banana bread recipe, how to make eggless banana bread recipe

banana bread recipe – 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.

eggless banana bread

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 shared an awesome banana cake 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 and 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 by far the best banana bread that i have made without eggs and this recipe is for keeps. one of my baking success recipe. the bread was light, soft, moist and perfect for a vegan and egg free banana 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.

i have also made a quick video on the eggless banana bread recipe. since many readers have asked me the method of folding, i have slightly slowed down in the clip, while editing the folding step.

how to make banana bread recipe

1. first preheat oven at 180 degrees C/350 degrees F. then take ripe or overripe 3 to 4 medium to large 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 for banana bread recipe

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 for banana bread recipe

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

mashed bananas for banana bread recipe

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

making eggless banana bread recipe

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 banana bread recipe

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

making eggless 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 vegan 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 vegan banana bread recipe

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

mixture for eggless banana bread recipe

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 vegan 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

baking banana bread

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 bread might take less or more time than mentioned here.

the temperature varies from oven to oven. so take your call and keep an eye. however don’t open the oven until the bread is ¾th done. the benchmark is that a tooth pick inserted in the cake should come out clean.

baked eggless banana bread recipe

16. when the bread cools down, then remove the banana bread from the pan.

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 banana bread before serving.

eggless banana bread recipe, banana bread recipe, vegan banana bread recipe

few more bread recipes for you!

banana bread

4.86 from 167 votes
Author:Dassana Amit
Prep Time:5 mins
Cook Time:40 mins
Total Time:45 mins
Course:breakfasts,brunch
Cuisine:world
Calories: 205kcal
Servings (change the number to scale):12 slices
eggless banana bread recipe
delicious, light and soft vegan banana bread recipe made with whole wheat flour, bananas, sugar and oil. 

INGREDIENTS FOR banana bread

(1 CUP = 250 ML)
  • 4 medium sized ripe bananas OR over ripe bananas OR 300 grams ripe bananas OR 10.5 ounce ripe bananas
  • 1.5 cups whole wheat flour (atta) OR 180 grams whole wheat flour
  • ½ cup coconut oil OR sunflower oil OR any vegetable oil OR 125 ml coconut oil
  • ½ cup brown sugar OR unrefined cane sugar OR regular granulated sugar
  • ½ teaspoon vanilla powder OR 1 teaspoon vanilla extract
  • ¼ teaspoon cinnamon powder (dalchini powder) - optional
  • 2 to 3 pinches nutmeg powder OR ⅛ teaspoon nutmeg powder (jaiphal powder) - optional
  • 1 to 2 tablespoon sunflower seeds - optional
  • 1.5 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 pinch salt - optional

HOW TO MAKE banana bread

preparation for banana bread

  • preheat the oven to 180 degree celsius.
  • 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).

making banana bread batter

  • take sliced bananas and sugar in a mixing bowl.
  • mash the bananas well or puree them with a hand blender.
  • now add the oil, vanilla, cinnamon powder, nutmeg powder to the banana and mix well.
  • sieve the flour with the baking soda, baking powder, salt directly in the bowl containing the mashed bananas.
  • fold the sieved flour really well.
  • this folding step is important as you want the whole bread mixture to be one and mixed evenly.
  • lastly add the sunflower seeds and fold these.
  • pour the bread mixture into the loaf pan.

baking banana bread

  • bake 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.
  • so take your call and keep an eye on the bread. however don't open the oven untill the bread is ¾th done.
  • the benchmark is that a tooth pick inserted in the bread should come out clean.
  • when the bread cools down, remove the banana bread from the pan.
  • slice and serve banana bread warm.
  • the remaining banana loaf, you can wrap in a cling film or keep in a box in the fridge. warm the banana bread before serving.

RECIPE VIDEO

NOTES

tips for making banana bread

  • 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.
  • you can skip adding sunflower seeds.
  • i  have made the banana bread with whole wheat flour, but if you want you can make it with all purpose flour or half-half of both the flours.
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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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621 comments/reviews

  1. wud u pls instruct m which type of baking pan is non toxic, good to use??
    can v use same cake pan for baking cake nd bread??

    • you can use stainless steel baking pans. glass, stoneware and ceramic pans are also good. yes, you can use steel, glass, stoneware, and ceramic baking pans for baking both cakes and bread. aluminium pans are also fine and are used commercially.

  2. I have been trying this recipe for about 2 years and coming out very well. I make it with less spices as my little girl doesn’t like spices much. I always use olive oil and the bread is very soft and nice. Thank you for sharing this recipe and specially explaining very well.5 stars

  3. This is my favourite banana bread recipe I have been making for years and would like to share my alterations.

    I have a jar of my own mixed spice blend of cinnamon, nutmeg, ginger, cardamon and cloves, I add 2.5 teaspoons of this mix as I like my baking extra spicy and cinnamony.

    I always add whatever nuts and seeds I have at home; pumpkin seeds, sunflower seeds, flaxseeds, (about 3 tablespoons worth in total) and 1/4 – 1/2 cup of chopped hazelnuts, walnuts, pecans and/or almonds.

    This was the first time I didn’t have wholemeal flour and had to use plain flour, I don’t like it as much so I recommend always using wholemeal, it also tastes a bit oily so if you are using white plain flour use less coconut oil. I had no baking soda so left it out, the bread is a little flat but it’s still edible and tasty.

    If you want the spice blend quantities google ‘oh she glows pumpkin pie spice mix’5 stars

  4. Hi Dassana,
    Happy to know if there a way to avoid baking soda and baking powder and using yeast instead.

    Thanks in Advance

    Mahesh.

    • hi mahesh, with yeast the recipe will change completely. a dough will have to made and then baked. the proportion of some ingredients will alter and some will be skipped. the recipe has to be tried and tested first. usually, banana bread is made with a leavened batter. in the absence of baking soda or baking powder, eggs can be used. but again with eggs also the recipe will change. hope this helps.

  5. I love your recipes. Have tried cooking lot of Indian dishes using your recipe. Tried baking for the first time using this recipe. But I dont know where I went wrong. The banana bread came off horizontally in two pieces. The upper one was a bit better.. the upper crust was dry..the below part was really moist.. n tasted uncooked/raw. I could taste the wheat flourish taste a bit too much. Please help.. i could share a pic n maybe then you’d understand better.5 stars

    • thanks radhika. first, let me know how you baked the banana bread. in a microwave convection mode or in an OTG or electric oven. if electric oven, then were both heating rods being used or only one rod. secondly which pan you used for baking – glass, ceramic or metal.

      from what you mention, looks like the heat is coming from the top and not from the bottom. thus the bottom of the cake is not baked and the top is baked. if using a microwave convection oven, heat comes from the top or if you use the top heating element (toast mode) only in an OTG. so in a microwave convection oven it is best to use a metal pan.

      if using a glass or a silicon pan, then these are not good conductors of heat. since heat is coming from the top heating element, the heat is not conducted properly at the sides and bottom in a glass or silicon material. as a result, the sides and the base of the bread or cake won’t cook well. before removing the cake, always do the toothpick or fork text. there should not be any sticky batter on the fork or toothpick. hope this helps.

  6. Thank you for Sharing this recipe! 😊
    Tried it with a little less cinnamon powder, used 5 ripe bananas, 125ml vegetable oil, vanilla extract and self-raising plain flour. Turned out A little sweet but Moist & very Likeable to my taste!! 😊
    😊 Good Luck to those who want to try it too, Hope this feedback helps! 😉4 stars