When I started baking, I made banana bread. When I took the loaf out of the oven, I can still remember the warm, sweet smell that filled my kitchen. But when I became vegan years later, I was afraid I’d have to give up this tasty treat. It didn’t seem possible to make banana bread without eggs. After many tries and a lot of trial and error, I finally got the mix just right. Now I can’t wait to give you this recipe for sugar-free, moist, and perfectly sweet banana bread.
Why Make Banana Bread Without Eggs?
This recipe will help you if you run out of eggs or are switching to a vegan diet. Usually, eggs hold things together and add wetness, but guess what? The banana works just as well for this! Not only do bananas work perfectly in place of eggs, they also add natural sweetness and a soft texture to your bread, making it rich and tasty.
Leaving eggs out of your recipe can also lower your cholesterol and make your baking less harmful to the environment. You and the earth will both be better off. If you’re curious about more egg substitutes, you can check out egg-free baking alternatives for other plant-based ideas.
How to Make Banana Bread Without Eggs: Perfect Vegan Recipe
Course: DessertCuisine: AmericanDifficulty: Easy8
servings15
minutes55
minutes250
kcalKey Ingredients for Eggless Banana Bread
Ingredients
3 large ripe bananas (the riper, the better)
1/3 cup melted coconut oil or vegetable oil
1/2 cup brown sugar (or a sugar alternative like coconut sugar)
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla extract
1/4 cup plant-based milk (almond, oat, or soy)
Directions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- Mash the bananas in a large bowl until smooth. Add the melted oil, sugar, and vanilla extract. Stir to combine.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Add the dry ingredients to the banana mixture, stirring just until incorporated. Be careful not to overmix, as it can lead to dense bread.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- What kind of bread you make will depend on how ripe your bananas are. For the best taste and texture, look for bananas that are soft and have spots on them.
- You can choose any plant-based milk you like. A lot of people like oat milk and almond milk.
- Let the bread cool completely before slicing to prevent it from crumbling.
Nutrition Facts
250
Calories
10g
Fat
30g
Carbs
6g
Protein
Nutrition Facts
Per Serving of Vegan Chocolate Chip Cookies (1 cookie)
| Calories | 250 |
|---|---|
| Total Fat 10g | 15% |
| Saturated Fat 4g | 20% |
| Cholesterol 0mg | 0% |
| Sodium 90mg | 4% |
| Total Carbohydrate 30g | 10% |
| Dietary Fiber 4g | 16% |
| Total Sugars 14g | |
| Protein 6g | |
| Calcium 30mg | 3% |
| Iron 2mg | 12% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
More Banana Bread Recipes You’ll Love:
- Healthy Banana Bread Recipe: Guilt-Free Indulgence
- Perfect Banana Nut Bread Recipe: Moist and Delicious
- How to Make the Best Moist Banana Bread: 5 Tips for Perfect Results Every Time
- Irresistibly Easy Banana Bread Recipe with a Twist: Add Chocolate Chips, Nuts, or Both!
- Healthy Banana Bread Recipe: Low Sugar, Whole Wheat, and Dairy-Free Options
Vegan-Friendly Ingredient Swaps
This recipe for banana bread excels due to its versatility. If you wish to alter the ingredients, it’s a straightforward process:
- Use gluten-free flour if you’re gluten-intolerant.
- Replace sugar with maple syrup or agave for a refined sugar-free option.
- Add extras like chopped walnuts, dark chocolate chips, or shredded coconut for a more indulgent version.
And if you love experimenting in the kitchen, here’s another plant-based recipe you might enjoy.
Tips for Perfect Banana Bread Without Eggs
A few changes to the basic recipe are all it takes to make eggless banana bread taste great. Here are some ideas that will help you make the best loaf:
Use ripe bananas. The blacker, the better! Overripe bananas are sweeter and add moisture.
- Avoid overmixing. Too much stirring can make your banana bread tough. Stir just until the ingredients are combined.
- Check for doneness. Insert a toothpick into the center. If it comes out clean, your bread is done.
Need more tips for vegan baking? This baking guide is full of expert advice.
Storing and Serving Your Banana Bread
You can store banana bread without eggs for days, and it will still be moist. Once it’s fully cool, put it in a container that won’t let air in or wrap it in plastic wrap. Place it outside for four days or in the fridge for a week. You can also freeze single slices to have on hand whenever you need a quick snack.
To serve, top a warm slice with your favorite plant-based yogurt, vegan butter, or nuts. It’s perfect for breakfast, dinner, or a treat with a cup of coffee in the middle of the day.
Conclusion
It is possible to make banana bread without eggs, and it tastes excellent too. This recipe shows that you don’t need eggs to make banana bread that is moist, tasty, and the right thickness. Plus, it’s simple to make, vegan-friendly, and flexible enough that you can change it to suit your tastes.
Don’t let the fact that you don’t have eggs stop you from making banana bread the next time you want to. I promise you’ll love this recipe if you try it! If you have any questions or have made any fun changes, please let me know in the comments.