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

eggless banana bread recipe

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. based on this recipe, i have also made eggless banana cake posted on 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.

vegan banana bread recipe

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, whole wheat bread and quick banana bread.

vegan banana bread recipe below:

4.9 from 34 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.



{ 191 Responses }

  1. Aarti says

    Wonderful recipe dasanna! Thanks a lot. Just now tried it with some healthy variations so I can pack it as a daily office snack for my husband. Reduced quantity of oil and sugar by half to 1/4 cup. Added cinnamon, nutmeg and yoghurt. Some almonds, raisins, flaxseeds and pumpkin seeds. And made it using atta instead of maida. It’s half way through in the oven and already looking so good!

  2. Phoebe says

    Hello :)

    This sounds yummie! I was wondering, if I was to use coconut flour instead of the whole wheat flour, how much do think i would need to use?
    Would it work?

    • says

      i have not used coconut flour, exclusively. but i have made cakes with coconut and semolina a few times with bananas added in it. i think it should work. you will have to experiment. i think 1 cup should be fine. reduce the sugar and oil in this case.

  3. Christine says

    THIS IS AMAZING!!! sooo good. I haven’t had banana bread in over a year since becoming vegan, and this is better than the real thing! Add a little honey, and cinnamon at the end, and you have the best thing ever, so good it could even be dessert!

  4. PhilH says

    Wow! I’m a neophyte at baking so I wasn’t sure that I could be successful with this one…but it turned out so good! I love that I could make something so delicious with less sugar and no egg. I’m going to try some of the suggestions from other readers next time in order to vary it – and I’ll try reducing the oil somewhat. This is a keeper!! Thank you!

  5. Vibha says

    I just love this recipe . My hubby leaves for his office early in the morning n he used to skip his breakfast , excuse can’t eat anything so early.but he liked this banana bread so much tht he started having it in breakfast . Thanks u dasaana.Its a very healthy recipe but for daily consumption I’m worried abt the ingredient ” oil” can I substitute oil with some other healthy ingredient .what is the use of sugar in this recipe apart from test ,can I omit sugar frm this recipe

    My second question is -can I use same recipe for making chocolate banana bread by adding coco powder?if yes how much.i have gone through ur vegan recipe of chocolate banana cake but i found maida in that. so I prefer this recipe only as I want to make it for my daughter who is just 3 and demanded chocolate flavour with banana.right now I am using homemade butter instead of oil in this recipe. For her butter is fine.
    Sorry,I know I’m asking too many questions and alteration in ur recipe .
    Thanks for replying each n every post of mine.

    • says

      hi vibha, you can reduce the amount of oil to 1/4 cup. also you can add curd and less amount of oil. about 1 or 2 tbsp curd and 2 to 3 tbsp of oil. just experiment and see what works best. to make it more healthy, you can add dry fruits like chopped walnuts, raisins, almonds or pistachios. if you use dates and raisins in this recipe, then you can cut down on the sugar. some sweetness should be there. other option is to add a puree of cooked dates and raisins. then you can omit the sugar. you can also add powdered jaggery instead of sugar. for chocolate flavor, add about 1 tbsp of cocoa powder.

  6. Rukhsana says

    Hi Dassana and Amit
    I am one of your new ‘fans’ – love your blog , thank you for sharing your recipes and tips with us . I tried my first recipe last night – Eggless Banana Bread – it turned out absolutely amazing and my vegetarian friends loved it !! Looking forward to many more lovely recipes. Keep up the good work !
    Best regards
    Rukhsana

  7. starr says

    After looking through many healthy alternative recipes, I decided on this one and I’m so glad I did!! Wow, this was great! I only used 1/4 cup of brown sugar and about 2 tbsp of honey. Also added raisins, cinnamon, clove and nutmeg but not much, I wanted to preserve the banana flavor. In addition, I used one cup of whole wheat flour and 1/2 cup of oat flour from rolled oats. Very healthy and delicious!

  8. Jennifer says

    This is awesome! Definitely the best banana bread I’ve ever had. Especially good with chocolate chips :)

  9. Madi says

    Wow! Amazing recipe!! I halved the recipe and it made 8 muffins. I used coconut sugar instead of brown, and added cinnamon, ground ginger and raisins. This is my new go-to muffin recipe!!!

  10. Madhu Gaggar says

    Made it right nw…..it turned out amazing…didn’t wanted to change it so made it as it is ….widout sunflower seeds though….nw trying my second batch with coco powder and Choclate chips..cinnamon pd …little oats powder…with more sugar as my kids like a little sweeter taste…will surely post how it turned out…thanks a lot

  11. Bekka says

    We have egg allergies in my home so this was great!! Kids ate it up and loved it ( : We did add a little cinnamon and that was a good little twist.

    • says

      thanks. if you add a blend of of ground spice, the cake has a lovely spiced aroma. you can also try adding a pinch each of ground nutmeg, cardamom, cloves, cinnamon and all spice.

  12. Miranda says

    Best banana bread ever is right! Great recipe. I made this for Mothers’ Day tomorrow but had to sneak a sliver. I didn’t have whole wheat flour so used 1 c regular, unbleached white flour and 1/2 c oats. The oats added a nice texture. I also added about 1/2 c of dark chocolate chips :)

  13. Stefan says

    This bread is so simple yet so delicious. I have made it at least 5 times so far and have experimented with additional ingredients (like adding raisins, chocolate chips, blueberries, walnut, sunflower seeds, pumpkin seeds etc.) and it always turns out perfect! My Wife loves it even more and we always eagerly await the ring of the oven bell!

    Thank you for a great recipe that will definitely be used for many years to come :)

    • says

      thanks a lot stefan. i have myself made the bread many times with walnuts, cacao nibs, raisins and chocolate chips. its surely a keeper recipe :-)

  14. Joy Luke says

    Use GF self raising flour plus baking powder and soda. Great recipe not very sweet at all, very much enjoyed in this household.

  15. says

    Made this recipe for my non-vegan coworkers and it went down an absolute treat! Everyone loved it an no one had a clue it wasn’t made with eggs or dairy. It’s the first time I’ve made banana bread but definitely won’t be the last, this is one of the best things I’ve ever eaten! Thank you for the recipe Dassana!

  16. Amritha says

    It was amazing, very tasty so soft and fluffy and just melts in mouth :-) I just had one question though can i substitute the sugar with jaggery? (had made your orange cake earlier :-)) will it taste similar?

    • Nikki says

      Ruby, I used jaggery in my banana bread, and it turned out superbly!! I’d expect the BB to take on the color, and, of course, the taste of the jaggery. See my March 6, 2014 comments and other variations on Dassana’s fantastic recipe – no wheat flour, walnuts, and semi-sweet chocolate chips.

  17. says

    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:)

    • says

      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.

  18. Dian says

    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!

  19. Jessica says

    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!

  20. Aarthi says

    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…

  21. Nikki says

    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.

    • says

      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 :-)

      • nikki says

        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!!

  22. says

    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..

  23. Dan says

    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!

    • says

      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.

  24. Erik says

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

  25. Beardmouse says

    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

    • says

      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.

      • Beardmouse says

        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?

        • says

          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.

          • beardmouse says

            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

            • says

              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.

  26. Shriram says

    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.

  27. Lavanya says

    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

    • says

      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.

  28. says

    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.

  29. Meena says

    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

  30. demetria says

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

    • says

      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.

  31. Marcella says

    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!!

  32. Marcella says

    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!

  33. Deepa says

    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

  34. Anu says

    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?

    • says

      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

  35. Sandy says

    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.

  36. Sandy says

    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.

  37. chinchin says

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

  38. Sandy says

    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

    • says

      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.

  39. Ashwini says

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

  40. Katie says

    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)

    • says

      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.

  41. Chelsea says

    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!

  42. Emily says

    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 :-)

  43. Kristina says

    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!

  44. Kristen says

    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!

  45. Nupur says

    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

  46. Aime says

    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.

  47. Kaz says

    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!

  48. Em says

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

  49. Jay says

    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!

  50. Mindy says

    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!

  51. Saida says

    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.

  52. Belinda says

    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.

  53. lakshmi says

    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!

  54. Roopa says

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

  55. Veena says

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

  56. jennifer says

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

  57. Chelsea says

    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!

    • says

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

  58. sheethal says

    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.

    • says

      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.

  59. Heather says

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

  60. Teju says

    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

  61. Aparna says

    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 :)

  62. KT says

    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?

  63. isabella says

    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!

  64. sirisha bhandaru says

    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!

  65. rebecca says

    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!!!

      • Shaswati says

        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

        • says

          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.

      • says

        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.

    • says

      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.

  66. says

    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!!!

  67. says

    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