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Eggless Banana Bread Recipe

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4.2 from 41 reviews

This eggless banana bread is a moist, flavorful, and easy-to-make loaf that uses mashed ripe bananas as the main binder instead of eggs. Perfect for those looking for a dairy-free, egg-free, and optionally gluten-free treat, it features warm cinnamon spice and a subtle sweetness enhanced by coconut sugar and a maple syrup glaze. Ideal for breakfast, snacks, or dessert, it is baked to achieve a tender crumb while maintaining a delightful banana aroma.

  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf (about 900 g / 2 lb cake tin)

Ingredients

Dry Ingredients

  • 180 g / 1½ cups buckwheat flour, gluten-free flour mix, or all-purpose wheat flour
  • 1 tsp baking powder
  • ¾ tsp baking soda
  • 1½ tsp cinnamon

Wet Ingredients

  • 360 g / 1½ cups mashed overripe bananas
  • 60 ml / ¼ cup mild tasting oil (such as mild olive oil)
  • 90 ml / 1/3 cup + 2 tsp almond milk or other thin plant milk
  • 2 tsp lemon or lime juice
  • 125 g / ½ cup + 2 tbsp coconut sugar or demerara sugar

Decoration & Glaze (Optional)

  • 1 banana, sliced lengthwise
  • 2 tsp maple syrup for brushing glaze

Instructions

  1. Preheat the Oven and Prepare Pan. Warm up the oven to 175°C (350°F) and line a 900 g (2 lb) cake tin with baking paper. Position the oven rack one notch below the middle to ensure even baking.
  2. Mix Wet Ingredients. In a large bowl, combine the mashed ripe bananas with the mild oil, almond milk, lemon or lime juice, and coconut sugar. Stir thoroughly until the mixture is well blended and smooth.
  3. Combine Dry Ingredients. In a separate smaller bowl, whisk together the chosen flour, baking powder, baking soda, and cinnamon to ensure even distribution of leavening and spices.
  4. Incorporate Dry into Wet. Add the dry ingredient mixture to the wet ingredients in three portions, mixing well after each addition. Stir just until no dry flour is visible but avoid overmixing, especially if using wheat flour, to maintain tenderness.
  5. Transfer Batter and Decorate. Pour the batter into the prepared cake tin; it will be thick. Slice the optional banana lengthwise and lay the halves on top of the batter without pressing them down, allowing the cake to rise around the banana during baking.
  6. Bake the Banana Bread. Place the tin in the oven and bake for 50-55 minutes, or until a toothpick inserted comes out mostly clean but the cake remains moist inside.
  7. Glaze and Cool. Remove the baked bread from the oven and while still hot, brush the surface lightly with maple syrup for a sweet glaze. Allow the cake to cool completely in the tin before removing it.
  8. Slice and Serve. For neat slices, use a serrated knife. Serve as a delicious snack or a comforting breakfast treat.

Notes

  • The bread can be made gluten-free by using buckwheat or gluten-free flour mix.
  • Use ripe or overripe bananas for the best flavor and moisture.
  • Do not overmix the batter to keep the bread tender; this is especially important if using wheat flour.
  • The glaze is optional but adds a nice sweetness and sheen to the finished bread.
  • Storage: Keep the bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Find it online: https://allyumcooks.com/eggless-banana-bread-recipe/