eggless banana bread

An easy Banana Bread that is both eggless and vegan. Made with wholemeal flour this delicious banana bread is light, soft, and perfectly sweet. One of my post popular baking recipes tried successfully by many of our readers.

Banana Bread (Easy Whole Wheat Recipe)

bananas (ripe

sugar (or brown sugar

sunflower oil oil

cinnamon powder ((ground cinnamon) - optional)

vanilla powder (or 1 teaspoon vanilla extract)

whole wheat flour (- 180 grams)

baking powder

baking soda

salt (- optional)

sunflower seeds (- optional)

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) for 20 minutes.

Grease a bread loaf tin or a rectangular cake pan with oil. You can use the rectangular cake pan of size ( 7.5 x 4 x 2.5 inches) or round cake pan (7.5 x 2 inches).

Preparation

Take sliced bananas and sugar in a mixing bowl.

Mash the bananas well with a vegetable masher or puree them with a hand blender or a regular blender.

Now add the oil, vanilla, cinnamon powder, nutmeg powder to the banana. Mix thoroughly with a wired whisk or spatula so that the oil is mixed evenly with the banana puree.

Sieve the whole wheat flour with baking soda, baking powder, salt directly in the bowl containing the mashed bananas.

Now fold the dry ingredients into the wet ingredients. Do not mix. Do this cut and folding technique properly, so that all the ingredients are mixed evenly.

This folding step is important as you want the whole bread mixture to be one and mixed evenly.

Keep in mind not to overwork the batter as this will result in gluten strands being formed in the batter, that will make for a doughy texture in the bread. The batter should have volume and not look flat or stringy.

If the batter looks very thick or dry then add about  ¼ to ⅓ cup of water or preferred nut milk and gently fold again.

Lastly add the sunflower seeds and fold once again.

Pour the bread mixture into the loaf pan.

Making Banana Puree

Bake at 180 degrees Celsius (350 degrees Fahrenheit) for 30 to 40 minutes or till a toothpick or a bambook skewer inserted in the bread comes out clean.

The timing varies from oven to oven. Depending on the temperature in your oven and the size of your pan, the bread might take less or more time than mentioned here.

So take your call and keep an eye on the bread. However don&#39;t open the oven untill the bread is ¾ done.

The benchmark is that a tooth pick inserted in the bread should come out clean.

Place the loaf pan on a wired rack for it to cool. When the bread cools down, gently remove the banana bread from the pan.

Slice and serve banana bread.

The remaining banana loaf, you can wrap in a cling film or keep in a box in the fridge. You can choose to warm the banana bread before serving.

Baking Banana Bread

https://content.jwplatform.com/videos/XJxtzHOz.mp4

This is a delicious, light and soft banana bread recipe made with whole wheat flour, bananas, sugar and oil.

Banana Bread (Whole Wheat)

This Vegan Banana Bread needs only one-bowl and simple pantry ingredients to make. It&#039;s so easy to whip up and it&#039;s moist and delicious!

Vegan Banana Bread (One Bowl &amp; Simple)

organic brown or coconut sugar ((200 grams))

coconut oil, melted ((100 grams) )

flax eggs*

mashed bananas ( very ripe bananas -

Almond Breeze Almondmilk

vanilla extract

flour (I used regular all-purpose flour (284 grams))

sea salt

chocolate

Preheat the oven to 350 degrees F. Spray a 9x5 loaf pan with an oil Spray to prepare it. Set aside.

In a large mixing bowl or bowl of a stand mixer, add the flax eggs, sugar and coconut oil. Mix together with a whisk for about 3 minutes on medium speed until all fully incorporated. 

Add the bananas, almond milk and vanilla and whisk in for 1 minute until fully incorporated. Scrape down the sides. 

Add in the flour, baking powder, cinnamon (optional but recommend) and sea salt and mix for another minute on medium speed until just incorporated. Scrape down the sides again. If adding the nuts or chocolate chips, fold them in now. 

Pour the batter into the loaf pan and use your spatula to smooth down the top. If using, sprinkle chopped pecans on top. 

Bake the banana bread on the top shelf of your oven for 60 minutes, until a toothpick comes out with a few crumbs. For the last 20 minutes, tent the banana bread with some foil so the top and nuts on top (if using) don’t burn. 

Remove from oven and allow to cool for 10 minutes in pan. Transfer the bread to a wire rack by placing the wire rack on top of the bread, then holding the sides of the pan and flipping it over and removing the pan. Hold the sides of the bread to turn right side up. You can also turn the pan over into your hand, and then flip right side up and place on a wire rack.

Allow the bread to cool completely. Slice as desired. Enjoy!

https://embed.mediavine.com/videos/soupzm6tr3kmmaeodwk8

This Vegan Banana Bread is only 8 ingredients, is made in one bowl, and uses the simplest pantry ingredients! It’s so easy to whip up and tastes so moist and delicious!

Vegan Banana Bread

Easy, delicious, and full of banana flavor, this eggless banana bread recipe is a simple way to use up those overripe bananas. Just a few basic ingredients and 50 minutes are all it takes to enjoy this delicious treat!

Eggless Banana Bread

sugar

flour

salt

overripe bananas

vegan butter butter

Preheat oven to 350 degrees F and spray a loaf pan with non-stick baking spray.

In a large bowl, thoroughly combine the sugar, flour, baking powder, baking soda, and salt (I used a whisk).

Mash the bananas with a fork.

Add the bananas and melted butter into the dry ingredients and mix thoroughly.

Pour the batter into the loaf pan and bake for 45-50 minutes.

https://embed.mediavine.com/videos/cjpqoofydq9ehn1elu1f

This eggless banana bread recipe creates a delicious moist banana bread... without eggs! This recipe is for people who have run out of eggs, are allergic to eggs, etc. It tastes very similar to an old fashioned traditional banana bread. Visit BreadDad.com for more great banana bread recipes.

Eggless Banana Bread Recipe - Quick, Easy & No Eggs

Tablespoons Unsalted Butter

Bananas

Cups Flour ((all purpose flour) - 240 grams)

Cup White Granulated Sugar (- 200 grams)

Teaspoon Vanilla Extract (- 5 milliliters)

Teaspoon Baking Soda (- 5 milliliters)

Teaspoon Baking Powder ((aluminum free) - 5 milliliters)

Preheat oven to 325 degrees F.

Mash bananas with a fork.

Soften butter in a microwave.

Stir bananas, applesauce and butter together.

Mix in remaining ingredients. Stir until the batter is fully mixed.

Pour finished batter into a nonstick bread pan. Smooth out the top of the batter within the bread pan.

Bake in the oven for 65-70 minutes or until golden brown.

Take out of oven and let the banana bread cool down in the bread pan for 10 minutes. Do not remove the banana bread from the bread pan during this 10 minute cool down period. Use oven mitts as the bread pan will be very hot coming out of the oven.

After 10 minutes, remove the banana bread from the bread pan. Place the banana bread on a cooling rack in order to completely cool. This cool down may take 1-2 hours. Gently slide a silicon spatula between the banana bread and the bread pan walls if the banana bread is stuck in the pan.

Here&#039;s a recipe for how to make eggless banana bread so that you can keep making banana bread even if you don&#039;t have eggs

Eggless banana bread

330 mL mashed banana (up to 375 mL (1½ cups), from 3 to 4 very ripe bananas)

60 mL canola oil (or melted butter)

granulated sugar (or brown sugar

250 g bleached all-purpose flour

mL baking soda

mL Diamond Crystal fine kosher salt

mL ground cinnamon (optional)

Preheat the oven to 350 ºF. Grease and flour a loaf cake pan, then line the bottom with a rectangle of parchment.

In a large bowl, combine the mashed bananas with the sugar. Whisk in the oil.

In a separate bowl, combine the flour with the baking soda and the salt.

Fold the dry ingredients in the bowl with the wet batter and stir everything together to incorporate it and form a thick batter. Don&#039;t overmix.

Pour the batter into the prepared pan and bake for approximately 60–65 minutes or until a cake tester inserted into the centre of the bread comes out clean.

Let cool 10 minutes, then unmold onto a wire rack to cool completely.

This simple banana bread comes together with just four ingredients—no eggs, no butter, no oil and no fuss. Mashed bananas add natural sweetness and moisture, while cottage cheese gives it a protein boost. Self-rising flour keeps things easy, so you get a soft, tender loaf with minimal effort.

4 Ingredient Healthier Banana Bread

large (436 g) overripe bananas (see note)

(123 g) cottage cheese 4%

-3/4 cup (4-6 fl

Preheat your oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan or line it with parchment paper.

Add the bananas, cottage cheese and maple syrup to a blender. Blend until smooth and well combined.

Add the self-rising flour to a large mixing bowl and pour the blended mixture over the flour. Gently fold the flour into the wet mixture using a silicone spatula until the flour is incorporated and no dry flour streaks remain. Do your best not to overmix the batter.

Pour the batter into the prepared loaf pan and smooth the top. Bake for about 1 hour, or until a toothpick inserted in the center comes out clean. When you apply light pressure to the surface of the bread, it should also bounce back.

Let the banana bread cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. Store uneaten banana bread in an airtight container in the fridge or freezer.

Eggless banana bread that&#039;s moist, delicious and easy to bake. A perfect one for beginners, made with wheat flour and is vegan too.

wheat flour ((2 cups, or all-purpose flour))

¾ teaspoon baking powder ((optional, refer notes))

cinnamon powder ((optional))

oil ((80 ml) or ½ cup melted butter

organic sugar ((adjust to taste))

banana ((mashed or pureed, 2 large bananas))

water

vinegar

walnuts (chopped (optional))

Grease a loaf pan (8 ½ x 4 ½ inches) and set aside. Make sure all the ingredients are at room temperature before you proceed.

Preheat the oven to 340 F or 170 C for at least 15 minutes.

While the oven heats, begin to make the batter. Into a large mixing bowl, add bananas and mash them very well.

Add sugar and pour water. Whisk well to dissolve the sugar completely.

Then pour oil, vinegar and vanilla extract. Whisk and set this bowl aside.

Place a sieve oven another large bowl, add flour, salt, baking soda and cinnamon. Baking powder is optional and can be added for a lighter banana bread.

Sieve all of them well.

Whisk the liquid ingredients once more and add ½ of the sieved flour.  Incorporate the flour and then add the second rest of the flour. Fold it until just combined.

If using wheat flour, add 2 tbsps more water. Mix the batter ensuring you don’t overmix it.

Transfer the batter to the greased loaf pan. Tap the pan to the kichen counter a few times. Then sprinkle chopped nuts.

Bake it for 60 to 63 minutes until a tester inserted in the center of the pan comes out clean. You may need to bake a little longer as it depends on the oven.

Place the pan on a wired rack and cool for 10 minutes. Then invert eggless banana bread on the rack and cool it completely before slicing.

How to Make Eggless Banana Bread

This is a fabulous recipe &amp; I  love that your preamble to recipe is so informative, really interesting to know why use vinegar. I've made plenty of banana breads, but yours is the best, so delicious. I used soy milk instead of water, added alspice (in addition to cinnamon), maple syrup instead of sugar &amp; included fresh walnuts. Omg, we are having to resist eating more &amp; spoil our dinner.
I've also made 2 of your vegie curries, which are also brilliant.
Look forward to exploring more of your recipes.

I followed the ‘Step by step’ section of your recipe. The bread turned out a little sweet(probably because bananas were already sweet). There were kind of black spots all over in the bread. It could be possible that I did over mixing of the batter. Upon looking at the ‘recipe card’, I realized that I had missed adding vinegar (PN:this step is missing  in the step-by-step section).
I will definitely try it again - without forgetting vinegar and of course with less sugar.
Thank you for the recipe?

All of your recipes that I've tried are absolutely fantastic

Amazing banana bread recipe. Loved your explanation for why we add each ingredient..loved it.

Thanks for the recipe. My banana bread turned out quite good and I followed the recipe to the T. 3/4 cup Sugar worked out and was of right sweetness for us. I love that this recipe uses less oil butter . Will be making this often

Tried this bread today....it was awesome.  I cut out the sugar completely and used jowar flour - the end result was really soft and moist.  Thank you for sharing this recipe.
I am rating this a four star because I feel adding the sugar would have made it as sweet as a cake.

Thanks for this recipe. It was delicious and my family loved it

Hi, my beead turned out dense. Though recipe and loaf tin was same. Should i have addrd more water because of wheat sometimes is different and need more water. Or more banana? I used 2 banana.

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