Egg and Yeast Free Bread Recipe with Bananas

This Yeast Free Bread Recipe is the perfect Basic Quick Bread Recipe for breakfast, a snack, or alongside your lunch. This bread is gluten free (but can be made with regular flour if you prefer), dairy free, egg free, soy free, nut free, contains no refined sugar, and is suitable for vegans.

I am so happy with how this no-knead yeast-free bread turned out. It has a subtle sweetness but is much milder than traditional banana bread. It’s very similar to my other basic quick bread recipe that can be found here, but it doesn’t require as many ingredients (which is perfect for the current state of isolation we are all facing). It’s the perfect yeast-free bread recipe for those who want to make something quick any morning or evening. You can even freeze it and pop it in your toaster when you want to heat it up.


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So is it Banana Bread or just a Basic Quick Bread Recipe?

I’m struggling to describe this yeast free bread recipe because even though it does have bananas I’m hesitant to call it banana bread. It has a subtle sweetness but also has a plain bready taste that reminds me of sandwich bread.

The crust is far crunchier than a typical banana bread too. Banana bread has a texture comparable to a muffin, this is not that. Yes, the texture is softer than traditional sandwich bread but much firmer than typical banana bread. I think this yeast free bread is best described as a basic quick bread recipe. It has a basic flavor that would pair nicely with any toppings or alongside any meal.


What’s inside this Yeast Free Bread Recipe?

Please see the recipe card for all ingredients and directions. In this section, I’m simply going to show some of the key ingredients and discuss why I chose them for this Basic Quick Bread Recipe.

Ground Flaxseed – This is what I use to replace the egg. The ground flax adds a binding property while the smashed banana adds the moisture component. If you can’t find this in stores you can buy ground flaxseed on Amazon here.

Gluten Free Self Rising Flour Blend – This is my own recipe for gluten free self rising flour. I love the texture of this flour blend and since it already has the rising agents it’s very easy to use. I always keep a big batch of this blend on hand so that when it’s time to bake I can just scoop and go. *If you are not gluten free you can use regular flour here for a similar result.

Sorghum Flour – Sorghum flour is very similar to whole wheat flour. It adds a nice texture and helps this bread get that beautiful crunchy crust. *If you are not gluten free you can use whole wheat flour here for a similar result.

Smashed Banana – The banana really adds necessary moisture that you are lacking without egg. While it does add a subtle flavor, this bread is still not as sweet as typical banana bread.

Olive Oil or Sunflower Oil – These are the two oils I like to use. You can really use any oil you prefer. I only suggest avoiding coconut oil because it is usually too greasy for recipes like this.

Coconut Sugar – I added a touch of coconut sugar jus to help round out the flavors. This bread is still not a very sweet bread. You can find coconut sugar on Amazon here.

Apple Cider Vinegar – This is actually a very important ingredient. It really gives this yeast free bread recipe a bready flavor. There’s a very subtle tang that reminds me of real bread.


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Egg and Yeast Free Bread Recipe

This egg and yeast free bread recipe is the perfect bread to make with few ingredients. Instead of eggs, I use banana and ground flaxseed to add moisture and binding properties. This bread has a subtle banana flavor but also resembles a plain white bread. It is gluten free, dairy free, soy free, egg free, yeast free, refined sugar free, and is suitable for vegans.
Prep Time15 minutes
Cook Time35 minutes
Servings: 10 slices
Calories: 183kcal
Author: Emily Meyer | Eat or Drink
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  • 2 tablespoons ground flaxseed
  • 1/4 cup water
  • 1 1/2 cups Eat or Drink's gluten free self-rising flour blend <– click for recipe, see notes below for replacement options if necessary
  • 1/2 cup sorghum flour – see notes below for replacement options of necessary
  • 1/2 teaspoon salt
  • 1 smashed banana
  • 3/4 cup unsweetened dairy free milk – oat milk, almond milk, cashew milk, a carton of coconut milk but not canned, rice milk, etc. will work
  • 1/4 cup olive oil – avoid dark olive oils unless you want a distinct taste, sunflower oil works well too
  • 1 tablespoon coconut sugar
  • 2 teaspoons apple cider vinegar


  • Preheat the oven to 350°F. I used a nonstick bread pan which helps create the perfect crust. If you don't have a nonstick bread pan make sure to lightly grease it.
  • In a medium-sized bowl whisk your ground flaxseed with your water. Set aside to thicken.
  • In a large bowl whisk your flours and salt.
  • In the bowl with your ground flaxseed mixture add in your banana and smash until completely smooth. Add in your dairy free milk, oil, coconut sugar, and apple cider vinegar. Whisk well until completely combined.
  • Pour your wet ingredients into your dry and mix until combined. Spoon this mixture into your bread pan and smooth out with your spoon.
  • Bake in the center of the oven for about 35 minutes or until the top is golden and the center is no longer wet.
  • Let cool in the bread pan for 5 minutes then carefully remove and let cool on a wired rack.
  • Slice the bread once it is completely cool. You can microwave or toast to reheat slices at a later time. If you want to keep it for longer than a few days you can freeze it then toast or microwave to reheat.


Notes on Flour Replacements:
To make my self-rising flour recipe click this link and combine the proper ingredients. You can keep it in any inexpensive air tight container like this one.
If you want to make this recipe right now and only have a store-bought 1 to 1 gluten free flour blend (like Bob’s Red Mill or King Arthur) you can use those by adding in 1 1/2 teaspoon baking powder and 1/4 teapsoon baking soda.
If you are not gluten free you can use regular self rising flour or regular white flour. If you are not using self rising just be sure to add 1 1/2 teaspoon baking powder and 1/4 teaspoon baking soda. To replace the sorghum flour use whole wheat flour.
Notes on Nutrition:
I am not a nutritionist. The nutrition facts provided are not always 100% accurate and are calculated using general brands and figures. If you need exact nutrition facts please consult a certified dietician or nutritionist.


Calories: 183kcal | Carbohydrates: 27g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 132mg | Potassium: 149mg | Fiber: 2g | Sugar: 3g | Vitamin A: 44IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

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