I’ve always been tempted to learn how to make banana bread without eggs. It seemed like such a shame to waste the egg whites that were left over from other recipes. But, I didn’t know how that would affect the rise and the texture of the bread itself. This article will provide you with all the information and guidance you need for a perfect eggless banana bread recipe every single time. So read on, you curious cat!
You’ve heard of banana bread, but you’ve probably never had it before. The best part about this “banana loaf”, besides the fact that it is made with only bananas, is that nobody else has ever had it before either! That’s right; I am giving you the next big recipe to hit the catering circuit. Good luck trying to make it through without eating a whole loaf yourself!
No eggs in this recipe, just ripe bananas and melted butter. Easy eggless banana bread – you’ll never guess this doesn’t have eggs! I think this is one of my most popular recipes on the blog, it’s always one of the first things to disappear at a gathering, and is great for breakfast or brunch. Below are the health benefits of bananas.
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Easy Eggless Banana Bread
This easy eggless Banana Bread is by far the best vegan 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 This 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.
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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 flours.
- 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 to 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 have 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.
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 aftertaste 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!
EGGLESS BANANA BREAD
Have you ever had banana bread? It’s a little slice of heaven I tell ya. It’s like eating your dessert and breakfast at the same time! But there is one thing I would change about banana bread, and that is the lack of eggs. There are actually no eggs anywhere to be found in this recipe. So why is it called eggless banana bread? That’s a good question, isn’t it?
No eggs in your pantry but have leftover bananas? Time to make some eggless banana bread! Moist and soft in the middle, you’ll find it hard to stop at one slice!
Eggless Banana Bread
You can never have too much banana bread. I have made flourless banana bread and keto banana bread. Now? This eggless banana bread has become my new favorite.
- NO EGGS. You didn’t see that one coming, did you? Not only is this completely eggless, but there are no egg substitutes or replacements needed!
- 5 INGREDIENTS. Seriously, just 5 ingredients. Besides the bananas (which should be on your kitchen table), everything else should be in your pantry right this minute!
- ONE BOWL (or blender). No fancy mixers or multiple mixing bowls are needed- It’s all made in the same bowl!
- NO DAIRY. Most banana bread recipes call for butter and almost every single one calls for milk but not this one- It is completely dairy free!
I find it super odd that people assume that eggs are a necessity for baking. I think a plethora of vegan recipes proves otherwise, but so does this banana bread. The texture is moist and soft in the middle yet is light and tender on the outside. It tastes like any good banana bread, eggs or no eggs!
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How do you make banana bread without eggs?
The trick to the most perfect eggless banana bread is to add extra baking powder. This is why we use both self-rising flour AND baking powder!
The Ingredients
- Bananas– Spotty and brown bananas which are overripe.
- Neutral flavored oil- I prefer using vegetable or safflower oil.
- Sugar– Brown sugar, white sugar, or a mix of the two.
- Self-rising flour– Avoid buying the packaged kind and make your own. If you’d like this bread to be gluten-free, use gluten-free self-rising flour.
- Baking powder– Even though self-rising flour does contain baking powder, we still need to add a little extra to help the bread rise.
- Cinnamon– Optional, but must for any good bread or sweet bread!
- Walnuts- Optional, but recommended for some added crunch and texture throughout.
The Instructions
Start by adding the bananas, oil, and sugar to a high-speed blender and blend until smooth. Add in the flour, baking soda, and cinnamon, and mix until just combined.
Now, transfer the batter into a greased and lined loaf pan. Place the loaf in a preheated oven and bake at 180C/350F for 45 minutes, or until a skewer comes out mostly clean. Remove the banana bread from the oven and let it cool completely.
Tips to make the best eggless banana bread
After perfecting Here are foolproof tips to guarantee a perfect loaf every single time-
- Cover the loaf halfway through. Oven makes and models differ, and sometimes they can bake the bread a little too much in certain areas, especially the top! To combat this, cover the loaf halfway through (around the 20-minute mark) with tin foil so it doesn’t overbrown.
- Do not overbake the bread. The benefit of baking without eggs? No fear of salmonella! If your banana bread seems a little too moist in the middle, that’s okay. The bread will continue to cook as it is cooling down.
- Add mix-ins! I’m bored and I prefer my banana bread plain, but feel free to add some nuts, chocolate chips, or even fresh or frozen berries to the batter (or just make blueberry banana bread).
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Eggless Banana Bread Recipe
This eggless banana bread recipe is truly the best: moist, flavorful, and perfect for breakfast. By omitting eggs and butter, a healthier version of classic banana bread is born. This eggless banana bread recipe is easily dairy-free as well as vegan!
I’m not a huge fan of sweets but I do love banana bread. It’s easy to make, not too sweet, and packed with carbohydrates that are ideal for pre-or post-workout recovery
INGREDIENTS
Nutrition
- 4 very ripe bananas, mashed
- 1 1⁄2cups all-purpose flour
- 1⁄2cup butter, melted
- 3⁄4cup brown sugar
- 1⁄2cup milk or 1/2 cup buttermilk
- 1teaspoon baking soda
- 1teaspoon vanilla essence
- 1pinch salt
DIRECTIONS
- 1. Preheat oven to 350ºF/180ºC.
- 2. In a mixing bowl, combine mashed bananas with butter.
- 3. Add in milk, vanilla, and mix.
- 4. Add in sugar, baking soda, salt, and mix.
- 5. Add the flour last and mix until just combined.
- 6. Pour mixture into a greased and floured bread loaf pan.
- 7. Bake for 1 hour or until a wooden pick comes out clean.
- 8. Allow cooling before removing from pan.
Health Benefits of Bananas
Bananas are delicious, and nutritious and can be part of a rat poison recipe. They’re also known for their awesome health benefits, but did you know the bananas we eat have been altered from their original design It’s quite obvious that bananas are widely popular and well-liked
Bananas are widely eaten in the western world. They are popular with those on a diet and athletes who need energy. Yet, many people do not know about their health benefits. Here are some of the health benefits of eating bananas.
1. Control High Blood Pressure
Potassium and magnesium are key minerals the body needs to function correctly. Both play vital roles in maintaining a healthy heart and stable blood pressure. One medium-sized banana provides 12% of the recommended daily intake (RDI) for potassium, and 16% RDI for magnesium, making it an outstanding source of both nutrients! Getting enough potassium and magnesium has been linked to a reduced risk of heart disease. For patients with high blood pressure, foods high in potassium, such as bananas, can be used as a remedy to help lower blood pressure.
2. Promote Weight Loss
Often coined the “original 100- calorie snack”, yellow bananas are an excellent, healthy, grab”n” go food. Despite being just over 100 calories, bananas are high in fiber- meaning they will keep you feeling full, for a longer period of time than foods with lower fiber content. This can decrease your overall caloric intake for the day, making it a great weight loss tool. Green bananas also promote weight loss.
They are one of the best sources of resistant starch. Resistant starch differs from regular starch in that it is an indigestible carbohydrate. Instead of being digested, it functions like a soluble fiber and feeds the friendly bacteria in your intestines, promoting better digestion. Resistant starch also has fewer calories than regular starch, yet still satisfies hunger the same. So, just like yellow bananas, green bananas increase the feeling of fullness and result in a decreased appetite.
3. Good for Pregnant Women
There are many reasons bananas are a great food choice for pregnant women. First off, bananas are rich in folic acid. Folic acid is used to make extra blood your body needs during pregnancy. In addition, bananas have a high iron content that helps prevent anemia, which is perfect since the body needs to keep enough blood for the growing fetus and the mother. Bananas are also great for preventing, or at least helping to ease, some of the not-so-fun side effects of pregnancy. The fruit’s high fiber content is a great aid to combat constipation. This natural solution is a healthier alternative to chemical laxatives.
As mentioned already with the BRAT diet, bananas can help take the edge off of nausea, making them a perfect snack for pregnant women dealing with morning sickness. They also help regulate blood sugar levels when eaten in between meals. Pregnant women have to be extra careful of their salt intake because it can easily cause the body to retain water and can elevate blood pressure levels. The potassium in bananas helps the body process salt out quickly, decreasing the chances of negative salt-induced side effects.
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4. Boost Energy and Increase Stamina
Bananas are composed of three different types of sugars: glucose, fructose, and sucrose. Glucose and fructose are quickly absorbed into the bloodstream and provide an immediate energy boost. Sucrose, on the other hand, is absorbed slowly and thus keeps blood sugar levels stable so that they never peak and abruptly drop. This spares you the sugar crash that can be a result of other sweet foods, like soda. This longer-lasting energy supply from bananas is great for increasing stamina and endurance. Bananas are also a great energy booster for your intellect. Potassium acts as fuel for the brain, making us more alert and receptive to learning, while magnesium helps improve our ability to focus. Various studies have shown bananas, rich in both potassium and magnesium, to be a great snack choice before exams due to their ability to promote concentration.
5. Keep Bones Strong
Bananas are chock-full of nutrients that support bone density. Potassium, magnesium, vitamin B, and vitamin C are all extremely great for maintaining strong bones. Bananas also contain very high amounts of fructooligosaccharide (FOS). Fructooligosaccharide is a prebiotic compound that helps probiotic bacteria to produce digestive enzymes and vitamins. These vitamins and digestive enzymes promote the body’s ability to absorb nutrients, especially calcium, which is one of the most important minerals linked to healthy bones.
6. Superfood for Endurance Athletes
Endurance athletes benefit from the carbohydrates (energy) and nutrients found in bananas for a variety of reasons. The majority of muscle cramps, especially leg cramps, are a result of dehydration. Potassium helps the body retain fluid and process salt, eliminating the likelihood of cramps and spasms. Low levels of calcium and magnesium can also increase the chances of muscle cramps.
Athletes who eat bananas regularly provide their bodies with a constant supply of these essential minerals. Bananas also supply you with lots of vitamin C- approximately 15% of the RDI can be obtained from just one banana! Vitamin C is essential for strengthening muscles, tendons, and ligaments. It also plays a vital role in keeping your immune system strong under the stress of intense exercise.
Vitamin C even helps speed up and promote the repair of wounds and soft tissue damage incurred by rigorous workouts. It also plays an essential role in the synthesis of adrenaline throughout training sessions or performances, such as marathons. Endurance athletes tend to require more vitamin B6 as a result of the extra strenuous and lengthy workouts they perform.
Vitamin B6, found in bananas, aids in cell protection and can help decrease the risk of heart disease. The carbohydrates in bananas are simply converted to energy. Quick and easy, bananas are a perfect snack for before, during, or after exercising.
7. May help in the management of heartburn
Unripe bananas help to neutralize stomach acid and a plant compound they contain, leucocyanidin, appears to promote the thickness of the mucous membrane of the stomach. This means bananas, as long as they are under-ripe, may be a useful dietary addition for those with heartburn.
8. Are an energy booster
Since they have a low water content, bananas typically have more calories as well as a higher sugar content compared to other fruits. They contain sugar in the form of sucrose, fructose and glucose in combination with fiber, this allows them to supply an instant yet sustained boost of energy. Being rich in potassium they support muscle contraction during exercise and may reduce the risk of cramping. As such bananas make a valuable inclusion both before and during a prolonged form of intensive exercise.