Fitness / March 25, 2024

Eggless Banana Bread

A fully plant-based banana bread that’s every bit as moist and light as traditional banana bread, without the use of dairy or eggs!

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At my house, we’re secretly delighted when the bananas go black and overripe, because it means we get to make this banana bread. This plant based version gives absolutely nothing away to banana bread made with eggs, and it has us scratching our heads as to why we used eggs before. The combination of baking powder and baking soda creates a light, fluffy and moist loaf that promptly disappears around our ever-hungry kids.

We love the addition of nuts to the loaf – it gives another dimension to the flavor and an irresistible crunch, but we often skip them because the kids love to take a slice to school with their lunch. It also reduces the calorie count somewhat – every little helps!

Most of the sweetness comes from the bananas, so it’s really important that they’re very ripe. Unless there’s mold on them, we don’t think there’s such a thing as a too ripe banana in this recipe.

Is Eggless Banana Bread Healthy?

This banana bread is completely plant-based, making it suitable for vegans. The use of whole wheat flour ups the fiber, and the short list of natural ingredients and the limited amount of added sugar makes it a healthy choice compared to store bought banana bread. There are no flavorings, stabilizers or preservatives in this recipe, and here at FFF we are great believers that home-made items are generally healthier than manufactured ones. You can feel good about giving this banana bread to your family, friends and neighbors – whether they’re vegan or not.

Bananas – the riper the better!

Bananas continue to ripen after they’re picked, and they’re shipped green because they’re harder and more resilient that way. As they ripen, the color goes from green to yellow to brown – they’re good to eat when they’re yellow, but they’re best for baking when they’re brown and very soft. At that point the texture is creamy and almost all the starches have converted to natural sugars, making the banana flavor stronger.

If you’ve got too-ripe bananas but aren’t in the mood for baking, throw them in the freezer until you have time to use them – they really do make the best tasting loaf.

INGREDIENTS

1 1/2 cups mashed ripe bananas about 3-4 medium bananas
1/2 cup soft brown sugar for that caramel-like sweetness
1/3 cup melted coconut oil because we’re keeping it dairy-free and delicious
1 teaspoon vanilla extract for a hint of cozy flavor
1/2 teaspoon salt to balance the sweetness
1 1/2 cups whole wheat flour for a healthier twist
2 teaspoons baking powder our eggless leavening agent
1/2 teaspoon baking soda to ensure a nice rise
2 teaspoons ground cinnamon for that warm spice we all love
1/2 cup chopped walnuts or pecans for a satisfying crunch (optional)

INSTRUCTIONS

Preheat & Prep

Heat the oven to 350°F. Line a 9×5-inch pan with parchment paper, oil lightly.

Combine

In a bowl, mash ripe bananas and stir in sugar, coconut oil, vanilla extract, and salt.

Mix & Pour

Whisk together dry ingredients in another bowl. Fold it into the banana mix. Pour batter into the pan.

Bake & Cool

Bake for about 50-55 minutes, covering with foil if necessary. Let it cool before slicing.

Devour!

FAQs & Tips

How to Make Ahead and Store?

Once the banana bread is cooled, tip it out of the baking tin and let it finish cooling completely before wrapping and storing in the fridge… after trying a sample slice, of course. It’ll keep in the fridge for 4 or 5 days. If it hasn’t been eaten by then, cut it into slices and wrap them individually for freezing. It’s good in the freezer for up to three months.

Can I leave out the nuts?

You sure can. We sometimes do that so the kids can take a slice in their lunch. The nuts really do add another dimension to the loaf, so sometimes we make two – one for school and one for home consumption.

Do I have to use whole wheat flour?

No. It works really well with regular flour, too. The whole wheat flour increases the fiber content of the loaf, and has other health benefits.

How do I know if it’s done?

Insert a toothpick or knife into the thickest part of the loaf – if it comes out clean, it’s done! Sometimes it won’t be fully cooked but the top will be quite brown. If that happens, just cover the tin with foil and put it back in the oven to finish baking.

How do I stop the loaf from sticking to the pan?

Spray your baking tin down with cooking spray, or wipe it down with an oiled paper towel. We also like to line the tin with parchment paper hanging over the edges – it makes removing the loaf a snap.

Serving Suggestions

The only thing you need to have with this loaf is some hungry people and maybe a nice cup of coffee! It’s perfect for afternoon coffee with friends and neighbours and a welcome addition to the kids’ lunch box.

Eggless Banana Bread

Course Bread

Cuisine American

Prep Time 25

Cook Time 1

Total Time 1 25

Servings

Calories 187kcal

Author FoodFaithFitness

Ingredients

1 1/2 cups mashed ripe bananas about 3-4 medium bananas
1/2 cup soft brown sugar for that caramel-like sweetness
1/3 cup melted coconut oil because we’re keeping it dairy-free and delicious
1 teaspoon vanilla extract for a hint of cozy flavor
1/2 teaspoon salt to balance the sweetness
1 1/2 cups whole wheat flour for a healthier twist
2 teaspoons baking powder our eggless leavening agent
1/2 teaspoon baking soda to ensure a nice rise
2 teaspoons ground cinnamon for that warm spice we all love
1/2 cup chopped walnuts or pecans for a satisfying crunch (optional)

Instructions

Preheat your oven to a toasty 350°F. Grab a 9-inch x 5-inch loaf pan and line it with parchment paper for an easy release. Give it a light brush with coconut oil to prevent any sticking.
In a large bowl, mash those ripe bananas until they’re super smooth. You’re going for a pudding-like consistency to keep our bread ultra-moist.
To the bananas, add the brown sugar, melted coconut oil, vanilla extract, and salt. Stir it all together until it’s as harmonious as your favorite yoga class.
In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, and cinnamon. It’s all about balance, so make sure these are well mixed.
Gently fold the dry ingredients into the wet mix. Stir until just combined – overmixing is a no-no if we want a tender crumb.
If you’re feeling nutty, fold in those chopped walnuts or pecans now. They add a lovely bite and extra nutrients.
Pour the batter into your prepared pan and smooth the top. Pop it in the oven and bake for about 50 to 55 minutes. If the top is getting too tan, tent it with foil around the 30-minute mark.
Patience, lovely! Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. This is crucial for the perfect slice.