Banana bread




75 min

Save your overripe bananas from certain doom. Here’s our go-to, plant-based banana bread recipe made with JUST Egg.

About this recipe

Our potassium-packed, plant-based and eggless banana bread recipe is as easy to make as it is delicious. Because it’s made from plants, there’s no cholesterol and it’s low in saturated fat; we call that a win-win. What makes this egg-free banana bread recipe so divine? Unlike most vegan banana bread recipes, our banana bread gets its lift from JUST Egg rather than flax, which can make the bread tough or gummy. Other egg substitutes only dream of having the protein that JUST Egg does. One serving of JUST Egg has similar amounts of protein as a chicken egg – without any cholesterol. We almost feel bad for chicken eggs.

The recipe is versatile, too. Change the add ins to your liking. Try raisins or pecans in place of walnuts or chocolate chips. Substitute gluten-free flour for all-purpose for a wheat-free version. You can even spread the batter into a round pan to bake a banana cake – just be sure to adjust the cooking time.

Once you conquer this banana bread recipe, take a look at the rest of our free recipe collection. You’ll be glad you did. Find them in our cookbook.

Serves 10

  • ½ cup or 1 stick (114 g) plant-based butter (we like Miyoko’s Creamery), at room temperature
  • ½ cup packed (115g) brown sugar
  • ¼ cup (50g) JUST Egg
  • 1 tablespoon (15g) vanilla extract
  • 4 medium or 3 large (400g) bananas, mashed
  • 3 tablespoons (46g) plant-based yogurt (see note for substitutions)
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons (8g) baking powder
  • ½ teaspoon (3g) baking soda
  • ¼ teaspoon (5g) salt
  • ¾ cup coarsely chopped walnuts or chocolate chips (optional)


  • 9 x 5-inch loaf pan

  • Hand mixer or standing mixer

01 / 05

Heat the oven


Preheat oven to 350°F. Grease a 9 x 5-inch loaf pan with nonstick cooking spray.

02 / 05

Beat the wet ingredients


Use a hand mixer or standing mixer with a whisk attachment to cream the butter with the brown sugar until light and fluffy. Add the JUST Egg and vanilla extract and beat until incorporated, scraping down bowl as needed. Mash the banana thoroughly, then mix in the mashed banana and yogurt as well.

Note: We like to use coconut yogurt. If you don’t have yogurt, mix 3 tablespoons of milk (any kind, including almond milk or soy milk) with ¼ teaspoon of apple cider vinegar. Let it stand for a minute or two before adding to the batter.

03 / 05

Whisk the dry ingredients


In a separate bowl, whisk together the flour, baking powder, baking soda and salt.

04 / 05

Mix everything together


Add the dry ingredients to the wet ingredients and stir until just combined. Don’t overmix. If using, fold in the walnuts or chocolate chips.

05 / 05

Bake for 1 hour


Pour the batter into the prepared loaf pan and bake at 350°F for about 1 hour or until a skewer or toothpick inserted in the middle comes out clean. Depending on your oven, it may need 10 to 15 more minutes. Let it rest for another 10 to 15 minutes, then remove from the loaf pan and cool completely on a wire rack before slicing.

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