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.
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.
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.
- 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 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!
- 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.
And just in case you are interested in more vegan cakes, have a look at these posts:
- 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
- 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. Remove from the baking dish and let cool completely on a wire rack. Dust it with icing sugar before serving, if you wish.
Regular milk mixed with 1 teaspoon of vinegar or buttermilk with no extra vinegar can be used instead.
Nutrition Information:Yield: 10 Serving Size: 1 slice
Amount Per Serving: Calories: 247Total Fat: 10gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 171mgCarbohydrates: 36gFiber: 2gSugar: 14gProtein: 3g
Nutrition information isn’t always accurate.