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

eggless banana bread

banana bread – eggless and vegan recipe with step by step photos – so far this is the best banana bread that i have made. after i posted this recipe, it was tried and tested successfully by many readers.

banana bread is an all time favorite and i often make this bread with over ripe bananas. since this is one of the most popular bread recipe on the blog, i have updated this post with step by step pics. based on this recipe, i have also made eggless banana cake and eggless banana muffins recipe.

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. at least 6 times :-)

i made eggless versions as well vegan versions and somehow i was never satisfied with the texture of the breads. more so since 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 banana bread without using any of these ingredients and with what is easily available in my kitchen. 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.

vegan banana bread recipe

the result was moist, light and soft banana bread. 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 not added any other ingredient besides the usual bread ingredients in this banana bread. i had flax seed but still i wanted to make a bread without flax seed 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.

lets start step by step eggless banana bread recipe:

1. first preheat oven at 180 degrees C/350 degrees F. then take ripe or over ripe 4 medium sized or 2 large bananas. in weight the measure is 300 grams or 10.5 ounce. slice the bananas and add them to a mixing bowl.

mashed banana

2. add ½ cup sugar. you can use brown sugar, organic unrefined cane sugar or granulated white sugar. all work well in this recipe. depending on the sweetness of bananas, you can reduce the sugar to ⅓ cup.

mashed bananas

3. then mash the bananas with a masher or fork to a smooth consistency.

mashed bananas for cake

4. there should be no chunks. you can also use a blender to mash the bananas. fine threads of the bananas are fine.

add oil to mashed bananas

5. add ½ cup oil (125 ml). you can use any oil. i have made this bread on various occasions with coconut oil, safflower oil, sunflower oil, rice bran oil and even olive oil.

banana puree for eggless cake

6. stir very well so that the oil mixes evenly with the banana puree.

making banana bread batter

7. add ¼ tsp cinnamon powder, 2 to 3 pinches or ⅛ tsp of nutmeg powder and ½ tsp vanilla powder or 1 tsp vanilla extract. both cinnamon powder and nutmeg powder are optional.

making banana bread batter

8. mix the flavoring spices and vanilla with the banana oil mixture.

making eggless banana bread batter

9. sieve 1½ cups whole wheat flour (180 grams), ½ tsp baking soda, 1½ tsp baking powder and a pinch of salt (optional) directly in the bowl.

flour for banana bread recipe

10. here’s the seived dry mixture on top of the wet mixture.

mixture for banana bread

11. gently fold the dry ingredients into the wet ingredients very well. don’t mix. this folding step is very important as you want the whole bread mixture to be one and mixed evenly without the batter getting deflated.

making eggless banana bread batter

12. here’s the folded batter.

making eggless banana bread recipe

13. add 1 to 2 tbsp sunflower seeds. you can also add chopped walnuts or choco chips or any dry fruit of your choice instead of sunflower seeds.

making eggless banana bread batter

14. fold gently again once or twice, so as the sunflower seeds are incorporated in the cake batter.

making eggless banana bread batter

15. pour the batter in a greased or lined loaf pan ( 7.5 x 4 x 2.5 inches) or round cake pan (7.5 x 2 inches). i forgot to take a pic of this one. bake in the preheated oven at 180 degree C for 30-40 minutes or till a toothpick inserted in the bread comes out clean.

the timing varies from oven to oven. depending on the temperature in your oven and the size of your pan, the cake might take less or more time than mentioned here. the temperature varies from oven to oven. so take your call and keep an eye. the benchmark is that a tooth pick inserted in the cake should come out clean.

baked eggless banana bread recipe

16. when the bread is slightly hot, remove the bread from the pan and place on a wire rack to cool at room temperature.

baked eggless banana bread recipe

17. when warm or cooled, slice and serve eggless banana bread plain with tea or coffee. the remaining loaf, you can wrap in a cling film or keep in a box in the fridge. warm the bread before serving.

eggless banana bread recipe

if you are looking for more bread recipes then do check calzonegarlic bread rolls, fruit bread, pita bread, whole wheat bread, naan recipe without yeast and quick banana bread with eggs.

vegan banana bread recipe below:

4.9 from 66 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 (measuring cup used, 1 cup = 250 ml)
  • 4 medium sized ripe or over ripe bananas, 300 grams or 10.5 ounce
  • 1.5 cups whole wheat flour or 180 grams
  • ½ cup coconut oil or sunflower oil or any vegetable oil, 125 ml
  • ½ cup organic brown sugar or unrefined cane sugar or regular granulated sugar
  • ½ tsp vanilla powder or 1 tsp vanilla extract
  • ¼ tsp cinnamon powder (optional)
  • 2 to 3 pinches or ⅛ tsp nutmeg powder (optional)
  • 1 to 2 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 celsius.
  2. grease a bread tin or a rectangular cake pan with some coconut oil. you can use the rectangular cake pan of size ( 7.5 x 4 x 2.5 inches) or round cake pan (7.5 x 2 inches).
  3. take sliced bananas and sugar in a mixing bowl.
  4. mash the bananas well or puree them with a hand blender.
  5. now add the oil, vanilla, cinnamon powder, nutmeg powder to the banana and mix well.
  6. sieve the flour with the baking soda, baking powder, salt directly in the bowl containing the mashed bananas.
  7. fold the sieved flour really well.
  8. this folding step is important as you want the whole bread mixture to be one and mixed evenly.
  9. lastly add the sunflower seeds and fold these.
  10. pour the bread mixture into the loaf pan.
  11. bake at 180 degree C for 30-40 minutes or till a toothpick inserted in the bread comes out clean.
  12. once warm or cool remove the bread from the pan.
  13. slice and serve warm.
  14. the remaining loaf, you can wrap in a cling film or keep in a box in the fridge.
  15. warm the bread before serving.
NOTES
if coconut oil is added to the bread, 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.




{ 347 Responses }

  1. Siri says

    I tried this recipe…I used Honey instead of Sugar….came out excellent… Thank u so much…

  2. Susy says

    I tried this recipe and it is awesome. I made some changes: instead of 1/2 c. coconut oil, I used 1/4 cup oil and 1/2 cup almond milk. I also used only 1/3 cup sugar. And it turned out great! Thank you so much!!!

  3. Anubha says

    Hi,

    Living so far away from home, in a place where being a vegetarian is a little tough, your blog is such a big help. We as a family have decided to eat healthier and lead by example for our youngling. :) Your banana bread recipe is such a big hit in the household that my eighteen month takes one look at it and starts grinning from ear-to-ear! I did reduce the amount of sugar for her, since dealing with the sugar rush otherwise would need me to have four arms.

    Thank you for putting in so much effort and making it look so effortless! You have encouraged me to dare to bake… :)

  4. AN says

    Thanks for your reply ! I love making this recipe. Could you give me the exact amounts if I were to add coffee to the recipe and at what step ? Look forward to this twist :-)

  5. Annaleise Antonetti says

    hello, great recipe! it seems that the banana bread shown in looks more dense as the one I baked was a bit fluffy but in a good way. I used olive oil and it turned out very moist and yummy! recommendong this recipe…

  6. Prachi D says

    Wow, I made this today and it was amazing….
    I had only two bananas so halved everything…
    It was so lovely that it was all gone in literally no time…
    Thanks for sharing this fantastic recipe..

    Also made Tawa mushroom based in your Tawa paneer receive and that came out so well ..

    Thanks again!

  7. Hailey says

    This sounds delicious! I was just wondering if oat flour would work as well. Thanks for the recipe!

      • Jyothsna says

        I’ve read that oat flour makes the baked items crumbly because it doesn’t have a binding agent. So a binding agent might be needed. Comment again if it worked please.

  8. Angela says

    Thank you sO very much, have recently changed my eating patterns and am now vegan ,, and i love love cooking and have been looking for alternatives..
    Really happy yu have shared your experience and talents!!!!!!!

  9. Allie says

    This is sooo yummy! I added walnuts and they worked perfectly with the flavours. As a vegan, I have struggled to find a good recipe for banana bread but was definitely not disappointed with this one!

  10. pearly says

    Thanks for the great recipe, I tried it. It’s yummm my husband loved it! no need of maida, curd, egg, butter, A rich flavor of banana. This bread is made up of things that are easily available at home…
    Thank you so much… :)
    I just wanted to know can I use other in place of banana like mango, orange, strawberries etc.

    • says

      welcome pearly. glad to know this. this recipe does not work with other fruits. once i tried with mangoes and the cake didn’t came out well. orange cake recipe is already posted in the blog.

  11. AN says

    Any ideas if I can add coffee to the recipe ? Is it a good idea to add flax seed meal to the recipe ?

  12. Natascha says

    I really wanted to bake something, but I didn’t have any butter or eggs in the house. Thank god I found your recipe! I loved it! Quick question for next time: Can I replace the sugar with honey? And how much of it should I use? Thanks :)

    • says

      welcome natascha. i would not suggest honey. because as per ayurveda honey gets toxic when heated and this toxicity from the heated honey is very difficult to get rid from the body. i came to know about it recently after reading some ayurveda books. you will get lot of info on this in google.

  13. minaxi says

    I’m nineteen and I just started taking an interest in cooking. I’ve heard that baking should usually be learned last because it can be a bit complex. Well, I decided to throw caution to the wind and try this recipe anyway. My mother doesn’t eat eggs so I followed your recipe for banana bread.

    It has turned out very well and I’m so happy! This recipe is definitely a keeper and I am looking forward to adding some twists of my own as I continue making this bread. Thank you so much! I absolutely recommend this recipe to everyone — if I can do it, anyone can.

    P.s. I used the convection mode in my microwave oven and it worked just fine.

    • says

      welcome minaxi. where there is a will there is a way. i am happy to read your comment. do experiment as you will learn a lot. do invest time in learning more about baking and trying new recipes. i wish you all the best. convection mode works well for baking. happy baking.

  14. Hema says

    Hi Dassana,

    Tried this banana bread….but with bread flour, came out very well. Thanks for ur recipe.

  15. Prabhat says

    Hi Dassna,
    This recipe – eggless banana cake seems to be awesome. I would certainly try this, but had a query. I didn’t get folding the whole wheat flour method. How do we do that? If you could attach a video or make me understand. I shall be thankful.

  16. syd says

    I have way too many ripe bananas in my pantry, so i just ran down stairs and made this, its in the oven now, the batter tasted absolutely delish! cant wait for it to be done, its gonna be great for breakfast tomorrow :)

  17. Sarah says

    Thank you!!I I made it today and it came out so good my husband kept going back and forth to the kitchen…. ! Love it!!

  18. Sindhu says

    Hi,

    First of all thanks a lot for such a wonderful recipe. Yesterday I tried this recipe and taste was yummy. But the texture kinda looked like as though the flour has been half cooked. Iused whole wheat flour and I could still taste the raw wheat flour even after baking for 55 minutes at 350F.

    I wish I could upload a photo to give you an idea of what it looked like but I couldn’t find an option. Is there anything I could do about it. Btw, this is my very first attempt in baking.

    • says

      thanks sindhu. i think its because the batter has got over mixed. the batter has to be folded gently. since its your first attempt in baking, i would suggest to watch some youtube videos on how to fold cake batter. i must good and sincere beginning. wish you all the best.

  19. Ranjani says

    This looks super delicious and perfect! Definitely going to try this version. Many thanks for this recipe.
    Could you please let me know if I could use the aata/roti flour instead of whole wheat flour? If so will the flour measurement be the same?
    Thanks!

  20. Heather Washington says

    Just made this lovely bread and must I say, I am in love. This one is definitely going in the book! Thanks so much for sharing! :)

  21. Brittan says

    This has become my go-to banana bread recipe. I’ve been making it weekly since discovering it last month, enjoying a slice each morning for breakfast :) (My non-vegan husband and parents think it’s one of the best banana breads they’ve ever had too .)

  22. Robin says

    I just made this recipe for my son who is vegan and it is very delicious. How should the bread be stored best to maintain the moisture and texture ( I used coconut oil). Thank you!

    • says

      welcome robin. keep it in a air tight box. since i live in india, i keep in the fridge because its warm climate here. but if its cold at your place then you can keep it outside.

  23. crystal says

    Hi, firstly I would like to thank you for sharing your recipe. I was wondering if quinoa or coconut flour would be ok to sub?

  24. Leah says

    This is the BEST eggless bread/cake recipe I have found in 5 years of eggless baking for my allergic child. I omitted the cinnamon/nutmeg and sunflower seeds. It tastes like the awesome banana bread you find at community potlucks and can never replicate yourself. Love it! Thanks so much for this recipe.

  25. crystal says

    Hello, this recipe looks yummy and I can’t wait to try it! I was wondering about using coconut flour or quinoa flour. Any thoughts about that? I know coconut flour can be quite a challenge sometimes.
    Thank you
    Crystal

    • says

      i have had a few readers mentioning about the coconut flour and more liquids need to be added when using it. though i have not tried this particular recipe with coconut flour or quinoa flour. so am unable to help you.

    • crystal says

      Excellent recipe! I did add some flax and subbed 1/2 flour with coconut flour and added some coconut milk. It came out perfect, thank you again for sharing!

  26. ane says

    Thank you for sharing this marvelous recipe, which I think has a more authentic “banana bread taste” than many other recipes that require eggs.
    It came out perfectly even though I replaced some of the sugar with a few dates, as I didn’t have enough (having read your comments that this was possible I tried it, even though I don’t seem to always have the magic touch when it comes to substitutions).
    Sending best wishes – and about to explore some other recipes on your blog!

    • says

      thanks ane for the feedback. i agree on the ‘banana bread taste’. pureed dates work very well as substitute for sugar as well in combination with sugar. thanks for your best wishes.

  27. Grandma Tacy says

    This is sooooo good, I like that it doesn’t use eggs and that saves me money. My whole family loved it! Thanks so much for experimenting for us and saving us all the work!

  28. Barbara says

    Thank you so much for this recipe. My daughter has food allergies, and this is a perfect egg less , dairy free banana bread. She is very picky but I could see she liked it a lot. I couldn’t find such a good recipe even in cookbooks for people with allergies:-). Please keep posting new things, I may find my next favorite again:-)

  29. Indigo says

    Yummm, having a piece right now. This is a real winner. I was a little skeptical when I saw that much coconut oil, but the result is spectacular. I made a couple of changes — I only had all purpose flour on hand, so I brought down the amount of baking powder to 1 teaspoon and baking soda to 1/4 teaspoon. And I added a tablespoon of ground coffee for added flavor. Absolutely delicious, thank you for this recipe. I’m new to being a vegan, and recipes like this will definitely help me succeed.

  30. Christian says

    I cannot tell you how much I love this recipe! I tried to make banana bread before, and I ended up with a hard outside, but mush on the inside

  31. Jyothsna says

    Recipe was great. Tastes good and is soft. The only problem I had was it fell apart very easily. The bread did not bind. Can someone explain why.

  32. Karen says

    Excellent! I already had bananas mashed when I discovered I had no eggs. I couldn’t believe I could find an eggless banana bread recipe that I would like, but this one it IT! I’m not a vegan, so I topped the warm bread with yogurt for a super yummy treat.
    This was the perfect amount for two small loaf pans.

  33. Michelle says

    I made this tonight using applesauce instead of the oil. Turned out great. One of the best banana breads I’ve ever made. Thanks for the recipe!!

  34. emma davies says

    made this with the kids, turned out perfectly and tastes amazing.
    my son added sunflower seeds to his, and daughter added choc chips to hers.
    also low cost, so we will be making it regularly from now on x

  35. nessie says

    this was my first time ever making banana bread, it turned out perfect. The recipe is so simple and very cost effective, with this recipe i am bound to save money not going to my local farmers market purchasing vegan banana muffins. I love your recipes and pictures. i cant say thank you enough for sharing.

  36. Meghan says

    This is so good! I had a bunch of ripe bananas but NO eggs (snow day lol). Anyway I added 1.5 tsp of epicure apple pie spice, and 2 tbs of sunflower seeds/ sliced almonds. SO good. I made 28 mini muffins with this recipe (both my kids love mini muffins!). I actually prefer this eggless recipe better b/c the muffins were so light and fluffy. Big hit, definitely make these again! :)

  37. emma says

    I made this banana bread recipe with my 5yr old today and I couldn’t get the consistancy. I used coconut flour and coconut oil anf cane sugar – too many substitutes? It was very doughy. Cooked it for 50mins. Suggestions?

    • says

      emma, cane sugar and coconut oil is fine. a reader have commented that coconut flour is highly absorbent. so more liquids have to be added. i think the batter must be thick. thats why the cake has become doughy. next time you can make the batter thinner by adding coconut milk or any dairy free milk.

      • Danielle W says

        Yes, it’s definitely the coconut flour that made the consistancy weird. I will only use coconut flour for very specific recipes because of this.

  38. Suchitra says

    I was looking for healthier quicker banana bread recipes when I came across your recipe about 4 months ago.I started with this and have been making it on demand every two weeks since then. I have also tried and been much impressed with your matar kachori,sev puri and dabeli recipe. A special thanks for the dabeli recipe too. I stay in Bangalore now,and used to get home sick for Mumbai style local fast foods.even when I got variants here,they just didn’t taste the same. I am not so fond of cooking, but I am sure fond of eating !the other reason I cook is to ensure my family gets good nutritious food. Hence my food never had a flair before wch comes with cooking with a passion. Now with your recipes, I seem to have discovered a short cut. Thanks and Cheers :)

    • says

      welcome suchitra. glad to read your experience. at times, i also miss the street food of mumbai. i agree that we should try to cook healthy and nutritious food at home. because there is so much pollution, stress and work load in modern city life, that living a healthy life style has become very important. thanks for sharing positive feedback on recipes.

  39. says

    I made banana bread earlier this week using a different vegan recipe and wasn’t impressed. When my son asked for more, I decided to give this one a try. It turned out great! I used half light brown sugar, half cane sugar and coconut oil. I also used 1/2 tsp of homemade pumpkin pie spice in place of the cinnamon and other optional spices. My son (who’s four) asked me to make this version every time. I think that means this is our new banana bread staple. Thank you!

    • says

      welcome jaye. thats nice to hear. thanks for sharing positive feedback and letting us know the variation you did to the recipe. loved your son’s response.

  40. Tina P. says

    This was simply amazing! I added flaxseed to mine, but otherwise kept the recipe intact. I was really surprised that something this healthy could taste so good!! Thank you!! :)

  41. Jimie Gibbon says

    I make banana bread every week n always like trying different versions, usually i use chia seeds for the eggs.i really enjoy this recipe. Just took it out of the oven,yummmm.n i used coconut oil.as i always do.n added vegan choco chips n,walnuts .n as usual I’ll be sharing it with my neighbors, thank you,peace love n happiness,

    • says

      welcome jimie. good to know this. i didn’t knew that chia seeds can be used as egg substitute. thanks for sharing your version with us and also for trying this recipe.

  42. inne says

    Is it alright to freeze the banana bread when making it with coconut oil? This recipe is awesome btw :)

  43. laura says

    I looove this recipe!!! I doubled it n got a good 9×4 loaf and 8 cupcakes. I had LOADS of bananas so ive just tripled the recipe again n got a 9×4 and a 12×3 loaf. I will never try another banana recipe again! !!!its sooo light not dense at all like all the other vegan banana bread recipes I’ve tried. Thanks alot for this!!

    • says

      welcome laura. its nice to know that the recipe worked very well even after tripling it. i am sure your feedback will help other readers who wants to double or triple the recipe. thanks for taking time to share your positive feedback.

  44. Michele says

    I have this in the oven right now! I do have to bake/cook gluten free, so I added .5 c of gf flour and 1 c of brown rice flour. I didn’t have vegetable oil, so I replaced it with canola oil; added more cinnamon and nutmeg and added dried cranberries and walnuts. Thank you so very much for posting this recipe!!!

  45. Nancy says

    This is a great vegan recipe! So simple, excellent texture. I used 1/2 cup canola oil (rapeseed), whole wheat flour, and added 1/4 cup ground almonds for nutrition and a little cinnamon. Delicious and easy. I really thank you for bringing it back to basics.

  46. Emily says

    Hello, what size loaf pan please? Mine seems large. It is like 9 x 5 inches and like 4 inches deep.

  47. Larissa says

    hi I was wondering if I can just use regular white flour instead of whole wheat? will it change the texture at all?

  48. Stacy says

    Thank you for this recipe. Super easy and yummy. Instead of sunflower seeds, I added a cup of vegan chocolate chips. (I also omitted the sugar because I knew the chocolate would be sweet.) It was perfect. Even my picky family loved it, and it was half gone before it could cool.

  49. Goms says

    I tried this receipe and it came out very well..Easy to make and kids loved it! Thankyou so much and next I’m going to try whole wheat bread.:-)

  50. Tacy says

    I just put 2 pans of this lovely bread in the oven. This is my second time to make it and we loved it the first time. I really appreciate the time you took to figure this out. Thanks so very much!

  51. Shalini says

    Hello, Thanks for simple and delicious recipes. Please let me understand 1 cup of self raising flour how much backing soda and backing powder?

  52. Melanie says

    I must have used too much banana, because it turned out like a custard on the bottom despite baking for an hour. How much banana do you use in this recipe by weight?

  53. Gaya3 says

    Please let me understand. The banana cake and bread recipes are almost similar but for the half teaspoon extra baking powder in the bread? Is that right or am I missing something here? I have tried one of them before and it came out wonderful, but i dont seem to remember whether it was the bread or cake!

    • says

      almost similar but in the cake recipe, the quantity of oil added is more apart from less baking powder. both give different textures. you can try any one. both the recipes are good.

  54. Claudia says

    The brown sugar makes this recipe not vegan due to the bone char (brown sugar is just white refined sugar w/ molasses). Just a caution for those who are serious about their diet. Agave nectar or raw sugar would be a good alternative.
    With that aside – this dessert is one of my favorites. I add walnuts & chia seeds as well. It is delicious and on the healthier side. It’s a great gift or a food item to bring to a party since it fits in many people’s diets.

  55. Sabrina says

    Should this be fan forced bake or oven bake? I’ve made this a few times and cooking time seems to vary. But the taste and texture is amazing when it’s done!

    • says

      you will need to have a microwave oven which has convection mode. the method is same. preheat the oven in the convection mode at 180 degrees celsius for atleast 10 to 15 minutes and then bake the cake at the same temperature in the convection mode.

  56. Emily says

    Have made this twice now. Great for kids who have allergies (eggs, dairy). So easy and definitely on par with other banana breads that I have made with eggs and butter. Added walnuts one time, and white chocolate another. Have pinned and will be making again. Thanks!

  57. Sandi says

    Good day, I would like to try your recipe but I want to know if the you have stated above is correct. You say to pre heat the oven using 180 degrees. Is that correct?

  58. Jayne says

    I have made this banana bread recipe twice…absolutely delicious! My son is allergic to eggs and loves bananas. Many thanks for sharing this recipe!

  59. Beatrice says

    Was expecting it to be a bit heavy and maybe not stick together – it’s amazingly moist and delicious. Fluffier and less sticky than the banana bread I’m used to finding.

    I used almond oil and added ground cardamom as I had no vanilla – worked great!

    Thanks for a very simple and quick recipe :)

    • says

      thanks beatrice for your feedback. in fact at times, i have added cardamom when i did not have vanilla at home. the aroma of cardamom in the banana bread is too good.

  60. andrea says

    Does it come out a bit fluffy? When I have tried other vegan recipes for banana bread they turn out so heavy and compact..

  61. 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!

  62. 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.

    • Debbie says

      I don’t think you can substitute coconut flour wholly. Coconut flour needs eggs because it is so absorbent. In my experiences with baking with coconut flour, A LOT of moisture is needed. If you take a look at coconut flour banana bread recipes, they usually use 6 eggs.

      On another note, I am baking this recipe right now, can’t wait til it’s ready to remove from the oven! It was so quick and easy to put together.

  63. 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!

  64. 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!

  65. 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.

  66. 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

  67. 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!

  68. Jennifer says

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

  69. 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!!!

  70. 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

  71. 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.

  72. 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 :)

  73. 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 :-)

  74. 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.

  75. 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!

  76. 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.

  77. 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.

  78. 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!

  79. 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!

  80. 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…

  81. 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!!

  82. 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..

  83. 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.

  84. 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.

  85. 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.

  86. 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.

  87. 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.

  88. 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.

  89. 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

  90. 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.

  91. 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!!

  92. 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!

  93. 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

  94. 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

  95. 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.

  96. 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.

  97. 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

  98. 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.

  99. Ashwini says

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

  100. 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.

  101. 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!

  102. 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 :-)

  103. 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!

  104. 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!

  105. 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

  106. 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.

  107. 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!

  108. 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.

  109. 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!

  110. 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!

  111. 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.

  112. 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.

  113. 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!

  114. Roopa says

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

  115. 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.

  116. jennifer says

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

  117. 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.

  118. 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.

  119. 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!

  120. 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

  121. 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 :)

  122. 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?

  123. 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!

  124. 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!

  125. 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.

  126. 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!!!

  127. 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

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