient can be found in the recipe card at the end of this post.
How to Make Cheesecake Fruit Salad
One of my favorite things about this side dish is that it couldn’t be easier! Just two quick steps and you have a delicious fruit salad.
In a large bowl, mix the pudding powder, whipped topping and yogurt together.
Add the fruit and carefully fold it into the creamy cheesecake mixture. Then let it chill in fridge until it’s ready to serve (at least 30 minutes).
These instructions can also be found in the recipe card below where you can also print or save the recipe.
Add a little lemon or lime juice to your fruit salad to stop fruits from oxidizing, and keep your fruit salad in the refrigerator to keep it from going mushy.
This should keep your salad “fresh” for at least the following day.
Is Fruit Salad a Salad or a Dessert?
Refreshing fruit salad is perfect as a side dish or a healthy dessert.
I looooooove how creamy it is and the cheesecake pudding gives it so much more deliciousness!!! And the best part is that it’s easily adaptable to any personal preferences, add blueberries, forget the peaches, etc.
Can I Use Frozen Berries?
I wouldn’t recommend using frozen berries in this recipe. The texture ends up mushy and frozen berries release extra juices. Definitely stick with fresh fruit for this recipe.
Where Can I Find Cheesecake Pudding Mix?
Jello brand makes it, you should find it in any grocery store where they sell pudding/gelatin.
What to Eat with Berry Cheesecake Salad
Storing Berry Cheesecake Salad
Store this fruit salad in the refrigerator all the way up until serving. Then store any leftovers in an airtight container. They will keep for up to 2-3 days.
This recipe will not freeze well, so I don’t recommend trying to freeze it.
Bookmark it, print it, write it down, do whatever you do to save a recipe and make this soon! Looking for a healthier berry salad? No problemo! We have this awesome Strawberry Feta Spinach Salad that is the best!
This delicious recipe for fluffy cheesecake fruit salad is perfect for any occasion. With a light and creamy texture and a burst of fresh fruit, it’s sure to be a hit. Plus, check out our step-by-step video for easy preparation!
More Fruit Salad Recipes:
Servings: 5-6 cups fruit salad
Prep Time: 5 minutesmins
Total Time: 5 minutesmins
Description
This cheesecake fruit salad is awesome for a side at a potluck or BBQ or even as a dessert! Plus it’s so easy it’s foolproof!
Prevent your screen from going dark
Mix in a large bowl the dry cheesecake pudding powder, cool whip and strawberry yogurt.
Fold in the fruit being careful not to smash and chill in the fridge for 30 minutes.
1 Banana, 1 Pint Raspberries, 1 Cup Grapes, 1 Peach
If desired, sprinkle some crushed graham crackers on top for even more cheesecake similarity.
Graham Crackers
There have been questions about actually mixing up the pudding first. You do not mix the pudding before making this recipe. You are only using the dry powder mixed with the other ingredients. Use whatever fruit you prefer, blackberries, strawberries, raspberries, grapes, peaches etc. Best when eaten right away, but can be stored for 2-3 days in the refrigerator.
These Healthy Mini Banana Muffins are tender, moist, and bursting with banana bread flavor. They’re completely egg-free, dairy-free, and refined sugar-free, making them perfect for anyone with dietary restrictions or simply looking for a healthier snack option. Plus, they’re freezer-friendly, so you can always have a stash ready for a quick, healthy snack. You can mix everything together in just a few minutes, pop them in the oven, and voilà—24 delicious mini muffins ready to enjoy.
Oriana’s Thoughts On The Recipe
Oh, the joy of baking for loved ones! When my adorable baby grandson was diagnosed a few months ago with an egg allergy and developed a sensitivity to oats, I knew I had to get creative in the kitchen. You know how challenging food allergies can be, especially for a baby. So, I rolled up my sleeves and crafted this super easy, allergy-friendly banana muffin recipe. It’s been a hit in my house.
I wanted these muffins to be tender, moist, and bursting with the delicious flavor of banana bread without eggs, dairy, or refined sugar. It was quite an adventure, but after several trials, I found the perfect balance.
These mini muffins are not just for babies and toddlers; they’re a delightful treat for the whole family. I confess I can hardly resist them myself!
The best part? These freezer-friendly muffins make them perfect for busy mornings or snack times. You can whip up a batch, freeze it, and have a healthy, homemade treat ready whenever you need it. Trust me, once you try them, you’ll understand why I keep going back for more.
What I Love About This Recipe
Developed with Love: I created this recipe for my baby grandson after discovering his egg allergy and sensitivity to oats. Food allergies can be such a hassle, right? Knowing that my daughter has minimal time and patience for baking, I made sure this recipe was incredibly simple.
Super Easy to Whip Up: This recipe is a breeze to put together, perfect for those days when you’re short on time. It’s all about minimal fuss and maximum flavor.
Allergy-Friendly: These muffins are egg-free, dairy-free, and refined sugar-free. They’re perfect for anyone dealing with dietary restrictions or just looking for a healthier treat.
Makes a Generous Batch: The recipe yields 24 mini muffins, ideal for meal prepping or sharing with friends and family. You’ll have plenty to go around!
Banana Bread Delight: These muffins are tender and moist and have that classic banana bread taste we all love. They’re so flavorful you won’t miss the traditional ingredients at all.
Freezer Friendly: Make a big batch and freeze some for later. These muffins thaw beautifully, making them perfect for quick breakfasts or snacks on the go.
Family Favorite: While designed for babies and toddlers, these muffins are so delicious that everyone in the family will enjoy them. I often find myself reaching for another one—they’re just that good!
Potential Cons Of The Recipe
Texture Variations: Whole wheat flour can sometimes make baked goods a bit denser than their white flour counterparts.
Hearty Factor: The muffins can turn out more or less hearty depending on the brand of whole wheat flour you use. Different brands have varying grind sizes and textures, which can affect the final product.
Flavor Preferences: The natural sweetness from bananas and maple syrup might be less intense for those used to refined sugar treats.
Storage: Because these muffins are free from preservatives, they might not last as long at room temperature.
Tips To Mitigate These Cons
Use Whole Wheat Pastry Flour: It provides a lighter texture compared to regular whole wheat flour.
Adjust Sweetness: Taste the batter and adjust the sweetness to your preference by adding a touch more maple syrup if needed.
Proper Storage: Store in an airtight container and refrigerate to extend shelf life. Freeze extras to keep them fresh.
Experiment with Flour Brands: Try different brands of whole wheat flour to find the one that gives you the desired texture. You can also mix half all-purpose flour and half whole wheat flour for a balanced texture.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Whole Wheat Pastry Flour: Provides a tender crumb. Note: I prefer whole wheat pastry flour for this recipe. Alternatively, you can use a mix of half all-purpose flour and half whole wheat flour. After extensive testing, I’ve found that using only whole wheat flour results in dry muffins.
Baking Powder & Baking Soda: Essential for leavening, giving the muffins a nice rise.
Ground Cinnamon: Adds warmth and enhances the banana flavor.
Salt: Balances the sweetness and enhances the overall flavor.
Mashed Banana: Acts as a natural sweetener and binder. Note: The riper, the better for natural sweetness and flavor.
Maple Syrup: Adds natural sweetness. Note: You can also use 1/3 cup (80 g) brown sugar. In that case, add 1 more tablespoon of milk. You can also use honey (1/4 cup – 60 ml), however, keep in mind that honey is slightly sweeter than maple syrup and might slightly alter the taste of your muffins.
Neutral-Tasting Oil: Keeps the muffins moist. You can use vegetable, canola, or coconut oil.
Milk: Use any plant-based milk to keep it dairy-free. Note: You can also use dairy milk.
Pure Vanilla Extract: Adds depth and enhances the sweetness.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix Dry Ingredients
Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl until combined.
Step 2 – Combine Wet Ingredients
In a medium mixing bowl, mash the bananas with a fork. Add maple syrup, oil, milk, and vanilla; mix until well combined.
Step 3 – Mix Dry and Wet Ingredients
Add wet ingredients to the dry ingredients, then whisk until combined. The batter will be thick. Cover the bowl and let the batter rest for 15 – 20 minutes.
Step 4 – Spoon The Batter
Spoon the batter evenly into the muffin cups or liners, about one tablespoon each. I like to use a this cookie scoop.
Step 5 – Bake
Bake for 10 – 12 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Carefully remove the mini muffins from the oven. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Recipe Tips
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven for at least 15 minutes before starting, giving it plenty of time to reach the ideal recipe temperature.
Don’t overmix the batter. Use a light hand to avoid overworking it, which can result in dense muffins. Mix just until the ingredients are evenly distributed throughout the batter.
Let the batter rest! When your batter is ready, cover and let it rest for 15-20 minutes. Resting the batter allows the flour to hydrate fully.
For evenly sized muffins, consider using an ice cream scoop or measuring cup to portion out the batter into the muffin cups. For mini muffins, use 1 tablespoon cookie scoop
Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.
Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
Food Allergy Swaps
Variations & Additions
Storing and Freezing Instructions
Store: store at room temperature for up to 3 days, then transfer to the refrigerator for up to 1 week.
Freeze: For longer storage, let the muffins cold completely and then freeze them for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.
Frequently Asked Questions
Can I make these gluten-free?
Absolutely, just use a gluten-free flour blend instead of whole wheat flour.
How do I make these muffins fluffier?
Ensure that you do not overmix the batter, and use fresh baking powder and baking soda.
Can I use regular all-purpose flour only?
Absolutely! You can use regular all-purpose flour if you prefer. Using all-purpose flour will give the muffins a lighter texture compared to whole wheat flour. Substitute the whole wheat pastry flour with an equal amount of all-purpose flour.
More Muffin Recipes You’ll Love!
Recipe Card 📖
Healthy Mini Banana Muffins (No eggs, No Dairy, Vegan)
These Healthy Mini Banana Muffins are tender, moist, and bursting with banana bread flavor. They’re completely egg-free, dairy-free, and refined sugar-free, making them perfect for anyone with dietary restrictions or simply looking for a healthier snack option. Plus, they’re freezer-friendly, so you can always have a stash ready for a quick, healthy snack. You can mix everything together in just a few minutes, pop them in the oven, and voilà—24 delicious mini muffins ready to enjoy.
Prep Time 15 minutesmins
Cook Time 12 minutesmins
Total Time 27 minutesmins
Servings 24mini muffins
Instructions
Preheat the oven to 350º F (180º C). Spray the mini muffin pan cavities with nonstick spray or line them with cupcake liners.
Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl until combined.
In a medium mixing bowl, mash the bananas with a fork. Add maple syrup, oil, milk, and vanilla; mix until well combined.
Add wet ingredients to the dry ingredients, then whisk until combined. The batter will be thick. Cover the bowl and let the batter rest for 15 – 20 minutes.
Spoon the batter evenly into the muffin cups or liners, about one tablespoon each. I like to use a small cookie scoop.
Bake for 10 – 12 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Carefully remove mini muffins from the oven. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Flour: I prefer whole wheat pastry flour for this recipe. Alternatively, you can use a mix of half all-purpose flour and half whole wheat flour. After extensive testing, I’ve found that using only whole wheat flour results in dry muffins.Maple Syrup: You can also use 1/3 cup (80 g) brown sugar. In that case, add 1 more tablespoon of milk. You can also use honey (1/4 cup—60 ml). However, keep in mind that honey is slightly sweeter than maple syrup and might slightly alter the taste of your muffins.Store: store at room temperature for up to 3 days, then transfer to the refrigerator for up to 1 week.Freeze: For longer storage, let the muffins cold completely and then freeze them for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.Yield: this recipe makes 24 mini muffins For mini muffins, use 1 tablespoon cookie scoopFood Allergy Swaps:Extra Tips:
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven for at least 15 minutes before starting, giving it plenty of time to reach the ideal recipe temperature.
Don’t overmix the batter. Use a light hand to avoid overworking it, which can result in dense muffins. Mix just until the ingredients are evenly distributed throughout the batter.
Let the batter rest! When your batter is ready, cover and let it rest for 15-20 minutes. Resting the batter allows the flour to hydrate fully.
For evenly sized muffins, consider using an ice cream scoop or measuring cup to portion out the batter into the muffin cups. For mini muffins use 1 tablespoon cookie scoop
Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.
Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
Variations & Additions:
I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.
Banana boats are a campfire recipe from my childhood! Warm fire-roasted bananas topped with marshmallows and chocolate chips with the whole family sitting around the campfire laughing and making memories. It just doesn’t get much better than that!
Discover the simple steps to creating delicious and decadent campfire banana boats, filled with your choice of toppings. We are sharing photos of all our favorite creations to inspire your minds and tastebuds. We can’t wait for you to enjoy this tasty summer dessert!
Original Banana Boat
Saved By Banana Boats
Childhood is really hard.
It’s wonderful for sure and if you’re like me you have a little inner ache to climb your way back to it. But there’s a lot of growing pains, literally and figuratively to endure. Thankfully we had our camping trips and lake visits that smoothed out any roughness of life.
And banana boats.
We had many banana boats.
Who thought up such a magical creation and let children’s hearts fly free with the unwrapping of a simple piece of aluminum foil and charred banana?
Growing up we only did chocolate chips and marshmallows, but all these years later we’ve got a plethora of talented kids to lead us to new adventures, even with this classic camping dessert.
Reese’s Banana Boat
What is a Banana Boat?
A banana boat is like a s’more and a banana split fell in love and had a baby. It takes a few things from each parent and is perfect! Banana boats consist of bananas sliced down the middle, stuffed with yummy toppings like marshmallows, chocolate chips, nuts, m&m’s, caramel, etc. and then wrapped in foil and cooked over the campfire. It is a favorite campfire recipe of ours!
Strawberry Shortcake Banana Boat
What is the Difference Between Banana Boat and a Banana Split?
A banana boat does not have any ice cream in it and is cooked over campfire or on a grill. It does have many of the same flavors and joy that a banana split brings though! In fact, we even made a banana split inspired banana boat for this photo shoot which can be seen below. Banana boats are a fun alternative for a campfire dessert rather than s’mores.
Banana Split Banana Boat
Ingredients for Banana Boats
The ingredients list for banana boats are simple…bananas and whatever toppings you want to put on them. I will share a section below for all the toppings we’ve tried. You can really let your imagination and taste buds run wild on this one!
Original Banana Boat
How to Make Banana Boats Campfire Recipe
Making a banana boat campfire recipe successfully isn’t rocket science, but I have found a few tips that will help them turn out perfectly every time.
Hold a ripe banana in the palm of your hand and slice into it with a paring knife down through the banana but not through the peel on the back side.
Gently open the peel and spread open the banana. Stuff it with all the toppings you desire and then wrap the banana in foil loosely but make sure it is sealed.
Using tongs, place the wrapped banana boat into the coals of a fire or on a grate over the top of a fire and let it roast.
PRO TIP: Campfire banana boats can also be cooked in the oven or on the grill if you are just sticking around the house. In the oven, bake them at 350 degrees for about 10 minutes. Heat on the grill for about 10 minutes over medium-high heat.
If you gently squeeze the wrapped bananas they should feel squishy. Nothing needs to be cooked, you just want the toppings to melt and get gooey. They shouldn’t need too long to be ready. Be careful to not scorch the bananas.
Carefully unwrap the foil. It will be quite hot and beware of steam when you open the foil. Use a fork or spoon to scoop out bites of banana with toppings you added.
Banana Boat Toppings:
My basic equation for creating an impeccable banana boat is…
melty/gooey + crunchy + sweet = just right
You can let the kids run wild with this! My kiddos have made the most amazing creations and they have so fun much getting their culinary creative juices flowing. Here are some ideas for toppings:
When we decided to experiment with different campfire banana boat toppings, we let everyone get creative. These are the 9 different concoctions we created:
Original: mini marshmallows and mini chocolate chips
The Biscoff crumb ended up being my favorite which totally surprised me!
Biscoff Crumb Banana Boat
Move this campfire recipe right to the top of your list the next time you are camping or headed up the canyon for a bonfire! You can go ahead and sail that campfire banana boat right into my belly!
More Mouth-watering Summer Fruit Desserts:
Servings: 2
Prep Time: 5 minutesmins
Cook Time: 10 minutesmins
Total Time: 15 minutesmins
Prevent your screen from going dark
Take a banana with its peel still on and cut it down the middle (carefully along the concave side) making sure to not cut through to the other side but go half into the banana so you can open it.
2 Bananas
Pull the peel and banana slightly apart and stuff the chocolate and mini marshmallows (or other fillings, see note) into the center of the banana.
1/4 Cup Milk Chocolate Chips, 16 Mini Marshmallows
Wrap the banana back in its peel and then in foil. Place on a campfire or grill until fillings have melted and banana has warmed through, about 10 minutes.
Unwrap banana and Enjoy!
Additional toppings could include: graham crackers, berries and cream, Biscoff, Reese’s, chocolate sauce, caramel, white chocolate chips, sliced strawberries, whipped cream, etc.
Indulge in this delicious no-bake banana pudding pie with a crunchy Nilla wafer crust. It’s the perfect dessert for any occasion and requires minimal effort to make.
I know it’s kind of a long title, but I wanted you to know that’s it not a graham cracker crust (which you can totally use instead if you want). And technically it’s not no bake pie either because you do have to bake the crust. Well, no you don’t. Oh gosh, this no bake banana cream pie with Nilla wafer crust is getting confusing let’s just shoot through a few facts (I’m channeling my inner Dwight Schrute from The Office)…
Fact~ I’ve never seen all of The Office, but I have seen episodes and it was hilarious.
Fact~ This crust uses Nilla Wafers not Graham Crackers.
Fact~ I have called them Vanilla wafers my whole life until I made this recipe and realized that is not the name on the box.
Fact~ You totally do not have to bake the crust. It just won’t be as hard on the bottom but it’s still wonderful.
Fact~ The rest of the pie is no bake and I mean it. It just whisking and stirring and folding.
Fact~ I actually made, photographed and wrote this post in December, but I’m posting in spring because I couldn’t justify one more treat during the already full schedules of desserts.
Fact~ I love pie. And the number 7.
Ingredients for a Banana Pudding Pie
It’s surprising how few ingredients you need to make this super easy banana pudding pierecipe. Here is what you will need:
Crust
Nilla Wafer Crumbs: I like to grind the cookies in a blender. A food processor would work great too.
Sugar: adds a little sweetness to the crust
Butter: binds the cookie crumbs and sugar all together to form the crust
Filling
Banana Cream Instant Pudding: grab the 3.4 ounce box of instant pudding mix and make sure it isn’t the sugar free kind
Milk: helps create the banana pudding
Cream Cheese: adds richness and creaminess
Sweetened Condensed Milk: adds sweetness and creaminess to the filling
Cool Whip: feel free to use sweetened whipped cream if you prefer not to use Cool Whip
Bananas: adds natural banana flavor to the pie
Nilla Wafers: adds texture to the filling and looks pretty scattered on top
If you are looking for a traditional banana cream pie with everything made from scratch, we have that recipe for you too!
The measurements for all of the ingredients for this recipe can be found in the recipe card at the end of the post.
How to Make a Banana Cream Pudding Pie
If you blink twice, you might miss the instructions for how to make this pie recipe. It’s that easy!
Prep: Preheat the oven to 350 degrees F to bake the pie crust (optional).
Stir: In a medium size bowl, stir together the ingredients for the crust and then press it into a pie pan along the bottom and up the sides.
Bake: For a more crunchy and sturdy crust, bake for 8 minutes and then remove from the oven to cool completely.
Whisk: In a separate bowl, whisk together the pudding and milk and set aside.
Beat: Grab another bowl and beat the cream cheese with a hand mixer until smooth and then add in the sweetened condensed milk and beat again.
Combine: Add the pudding into the cream cheese mixture and use a rubber spatula to combine.
Fold: Add half of the Cool Whip in gently fold it into the mixture. Repeat with the remaining Cool Whip.
Layer: Place sliced bananas in a single layer all over the cooled pie crust. Top with half of the filling. Add another layer of sliced bananas, followed by a layer of vanilla wafers, then top with the rest of the filling.
Cool: Place in the refrigerator for 1-2 hours (or up to overnight) to chill.
Serve: Top with fresh whipped cream before serving and garnish with additional banana slices, and Nilla Wafers.
PRO TIP: If you are a toppings lover, you can also add shaved chocolate, caramel sauce, toffee bits, mini chocolate chips, etc.
With a quick bake on the crust, everything else is just stirring and layering…so simple! You’re family will love this easy banana pie! The complete recipe can be found in the recipe card at the end of the post.
How Do You Keep Bananas From Turning Brown When Cut?
One way to stop browning is to dip or brush the banana slices in lemon or lime juice. Pineapple or other acidic fruits also work.
Once the bananas are layered in between the pudding the filling, it will keep them from turning brown because they are no longer exposed to the air.
Can Vanilla Wafer Crust Be Made Ahead of Time?
Yes, bake the crust a day or two ahead, fill it, then add a topping before serving.
How Long Will Banana Cream Pie Keep?
Freshly made banana cream pie will keep for 3-4 days in the refrigerator. It should be loosely covered with plastic or foil.
This pie can be frozen, but the texture won’t stay as creamy as if you eat it fresh. Wrap it in plastic wrap and then foil and it will keep for 2-3 months.
This banana pudding pie is creamy, easy and made with a Nilla Wafer cookie crust that is totally delicious. It’s total comfort food and I love when a dessert is a no bake dessert!
More Easy Pie Recipes:
Servings: 8slices
Prep Time: 15 minutesmins
Cook Time: 8 minutesmins
Resting Time: 1 hourhr
Total Time: 23 minutesmins
Prevent your screen from going dark
Heat the oven to 350 degrees.
Stir together the wafer crumbs, sugar and butter and press into a pie plate.
3.4 ounce Banana Cream Instant Pudding, 1 Cup Milk
In another bowl, using a handheld mixer, beat the softened cream cheese until smooth, add the condensed milk and beat again.
4 ounces Cream Cheese, 1/2 Cup Sweetened Condensed Milk
Using a rubber spatula, stir the pudding into the cream cheese mixture.
Add 1/2 of the Cool Whip and gently fold in. Now, fold in the remaining Cool Whip.
1 1/2 Cups Cool Whip
Place 1/2 the bananas in a single layer on the cooled pie crust. Top with 1/2 of the filling.
2 Large Bananas
Arrange one layer of Nilla wafers on top, then additional banana slices. Top with remaining filling.
Refrigerate for 1 to 2 hours or overnight.
Serve with fresh whipped cream, additional bananas and Nilla Wafers.
Nilla Wafers
To make fresh whipped cream simply beat 3/4 cup heavy cream until soft peaks begin to form. Add in 1/4 Cup powdered sugar or to taste and beat until stiff peaks form. Cover and store in the refrigerator for up to 4 days.
This is the best banana bread on the internet, just read the comments. It’s so easy to make and has a wonderful taste and is always a hit!
If you are a fan of delicious banana recipes, then you must give this Old Fashioned Banana Pudding a try. Our recipe is authentic to how to the original banana pudding and we also include a video.
❤️WHY WE LOVE THIS RECIPE
We love how moist this bread is and how easy it is to make. Then you add the swirl and the glaze and it takes it right to the top! It has amazing reviews and everyone agrees, this is the best banana bread!
🍴KEY INGREDIENTS
All-purpose flour
Baking soda
Butter, melted
White granulated sugar
Sour cream
Eggs
Medium-sized bananas, mashed
Vanilla extract
Brown Sugar
Cinnamon
Chopped Nuts
Powdered Sugar (for the glaze)
Milk (for the glaze)
🍽️HOW TO MAKE
This recipe is very easy to make and if you are a fan of quick breads, you will love this one!
Step 1 Whisk together flour and baking soda in a large bowl and set aside. Combine melted butter, sugar, sour cream, eggs, bananas and vanilla extract. Stir together with a spoon. Add to flour mixture and mix well with spoon. Spray a 9 x 5 loaf pan with cooking spray and add batter to pan. Add swirl.
Step 2 Combine and spread on top of the banana batter. Take a knife and swirl into batter. Bake in preheated 350 degree oven 65 to 70 minutes checking until done as ovens vary. It took mine 70 minutes to cook. Remove from oven and let cool. Drizzle on topping below.
Step 3 Whisk together and drizzle over cooled banana bread.
⭐TIP
Always cut quick breads with a serrated knife and cook on the middle oven shelf for best results.
OTHER DELICIOUS BANANA BREAD RECIPES
If you love banana bread you have come to the right website. We love it too and have many delicious recipes. Here are a few of our favorites!
If you are a fan of loaf recipes, you may also want to try this delicious Pineapple Loaf Cake from Front Porch Life! It’s our sister site and it’s a wonderful recipe.
SERVING SIZE
This recipe makes one loaf, which is about 6-8 servings. It also keeps well wrapped up in foil.
This banana bread has wonderful reviews. It’s one of our most popular recipes. Easy to make and always delicious! This is the best banana bread on the internet.
Prep Time 20 minutesmins
Cook Time 1 hourhr10 minutesmins
Total Time 1 hourhr30 minutesmins
Course bread
Cuisine American, southern
2cupsall purpose flour
1teaspoonbaking soda
1stick butter or 8 tablespoons or 1/2 cupmelted
1/2cupwhite granulated sugar
1/3cupsour cream
2eggs
3medium sized bananasmashed
1teaspoonvanilla extract
Swirl for Batter
1/2cupbrown sugar
1teaspoonground cinnamon
1/2cupchopped nuts(pecans or walnuts), Optional
Drizzle Topping for Baked Bread
3/4cuppowdered sugar
3tablespoonsmilkmore or less
1/2teaspoonvanilla extract
Whisk together flour and baking soda in a large bowl and set aside. Combine melted butter, sugar, sour cream, eggs, bananas and vanilla extract. Stir together with a spoon. Add to flour mixture and mix well with spoon. Spray a 9 x 5 loaf pan with cooking spray and add batter to pan. Add swirl.
This Blueberry Banana Bread is out-of-this-world – soft, moist, and utterly irresistible! It’s slightly sweet, perfectly balanced, and guaranteed to put a smile on your face with every bite. With just a handful of everyday ingredients and a couple of mixing bowls, you’re well on your way to the BEST Blueberry Banana Bread ever!
Easy-Peasy Blueberry Banana Bread: A Smile in Every Slice!
This heavenly Moist Blueberry Banana Bread (Egg-Free) ticks all the boxes: it’s super easy to whip up, uses simple ingredients, and delivers a burst of flavor with every bite. It’s a delightful treat that’s as easy to make as it is to enjoy.
This recipe is completely egg-free! That’s right—whether you’re avoiding eggs due to allergies or simply looking to switch things up in the kitchen, this recipe has got you covered. With a few simple adjustments, you can also make this recipe dairy and/or gluten-free (details below).
So, let’s roll up our sleeves and get baking!
What To Love About This Recipe
Quick and Easy: One of the best parts of this recipe is how effortlessly it comes together. No fancy equipment is needed – just a couple of mixing bowls and your trusty oven.
Simple ingredients: This recipe calls for pantry staples you likely already have. It’s a fuss-free approach to baking at its finest.
Egg-free: Whether you’re avoiding eggs due to allergies or simply looking for egg-free options, this recipe has you covered. With a few simple adjustments, you can also make this recipe dairy and/or gluten-free (details below).
Perfect texture: This recipe delivers a moist, tender crumb that melts in your mouth with every bite.
Taste: This blueberry banana bread is a match made in baking heaven. It combines classic banana bread’s comforting warmth with juicy blueberry bursts.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Bananas: Ripe bananas are the star of the show, providing sweetness, moisture, and irresistible banana flavor. Ensure your bananas are ripe for optimal sweetness and flavor.
Butter: Unsalted butter adds richness and flavor to the bread. I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
Brown Sugar: Provides sweetness and a hint of caramel flavor. I use and recommend light brown sugar.
All-Purpose Flour: The base of our bread, providing structure and stability. Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients. Gluten-Free: Use a gluten-free, all-purpose flour blend. My favorite is Better Batter Original Blend.
Baking Powder: Make sure it’s not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
Salt: Balances the sweetness and enhances the other flavors in the bread. I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
Blueberries: Fresh blueberries are this recipe’s crowning glory, adding juicy sweetness to every slice bursts. While fresh blueberries are preferred, you can also use frozen blueberries. Just be aware that the bread may be slightly streaked blue from the juices. If using frozen blueberries, do not thaw.
Step 4 – Pour Into The Pan
Pour the mixture into the prepared bread loaf pan. Add more blueberries on top.
Step 5 – Bake
Bake for 55 – 65 minutes or until a wooden pick comes out clean. I recommend checking early to be safe, but mine always takes 60 to 65 minutes to cook through. If the top of the bread gets too dark, you can loosely cover the loaf with foil and finish baking. Remove the bread from the oven and let it sit in the pan for 10 minutes. Loosen with a knife or spatula around the edges and carefully remove the bread from the pan. Cool completely on a cooling rack before slicing.
Recipe Tips
Use ripe bananas: The riper the bananas, the sweeter and more flavorful your bread will be. When mashing the bananas, leave them as chunky or as smooth as you prefer.
Fold the blueberries gently into the batter to prevent them from breaking apart and turning the entire loaf blue.
Don’t overmix: Mix the batter until just combined to avoid a tough or dense loaf.
Keep an eye on it: Baking time will vary slightly depending on your bananas’ moisture and sugar content, so I recommend checking for doneness around 50 minutes and then every 5 minutes after that.
Allergy Swaps
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of buttermilk, use non-dairy milk like soy or oat milk. You can also make a homemade buttermilk substitute by mixing 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes until it curdles. And use vegan butter instead of dairy butter. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks.
Variations & Additions
Add a handful of chopped nuts, such as walnuts or pecans, for extra crunch and flavor.
For a warm, cozy twist, stir in a teaspoon of ground cinnamon or nutmeg.
Feel free to swap out the blueberries for other fruits, such as raspberries or diced strawberries.
Serving Suggestions
Enjoy a slice of blueberry banana bread on its own for a delightful snack or breakfast treat. For an extra indulgent touch, spread a bit of butter or cream cheese on a toasted slice of bread. If you love banana bread as much as we do, try our Easy Eggless Chocolate Banana Bread and our Banana Nut Bread Without Eggs (Moist & Easy) recipes!
Storing and Freezing Instructions
Store: Leftover bread can be kept in an airtight container at room temperature for up to 4-5 days. Pro-tip: Wrap banana bread in plastic wrap to prevent it from drying.
Freeze: Let the banana bread cool completely. Then, wrap plastic wrap and aluminum foil. Freeze for up to 3 months. I recommend cutting the bread into individual slices and then freezing it.
Frequently Asked Questions
Can I use frozen bananas for this recipe?
Yes, you can! While frozen bananas can be used in a pinch, ripe bananas are preferred for their natural sweetness and moisture.
Can I use yogurt instead of buttermilk?
Yes, you can substitute an equal amount of plain yogurt for the buttermilk if needed. Make sure the yogurt is not too thick.
Can I add other fruits to this bread?
Feel free to experiment with additions like raspberries, blackberries, or strawberries for a fruity twist on classic blueberry banana bread.
Can I use frozen blueberries to make banana bread?
While fresh blueberries are preferred, you can also use frozen blueberries. Just be aware that the bread may be slightly streaked blue from the juices. If using frozen blueberries, do not thaw.
This Blueberry Banana Bread is out-of-this-world – soft, moist, and utterly irresistible! It’s slightly sweet, perfectly balanced, and guaranteed to put a smile on your face with every bite. With just a handful of everyday ingredients and a couple of mixing bowls, you’re well on your way to the BEST Blueberry Banana Bread ever!
Prep Time 10 minutesmins
Cook Time 1 hourhr
Total Time 1 hourhr10 minutesmins
Servings 10slices
Instructions
Preheat oven to 350º F (180º C). Grease a 9×5-inch loaf pan with nonstick cooking spray and set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a medium bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas, mix until combined. Add in buttermilk, vanilla, sugar, and mix until well combined.
Add the dry ingredients and mix to incorporate. Add in the blueberries and mix until distributed. Extra Tip: To prevent the blueberries from sinking to the bottom of the bread, make sure to toss them with one tablespoon of flour before adding them to the batter.
Pour the mixture into the prepared loaf pan. Add more blueberries over the top.
Bake for 55 – 65 minutes or until a wooden pick comes out clean. I recommend checking early to be safe, but mine always takes 60 to 65 minutes to cook through. If the top of the bread gets too dark, you can loosely cover the loaf with foil and finish baking. Remove the bread from the oven and let sit in pan for 10 minutes. Loosen with a bread knife around the edges and carefully remove the bread from the pan. Cool completely on a cooling rack before slicing.
Store: Leftover bread can be kept in an airtight container at room temperature for up to 4-5 days. Pro-tip: Wrap banana bread in plastic wrap to prevent it from drying.Freeze: Let the banana bread cool completely. Then, wrap plastic wrap and aluminum foil. Freeze for up to 3 months. I recommend cutting the bread into individual slices and then freezing it.Blueberries: While fresh blueberries are preferred, you can also use frozen blueberries. Just be aware that the bread may be slightly streaked blue from the juices. If using frozen blueberries, do not thaw.Allergy Swaps:
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of buttermilk, use non-dairy milk like soy or oat milk. You can also make a homemade buttermilk substitute by mixing 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes until it curdles. And use vegan butter instead of dairy butter. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks.
Recipe Tips:
Use ripe bananas: The riper the bananas, the sweeter and more flavorful your bread will be. When mashing the bananas, leave them as chunky or as smooth as you prefer.
Fold the blueberries gently into the batter to prevent them from breaking apart and turning the entire loaf blue.
Don’t overmix: Mix the batter until just combined to avoid a tough or dense loaf.
Keep an eye on it: Baking time will vary slightly depending on your bananas’ moisture and sugar content, so I recommend starting to check for doneness around 50 minutes and then every 5 minutes after.
Variations & Additions
Add a handful of chopped nuts, such as walnuts or pecans, for extra crunch and flavor.
For a warm, cozy twist, stir in a teaspoon of ground cinnamon or nutmeg.
Feel free to swap out the blueberries for other fruits, such as raspberries or diced strawberries.
Read the whole post for more tips, tricks, variations, step-by-step photos, faqs, and more. ★ Did you make this recipe? Don’t forget to give it a 5-star (⭐️⭐️⭐️⭐️⭐️) rating below!Please note that nutritional information is a rough estimate and can vary depending on the products used.
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