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Eggless banana bread leaned up together on a wooden board.

Eggless Banana Bread

5 from 1 vote
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Serving Size: 10 slices
Author Puja Verma
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DESCRIPTION

This eggless banana bread is so moist, tender, and fluffy with the use of sweet ripe bananas. Overripe bananas bring all the natural sweetness and moisture you need, so you won’t miss the eggs one bit. The result is a soft, tender treat that hits the spot every time. Mix in some walnuts before baking to add a little crunch or some chocolate chips for extra indulgence. This banana bread makes the perfect grab-and-go snack, breakfast, or dessert.

INGREDIENTS
  

Dry Ingredients

  • 2 cups all purpose flour
  • ¾ cup brown sugar light
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoon cinnamon powder
  • 1 teaspoon salt

Wet Ingredients

  • 2 cups mashed bananas (ripe) Note: 2 cups mashed bananas came out to about 5 bananas for me. 
  • ⅓ cup avocado oil or coconut oil
  • ½ cup soy milk
  • 1 teaspoon apple cider vinegar

Optional

  • ½ cup walnuts chopped

METHOD
 

  • Preheat oven at 350℉, and grease a 9"x 5" loaf pan with a teaspoon coconut oil.
  • Mix in the apple cider vinegar with soy milk to form a vegan butter milk. Set it aside for at least 5 minutes to allow it to curd.
  • Sift all purpose flour in a medium mixing bowl, and then mix in the remaining dry ingredients into the flour.
  • Use a large mixing bowl to mash the bananas using potato masher, a fork, or the paddle attachment of your stand mixer. Mash until it is almost lump-free.
  • Once the soy milk curds, then add it to the mashed bananas, along with the coconut oil. Mix it all together.
  • Then fold in the dry ingredients into the wet ingredients and stir with a wooden spoon or silicone spatula until the batter is consistent.
    Note: Do not over mix.
  • Fold in the chopped walnuts (optional) , and transfer the batter into the prepared loaf pan.
  • Bake for 45-50 minutes or till toothpick inserted in the very middle of the cake comes out clean. Then remove from oven and let it cool down completely.
  • Serve with a side of creamy whipped vegan butter.

NOTES

  • Be Accurate with Flour: I recommend using the spoon-and-level method here. Too much flour will lead to a dry, dense loaf, so fluff up the flour, spoon it into your measuring cup, and level it off with a knife for the best results.
  • Room-Temperature Ingredients: Before mixing, make sure your wet ingredients, like soy milk and coconut oil, are at room temperature. This results in a smoother, more consistent batter.
  • Check for Doness: Start checking on the bread a few minutes before the listed baking time. Ovens vary, and you don’t want to overbake your bread!

NUTRITION

Calories: 263kcal | Carbohydrates: 37g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 396mg | Potassium: 93mg | Fiber: 1g | Sugar: 17g | Vitamin A: 49IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 2mg
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: All, American
Keyword: eggless banana bread, eggless banana bread recipe
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