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eggless banana bread recipe, how to make vegan banana bread recipe

by dassana amit updated September 22, 2013

banana bread - eggless & vegan recipe of banana bread

banana bread – eggless and vegan recipe. so far this is the best banana bread that i have made and this is a tried and tested bread recipe and all time favorite recipe at home and one of the most popular bread recipe in the blog.

ever since i starting getting requests to make an eggless version of banana bread, i tried many times to make the best eggless banana bread…. atleast 6 times :-)

i made eggless versions as well vegan versions and somehow i was never satisfied with the texture of the breads. more so coz i was using whole wheat flour.

since i have had the banana bread made with eggs before, i know the texture and taste of  breads & cakes made with eggs. i have been having regular cakes and pastries made with eggs till last year until i stopped adding them to my bakes.

making an eggless or vegan cake or a bread is a challenge always, as one wants the best texture and taste in the bread.

i added vinegar, buttermilk, cornflour and what not and never came to that perfect bread. most of the times the bread would be dry and not even moist. it would not be soft but a bit dense. and also crumbly at times.

so one day finally, i decided that i will make the bread without using any of these ingredients and with what is easily available in my kitchen. let me see what is the result.

i thought that if pureed banana is used as an egg substitute in cakes, than why do i need to add some other egg substitute to a banana bread??? so i decided only to add bananas – a little extra and see the results.

so in this vegan banana bread recipe, the two ingredients which contributes majorly to the texture of the banana bread is of course bananas & oil.

i have used coconut oil, but the bread would turn out wonderfully even with an olive or sunflower oil.

vegan banana bread recipe

i have not added any other ingredient besides the usual bread ingredients in this banana bread. i had flaxseed but still i wanted to make a bread without flaxseed powder as many of us do not have these readily available in their kitchens.

so this is far by the best banana bread that i have made and this recipe is for keeps.  one of my baking success recipe. the bread was light, soft, moist and perfect for an eggless or vegan bread.

i have added sunflower seeds in the bread to make it more nutritious but you can easily skip adding them. i have made the bread with organic whole wheat flour, but if you want you can make the bread with all purpose flour or half-half of both the flours.

if you are looking for more bread recipes then do check garlic bread rolls, fruit bread, pita bread and quick banana bread.

vegan banana bread recipe below:

4.9 from 24 reviews

banana bread – eggless & vegan
 
Prep time
Cook time
Total time
 
delicious, light & soft vegan banana bread
Author:
Recipe type: brunch, breakfast
Cuisine: world
Serves: 4
Ingredients
  • 4 medium sized ripe or over ripe bananas
  • 1.5 cups whole wheat flour
  • ½ or ⅔ cup coconut oil or sunflower oil (adding about ⅔ cup would result in a more softer texture)
  • ½ cup organic brown sugar or cane sugar
  • ½ tsp vanilla powder or 1 tsp vanilla extract
  • 1 tbsp sunflower seeds (optional)
  • 1.5 tsp baking powder
  • ½ tsp baking soda
  • a pinch of salt (optional)
Instructions
  1. preheat the oven to 180 degree C.
  2. grease a bread tin or a rectangular cake pan with some coconut oil.
  3. first mash the bananas well or puree them with a hand blender.
  4. now add the oil, sugar & vanilla to the banana and blend well.
  5. sieve the flour with the baking soda and baking powder.
  6. fold the seived flour really well.
  7. this folding step is important as you want the whole bread mixture to be one and mixed evenly.
  8. lastly add the sunflower seeds and fold these.
  9. pour the bread mixture into the bread pan.
  10. bake at 180 degree C for 30-40 minutes or till a toothpick inserted in the bread comes out clean.
  11. once warm or cool remove the bread from the pan.
  12. slice and serve warm.
  13. the remaining loaf, you can wrap in a cling film or keep in a box in the fridge.
  14. warm the bread before serving.
Notes
since coconut oil is added to the bread and it solidifies when refrigerated, hence the bread also becomes dense when you refrigerate it. so before serving just warm up the bread and the bread will have its natural texture back.

sweetness of the bread can be adjusted as per your preferences.

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{ 152 comments… read them below or add one }

Ruby April 14, 2014 1

This was delicious! Very moist. It was hard to believe there was no egg!

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Remya April 4, 2014 2

Hi Dassana,

That’s an awesome recipe. I used AP flour instead of Wheat flour, and halved the ingredients, as I normally do with first attempts. The aroma wafting out of my kitchen is too good for words. I was a bit skeptical about the lack of eggs, but I’ve to tell you I prefer this taste to the taste of banana bread I have eaten here in Australia, which is very eggy at times. And I am not even going to start about how my foodie 10 months old is tugging at me for more. :)

Remya:)

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dassana amit April 14, 2014 3

hi remya. firstly thanks. even here we also get breads and cakes which have the eggy aroma too much. am glad you as well as your little one liked the bread.

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Dian March 26, 2014 4

I made this using olive oil and substituting walnuts for sunflower seeds and it turned out beautifully– moist inner texture, slightly crispy crust, and perfect amount of sweetness. I’ll definitely check out some of your other recipes as well. Thanks!

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dassana amit March 31, 2014 5

thanks dian.

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Jessica March 20, 2014 6

Thanks so much for the recipe – I substituted the coconut oil with coconut cream (approx 30% fat) to reduce the fat a bit and it is delicious and moist!

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dassana amit March 20, 2014 7

welcome jessica and thanks for sharing your variation.

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Aarthi March 17, 2014 8

It came out awesome…so moist and perfect…mine was slightly crumbly though…can’t believe we used wheat flour instead of maida and it still came out so soft and delicious…

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dassana amit March 18, 2014 9

thanks aarthi.

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Nikki March 6, 2014 10

Thanks for sharing this recipe – it was delicious!! I hadn’t made banana bread in a long while, and have since learned a lot of wheat is unnecessary for us as we, ah – hum, age. I made this with a combination of juwar, bajra, ragi, and singada flours, used jaggery instead of sugar as suggested by others, used only 3 tbsps of canola oil, 4 heaps of nonfat yogurt, a katori of semi-sweet chocolate chips and a cup of chopped walnuts. Also, I didn’t beat up the banana all the way through leaving it a little chunky. It turned out dark, moist, and scrumptious!! So far so good, I’ve sampled a piece as a midnight snack, and can imagine it will be fine in the morning for breakfast too.

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dassana amit March 6, 2014 11

hats off to you nikki. i have been thinking and still thinking of making a bread or cake with all the flours you have mentioned. but never got around to making. coz of picky eaters in my family. i am going to try your suggestion and bake a gluten free banana bread. i have all the flours except bajra. thanks for sharing your variation. it has inspired me too :-)

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nikki March 7, 2014 12

Glad to hear you were inspired Dassana – I’ll be interested to how it goes for you.
By the way, I should have specified, the “heaps” of yogurt were tbsps.

Thank you for sharing your talents with us!!

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dassana amit March 7, 2014 13

ok… i will keep the yogurt in mind. i will try making it this way and even write a post. you are most welcome nikki :-)

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techie2mom February 23, 2014 14

Hey I tried it yesterday and it was great.. Thanks for sharing it :)
I added flaxseed powder as i didn’t have sunflower seeds on hand. It had great texture. Though I could smell flax seeds immediately after it got out of oven (probably because I knew I added it) nobody got hint that it had flax seeds in it!! I think next time I’ll try without flexseeds powder. Hope that won’t affect the texture..

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dassana amit February 25, 2014 15

thanks and welcome. the texture won’t be affected if you don’t add flaxseed.

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Dan February 15, 2014 16

I really enjoyed this recipe. Thanks! I’m just curious. Is the instruction to bake at 180 degrees a typo? It seemed strange to me, but I tried it, and after 40 minutes I had warm banana batter. Only after turning the oven up was I able to finish this, with delicious results. Thanks again!

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dassana amit February 16, 2014 17

i got a similar comment before. its not a typo. its 180 degrees Celsius and not Fahrenheit. converted it becomes 356 degress Fahrenheit. I have mentioned C as Celsius in the recipe details. it was good that even after the error, the banana bread came out good.

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Erik February 15, 2014 18

Is baking at 180 degrees a typo? That seems awfully low. Great recipe though! I still had to eventually turn my oven up though.

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dassana amit February 16, 2014 19

its 180 degrees Celsius. its not a typo.

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Beardmouse February 12, 2014 20

Hi, I wanted to substitute the sugar for coconut nectar. How would I go about this measurements wise? As a new vegan, who loves banana bread, I can’t WAIT to try this!
:D
x

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dassana amit February 13, 2014 21

i have never seen or had coconut nectar. it would be difficult for me to give the measurement as i have never used coconut nectar. so i suggest you to add coconut nectar in parts and taste as you make the batter. add the nectar towards the end and gently fold it in the batter.

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Beardmouse February 14, 2014 22

Great thanks. Coconut nectar would work in the same way as agave in that it is a liquid ‘sugar’ and similar in sweetness. So I guess, if you were going to substitute the 1/2 cup of brown sugar for agave then how much agave would you use?

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dassana amit February 14, 2014 23

i googled for coconut nectar. well i have had coconut sugar and know its taste. though not sure which is sweet coconut sugar or coconut nectar. we do not get both coconut nectar and agave nectar in india. so the only reference point i have is coconut sugar. based on that i would recommend 1/4 to 1/3 cup of coconut nectar. i am assuming that coconut nectar will be sweeter than coconut sugar. also do consider the sweetness of the bananas too when you make the bread.

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beardmouse February 28, 2014 24

Thanks dassana. I made it today and it was super duper YUM! I used a 1/3 cup of coconut nectar and it was spot on. My son doesn’t like cake, at allt loved this. :D

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dassana amit March 2, 2014 25

wow… thats is great. i am glad 1/3 cup was spot on. also nice to know your son who does not like cakes liked the banana bread :-) thats too good.

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Shriram February 1, 2014 26

Forgot to mention: I also added chocolate chips and walnuts. Everybody loved it….

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Shriram February 1, 2014 27

One of the best recipe. Thanks a lot for posting.

I added some almond milk at the end to loosen the batter a bit. The result was very good.

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dassana amit February 1, 2014 28

thanks for the feedback.

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Lavanya February 1, 2014 29

Hi Dassana,
Just now baked it for the first time. The insides did not get cooked properly and was pasty. Could it be that I used vegetable oil?

Thanks,
Lavanya

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dassana amit February 1, 2014 30

its not due to vegetable oil. the pastiness could be due to an ineffective baking soda or baking powder or the batter has not been folded well. in fact oil helps the cake to be soft.

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MichelleM January 25, 2014 31

This is a wonderful and forgiving recipe! I am egg-free, dairy-free and gluten-free, so I had to make a few adjustments with what my diet and pantry had. I wanted to give you and your readers some feedback that it also works with gluten-free flour. Instead of coconut oil (which would be absolutely tasty), I used softened vegan non-hydrogenated margarine (Earth’s Balance, in Canada), mixed a combo of organic cane & coconut palm sugar and 1.5 cups of a gluten-free flour blend of sorghum/teff/brown rice/tapioca/cornstarch, as per http://glutenfreegirl.com/2013/02/how-to-make-a-gluten-free-whole-grain-flour-mix/. I baked for 20 min at 200C in a 8×8 glass pan but I should have baked it for 30min instead as gluten-free flours take a little longer to bake even though my toothpick test turned out clean.

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dassana amit January 26, 2014 32

thanks a lot michelle for the vegan and gluten free alternatives. i will update your feedback in the post as well.

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Meena January 22, 2014 33

Hi dassana,

I want to make this banana bread but I didn’t get the 7 step about folding. Can u please explain it or send some pic. It would be very helpful for everybody. If u post some pic how to do. I would appreciate you. Thanks

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dassana amit January 22, 2014 34

ok meena. i will add a folding link in the post itself. for now you can refer to this link, showing the method to fold a cake or sweet bread batter – http://www.wikihow.com/Fold-(Baking)

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demetria January 18, 2014 35

i wonder if i used curd- could i reduce the oil? One person mentioned buckwheat– any other gluten free ideas?

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dassana amit January 18, 2014 36

if you use curd, you can reduce the oil as curd will help in softening the batter. sometimes i use gram flour (besan) and rice flour in cakes in addition to wheat flour. in fact gram flour works very well.

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Marcella January 14, 2014 37

Hi, I’m the one who asked about cup size earlier. Thank you for the reply.
(I had a misconception about the volume of the cup here in Ireland. I found it’s actually 250 ml.)
I made this banana bread yesterday, and it was a great success! I used agave syrup instead of brown sugar, so I had to reduce oil for balance but no problem. It’s soft, fluffy and flavorful. The best banana bread I have ever tasted! My daughters loved it too. Thank you very much for the wonderful recipe!!

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dassana amit January 15, 2014 38

thanks marcella. glad that the banana bread was a success even with the substitutions.

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Marcella January 10, 2014 39

Hello!
I have lots of ripe bananas at the moment and would love to try this recipe.
Would you please tell me the size of your cup in ml (millimeter)?
I’m in Ireland and cup size here is 200ml.
Thank you!

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dassana amit January 10, 2014 40

i use the american cup which measures 240 ml.

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Marina January 2, 2014 41

Excellent recipe. I was looking for one like that for a while. Thank you!

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dassana amit January 2, 2014 42

welcome marina

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Deepa December 31, 2013 43

Dear Dassana,

This is one of the best online recipes I have tried. I made this banana bread at least 10 times till now and it turns out best everytime! Some variations are adding almonds/walnuts. Also made it with less sugar and little more salt today, turned out yum! Another experiment was,I made the dough very uneven at the top, due to which we got more crusty top.
Thanks a ton!!!!
Deepa

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dassana amit January 1, 2014 44

welcome deepa and thanks for sharing your variations of this banana bread recipe.

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Anu November 19, 2013 45

I have tried this recipe..a little disappointed…it was too dense and a kind of undercooked and rubbery top and sides.I have to cook around one hour and 15 min to get it atleast in eatable form.As my top is getting burnt I have stopped baking Eventhough I had put a silver foil paper on top .I have used 2 lb loaf tin and pour the whole mix.Is my batter too much for my tin? .i like the recipe and wanted to try again with half the ingredients.i am not sure if it will work or not.i really want to show you the photo of my bread so that if u can find the reason I can confidentaly bake again.how can I send you the pic?

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dassana November 21, 2013 46

the denseness can be due to two reasons – one is over mixing in which gluten forms and spoils the texture of the cake. second could be no leavening has happened. the reason for this could be that the baking soda or baking powder are not active. the cake has taken long to bake as the batter was heavy. i don’t think its the tin size. you can email the pic at vegrecipesofindia(AT)gmail(DOT)com

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Sandy November 8, 2013 47

Beleive me Dasanna, I am hooked on to your receipe blog. Earlier I just randomly used to google and find some receipe whenever i want. Now I just type ‘vroi’ and search for whatever I want. After so many years of married life I feel good about myself because I am able to cook some dishes to the satisfaction of my husband and daughter. Millions of thanks.

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dassana November 8, 2013 48

thanks sandy for these words.

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Sandy October 29, 2013 49

Hey Annapurna, yesterday I read about you a lot. You are a devine person. You are taking so much of pains on your blog. God Bless you with abundance of health. I made banana bread and it came out very good. My husband ate it :). I also added some walnuts. and I made some without adding sugar because bananas were too sweet and my daughter liked it because she does not eat sweets which is made “Indian way” (: So that was good. and for myself I added jaggery instead of sugar. I had lot of Bananas and hence I made three trays of above three kind and also saved lot of electricity.

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dassana October 29, 2013 50

thanks sandy for appreciating the site and for your feedback. glad to know that u liked the banana bread recipe.

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chinchin October 28, 2013 51

May I know the weight in gram for the 4 bananas? Can I omit sugar? I want to make sugar free banana bread

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dassana November 8, 2013 52

i am not sure about the weight for 4 bananas. you can omit the sugar. you can also pureed dates instead.

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Sandy October 28, 2013 53

You are great. I have been making banana bread, being the healthiest snack, I always add walnuts to make it healthier. This time I made with pureed bananas, it came out really nice. Just want to add one more thing. As I always make Shankarpali with Gul (jaggery), I tried some banana bread with Gul and it came out really good, though the taste is little different that when you add Sugar. They say Gul is healtheir than Sugar.Can you please post more recieps for Diwali with Gul in it

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dassana November 8, 2013 54

thanks sandy. banana bread with jaggery tastes very good. i have also tried this option. diwali is over, but i will try to post some diwali recipes with jaggery.

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Fleur October 28, 2013 55

Made this on the weekend, was very delicious! Thanks for posting :)

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dassana October 28, 2013 56

welcome fleur

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Ashwini October 20, 2013 57

Had a query..where do you get your cane sugar from?Thank u.

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dassana October 20, 2013 58

ashwini, i buy it from fab india stores.

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Ashwini October 19, 2013 59

Tried it again,this time using the long variety of ripe bananas..they came out excellent.Can’t thank you enough…

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dassana October 19, 2013 60

welcome ashwini

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cherieT October 14, 2013 61

I cant find any baking soda :(…any way in which I can substitute it?

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dassana October 15, 2013 62

hmmm…. there is no substitute. i won’t suggest 2 tsp baking powder though. so just try to skip the baking soda.

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Katie September 16, 2013 63

I never leave comments for recipes, but I had to for this. I wanted to make some banana bread tonight (my 4 yr old loves it) for her breakfast tomorrow, only to discover I was out of eggs and milk. I did a quick google search for eggless banana bread, so I decided to try this one. I knew when I tasted the batter it was going to be awesome. We will see what my daughter thinks in the a.m., but this very well may be replacing my much more involved, but much less healthy go-to recipe!

(I omitted the sunflower seeds and cooked for about 35 mins on 350)

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dassana September 17, 2013 64

i hope your daughter liked the bread. i think this is a healthy recipe without eggs and using whole wheat flour and of course the bananas.

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Chelsea September 14, 2013 65

Great recipe, though mine needed to cook for significantly longer than instructed (as I’d suspected it would). Difference between C/F? Obviously I baked at 355 F, not 180. Or maybe my bread pan is thicker. Anyway, still delicious!

Also, make sure bananas are really thawed if you’re like me and save old bananas in the freezer. Coconut oil will harden up quick if it gets cold!

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dassana September 15, 2013 66

its just the difference in the heat temperatures from oven to oven. thanks for the tips.

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Emily September 3, 2013 67

Delicious!! So flavourful and moist. Ran out of eggs one day but had tons of overripe bananas — so glad to have found your recipe. Substituted some of the oil with homemade applesauce :-)

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dassana September 4, 2013 68

thanks emily

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aLi fee August 26, 2013 69

The BEST banana bread I’ve ever made and/or tasted!!!! THANK YOU!!!!!!!!!!

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dassana August 30, 2013 70

thanks aLifee

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Kristina August 26, 2013 71

Seriously the Best Banana Bread I have ever had!
I was out of eggs one day so tried this recipe (though I substituted the flour with Buckwheat flour and rice flour to make it gluten friendly).
It was a hit with my husband and my small kids! I have made it at least 5 times in the past 6 weeks! Delicious! Thanks for the recipe!

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dassana August 30, 2013 72

thanks kristina.

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Kristen August 24, 2013 73

This was amazing!! First time even making banana bread! I did use vegan butter and about 1/4 C cane sugar too. Lol my husband who is not a vegan LOVED it!

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dassana August 24, 2013 74

kristen, thanks for giving positive feedback.

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Nupur August 20, 2013 75

Hey Dassana, very nice recipe. I was wondering if you have any recipe for banana bread using coconut milk ? Let me know if you do have please

Cheers
N

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dassana August 20, 2013 76

thanks nupur. i don’t have any recipe using coconut milk.

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Radhika Daruwalla August 29, 2013 77

Hello, Tried my first banana bread ever and it was picture perfect. Amazing recipe.. Thanx

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dassana August 29, 2013 78

thanks radhika

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Aime July 29, 2013 79

I love this recipe, I added organic chocolate chips as well, everyone was in love with it and so surprised because I personally can NOT bake lol, Thank you for posting.

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dassana July 30, 2013 80

thanks aime.

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Kaz July 28, 2013 81

Thanks for this wonderful recipe. My children are egg intolerant and this is the best eggless banana bread ever! You can’t even tell the difference without eggs and the bread holds up so well with the consistency and texture. This recipe is a keeper in our household, the family demolish it before it has a chance to cool down, and I have made 3 loaves since yesterday!

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dassana July 30, 2013 82

thanks kaz. all i can say is that this is one of the sweetest comment on my blog.

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Em July 28, 2013 83

Will make with 1/2 a cup of oil next time. Otherwise, came out perfect! I omitted the sugar and made mini muffins.

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dassana July 30, 2013 84

thanks Em for sharing your inputs.

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Jay July 26, 2013 85

Hello:

This recipe looks absolutely delicious. I was wondering, would it work if I used virgin coconut oil instead of regular? And if I decide to add chocolate chips, would that work or would it ruin the consistency?

Thanks!

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dassana July 26, 2013 86

hi jay, you can add virgin coconut oil. you can also add the chocolate chips. may be a little.

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Mindy July 23, 2013 87

I found your site when I googled for a vegan banana bread recipe. I have made several banana bread recipes–this was the first vegan one I had tried–and it is BY FAR the BEST banana bread I have ever made or eaten. Perfectly moist and tasty–and so easy to make! Thank you!

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dassana July 24, 2013 88

thanks mindy for this positive feedback.

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Saida July 21, 2013 89

Very delicious. I just made it. So yum. I made it exactly as the recipe suggested. So good. I too have had troubles with vegan baking….so thanks for this.

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dassana July 23, 2013 90

thanks saida.

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Belinda July 19, 2013 91

Had an accumulation of bananas so made this. I used 2/3 cup of rice bran oil as that was all I had – BIG MISTAKE as it made it so oily and heavy. Going to get some coconut oil this weekend and try again.

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dassana July 20, 2013 92

belinda, may be the rice bran oil became too much. no issue, next time you can use 1/2 cup of rice bran oil.

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Belinda July 20, 2013 93

Thanks Dassana, am just waiting for the next lot of bananas to brown up so I can give it another go :)

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dassana July 20, 2013 94

sure belinda :-)

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lakshmi July 8, 2013 95

Thanks Dassana. Very easy and tasty recipe. We baked them in a muffin tray and it looked and tasted great. Our relatives could not believe that it was homemade!

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dassana July 9, 2013 96

thanks lakshmi for the positive feedback.

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Roopa July 7, 2013 97

The banana bread came out really well. Just outta of oven and just so relishing. Thank you for the wonderful vegan recipe :)

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dassana July 10, 2013 98

thanks roopa for this positive feedback.

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Veena June 30, 2013 99

This was absolutely wonderful. My daughter all of eight followed the recipe and the bread was delicious. This was out first attempt ever. Thanks.

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dassana July 1, 2013 100

thanks veena. i am glad that you all enjoyed the bread.

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jennifer June 26, 2013 101

The best banana bread recipe I’ve come across. Make this for my kids at least once a week!

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dassana June 26, 2013 102

thanks jennifer. i am glad you liked the banana bread recipe so much.

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Chelsea June 8, 2013 103

I made this recipe exactly as written and they turned out perfect – so yummy! I’m struggling with transitioning my kids to vegan foods and this is something they liked. Thank you for working out a great recipe!

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dassana June 9, 2013 104

thanks chelsea. nice to know that you are moving towards vegan food. its a healthy and loving approach towards life.

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sheethal May 31, 2013 105

Hi…. like u I too had tried a lot of banana cake/ bread varieties but failed everytime to get that THE taste. With ur recipe I could find the flavours , texture inside the cake right. However my only disappointment is with the upper crust came out a bit hard and also the cake/ bread did not rise!!! What could be the possible reason. Pls let me know.

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dassana June 1, 2013 106

i guess the baking powder or baking soda…. one of them was not proper. hence the cake did not rise and the crust also have become hard.

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Heather May 26, 2013 107

Really yummy!! I used wholewheat pastry flour and coconut sugar for the sweetener. Pinned and will be making this with all my old bananas!

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dassana May 26, 2013 108

thanks heather.

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Anne May 24, 2013 109

Oh i forgot to rate!

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Anne May 24, 2013 110

Just made it they were perfect i added walnut and 250f for the temp ;)

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dassana May 25, 2013 111

thanks. walnut would give a very good texture and crunch in the banana bread.

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Teju May 22, 2013 112

Hi Dassana,
Thank you for this delicious n nutritious recipe. Made the bread for the 2nd time today n I was apprehensive, since I thought beginners luck 1st time. However it was too good again. N it’s so simple, no mess n quick too. Yes this one is a keeper. Thank you for all your awesome efforts n recipes. God bless

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dassana May 22, 2013 113

thanks teju :-)

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Aparna May 20, 2013 114

wonderful recipe. The bread came out very well and was finished within an hour by my family.
Planning to make another batch today.
Planning to visit your website more often :)

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dassana May 20, 2013 115

thanks aparna for the feedback.

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KT May 19, 2013 116

This looks amazing! I’m staring at 4 overly ripe bananas in my kitchen right now, but have a question, please. I am wondering if this will work with a gluten free flour mix? Has anyone tried?

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dassana May 19, 2013 117

i am not sure if the recipe can work with gluten free flour mix. no one has tried it too. i think you can make a small batch. probably halve the recipe and try.

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KT May 20, 2013 118

I will test it out! thanks :)

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isabella May 13, 2013 119

I couldn’t believe how moist and delicious it was, unlike most other recipes I’ve tried! I added some blueberries, cinnamon, and extra vanilla and the flavour was incredible (out of personal preference). I’m lactose intolerant and even most other banana bread recipes still give me stomach aches, but this one was really great and leaves me feeling fine. Definitely going to put chocolate chips next time to make it more of a dessert. Can’t wait to try more of your recipes, Thanks!

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dassana May 13, 2013 120

thanks isabella. i am sure your feedback will be helpful to other readers too.

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sirisha bhandaru April 10, 2013 121

Thanks for this wonderful recipe. I just made the banana bread and it came out fantastic. I lost all hope of baking cakes without eggs after all my failed attempts, but this one gives me renewed hope to attempt baking cakes again!

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dassana April 10, 2013 122

thanks sirisha. you can try some more eggless cakes from the blog.

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Pooja April 2, 2013 123

Hi can we use butter instead of oil?

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dassana April 2, 2013 124

hi pooja, you can use butter. about 1/2 cup of butter at room temperature would be fine.

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rebecca March 29, 2013 125

A vegan recipe that worked the first time and tasted great. It was a hit with my toddler that has an egg allergy. Thank You!!!

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dassana March 29, 2013 126

thanks rebecca. glad the vegan banana bread recipe turned out great.

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Richa October 30, 2012 127

love the texture of the bread. perfectly baked! i always end up with either too much banana or too little:)

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Shaswati October 27, 2012 128

Hi Dassana,
Hv u prepared dis in a microwane oven ??

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dassana October 27, 2012 129

no shaswati. i haven’t so not sure how the results would be.

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Shaswati October 28, 2012 130

if not microwave oven then with which sort of oven u prepare all this…. Actually m new to cooking
Can u pls tell me which oven u use ( oven’s brand name) so dat i can buy n use it

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dassana October 29, 2012 131

i have a microwave cum convection oven. it is IFB brand. there are many types of oven. broadly classified into:

  • regular oven grill toaster (OTG) – only for baking, grilling & toasting
  • microwave cum convection oven – for microwave cooking and baking & grilling. while baking & grilling the convection mode is used which is different from the microwave mode.
  • only microwave oven – only for microwave cooking. you cannot bake in this one.

    you have to see what suits you and what you would like to cook. also include the cost factor. a microwave cum convection oven can cost between 7000 to 15000 rs or more. while an OTG can cost between 2500 to 8000 or more.

    i generally only use the microwave option for reheating food and making quick tea or coffee. but mostly i use it for baking breads & cakes.

    you can buy IFB. it is a good brand. if you want only for baking, then you can buy morphy richards. some of my friends are having morphy richards brand and they don’t have any issues with it.

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    Shaswati October 29, 2012 132

    Thnk u so much 4 such an elaborate reply

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    dassana October 30, 2012 133

    welcome shaswati

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    dassana October 29, 2012 134

    when i said this i meant, i did not use the microwave mode to make the bread. i used the convection mode in my microwave oven for making this bread.

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    Ashwini October 25, 2012 135

    Hi Dassana,
    Do I need to powder the sugar before mixing it with oil?

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    dassana October 25, 2012 136

    dear ashwini, if you use fine sugar granules than no need to powder it. but if they are large, then better to powder it. you can also use castor sugar or even demerara sugar.

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    Ashwini October 28, 2012 137

    Hi, made this bread today and it came out beautiful….. soft, moist and YUMMILICIOUS….!!!! thank you.

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    Ashwini October 28, 2012 138

    Also,a suggestion….do add the term ‘whole wheat’ in the title…that will be an added attraction:-)

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    dassana October 29, 2012 139

    sure… will do that.

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    dassana October 29, 2012 140

    thanks ashwini. that is great to know for me, especially as i was wondering how the recipe would turn out to be with readers. i am so glad that you loved the eggless banana bread.

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    Kiran @ KiranTarun.com October 25, 2012 141

    Yum! This bread looks so moist!

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    Your Cookery Book October 24, 2012 142

    Love your efforts – keep trying until you succeed. I will try this banana bread soon. Neil (my life partner) wants to keep his hands in cupcakes. I want mine in breads. See how it goes.

    Banana bread loaf is perfectly baked and lovely pictures!!!

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    Anamika | madcookingfusions October 24, 2012 143

    The bread looks perfect Dassana and hats off to you for keep trying it till you reached the perfect one! Bananas are always there at my place, will try your version soon :)!

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    amit October 24, 2012 144

    this is one bread i loved the most.

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    dassana October 26, 2012 145

    thanks hubby :-)

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    Your Cookery Book October 26, 2012 146

    I thought so. That’s your hubby but I thought I can’t comment till confirmed.

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    dassana October 27, 2012 147
    Charul @ Tadka Masala October 24, 2012 148

    I will be going on a bread making spree now. so, you have some awesome timing. :)
    Thanks for the recipe.

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    Jaime October 24, 2012 149

    I’m so glad to see this recipe on Triberr! Am promptly forwarding this to my sister as my nephew has a multitude of allergies and this would be a perfect alternative snack for him. Thanks so much for sharing! x

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    chinmayie @ love food eat October 24, 2012 150

    The texture looks perfect. I will definitely try your recipe :) I always have bananas to be used up.

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    Kankana October 24, 2012 151

    My husband will never eat banana bread! Looking at this, I am getting so tempted to dig in. Kudos on your attempts!

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    Familycook October 24, 2012 152

    This recipe is as easy as it can get. It looks so moist and luscious.

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