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    Where Is My Spoon > Bread

    Published: Mar 25, 2020 · Modified: Mar 4, 2022 by Adina · 8 Comments

    Eggless Banana Bread – Vegan

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    sliced cake with moist crumb cooling on a rack

     

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    An eggless banana bread moist and full of flavor, no regular banana bread can be better than this vegan one.

     

    Banana Bread without Eggs

    Moist, sweet and wonderful tasting eggless banana bread.

     

    vegan banana bread

     

    Despite being vegan. Not that I have anything against eating vegan, but you should have seen the looks people gave me after hearing about a vegan bread or cake. I say cake because nobody would call this kind of dessert “bread” in Germany. Bread is savory, made with yeast and anything else is cake.

    A mixture of pity and disbelief whilst still trying to remain polite. But after trying the cake there was absolutely no one complaining, everybody took at least a second slice and the cake was gone within the hour, within minutes actually, this banana bread without eggs recipe makes too small a portion, if you ask me.

    It is definitely worth it baking two loaves if you are serving more than 3 or 4 people.

    This is my go-to banana bread, either when baking for somebody vegan or deciding to make banana bread because there are some overripe bananas in the fruit basket again. To tell you the truth, I almost always buy too many bananas and let them get overripe just in order to make smoothies or this vegan banana bread.

     

    eggless loaf of sweet bread on a wire rack

     

    Tips for making vegan banana bread

    • When I first made this recipe I used more sugar. Over the years I reduced the sugar quantity to half. My bananas are always quite dark when I am baking this thus very very sweet.
    • When baking this banana bread completely vegan, I use almond or soy milk. It works perfectly.
    • However, if you don't care about keeping this vegan, you don't have to go and buy any extra nut milk (especially if you are not sure that you will be using the rest of it in one way or another afterward).
    • I have made the recipe countless times using regular milk mixed with a teaspoon of vinegar or with buttermilk.
    • I reckoned that mixed milk and vinegar form some kind of buttermilk anyway, so why not use regular buttermilk, if I already have some in the fridge. It worked perfectly again, so don't worry if all you have is regular milk or buttermilk.
    • When mashing the bananas all you need is a fork, don't bother using a blender or anything, totally unnecessary.
    • The coconut oil has to have room temperature, to be soft in order to be able to cream it with the sugar. Make sure it has the right consistency before starting to make the vegan bread.

     

    vegan banana bread recipe

     

    Steps

    • Mix the ingredients, pour the batter into the baking dish and bake.
    • If you like, you could add a handful of chopped nuts, walnuts are always great, but pecans and even almonds will be good as well.
    • Check from time to time while baking, not that the crust of the bread becomes too dark. If it threatens to do so, lay a piece of foil loosely on top and bake the eggless banana bread to the end.
    • I strongly recommend making two loaves of this wonderful cake, unless you are only serving 2 or 3 people, you might find that one loaf is just not enough.
    • I use small baking tins, only 20 x 10 cm/ 8 x 4 inches and I bake two portions most of the time.
    • Usually, you would leave this eggless banana bread cool completely on a wire rack before serving it, but I admit that many times we didn't have the patience to wait... I can assure you that a lukewarm (not hot) slice of the vegan banana bread tastes heavenly as well.

     

    how to make eggless banana bread

    how to make vegan banana bread

     

    How to keep?

    • The eggless banana bread keeps well for at least 3-4 days at room temperature.
    • It should be covered with plastic wrap or kept in an airtight container to prevent it from getting dry.
    • After 3-4 days it will begin to get drier, but it will still be good to eat. You could slice it and toast the slices at this point if you wish. Delicious!

    Freezing

    • The vegan banana bread can also be frozen. It will keep for at least 4-5 months, probably longer.
    • Wrap the loaf in foil and place in a freezer bag.
    • To freeze leftover slices, you could wrap them in foil separately, this way you will be able to defrost a smaller amount if desired and the slices will not stick to each other. Place the wrapped slices in freezer bags and freeze.
    • Thaw on the counter, it will not take that long. Even a whole loaf will only need about 2-3 hours.

     

    eggless vegan banana bread

     

    And just in case you are interested in more vegan cakes, have a look at these posts:

    Skinny Pumpkin Cinnamon Pie

    Vegan Carrot Coconut Cake

    Vegan Apple Cake - No Bake Cake

     

    sliced cake with moist crumb cooling on a rack

     

    vegan bread recipe with bananas close up on a wire rack

    Eggless Banana Bread – Vegan

    An eggless banana bread moist and full of flavor, no regular banana bread is better than this vegan one.
    4.84 from 6 votes
    Print Pin Share GrowSaved! Rate
    Course: Cakes
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 1 hour 10 minutes
    Total Time: 1 hour 20 minutes
    Servings: 10
    Calories: 247kcal
    Author: Adina
    Prevent your screen from going dark

    Ingredients 

    • 60 ml/ 2 fl.oz/ ¼ cup nut milk See note
    • 1 teaspoon vinegar
    • 240 g/ 8.4 oz/ 2 cups all-purpose flour
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • ¼ teaspoon cinnamon
    • 100 g/ 3.5 oz/ ½ cup coconut oil
    • 45 g/ 1.6 oz/ ¼ cup brown sugar
    • 50 g/ 1.7 oz/ ¼ cup white sugar
    • 3 medium very ripe bananas
    • 1 teaspoon vanilla extract
    • icing sugar optional

    Instructions

    • Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Line a small loaf pan (20 x 10 cm/ 8 x 4 inch) with parchment paper.
    • Combine the nut milk and the vinegar and set aside. If using buttermilk, leave out the vinegar.
    • Combine the flour, baking soda, salt, and cinnamon in a large bowl.
    • In another bowl or on a large plate, mash the bananas very well using a fork. Set both aside.
    • Cream together the soft coconut oil, brown and white sugar. Add the mashed bananas, the vanilla extract, and the milk mixture. Mix well, add the flour slowly and incorporate it, taking care not to over mix the batter.
    • Pour the batter into the prepared tin and bake for about 70 minutes or until a toothpick inserted in the middle of the cake comes out clean. Don't forget to check from time to time; if the crust of the bread starts getting too dark too soon, cover it loosely with a piece of foil.
    • Leave the vegan banana bread in the tin for about 15 minutes. Then, remove from the baking dish and let cool completely on a wire rack. Dust it with icing sugar before serving, if you wish.

    Notes

    Regular milk mixed with 1 teaspoon of vinegar or buttermilk with no extra vinegar can be used instead.

    Nutrition

    Serving: 1slice | Calories: 247kcal | Carbohydrates: 36g | Protein: 3g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Sodium: 171mg | Fiber: 2g | Sugar: 14g
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!
     

     

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    Reader Interactions

    Comments

    1. Georgiana says

      February 27, 2015 at 10:44 pm

      5 stars
      Great! I'll definitely try it!
      Thank you 🙂

      Reply
    2. Adina says

      March 09, 2015 at 9:02 am

      So glad!

      Reply
    3. Reemda says

      May 15, 2015 at 6:54 am

      I tried it yesterday and it was delicious!! It is important to wait 15 Minuten after baking to let the cake cool down, because only then the cake becomes "fluffy".

      Reply
    4. Adina says

      May 15, 2015 at 10:36 am

      I am glad you liked it, Reemda. We love it too.

      Reply
    5. Anca says

      November 26, 2018 at 3:46 pm

      It looks fab! I love vegan bakes, so this is something I'd love to try.

      Reply
    6. Balvinder says

      November 27, 2018 at 5:59 pm

      Sounds really delicious! I love the moist texture (even without eggs) and also the lovely shot.

      Reply
    7. Aygul says

      November 28, 2021 at 4:46 am

      I subbed in brown sugar for white sugar and added cloves, cardamom, and all-spice instead of cinammon, baked the it the day before so the spices would have time ot settle, and served it to vegan and non-vegan friends at a friendsgiving. It turned out semi-fluffy, moist, and tasty! Next time, I want to experiment with whole wheat and monk-fruit extract to make it healthier.

      Reply
      • Adina says

        November 28, 2021 at 8:56 am

        Thanks for sharing, the spices sound wonderful!

        Reply

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    Hello! Where Is My Spoon is a blog where you will find delicious and family friendly recipes, all made from scratch. From simple healthy soups to sumptuous cakes for special occasions, all our recipes have been tried and loved by our family and our friends.

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