This Banana Bread is by far the best vegan Banana Loaf recipe I have come up with, and I have made a lot of bread! Eggless and made with wholemeal flour, this delicious banana bread is light, soft, and perfectly sweet. One of my most popular baking recipes tried successfully by many of our readers.
About Eggless Banana Bread
Banana bread is an all-time personal family favorite. When I find myself pressed for time, which happens often, I throw this quick recipe together with overripe bananas and other pantry staples.
It’s no surprise that this vegan banana bread is one of the most popular baking recipes on my blog, alongside my mouthwatering Banana Cake and Chocolate Cake recipes.
About 9 years ago, I started to get requests for an eggless version of the classic banana bread recipe. And I tried — I tried many, many times to make the absolute best eggless banana bread — and I failed at least 6 times before finally getting it right!
Making an eggless or vegan cake or bread is always a challenge, as one wants the best texture and taste in the bread. I succeeded at making eggless and vegan versions, but I was never quite satisfied with the texture of the loaves.
I tried adding vinegar, buttermilk, cornflour and so many other ingredients, but it just never came to that perfect, moist bread. The loaf kept ending up dry and soft, but a bit dense and even crumbly at times.
So one day, I decided that I would simplify my ingredients list and that I would only use items that were easily available in my kitchen.
I even realized that I could puree bananas and use that as an egg substitute — which works perfectly for banana bread. Well, I added just bananas, oil and a few other ingredients from my pantry and the result was (finally) a moist, light, and soft eggless banana bread.
What ingredients should I use?
- Flour: 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. You can also use cake flour or pastry flour.
- Sugar: You can use brown sugar, organic unrefined cane sugar or granulated white sugar — all work well in this recipe.
- Oil: You can use any neutral flavored oil for this recipe. I have made this bread on various occasions with a variety of oils, including coconut oil, safflower oil, sunflower oil, rice bran oil and even olive oil.
- Flavorings: I added cinnamon powder, nutmeg, and vanilla extract to this vegan banana bread, but both the cinnamon and nutmeg are optional.
- Sunflower Seeds: I have added sunflower seeds in the bread to make it more nutritious. However, you can easily skip adding them or add your favorite edible seeds or nuts.
How to make Banana Bread
Prep Oven and Make Banana Puree
1. First preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit) for 20 minutes. Next, while the oven is preheating, slice your ripe or overripe medium to large bananas into a mixing bowl.
Tip: I typically use about 4 medium or 2 large bananas for this recipe. In weight, the bananas (with their peels) are 300 grams or 10.5 ounces.
2. Then, add ⅓ to ½ cup sugar, depending on the sweetness of your bananas. Here I have used raw sugar, but feel free to add brown sugar, white sugar, coconut sugar, palm sugar, maple syrup or jaggery (Indian unrefined cane sugar).
With palm sugar, coconut sugar, maple syrup and jaggery the flavors will be different.
3. Next, use a masher or fork to mash the bananas into a smooth consistency. If you prefer, you could also puree the bananas with sugar in a blender.
Tip: There should be no chunks left in the puree. However, fine threads of bananas in the mixture are fine. Additionally, you can use a blender to mash the bananas if needed.
5. Add ½ cup of oil to the mashed banana mixture. Use a neutral flavored oil, so that the after taste of oil is not felt in the bread. I prefer to use sunflower oil.
On various occasions I have also used coconut oil. But with coconut oil, on refrigeration the texture becomes dense as the coconut oil solidifies. So keep a note of this.
6. Now, stir briskly for about 2 to 3 minutes with a wired whisk or a spatula so that the oil mixes evenly with the banana puree.
7. Finally, stir in the following flavorings to your oil and banana puree:
- ¼ teaspoon cinnamon powder (ground cinnamon)
- 2 to 3 pinches or ⅛ teaspoon of grated nutmeg or ground nutmeg powder
- ½ teaspoon vanilla powder or 1 teaspoon vanilla extract
Tip: That being said, both the cinnamon powder and nutmeg powder are optional.
8. Next, combine the flavoring spices and vanilla with the banana oil mixture. Stir and mix well!
Make Banana Bread Batter
9. Sieve 1.5 cups whole wheat flour (about 180 grams), ½ teaspoon baking soda, 1.5 teaspoon baking powder and a pinch of salt directly in the bowl.
10. Make sure the sieved dry mixture sits evenly on top of the wet mixture (pictured below).
11. After that, gently fold the dry ingredients into the wet ingredients — don’t mix!
Tip: This folding step is most important — you want the whole bread mixture to be combined into one and mixed evenly, but you also want to avoid stirring because that will deflate the batter.
12. The folded batter should be fully combined but not flat (pictured below) and will have a thick consistency.
Note 1: Ensure that you do not overwork the batter as this will cause gluten strands to form in the batter which result in a doughy texture after baking. The batter should have volume and not look flat or stringy.
Note 2: If in case the batter looks very thick or dry then add about ¼ to ⅓ cup of water or preferred nut milk. Depending on the type of wheat flour, sometimes more liquids will be needed to get the right consistency.
13. This step is optional, but I always like the extra flavors nuts, seeds, or other ingredients add to vegan banana bread.
For this recipe, I included about 2 tablespoons of sunflower seeds, but you can also add chopped walnuts, chocolate chips or any dry fruit or nuts of your choice like I have done in the video.
14. Fold the batter gently once again until the sunflower seeds are fully incorporated.
Bake Eggless Banana Bread
15. Pour the batter into a greased or lined loaf pan (8 x 4 x 2.5 inches) or a round cake pan (8 x 2 inches). Bake at 180 degrees Celsius (350 degrees Fahrenheit) for 30 to 40 minutes or until a toothpick inserted in the bread comes out clean.
Tip: The temperature varies from oven to oven, so keep a close eye on your banana bread. Be careful NOT to open the oven until the bread is ¾ done.
When in doubt, use a skewer or toothpick — the benchmark is that a bamboo skewer inserted in the bread should come out clean with no wet or sticky batter clinging on it.
16. Place the loaf pan on a wired rack for the bread to cool. When the bread cools down, then remove the loaf from the pan.
17. Slice and serve your Eggless Banana Bread as is with tea or coffee or as a sweet snack.
The remaining loaf, you can wrap in a cling film or keep in an air-tight box in the fridge for about more than a week. Warm the bread before serving.
Expert Tips
- Warm before serving: 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 it will have its natural texture back.
- Adjust sweetness: Sweetness of the bread can be adjusted as per your preferences.
- Keep it simple: You can skip adding sunflower seeds.
- Flour options: 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.
- Bake time: 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 what I have listed in this recipe.
FAQs
I have not added any other ingredient besides the usual bread ingredients in this vegan banana bread. I had flax meal but still I wanted to make a bread without flax seed meal as many of us do not have these readily available in their kitchens.
Your banana bread can last 1 to 2 days after baking if properly stored. Simply wrap your loaf in plastic wrap and leave it on the counter. In the fridge it will last for more than a week.
Whisking disturbs the combined ingredients and causes the dough to lose air that helps it to rise. When using the folding method instead, you preserve more of the volume and will have a fuller banana bread.
Banana bread is the perfect recipe to use when your bananas are past eating raw. I generally use overripe bananas — it’s better to mash and make a delicious loaf of banana bread than waste bananas that are too brown to eat!
Banana bread comes under the category of sweet breads. Unlike a banana cake that is more sweeter with a light and soft crumb, a banana bread is less sweeter with a slightly denser crumb.
More Sweet Breads To Try!
Bread Recipes
Bread Recipes
Bread Recipes
Bread Recipes
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Eggless Banana Bread Recipe (+ Vegan & Whole Wheat)
Ingredients
For making banana puree
- 4 bananas ripe or overripe, medium sized – 300 grams (with peels)
- ½ cup raw sugar or brown sugar or granulated white sugar
- ½ cup sunflower oil or coconut oil or any neutral flavored oil
- ¼ teaspoon cinnamon powder (ground cinnamon) – optional
- 2 to 3 pinches grated nutmeg or ⅛ teaspoon ground nutmeg powder – optional
- ½ teaspoon vanilla powder or 1 teaspoon vanilla extract
Other Ingredients
- 1.5 cups whole wheat flour – 180 grams
- 1.5 teaspoon baking powder
- ½ teaspoon baking soda
- 1 pinch salt – optional
- 1 to 2 tablespoons sunflower seeds – optional
Instructions
Preparation
- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) for 20 minutes.
- Grease a bread loaf tin or a rectangular cake pan with 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 Puree
- Take sliced bananas and sugar in a mixing bowl.
- Mash the bananas well with a vegetable masher or puree them with a hand blender or a regular blender.
- Now add the oil, vanilla, cinnamon powder, nutmeg powder to the banana. Mix thoroughly with a wired whisk or spatula so that the oil is mixed evenly with the banana puree.
- Sieve the whole wheat flour with baking soda, baking powder, salt directly in the bowl containing the mashed bananas.
- Now fold the dry ingredients into the wet ingredients. Do not mix. Do this cut and folding technique properly, so that all the ingredients are mixed evenly.
- This folding step is important as you want the whole bread mixture to be one and mixed evenly.
- Keep in mind not to overwork the batter as this will result in gluten strands being formed in the batter, that will make for a doughy texture in the bread. The batter should have volume and not look flat or stringy.
- If the batter looks very thick or dry then add about ¼ to ⅓ cup of water or preferred nut milk and gently fold again.
- Lastly add the sunflower seeds and fold once again.
- Pour the bread mixture into the loaf pan.
Baking Banana Bread
- Bake at 180 degrees Celsius (350 degrees Fahrenheit) for 30 to 40 minutes or till a toothpick or a bambook skewer 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.
- So take your call and keep an eye on the bread. However don't open the oven untill the bread is ¾ done.
- The benchmark is that a tooth pick inserted in the bread should come out clean.
- Place the loaf pan on a wired rack for it to cool. When the bread cools down, gently remove the banana bread from the pan.
- Slice and serve banana bread.
- The remaining banana loaf, you can wrap in a cling film or keep in a box in the fridge. You can choose to warm the banana bread before serving.
Video
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.
- You can skip adding sunflower seeds. You can also choose to add nuts or edible seeds or dry fruits of your choice. Walnuts, almonds, cashews, pecans, pistachios, raisins, flaxseeds, pumpkin seeds are some good options.
- 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.
- Note that the approximate nutrition info is for 1 slice of banana bread made with sunflower oil and raw sugar.
Nutrition Info (Approximate Values)
This Eggless Banana Bread post from the archives was first published on October 2012. It has been updated and republished on November 2022.
I have made this twice. I have to double the cook time. I don’t know if it’s because I’m in a higher altitude or what. Love this bread especially with eggs being so expensive!!
Yes could be due to higher altitude. Thank you.
Thank you so much for sharing such a yummy recipe with a detailed description/instructions. Was very easy to follow and the results were soft, yummy and tasty banana bread.
Hey, can we double this recipe?
I am not sure if scaling the recipe will make it work. But you can make the batter twice and bake in two loaf pans.
Absolutely wonderful, the flavor is amazing and to be honest I don’t really like banana bread, however, now I have this recipe its a new favourite for me. Thank you
Thanks a lot and glad. Welcome.
I use most of your recipes. They have all turned out to be fantastic.
Thanks a lot Payal and glad to know.
Hi. Thank you for the amazing recipe.
My daughter won a vegan cake competition with your recipe.
Great and thanks for letting me know.
Turned out perfect. Thank you for this recipe.
Any chance of making this bread gluten free?
You can try making with gluten-free baking flour like that of Bob’s Mill.
the ultimate banana bread recipe!!! my family loves it 🙂
Dear Dassana,
Your recipes are perfecto 👍
This banana bread recipe tried a few times, comes out very tasty, everyone likes it
But the only challenge that I face everytime is, it turns out crumbly. The slices don’t come out even like you have shown in the pic. I am struggling ro achive that. Please share your expertise. Many thanks for such great recipes
Thanks a lot Harsha. Try adding some liquid to the batter like your preferred milk (plant based or dairy) or water. Sometimes due to the quality and texture of flour, you may need to add some more water or milk to the batter.
Also do not overdo the folding. Overdoing the mixing or folding can also cause this. Lastly do not over bake. Oven temperatures vary so it can take less or more time to bake in your oven. I hope these tips help.
Absolutely delicious! A crowd pleaser
Hi ,had a small query- can i use ghee instead of oil in the same quantity?
You can add about ¼ to ⅓ cup ghee in semi-solid state. Hope this helps. You may need to add some milk or water if the batter looks very thick.
The banana bread is a favorite in my house, vegans and non vegans, alike. Perfection!
Is it okay to use groundnut oil?
Do not use groundnut oil as the banana bread will have the aroma of the oil.
I used white baking flour and I added dates but no sugar. It is moist and delicious
Great and thanks for sharing!
Thank you for this recipe! I also use cardamom powder instead of nutmeg and gives a different nice taste.
I just wanted to ask how do we get the cake to look so even and flat! Mine has the bump in the middle..
Yes, cardamom powder will also give a nice aroma. Welcome and thanks for the feedback. To get a flat cake, there are certain techniques that need to be done. I would recommend you to check Preppy Kitchen youtube video on – How to get flat cake layers. He has explained it very well.
Best vegan recipe I’ve used. My family loves it. Thank you for sharing.
Hi Dasana, if I use self raising flour I should omit baking soda and baking powder? Thanks for the recipe!
I think for self raising flour, you can skip both. Welcome.
Hi, I tried this today and it came out well. Thanks a lot for inspiring me into baking.
Has a question – for all the healthy ingredients, I felt half cup oil was bit too much. Can we substitute that with a more healthier option?
Thanks Nandini. You can reduce the oil to ¼ cup and add ¼ cup of any nut milk like almond milk, cashew or lite coconut milk or dairy milk or water.
Tried your recipe. It came out very moist and tasty 😊
Hi Dassana,
I just cut a slice of my banana bread using your recipe and it was superb- so moist and soft and fluffy!
My only changes where that I used self raising flour and because my recipe was so moist I added about 1/2 cup of chopped pecans and walnuts.
We are having it with a dab of butter and it is delicious. Thank you for sharing your recipe
Regards
Yashica
Hi Yashica, good to read your review and feedback on the banana bread. Thanks for sharing and taking the time to write it. Pecans and walnuts would be delish. Thanks again and Most welcome.
EXCELLENT RECIPE. I ADDED A HANDFUL OF ROASTED WALNUTS & MADE IN AN AIRFRYER.
I HV TRIED MANY OF YOUR RECIPES & ALL COME OUT GOOD .
Good to know the recipe worked in an air-fryer. Thanks for the feedback on the other recipes you have tried.
Tried eggless banana bread for first time. Turned out great. Thanks. I am not a baker but will follow your recipes again.
It’s soooooo good ! Must must try !
My son had been asking for Banana bread for a long time. I kept putting off making it cause my last few attempts at it had been quite bad. Since he was leaving for University I thought to try and make it for him. I googled and came across a few recipes and decided to try yours. It was so well explained and easy to make plus I had all the ingredients at home. It turned out so well. Everyone loved it. Made it a second time today. Thank you for your recipe. I am going to try your Pita Bread recipe and the Pumpkin Bread one next. Thank you again your recipes and detailed guidance is very much appreciated.
Thank you Asha and glad to know that your family loved the banana bread recipe. Sure, do try the pita bread and pumpkin bread. Both these recipes are also good. Thanks again and most welcome.
I absolutely loved this recipe! My mom is always the master at banana bread and I can’t ever seem to get it right. I recently made your recipe after I realized I ran out of eggs and needed a spur of the moment banana bread recipe. This one was perfect! It came out so moist and my kids and husband ate it within the day. They said it even topped my moms. Thank you for sharing such a great recipe!
Wow and thank you so much for sharing this lovely feedback. Glad that your family loved the banana bread. Most welcome.
This sounds like a great recipe to try. It looks great! Will bake this over the weekend, when I have a few more ripe bananas, which I will in a day or so. Thank you.
Came out amazing. Soft moist and all. Such a simple recipe too.
Thanx a lot. V.v nice and easy recipes.
Thank you.
Excellent recipe…Will try
This recipe is just perfect. The banana bread has become a regular at home and is savoured by all.
Hello, I am a big fan of your page.Your page always saves my day!😁 So thank you very much
Recently I have began baking, so far I have tried making whole wheat bread and banana bread..
Whole wheat bread turned out a little dense.. I am wondering are the measurement right? Coz when you say 3 cups of whole wheat flour it should be 750 gms right? Why does it say 360 gms?? Please clarify.
I read in the comments section you clarified that it could be because of the yeast! But I feel the cups and gms have to be sorted out
Thanks a lot Sonia. The cup and grams measurement always confuses many readers. A cup is measured in volume and volume is measured in litres. So 1 cup of water or 1 cup of milk will be the same volume as that of the cup. Say a 200 ml cup will have 200 ml of water.
But for a dry ingredient, weight is used to measure it. So 1 cup of whole wheat flour weighs 120 to 125 grams when measured on a weighing scale. If you measure 1 cup of rice, it will weigh 200 grams.
So depending on the density of the dry ingredient the weight will change even though they are 1 cup. Since 1 cup flour weighs about 120 grams on a weighing scale, thus 3 cups will weigh 360 grams. I hope am able to explain clearly and it is helpful to you.
I took on this recipe because I was out of eggs and I don’t think I’m going to need it for banana bread anymore, also the best part I fall in love with anything that has cinnamon and nutmeg 🧡 I really enjoyed this recipe! thank you thank you thank you!
So nice to know and thanks for your super feedback on the recipe. Glad you liked it.
Hi… I’ve made this recipe many times.. I add almost learnt the measurement.. But recently I just took a look and was surprised to see that oil measure is mentioned as 2/3 cups instead of 1/2 cup… I made it that way… But in a days time the bread had become quite oily… Also as mentioned I took 4 bananas which made the batter a lil flowy… Which took more than an hr to cook… Again yesterday I made with weight of the banana-300gm- n I needed only 2 bananas with that weight… N I took half cup oil… This time the bread was perfect💯.. Soft N yummy… So like to request u to plz hv a look into this.. I’ve tried many of ur recipe, but we’re jain so I make it without onion and garlic.. Still turns out yummy… Plz post, if u cn, jain recipes… Thank you
Thanks Savitri for the detailed comment and feedback. The oil measure is ½ cup for the banana bread. I hope you are not referring to the banana cake recipe which has ⅔ cup oil. If you follow the recipe correctly you will get perfect results every time. I have already shared many satvik recipes made without onion and garlic, thought not necessary jain recipes. You can check them in the menu, under the heading of special diet recipes. Welcome.
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.
can is user eno powder instead of baking soda and baking powder?
you can try with 1 teaspoon eno.
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.
thanks a lot thanuja for sharing your review and also for the variations you have made in the banana bread recipe. most welcome and happy baking.
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’
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.
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.
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.
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! ????
Hi Dassana,
Is there a gluten-free substitute for the flour to make the banana bread?
Thanks.
Regards,
Ruchi
ruchi, some readers have made with almond flour, but they did make some more additions to the recipe. you can try using bob’s red mill gluten free flour. it should work.
Thanks a lot Dassana.
Looking forward to try it with the gluten free flour.
welcome ruchi.
The cake turned out very yum! I am planning to make this again over the weekend 🙂 love your website. One question- can i replace the atta with all purpose flour or maida with other things remaining the same?
thank you snighda for this lovely review on banana bread recipe. yes you can replace the atta with maida. the other ingredients will remain the same, except oil. so you can add 1/4 to 1/3 cup oil.
Love your website! May I check if 125ml of coconut oil equals to 125 grams? And 0.5 cup of sugar equals to 125 grams as well? I only have a weighing machine. Thanks so much.
125 ml of coconut oil is 125 grams as coconut oil is a liquid. but for 0.5 cups of brown sugar, the weight will be roughly 100 to 105 grams.
Thanks much Dassana, I just made it and it was delicious! 🙂 I am a baking noob! The only thing is mine seemed denser and looked like your banana cake, not bread lol. 3 questions:
1. Could it be my fold & cut method that made my bread denser? How can I make it more soft, fluffy and less dense?
2. If I reduce coconut oil to 1/4 cup, how much water do I have to add?
3. May I add more banana if I reduce brown sugar to say 50g?
Appreciate your advice. 🙂
welcome louise and thank you.
1. addition of some more water in the batter. if the batter looks too thick, then some water helps. a very thick batter may yield a dense textured cake. while folding, a best practice is not to overdo it much.
2. add 1/4th cup more of water.
3. yes definetly one banana can be added, but not more.
happy baking.
I love your recipes! I did try this one and it came out yum. I want to add eggs (to make for my son, who refuses to eat eggs). Can you tell me what adjustment I need to do if incorporating eggs?
with eggs this banana bread recipe will change completely. since all the recipes i post are developed, tried and tested it would be difficult to tell the ingredients. thanks for the feedback and rating on the banana bread recipe.
If your son refuses to eat eggs it is very unethical to force him to do so by hiding it in the food. Then again, I have no idea his age or reason for not eating eggs. I’ve been vegan for 7 years so if someone was to give me something and lie about there being no eggs I would immediately be able to taste nothing but egg and would be furious I was lied to.
Assuming you have your heart in the right place and are trying to make him eat eggs as you have been lead to believe they are “good for us”, I urge you to look into how unhealthy eggs are, the high cholesterol, etc. We don’t need them for protein, there is protein in everything.
I LOVE this recipe and have been making it for years, it used to be the first recipe that would show up when googling “vegan banana bread”, that is no longer the case and it was a struggle to find it again.
Just made this recipe. Also added cocoa powder with some crushed almonds, raisins and sesame seeds to make it interesting. Worked beautifully and tastes perfect to have with tea or coffee especially warm during a cold evening.
Thank you ❤️
Hey, I m planning to buy an OTG.. Which OTG do u use? N how many liters of OTG is enough for small family.. Will try this recipe once I buy OTG..
manasa, i am using bajaj OTG 35 litres. it is good enough for a family of 4 to 5. for a small family of 2 to 3, even 18 to 28 litres will do. sure and happy baking.
It turned out very well
Hi Dassana,
Can you please upload your quick banana bread recipe again on the site Or mail me personally.
Regards,
Isha
will email you in a day or two.
I don’t own an oven. How can I do it on a gas stove? Can I use artificial vanilla essence instead of powder/natural extract? If yes, How much? Also, can dry active yeast (how much) be used instead of baking powder? What is the best substitute for baking powder? Great recipe. Thank You.
you can use artificial vanilla essence and add half teaspoon of it. you can bake in a 5 litre pressure cooker or in a large heavy pan or pot. check the method on how to bake on stove top in the below link. i have shown pressure cooker method, but you can use a heavy pan also. the steps of adding salt, placing rack etc will be same. link here – https://www.vegrecipesofindia.com/pressure-cooker-cake-recipe/
don’t use dry active yeast. baking soda can be used instead of baking powder. for this recipe then just add 3/4th to 1 teaspoon baking soda.
I do not own an oven. How can I do it on a gas stove? And can I use artificial vanilla essence instead of the powder/natural extract? If yes, how much? BTW, great recipe. Thank You.
you can use artificial vanilla essence and add half teaspoon of it. you can bake in a 5 litre pressure cooker or in a large heavy pan or pot. check the method on how to bake on stove top in the below link. i have shown pressure cooker method, but you can use a heavy pan also. the steps of adding salt, placing rack etc will be same. link here – https://www.vegrecipesofindia.com/pressure-cooker-cake-recipe/
Hi
Dassana, I tried your cake recipes many times. Problem I found while baking was I am unable to make neat slices ,while baking top gets dried. My finishing was not good as shown in the picture. I am baking using convention mode.kindly clear my doughts
janaki, in convection oven, baking is quick and fast. so either you can reduce the temperature or time of baking. so for baking banana bread you can use a temperature of 170 degrees celsius and make for about 30 to 40 minutes. OR you can bake at 180 degrees celsius and reduce the time. so check after 20 to 25 minutes if the cake has baked or not.
secondly do not overdo the folding part. the batter has to be folded with light pressure from the hands and just folded enough so that everything is mixed well. keep the pan in the center of the oven and use both the top and bottom heating elements of the oven while baking.
Can I use maple syrup instead of sugar?
yes maple syrup can be used instead of sugar.
Hi Dassana, Thank you for this recipe. I wanted to clarify if the same temperature should be fine if I’m using a microwave and what mode should I bake it on: convection? Thank you so much.
welcome aparajita. for a microwave convection oven, you can use 170 degrees celsius. 180 degrees will also be fine. but sometimes convection ovens bake faster and the thus the top crust becomes too golden. so either you can reduce the temperature or reduce the time. also just use the convection mode only for baking. do not use any combination modes.
Hi Dassana,
Thank you for sharing, but was there an older version of this recipe, with eggs? I seem to remember trying the older version and it was very good. Is it possible to get this recipe back? Thank you. : )
hi sarah, i can send you the recipe on your email id. let me know.
Yes, please do send me the recipe! I have a few friends from India visiting for dinner on Tuesday night, so I would like to make this for them here in Canada. I will let them know about your blog. : )
Thank you!
sure sarah. i will send you the recipe. welcome and thanks.
Thanks a lot for this recipe. Turned out very delicious. I sprinkled a mix of seeds on the top just for added crunch.
welcome tara. thanks for the feedback and rating on banana cake recipe. yes both seeds and nuts can be sprinkled on top.
My favorite recipe and so easy! Sometimes I add ground flax and chia for extra nutrition and I typically omit the seeds and use walnuts. Sometimes I add a bit of sugar and cinnamon to the top and it gets crusty and extra delicious!
thanks becky for sharing all the variations you make in the eggless banana bread. it will help the readers too. also thanks for reviewing the recipe.
HI. I was wondering if we can use honey instead of sugar in this recipe?
avoid adding honey as it becomes toxic when heated. instead of honey you can add jaggery (gud), coconut sugar or palm sugar or palm jaggery.
The best ever banana bread recipe. Tried and tested a gazillion times. Made so many variations using this as a base recipe! I have made the vegan version too for a friend and she said it’s the best banana bread she has ever had in her life.
My husband buys bananas and wait for them to ripen and then urges me to make this recipe of banana bread. He’s that obsessed!!
Thank you For this amazing recipe <3
thats great to know neha and thanks again. your comment has definitely proved the point that this recipe is one of the best banana bread recipe on the web. even i make this banana bread or banana cake when i have over ripened bananas. its a favorite with the family too.
thank you very much to share your eggless recipes
welcome goyens
Hi dassana…can i steam these cakes as i.dont have an oven
Wat is the proper way to steam cook this.
Thanks
Nisha
Welcome Nisha. I never tried the steaming method for making this banana bread. So I don’t know how the recipe will work if you steam the bread.
Delicious banana bread and so easy to make ! I used rapeseed oil, added walnuts and a couple of teaspoons of cacoa, used 2 more teaspoons of baking powder instead of baking soda and sprinkled some granulated brown sugar on top before baking. Yum yum yum ! Thanks for a great recipe !
thank laine for this feedback. glad to know that the banana bread recipe worked well for you with the variations done.
Thanks so much. The recipe is excellent. I baked it today , using frozen bananas and added a little milk to the mixture to get the correct consistency. Excellent recipe. Thanks once again
Welcome Sidhika. Nice to know this. Thanks for sharing positive feedback on banana bread recipe.
I love your banana bread recipe, I just wanted to know if you could substitute coconut flour for the wheat flour?
with coconut flour some experimentation is required. a few readers have used coconut flour, but i have never tried with coconut flour. you will need to add some coconut milk or water to get a batter consistency as coconut flour absorbs a lot of liquids.
Hello!!! I made this recipe yesterday and it was AMAZING!!!!!! I used 1cup spelt flour and 1/2 cup almond flour and it was so amazing! I also took out the sugar and put 3 tbsp maple syrup and another 3 of honey. I’m keeping this recipe forever! Thank you very much!!!!
Welcome Katerina. Glad to know this. Thanks for sharing your positive feedback on banana bread recipe.
Hello! Was so glad to come across your vegan version of banana bread. I’ve been making traditional banana bread for years – with eggs and butter. Now my children are vegan and I thought I’d never be able to bake all the things that they enjoyed before – so I’m definitely going to give this a try! I think you mentioned that one could use a combination of all-purpose and wholewheat – so that’s good – I do find that wholewheat can sometimes get quite dense. I usually blend brown and granulated sugar – would this still work in your recipe? And can I use vegan margarine and some vegetable oil instead of coconut oil?
Many thanks!
thanks tia. do try the recipe. you can use a combination of whole wheat and all purpose flour. even i use it at times for some cakes and breads. of course both brown and granulated sugar will work in my recipe. you can use use vegan margarine.
Hi.
Which gluten free flour can l use instead of wheat ?
Will the baking time be the same?
Thanks
Amrita
some readers have used bob’s gluten free baking flour. a few readers have used coconut flour, but i have never tried with coconut flour. you will need to add some coconut milk or water to get a batter consistency as coconut flour absorbs a lot of liquids.
This is amazing banana bread! I cooked for my mom and younger brother and they loved it! I didn’t add nuts and I ran out of vanilla extract, but it was still delicious! This is definitely something I’ll be making again! Thanks so much!
Welcome Ally. Glad to know that banana bread still came out well. Do try some more cake recipes especially the eggless banana cake recipe.
Great vegan recipe 🙂 can we use coconut palm sugar instead of white sugar?
Thanks Bharathi. Yes you can use.
This recipe is very good. I used white sugar and add some treacle to make it like brown sugar as I have a lot of treacle toi use up! I used frozen bananas as a good way of storing them when getting bit too ripe and want to use them later. I do not put seeds in it but on top I use linseeds and they look very beautiful after cooking as go a golden colour. The keeping of this is very good and it cuts well. Well done for this recipe all who contributed to it!
thank you vicky for this feedback. even i freeze bananas when they get too ripe. treacle is a lovely addition to the bread recipe. thanks for sharing.
Hi,
Tried this recipe with whole wheat atta and 2tsp baking powder since I didn’t have baking soda with me. Also I baked it in the pressure cooker following your tip (empty cooker with salt in it). It turned out really good. My husband and one year old son absolutely loved it. Thanks dassana for the recipe and the pressure cooker tip. You are amazing. Much love.
Welcome Sharon. Glad to know that everyone liked banana bread recipe. Thanks for your appreciation.
Really great…The best banana bread I’ve made so far…No doubt I will stick with this recipe from now on but I’m planning to substitute oil wth apple sauce … Thanks so much for all your hard work..God bless you and yours
Welcome Nithya. Glad to know this. Thanks for your kind words and blessings.
Great recipe. Even while baking the whole room was filled with such yummy aromas. Me and my husband could barely wait for it to come out of the oven. Only change I did was used jaggery instead of sugar. And turned out simply awesome. Loved the recipe. It’s gonna become a staple in my house now.
Thanks Priyanka for sharing this awesome feedback and your variation. Do try some more baking recipes.
Can you please tell me the final weight in grams of the cake made using this recipe?
kirti, i do not know the weight in grams as i have never measured the banana cake.
I just took this out of the oven! While it has great flavor, with only adding cinnamon and vanilla extract, the texture is a bit off. IT is very dense for sure. But it feels a bit undercooked which isn’t an issue since there aren’t any harmful ingredients if undercooked. I think my next batch I’ll use veg oil rather than coconut oil. First time baking with coconut oil. Either didn’t used enough or just unsure about it. I added a little chocolate chips. Which helps with the flavor. Definitely didn’t add a full 1/2c of brown sugar as didn’t want it too sweet. Thanks for the recipe! Definitely trying it again with veg oil. Turned out great for my first time making vegan banana bread and first time making banana bread HOME MADE not boxed. Love it!
thanks ashlee. if you bake for some time, you won’t get the undercooked taste or texture. you can use any neutral flavored oil. flavorings of your choice can be added. i usually prefer both vanilla, cinnamon and sometimes a bit of nutmeg powder.
most welcome and happy baking.
I have this bread, exactly as written, no substitutions, every morning with my morning coffee. It is easy to make. It is so tasty and texture is perfect. I use pure canola oil.
Hi. Can u please tell baking time for Microwave.
for baking in microwave, you can use baking temperature of 170 to 180 degrees celsius. bake using the convection mode of microwave oven. also preheat oven at the same temperature of 170 or 180 degrees celsius for 15 minutes.
can I use butter in this recipe instead of oil? this will be my first time making banana bread without eggs and I have always made it with butter so I was curious about that 🙂
you can add butter in this recipe.
I gotta say this is the best banana bread recipe I’ve come across – simple yet delicious! I am just wondering is there any healthier option to substitute cooking oil? As I’d like to cut down on cooking oil usage.
thanks a lot. you can add some 1/4th cup unsweetened apple sauce and reduce the oil to 1/4th cup. or you can even just reduce the overall oil to 1/4th cup. the batter may look slightly dry, so in this case you can add some water to get the batter consistency.
Not the OP, but thank you for this tip! I tried making this and it’s now my favourite banana bread recipe (because it tastes good and it’s vegan!). I will try 1/4 cup with almond milk next time, and top the batter with bananas + cook for 40 minutes. Thanks for such a great recipe!
welcome sooah. of course you can add almond milk next time and place banana slices on the batter. thanks for the feedback on the recipe.
Sorry but kya aap ye btayenge k baking powder ki jagah hum yeast use kar sakte hain.Agar Haan to kitna.
is recipe main instant yeast nahin use kar sakte hain. instant yeast agar use karte hain, toh puri recipe change hogi.
I like your recipes.all are easy n simple.i want to try this banana bread without baking powder.can I use instant yeast.plz tell me
with instant yeast, the recipe will change. so in this recipe instant yeast cannot be added.
I tried this receipe many times it came out really gud…today I thought before making the receipe I really want to thank you….
thanks nithu for this feedback. nice to know.
Looks awesome..!! Will try.. but i dnt hv bread pan..can I use cake pan-the round one ?
you can use a cake pan.
Thankyou
Welcome Shruti
Great recipe! I only used 1 tsp of baking powder, instead of 1.5, substituted one banana for a few scoops of greek yoghurt (since I only had three bananas), and added hazelnuts instead of sunflower seeds. The bread turned out nicely-moist inside with crunchy edges. (note-if you add yoghurt the recipe is no longer vegan).
thanks a lot betina for sharing the variations. was not aware that with yogurt too the recipe works well. hazelnuts is a good addition. in fact any dry fruits can be added.
Hi there! I want to make this recipe for my vegan sister but I can’t find whole wheat flour only wholemeal bread wheat flour is it the same thing?? I want to make sure I have all the right ingredients before making it
Thanks
gabriella, whole meal bread flour is different than whole wheat flour. but you can use whole meal bread flour also.
Very good recipe. My bread turned out delicious and happily enjoyed by my family. I did little variations as i added little less oil and added milk to adjust the consistency of batter. I also added 1/4 cup chopped walnuts and that was great combination.
thanks kajal for this feedback on banana bread recipe. glad that your family enjoyed the bread. of course some milk or water can always be added to adjust the consistency of batter and even walnuts is a good option.
Hi !! The cake batter became very dry, almost like a dough. I put all ingredients as per the recipe. Can you pls tell me what is wrong?
divya, depending on the quality of the flour, more or less liquids are required. some flour absorb less liquids and some more. so in this case, some liquid can be added like milk, water or coconut milk to get a batter like consistency. since i have worked with different varieties of whole wheat flour, i know this happens. you can check this video on youtube where i have made banana cake with the same proportion of flour – https://www.youtube.com/watch?v=-vwvL6E5vCs
the video link is just for your reference.
Amazing Recipe! My banana bread turned out amazing.
Thanks Yana
Hi! This recipe for pending for along time to be tried and after reading your recipe, I finally made it yesterday. What can I say…simply awesome!! I used just two over ripe bananas with variation of unsalted butter in place of oil and little crushed almonds. Everybody at home loved it. Waiting to try again, with more variations next time to please the kids. Thank you!
Welcome Vidya. Glad to know that you liked the banana bread. Happy Baking.
This has become my go to banana bread recipe! I have tried it using less coconut oil, 1/3 c and didn’t notice a difference at all! When my bananas are very very ripe I can use less sugar as well! Baking vegan can be tricky sometimes but this recipe comes out perfect every time. Thank you for this simple and healthy,vegan banana bread recipe!
Welcome Priscilla. Thanks for your positive feedback. If you read comments then many readers have shared valuable tips and variations on this bread. And your feedback has added one more useful tip for other readers.
This is one of the best recipes I have found. I have made them over and over again. I also make them as muffins and sometimes add blueberries. Thank you so much for posting this for us.
Welcome Sandy. Glad to know this. Thanks for sharing positive feedback on banana bread recipe.
Hello,
I love this recipe and usually don’t read the whole page, but skip to the recipe as I’m usually in a rush. I’ve just noticed the nutrition panel, and I can’t see where it says how much a serving size is? I would love to know as I give this to my 4yo daughter who has food allergies (hence the vegan) and I don’t want to overdose her with saturated fats….
With thanks,
Georgina
georgina, the nutrition info is for one entire loaf and it is mentioned above the nutrition list. i have kept it that way as if i have to slice the loaf, it can be 8 or 10 thick to mediums slices or 12 slices. so if i mention one slice, it will not be that accurate as that one slice can be thick or medium or thin, depending on the person slicing the loaf.
Hi Dassana, I’ve tried your recipe almost 3 times and it turns out so well every time! i just wanted to try some new addition today of adding chocolate chips/ nutella in it, have you tried anything like that?
thanks priyanka. i have added chocolate chips many times and the bread tastes so good with the choco chips. i have not tried with nutella.
Don’t know if others have commented on this already, but you forgot to put the sugar in the instructions. I almost forgot then I realized I hadn’t added the sugar yet! Would have been really disappointing to have wasted all those ingredients as I am doubling the recipe. You said it’s so important to make it all as one, yet by the time I remembered I had already mixed the wet and dry ingredients, thus making not as “one” as it should be. I was so careful to read through all ingredients in instructions, but sugar is not there!! Please fix this, thanks, Megan …we’ll see how it turns out.
megan, adding sugar is mentioned both in the recipe card as well as in the step by step format. i hope the banana bread turns out well for you since you have doubled the recipe.
Hi, I made this bread today and don’t know what happened it turned out all soggy, dense and oily. First I had baked for 40mnts. But then skewer didn’t come out clean. So I baked 5-10 mnts more. After I took it out of the oven it was all risen, but after some time it got flatened and became all soggy. Could you please tell me what may have gone wrong?
bread is not completely baked anju. thats why it has got flattened after removing from oven. no two ovens have the same temperature. so the timing varies. in some ovens it takes a longer time and in some baking is quick. its always better to calibrate ovens. more on how to calibrate oven info is there on the web and you can get the method on google. never remove the cake unless the skewer comes out clean. you can remove for checking and then keep it back in the oven. also the toothpick or skewer should be inserted at the bottom of the pan and check on all sides – like the left & right side of the pan (for a loaf pan) and in the centre. i would suggest to keep the half done cake back in the oven and bake it for some more minutes. also i hope you had preheated the oven. if the oven is not preheated, then the timing for baking will increase.
I had preheated the oven for 15mnts, anyway I will give another try to this. Thanks alot for the advice 🙂
Welcome Anju
This way by far the best eggless banana bread we have made! My girls are also gluten free so we replaced the whole wheat flour with Bob’s Gluten free baking flour and it was delicious!
thanks lesley for sharing your feedback on the recipe as well as letting me know about the gluten free part. glad to know. thanks again.
Thanks it came out awesome…. I used all purpose flour though and added some grounded flax seeds
thanks tina for sharing the variations as well as for the feedback. ground flax seeds is a healthy addition.
Amazing recipe. Thanks a lot Dassana for sharing…it turned out very good even though i added cardomom powder in place of vanilla essence..Thanks again. Keep sharing please. Your recipes are really good.
thanks shalaka. nice to know. cardamom powder and bananas are a lovely combination and one of my favourite combination.
Thank you so much for this recipe, so easy, delicious with no hard to find ingredients! You made my day! Thanks for all your work and sharing this! I’ll def have a look for more recipes on your blog! I added chunks of chocolate, walnut and pieces of bananas to make it super indulgent but def awesome as it is! Thanks again!
thanks a lot caroline. sure, you can try some more recipes from the blog. thanks again.
Amazing recipe .. it turned out to be awesome in the first attempt itself. Thanks for sharing the recipe. Also wanted to know if we can add cocoa powder and if yes how much!
thanks a lot swetha. you can add about 2 to 3 tablespoons cocoa powder. in case the batter becomes too thick after adding cocoa powder, then do add some water in it.
This cake works perfectly! Make it almost every weekend! Yum
Just wondering if you could substitute the banana with papaya?
thanks debra. with papaya, the recipe should work, though i have never tried it.
I made that recipe and it’s simply perfect! Many thanks 😀
welcome bianca. glad to know this.
My favorite banana bread recipe!
thanks caroline.
Awesome recipe Dassana. Thank you so much for sharing. The bread was so soft and delicious. My mom, who doesn’t eat egg, just feel in love with it and took the recipe from me immediately 😀
thats nice to know rosalin. thanks for sharing your experience as well as the feedback on the recipe.
Thanks for sharing! i made it for the first time and it turned out really well… thank you once again…
welcome aditi, thanks for positive feedback.
Can you make this recipe with Agave nectar or maple syrup as opposed to the sugar? I ran out and really want to try making this. Thank you in advance.
you can use maple syrup.
Oh! Do we have to add 1/4 cup oil. Can’t we put 1/2 cup apple sauce instead?
some oil help in making the bread soft & moist. you can use 1/2 cup apple sauce, but still i would suggest to add 1 or 2 tablespoons of oil. just to give some softness in the texture.
Can we substitute oil with apple sauce. If yes how much?
you can add apple sauce. use 1/4 cup oil and 1/4 cup apple sauce.
Planning to try this bread today
Can it be made with yeast
If yes, how much should i add..
suruchi, this banana bread cannot be made with yeast. if yeast is added, then some ingredients will have to be removed and for some the proportions will have to be changed.
I have been a regular at your site but never commented before. I wanted to thank you for sharing these amazing dishes.
Today I made banana bread using the above recipe and it turned out awesome. My husband and son loved it very much. I added chopped walnuts while making it and was wondering if chia seeds could be added in it.
Thank you and keep up the amazing work you are doing.
thanks fauziamena for your positive feedback on the recipe as well as for sharing your experience. chia seeds can be added.
Can u freeze? And once cooked how long does it last in the fridge? Looking to make this for kids lunches.
you can freeze the bread. stays good for a about 10 to 12 days in the fridge.
I have tried this recipe in States and amazing taste.
Can you suggest the available types of ovens in India? And anything of specific spec that would cover for all the baked goods? Cakes and cheesecakes .
Thank you , V
thanks. in india we get the regular electric ovens, which are known as OTG and also the microwave convection ovens are available. even gas oven and cooking range with an oven are available. i have used OTGs and the microwave convection ovens. i find the baking even in an OTG. in the convection mode of microwave oven, i would always get the tops of the cake or breads more browned. also an OTG will be cheaper than a microwave oven. if you plan to bake often then an OTG is a good buy.
The flavor was good, but the texture didn’t work for me. The bread looked beautiful when I took it out of the oven but once it cooled it just flopped and lost the risen look. Once I cut into it, the banana was very dense and it didn’t create a light texture. I did use 4 bananas and it seemed like it was too much.
adina, looks like the batter was folded too much. in this recipe if the batter is over done while folding, the cake will get a dense texture. the dense texture is not due to the bananas. in fact the bananas help in giving a soft and moist texture in the bread. hope this helps.
I made this recipe back in April for the first time and have been making it once or twice a week since. We all love it around here and it is the recipe to come to when we have visitors for the afternoon snack. I would love to get my hands on the Pumpkin version of it. Do you have a good eggless version of a soft and fluffy pumpkin bread?
thank you tatiana. i do not have any pumpkin version. i have never made any bread with pumpkin yet. need to give a try. if the results are good, i will add in the blog.
Hello mam
I just love your recipes.
thankyou anushree 🙂
Would coconut flour work?
a few readers have tried, but i have not personally tried, so not sure.
Just coming back to make this a second time! It was great, thanks
Welcome J Jackson. Glad to know this.
I measured everything as it said in the recipe, but I found that it was a bit too much oil(I used coconut). But otherwise it was great,it was the first banana bread I’ve ever made and I loved it! Super yummy ?
Thank you so much for the recipe ?
thanks and welcome anna. did you melt the coconut oil and add. in the indian hot temperatures we always have coconut oil in liquid form and not in solid. if you measure in solid form, then the oil will be a bit too much.
Yes I did melt it before measuring it. It’s ok,maybe it’s just me,I’m just try a bit less next time 🙂
okay. no issues. you can make with less oil too 🙂
Can I use All Purpouse Flour instead of Whole W Flour?
yes adriana, you can use all purpose flour.
I was looking for a vegan banana bread recipe for my mum-in-law n this is so far the best vegan banana bread, n there cant be a no-egg banana bread that is so fluffy(as if made with all purpose flour) n tasty. Its melting in mouth when I take a bite. So yum.
I used 2 bananas n little less than 1/2 cup sugar. It has the right amount of sweetness. A perfect WHOLE WHEAT banana bread. Thanks for this awsm recipe.
thanks a lot lopamudra 🙂 yes less sugar can be added. the sugar quantity can be adjusted with the sweetness of the bananas. thanks again 🙂
Will the mashed banana be about one and a half cup? Very easy recipe with simple ingredients. Thank you.
i am not sure laxmi, as i have never measured the mashed bananas in cups.
Hello Mam,
I am your regular follower, would like to know whether can we make the same banana bread in microwave. If yes then can you plz tell eat will b the procedure.
Thanks in advance waiting eagerly for your response
With regards
Dr Ankita Gaur
ankita, you will need to bake in the convection mode. if the microwave oven, does not have a convection mode, then its not possible to bake in the microwave mode. if you have convection mode in the oven, then let me know.
This is truly the best banana bread I have ever eaten. So amazing. Thanks for sharing it!
thankyou nadine 🙂
My wife is vegan and I am not. I don’t usually like vegan baked goods. This is so good I can’t tell it’s vegan. I like that it uses whole-wheat flour. It adds nutrition and a good texture. I have made this recipe many times and it always comes out delicious. Sometimes it’s not even cool before it’s gone. Sometimes I use mini chocolate chips instead of sunflower seeds. Thank you for a great recipe.
pleased to know this thankyou so much stacy 🙂
This was the best banana bread that I have ever had. My parents, both strong banana bread advocates, said the same. The recipe was very easy to follow. Thank you for sharing 🙂
glad your parents liked the banana bread 🙂 thankyou alexa.
I we thru the banana bread
Vegan recipe you have asked us to add baking powder n baking soda twice
That means total we add 3 tsp b pow n 1/2 tsp b soda is that Rt it’s in the vedio
for the banana bread, its only 1.5 tsp baking powder and ½ tsp baking soda. i checked our video on youtube for banana cake and it does not mention the amount of baking powder and baking soda.
While in oven it rises almost reaching the top of my tin container. When It’s done, I took it from oven and place on top of my benchtop. But, when it cooled down. it shrank to half! Almost the same height before I put it in oven.
I am still eating this because it still taste good, but I liked to see it doble the size one day. Can you tell me what when wrong as I am now using plain flour?
This was my third time baking it, last time, I used with coconut flour, oatmeal, flaxseed combination. I know this will not rise even though they have baking powder. But, the plain flour should rise isn’t it?
Why I can’t make it a bread, always turned like a moist cake for me.
with plain flour should rise. the bread falling flat could be due to various reasons, like the temperature of the oven or too much folding/mixing of the batter or the consistency of the batter. could also be due to the quality & freshness of baking soda or baking powder. since you have used plain flour, i suggest to use 1/4 cup oil. you will get less moisture and a bread and not a cake.
Thank you so my for the vegan portion. We are mostly left out of the picture.
you are welcome and thankyou for your positive words.
OMG! Fantastic! Thank you!
welcome and thankyou Lisa 🙂
Well, mine is in the oven right now. Let’s see how it turns out. I have to tell you I loved the flavor the batter had! Thank you, very very much, for the wonderful and fool proof recipe.
welcome tatiana. thanks for your feedback.
instead of making bread i made them in cupcake wrappers for muffins :):):):):):):)
lindsey, you can check this eggless banana muffins recipe also – https://www.vegrecipesofindia.com/eggless-banana-muffins-recipe/
Delicious!!!
So delicious. And so simple to make!! Thank you for this recipe.. I will be using it from now on 🙂
sureyly try and thankyou so much jazz:)
Thank you for sharing such a lovely recipe ! I struggled a lot to find the perfect consistency for banana bread and your recipe is by far the best. We made two batches and they didn’t even last a day lol. Second time I made it though we substituted the oil for applesauce, and got a less doughy bread. Do you think it could be due to the applesauce or not enough flour? Thank you again, I am a huge fan of all your recipes 🙂
thank you shena for this lovely feedback. try adding some more flour. could be less flour and hence less volume. you can also have a look at this cake recipe which has been made with applesauce to get some ideas – https://www.vegrecipesofindia.com/eggless-sponge-cake-recipe-with-applesauce/
This recipe is magnificent!!! The batter tasted so good that I almost didn’t want to cook it. I have made it so many times now 🙂
pleased to know this natalie 🙂 thankyou so much for your kind words. glad you liked the batter too 😉
I used this recipe to make banana bread three times just in this past week alone! Can’t get enough of it and without fail every time. Thank you for sharing it 🙂
glad you liked the eggless banana bread recipe 🙂 and you are always welcome.
Tried it today … It’s super yum !! Thnx dear for sharing the recipie !!
welcome deeya
It Seems delicious mam.i alwz luk for ur recipies to try at home as they taste awesome. what to keep in mind while baking it in pressure cooker instead of oven.
thanks divya. you can check this post and it has the method explained on how to bake in a pressure cooker – http://www.vegrecipesofindia.com/pav-recipe-in-pressure-cooker/
I have used this recipe more than a dozen times, it’s the best!
glad to know this jagu thankyou so much 🙂
This is hands down, the best banana bread recipe ever! Delicious, very easy and healthy. I used 1/4 cup powdered jaggery as sweetener and reduced the coconut oil to 1/4 -1/3 cup. Used spelt flour instead of wheat and added plenty of bluberries and nuts. Perfect texture and sweet enough. Made this 4 times already!
very pleased to know this tejaswi 🙂 god bless you.
One of the bestest banana bread in the world….thnk u so so much…hats offf too uuu☺ this bread got over within 2 days!!!
thank you riya 🙂
Thank you. Great recipe. I made it for the family. My only issue was that the crust was too crispy, have you got any suggestions for this? Maybe turn the heat down?
thanks and welcome destry. the top has got over done and thus the crust has become crispy. you can reduce the temperature to 10 or 15 degree less. or else you can cover the top of the bread with aluminium foil while baking.
Can we make this recipe in cooker what kinds of suggestions will u give
i have never made this recipe in cooker. but some readers have tried. just bake this banana bread the way you bake cakes in a cooker. i have a post on making pav in a cooker. you can use the same method and bake cakes. here is the link – https://www.vegrecipesofindia.com/pav-recipe-in-pressure-cooker/
Hi Dasanna, can you please clarify the amount of flour needed? I see it’s 1.5 cups (which is technical 250+125 g) but it says 1.5 cups or 180g. Can you please clarify.
Wonderful recipe. Hare Krishna.
Thank you,
Divya
divya, 1.5 cups is the cup measurement. in weight, 1.5 cups of flour comes to 180 grams of flour. 1 cup is 150 ml and not 150 grams. each ingredient weighs differently when using cups. eg 1 cup whole wheat flour weighs, 120 grams and 1 cup rice weighs 200 grams. hope this helps.
hare krishna.
Dear Dassana,
Tried this today – awesome ☺. Love that it uses no maida. Bonus for me is that it uses oil – i don’t always have butter at home.
Only change i made was adding flax and sesame seeds as that’s what was there at home. Thanks for recipe.
pleased to know this shubhi glad you modified the recipe and you are welcome always 🙂
Thank you so very much for this recipe! It is by far the best banana bread I have made so far. It was so simple and easy with few ingredients. The pictures at each step are appreciated. I used unbleached, unbromated bread flour instead of whole wheat flour and the results were wonderful. My family loved it!!!!
glad carla your family loved the bread 🙂 thankyou for your kind and honest words.
This is hands down my favourite banana bread recipe, thank you!
I love the simplicity of the ingredients, it came out very moist and absolutely delicious.
I used coconut sugar, and I toasted the sunflower seeds before adding them. But really, no alterations are needed. It doesn’t even need chocolate chips – actually they would get in the way of the lovely flavours.
I’m glad I found you again, I plan to make this bread again today, and check out what else you have 🙂
thank you natasha. felt nice to read your comment.
Thank you very much for sharing this recipe, every one at my house loves the cake. Right now I am trying the basic egg less chocolate cake, I am sure it is going to be delicious as the banana bread. Just fantastic.
thankyou ana for trying so many cake recipes 🙂 surely try and do let us know how they turned out. you are always welcome.
Dassana,
Thank you for this amazingly SIMPLE, HEALTHY, DELICIOUS recipe. My parents and kids loved it!
Thank you also for taking the time to photograph every step … it was totally dummy-proof! I followed each step exactly.
Just wish all recipes were like this (SIMPLE, HEALTHY, DELICIOUS) and posted like this — the world would be a much better place!
All the best,
C
we are quite glad and pleased to know this nirvana 🙂 that your folks loved the eggless banana bread recipe. thankyou for your kind and positive words. god bless you 🙂
Thank you so much! It was fabulous. I used half coconut oil and half rice bran oil. Turned out delicious and even my non-vegan friends couldn’t fault it.
thanks emma for this positive review.
This recipe is too good to be true. I would give 6 stars if there were one. I made it with regular AP and it came out so good. I do have question though, can we use puree pumpkin instead of banana in the equal amount? Im pumpkin bread fanatic.
thanks a lot bailey. pumpkin puree should work. since i have used pumpkin purees in baking recipes, i think it will work in this one too.
Hi Dassana,
Im happily report to you that I uses pumpkins instead of banana, add pumpkin spice, 1/4 cup pumpkin seed, 1/4 cup of date, use coconut oil. I measured exact same ratio of your recipe. It comes out pumpkiny, moist, no eggy taste. It is simply the best vegan pumpkin bread recipe I have ever had. THANK YOU for doing all the works and let us enjoy it. I really want to send you the pictures of the texture.
Bailey
wow. thats great to know. since pumpkins are in season here too, i should also try. i will give a try and also add the recipe on the blog. thanks a lot bailey. you can send me the pics at vegrecipesofindia(at)gmail(dot).com
I substituted apple sauce for oil, and also 3 kinds of flour for the wheat flour equally (rye, oat and corn (all organic) since that’s what I had on hand), and it came out very good. it also had a nice rise to it. thanks for the recipe
thanks for the feedback and for the sharing the variations.
Amazing vegan recipe. I made half the recipe, followed swetha’s 1/8 almond milk and 1/8 oil, and added some vegan chocolate chips to the batter and the end result was absolutely delicious. Thank you for this!
hey allen thankyou for trying them and pleased to know you liked them 🙂
Thank you for this yummy recipe. I am not a good baker but it came out pretty well.
My kid loved it!
pleased to know this Neha 🙂 your kid loved the eggless banana bread.
Do you have experience using frozen banana with this recipe? I looked through all the comments and don’t see anything about that. I know it’s common to freeze over-ripe bananas for banana bread, so I did it, but I have never actually tried to do it before and wasn’t sure if I should make any adjustments to the recipe or what.
laura, no i have never tried with frozen bananas. in case you try then do share your experience.
I used frozen bananas and it came out great. I just let the bananas defrost for about an hour in a bowl. Make sure to use the liquid that accumulates from defrosting!
thanks ally 🙂
Many thanks Dassana. A perfect winner. I used 1/4 oil and 1/4 almond milk. Little wheat flour and rest maida. Jaggery instead of sugar.
Foolproof yield.
Cant thank you enough.
welcome swetha. glad to know this. thanks for sharing your version.
Tried the recipe and I must say it’s pakka. Flavor was nice and surely will try again.
Thanks Shree
What is the serving size of one batch? I am looking to make a very large batch- to serve over 100.
will serve about 8 to 10 in one go.
Hi,
The recipe uses whole wheat flour, is it the same flour that we use to make chapatis or self raising flour will work better?
Thanks
welcome kanika. same flour which we use for making roti/chappati.
Hi
I tries this recipe and banana bread came out perfect. Loved the fact that its made of whole wheat flour.
Everyone in my family loved it. Thanks
welcome kanika. glad to know this.
I added an extra squeeze of honey and it came out wonderful. The texture… Not so much though.
crystal, good to know this.
Thank you for great recipe!
I added flax seeds, walnut, raisins, oat bran.
Tastes even better after one or two days.
Love your site!
welcome natalie and thanks.
Really yummy, we are not vegan, but my son has an egg allergy. Love that this recipe has the actual amount of bananas to add in grams, very helpful!
thanks angie.
This is a great recipe. My son loves it and he is picky! It came out exactly as it looks in the photograph. Thank you very much!
welcome nicole. glad to know this.
I tried this recipe…I used Honey instead of Sugar….came out excellent… Thank u so much…
welcome siri. glad to know this.
Can we use powdered jaggery instead of sugar?
jyothsna, yes you can use powdered jaggery.
Thanks for your quick reply.
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!!!
welcome susy. thanks for sharing your positive feedback and variation.
Excellent recepie….came out very well
Thanks SangRam
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… 🙂
welcome anubha. thanks a lot for this sweet feedback. loved reading your comment specially the response of your baby.
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 🙂
welcome. you could add about 1 tbsp of coffee. either you sift it with the dry ingredients or add it when you add the sifted dry ingredients.
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…
thanks annaleise. thats good to know. it depends upon the quality of ingredients we use.
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!
welcome prachi. glad to know this. thanks for sharing positive feedback on recipes.
This sounds delicious! I was just wondering if oat flour would work as well. Thanks for the recipe!
welcome hailey. it should work. you can try. but use it in combination with whole wheat flour.
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.
can i use coconut flour i don’t have whole weat flour
you can use but you might have to increase moisture content as coconut flour will absorb lot of liquids. some readers have tried successfully. so kindly search coconut flour in the comments for more info. but i have never tried.
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!!!!!!!
welcome angela. good to know this. thanks for sharing your positive feedback.
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!
thanks allie for sharing positive feedback.
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.
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.
Any ideas if I can add coffee to the recipe ? Is it a good idea to add flax seed meal to the recipe ?
you can add coffee and flax seed meal.
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 🙂
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.
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.
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.
Hi Dassana,
Tried this banana bread….but with bread flour, came out very well. Thanks for ur recipe.
welcome hema. good to know this.
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.
thanks prabhat – you can check the folding method here on wikihow –
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 🙂
syd, yes the bread goes well with tea.
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!!
welcome sarah. good to know this.
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.
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.
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!
welcome ranjani. its the same flour i have used. so you can use atta flour to make this bread.
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! 🙂
welcome heather. thanks for sharing your positive feedback.
This was my first successful eggless cake! Thank you so much for the recipe 🙂 It turned out perfect!
thanks gayatri for the feedback. glad to know.
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 .)
thanks brittan. thats very good to know. one of the best feedback i have received on this banana bread recipe.
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!
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.
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?
crsytal i have already replied to your query.
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.
thanks a lot leah. glad you loved this recipe 🙂
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
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.
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!
welcome crystal. thanks for letting me know. good to know that the recipe worked out well with coconut flour.
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!
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.
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!
Welcome Grandma Tacy. Thanks for sharing your positive review.
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:-)
welcome barbara. glad to know that your daughter liked the bread. feeling nice to read your comment. thanks for sharing your experience.
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.
welcome indigo. thanks for sharing positive feedback and your variation.
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
thanks christian. glad to know that you liked the recipe.
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.
thanks jyothsna. you could have tried baking for some more time.
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.
thanks karen for sharing this positive feedback on banana bread. glad to know this.
Can I use something else in place of oil
ruchika, you can use melted butter.
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!!
welcome michelle. thanks for sharing your positive feedback.
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
thanks emma for sharing positive review on banana bread. good to know the variation done by kids.
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.
welcome nessie. glad to read your positive review on banana bread. home cooked food is always cheaper and healthier.
Dassana do you think it will be okay if i folded in some fresh blackberries or will that change the texture of the bread?
nessie, it might change the texture. because they are fresh blackberries. you can add some and try.
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! 🙂
thanks meghan for the positive feedback. even i have also made muffins many times. glad to know that you liked the eggless version better.
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?
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.
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.
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 🙂
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.
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!
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.
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!! 🙂
welcome tina. thanks for sharing your feedback. healthy food if done properly taste good.
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,
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.
Is it alright to freeze the banana bread when making it with coconut oil? This recipe is awesome btw 🙂
thanks inne. i won’t suggest you to freeze but you can keep the banana bread in refrigerator after baking it but not before baking it.
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!!
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.
I didnt get the folding part. Eventually the entire thing mixed and i made a mess out of it!
ohh. no issues. happens when we initially start to bake. you can check this post on wikihow on how to fold for cakes –
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!!!
welcome michele. thanks for sharing your gluten free version of banana bread. good to know that the variation worked well.
I was just wondering, can you use molasses in place of sugar? If so, how much?
janet, yes you can use molasses but cut down on the oil. how much molasses, i can not say. you have to use approximation.
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.
thanks nancy for your feedback. and i liked the variations you added, especially almond flour.
Hello, what size loaf pan please? Mine seems large. It is like 9 x 5 inches and like 4 inches deep.
emily, you can use a rectangular cake pan of size ( 7.5 x 4 x 2.5 inches) or round cake pan (7.5 x 2 inches). the pan which you have is large.
Hey Dassana,
Could we use butter instead of the oil? Or vegetable oil?
Thanks!
yes you can use butter or vegetable oil. add softened butter.
hi I was wondering if I can just use regular white flour instead of whole wheat? will it change the texture at all?
the texture will be more softer than compared to whole wheat flour. you can use regular white flour.
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.
welcome stacy. thanks for sharing your variation and positive feedback.
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.:-)
welcome goms. thanks for your positive feedback. happy baking.
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!
welcome tacy. glad to know this. thanks for your sweet words.
is there a subtitute for organic brown sugar or cane sugar . could i use powdered sugar
you can use powdered sugar. you can even use granulated sugar.
Hello, Thanks for simple and delicious recipes. Please let me understand 1 cup of self raising flour how much backing soda and backing powder?
welcome shalini
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?
if more bananas are added, then the texture is no longer cake like. in grams its about 275 to 300 gms, approx 9 to 10 ounces.
Hi Dassana
When you say whole wheat flour, do you mean chappathi atta like pillsbury atta?
sunny, yes i mean chappati atta. you are right.
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!
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.
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.
thanks for the info claudia. also thanks for the feedback.
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!
you can choose any mode. the texture will vary. i have made in both modes.
Hi… I don’t have a oven… method to do it in Microwave pls…
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.
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!
welcome emily. thanks for sharing positive feedback on banana bread and for sharing your experience.
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?
Sandi, 180 degree celsius and not fahrenheit.
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!
welcome jayne. glad to know that you liked the banana bread recipe.
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 🙂
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.
Amazing! Followed the recipe and it turned out great. Love it!!!
thanks heather.
Does it come out a bit fluffy? When I have tried other vegan recipes for banana bread they turn out so heavy and compact..
its a bit fluffy and soft. the banana bread does not turn out heavy and dense.
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!
thanks aarti for sharing the variations. happy baking 🙂
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?
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.
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.
thanks debbie for your inputs. i have baked with semolina and desiccated coconut and it worked. hope you like the bread.
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!
thanks christine for this positive feedback. glad to know that you liked banana bread recipe.
Honey is not Vegan.
Bees make excess honey on purpose. One just needs to make sure that the bees have enough supply for the winter.
Clearly you do not understand the principles of Veganism. Regardless of whether or not an animal creates “excess on purpose” it does not give us the right to take from them.
Oh my. I could not possibly roll my eyes any harder. Sanctimonious much?
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!
welcome PhilH. glad to know that you liked the banana bread recipe.
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.
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.
Thank you soooooo much for wonderful suggestions .
welcome vibha
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
thanks rukhsana for this lovely feedback.
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!
thanks starr. great that the variations worked well.
This is awesome! Definitely the best banana bread I’ve ever had. Especially good with chocolate chips 🙂
thanks jennifer for your positive feedback.
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!!!
thanks madi for sharing your variation. i shall be trying muffins this way 🙂
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
welcome madhu. do enjoy the cake with your kids.
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.
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.
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 🙂
thanks miranda for sharing your positive feedback and your variation.
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 🙂
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 🙂
Great recipe! Do you have the nutritional facts?
Thank you.
thanks sandy. no, i don’t have nutritional facts.
Use GF self raising flour plus baking powder and soda. Great recipe not very sweet at all, very much enjoyed in this household.
thanks joy for the feedback to your variation. glad the bread turned out good.
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!
thanks a lot selina for your feedback. i agree no one can make out that the banana bread is made without eggs and dairy.
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?
the taste will be different with jaggery. i have made a jaggery banana and semolina cake with whole wheat flour and the taste is different.
This was delicious! Very moist. It was hard to believe there was no egg!
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.
thanks nikki for your inputs and kind words.
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:)
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.
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!
thanks dian.
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!
welcome jessica and thanks for sharing your variation.
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…
thanks aarthi.
Did you find out why it was crumbly? Were you able to fix that?
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.
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 🙂
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!!
ok… i will keep the yogurt in mind. i will try making it this way and even write a post. you are most welcome nikki 🙂
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..
thanks and welcome. the texture won’t be affected if you don’t add flaxseed.
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!
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.
Is baking at 180 degrees a typo? That seems awfully low. Great recipe though! I still had to eventually turn my oven up though.
its 180 degrees Celsius. its not a typo.
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!
😀
x
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.
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?
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.
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. 😀
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.
Forgot to mention: I also added chocolate chips and walnuts. Everybody loved it….
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.
thanks for the feedback.
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
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.
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.
thanks a lot michelle for the vegan and gluten free alternatives. i will update your feedback in the post as well.
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
ok meena. i will add a folding link in the post itself. for now you can refer to this link, showing the method to fold a cake or sweet bread batter – http://www.wikihow.com/Fold-(Baking)
i wonder if i used curd- could i reduce the oil? One person mentioned buckwheat– any other gluten free ideas?
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.
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!!
thanks marcella. glad that the banana bread was a success even with the substitutions.
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!
i use the american cup which measures 240 ml.
Excellent recipe. I was looking for one like that for a while. Thank you!
welcome marina
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
welcome deepa and thanks for sharing your variations of this banana bread recipe.
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?
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
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.
thanks sandy for these words.
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.
thanks sandy for appreciating the site and for your feedback. glad to know that u liked the banana bread recipe.
May I know the weight in gram for the 4 bananas? Can I omit sugar? I want to make sugar free banana bread
i am not sure about the weight for 4 bananas. you can omit the sugar. you can also pureed dates instead.
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
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.
Made this on the weekend, was very delicious! Thanks for posting 🙂
welcome fleur
Had a query..where do you get your cane sugar from?Thank u.
ashwini, i buy it from fab india stores.
Tried it again,this time using the long variety of ripe bananas..they came out excellent.Can’t thank you enough…
welcome ashwini
I cant find any baking soda :(…any way in which I can substitute it?
hmmm…. there is no substitute. i won’t suggest 2 tsp baking powder though. so just try to skip the baking soda.
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)
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.
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!
its just the difference in the heat temperatures from oven to oven. thanks for the tips.
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 🙂
thanks emily
The BEST banana bread I’ve ever made and/or tasted!!!! THANK YOU!!!!!!!!!!
thanks aLifee
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!
thanks kristina.
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!
kristen, thanks for giving positive feedback.
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
thanks nupur. i don’t have any recipe using coconut milk.
Hello, Tried my first banana bread ever and it was picture perfect. Amazing recipe.. Thanx
thanks radhika
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.
thanks aime.
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!
thanks kaz. all i can say is that this is one of the sweetest comment on my blog.
Will make with 1/2 a cup of oil next time. Otherwise, came out perfect! I omitted the sugar and made mini muffins.
thanks Em for sharing your inputs.
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!
hi jay, you can add virgin coconut oil. you can also add the chocolate chips. may be a little.
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!
thanks mindy for this positive feedback.
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.
thanks saida.
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.
belinda, may be the rice bran oil became too much. no issue, next time you can use 1/2 cup of rice bran oil.
Thanks Dassana, am just waiting for the next lot of bananas to brown up so I can give it another go 🙂
sure belinda 🙂
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!
thanks lakshmi for the positive feedback.
The banana bread came out really well. Just outta of oven and just so relishing. Thank you for the wonderful vegan recipe 🙂
thanks roopa for this positive feedback.
This was absolutely wonderful. My daughter all of eight followed the recipe and the bread was delicious. This was out first attempt ever. Thanks.
thanks veena. i am glad that you all enjoyed the bread.
The best banana bread recipe I’ve come across. Make this for my kids at least once a week!
thanks jennifer. i am glad you liked the banana bread recipe so much.
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!
thanks chelsea. nice to know that you are moving towards vegan food. its a healthy and loving approach towards life.
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.
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.
Really yummy!! I used wholewheat pastry flour and coconut sugar for the sweetener. Pinned and will be making this with all my old bananas!
thanks heather.
Oh i forgot to rate!
Just made it they were perfect i added walnut and 250f for the temp 😉
thanks. walnut would give a very good texture and crunch in the banana bread.
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
thanks teju 🙂
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 🙂
thanks aparna for the feedback.
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?
i am not sure if the recipe can work with gluten free flour mix. no one has tried it too. i think you can make a small batch. probably halve the recipe and try.
I will test it out! thanks 🙂
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!
thanks isabella. i am sure your feedback will be helpful to other readers too.
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!
thanks sirisha. you can try some more eggless cakes from the blog.
Hi can we use butter instead of oil?
hi pooja, you can use butter. about 1/2 cup of butter at room temperature would be fine.
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!!!
thanks rebecca. glad the vegan banana bread recipe turned out great.
love the texture of the bread. perfectly baked! i always end up with either too much banana or too little:)
Hi Dassana,
Hv u prepared dis in a microwane oven ??
no shaswati. i haven’t so not sure how the results would be.
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
i have a microwave cum convection oven. it is IFB brand. there are many types of oven. broadly classified into:
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.
Thnk u so much 4 such an elaborate reply
welcome shaswati
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.
Hi Dassana,
Do I need to powder the sugar before mixing it with oil?
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.
Hi, made this bread today and it came out beautiful….. soft, moist and YUMMILICIOUS….!!!! thank you.
Also,a suggestion….do add the term ‘whole wheat’ in the title…that will be an added attraction:-)
sure… will do that.
thanks ashwini. that is great to know for me, especially as i was wondering how the recipe would turn out to be with readers. i am so glad that you loved the eggless banana bread.
Yum! This bread looks so moist!
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!!!
The bread looks perfect Dassana and hats off to you for keep trying it till you reached the perfect one! Bananas are always there at my place, will try your version soon :)!
this is one bread i loved the most.
thanks hubby 🙂
I thought so. That’s your hubby but I thought I can’t comment till confirmed.
🙂
I will be going on a bread making spree now. so, you have some awesome timing. 🙂
Thanks for the recipe.
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
The texture looks perfect. I will definitely try your recipe 🙂 I always have bananas to be used up.
My husband will never eat banana bread! Looking at this, I am getting so tempted to dig in. Kudos on your attempts!
This recipe is as easy as it can get. It looks so moist and luscious.