Eggless banana bread

Eggless banana bread

eggless banana bread

Who would like a slice of banana bread? I really like making cakes and I like sharing them with others. Always in the hope that they will enjoy them, of course. I may have a mindset problem, but I think a piece of cake and a cup of good coffee (or tea) has a mood enhancing power on the most dreary of afternoons.

You know when someone offers you a slice of cake? You have basically two choices, as far as I am concerned. Politely decline or accept it and consume it with joy. If the said cake is making you smile, say so. If it’s not to your liking, keeping it to yourself is possibly a good idea, unless the gifter insists on feedback and even then, a pinch of tact goes a long way.

What really irks me is when people take the cake and then simply proceed to tell you how they have had better, their wife makes a nicer one or they don’t really like one of the key ingredients (banana-less banana cake, anyone?)

They will want to call it ‘honesty’, but that’s just plain rude, in my opinion! Someone made this cake with love and care and they really hoped you would enjoy it or else they wouldn’t give it to you. If for whatever reason it’s not quite to your taste, fair enough, but have a bit of consideration for them. You are not a Masterchef judge! Get over yourself!

This mini-rant is based on a real life experience that has recently left me puzzled. And the funny thing is that these are usually the same people who would not be able to handle it if you were to be honest in return. I think we have probably all come across that type of person before…

The moral of this life lesson is to not waste your cake on people like that, give it to those who will offer you a simple ‘thank you’ and a smile in return.

Going back to the cake. This is my healthier take on one of my favourite cakes of all time – banana bread. I like to make mine with buckwheat flour, personally, but you are welcome to use a gluten-free flour mix or a regular all purpose flour, if gluten doesn’t bother you. If you are keen on using alternative sugars, coconut sugar works rather well here, although I tend to use demerara sugar myself. It contains no eggs obviously (so no cholesterol worries here) and it’s quite low on fat – I only used 4 tablespoons (¼ cup) of oil for the entire loaf. Despite all the health conscious swaps, I still think it’s a cracking good cake and I hope you’ll enjoy it too.

eggless banana bread making

eggless banana bread cutting

eggless banana bread cut

eggless banana bread side view

eggless banana bread tin

eggless banana bread cross section

makes
2 lb / 1 kg
PREP
20 min
COOKING
50 min
makes
2 lb / 1 kg
PREPARATION
20 min
COOKING
50 min
INGREDIENTS
DRY INGREDIENTS

  • 180 g / 1½ cups buckwheat flour*, GF flour mix OR all purpose wheat flour
  • 1 tsp of baking powder
  • ¾ tsp of baking soda
  • 1½ tsp of cinnamon

WET INGREDIENTS

  • 360 g / 1½ cups mashed up, overripe bananas
  • 60 ml / ¼ cup mild tasting oil (I used mild olive oil)
  • 90 ml / 1/3 cup + 2 tsp almond milk (or other thin plant milk)
  • 2 tsp lemon or lime juice
  • 125 g/ ½ cup + 2 tbsp coconut sugar or demerara sugar**

EXTRAS

  • 1 banana for decoration (optional)
  • 2 tsp maple syrup, for glaze (optional)
METHOD
  1. Warm up the oven to 175° C / 350° F and line a 900 g / 2 lb cake tin with baking paper. Move the oven rack a notch down from the middle position.
  2. Combine well mashed up bananas with oil, almond milk, lemon juice and sugar in a large bowl. Mix very well.
  3. In a smaller bowl, combine all the dry ingredients.
  4. Add dry ingredients to the wet ones in three batches, mixing well each time. Mix until there is no dry flour left, but do not overmix (that’s only important if you are using a flour containing gluten)!
  5. Transfer the cake batter into the prepared baking tin. It should be fairy thick. Slice a banana in half lengthwise and place on top of the cake – do not press it down as the cake will raise all around it.
  6. Bake for about 50-55 minutes, or until a toothpick comes out fairy clean (this cake should be moist). Remove from the oven and brush with with a little maple syrup while the cake is still hot.
  7. Let the cake cool down completely before removing it from the tin and slicing. Use a serrated knife to slice if you have one – I find that it produces neater looking slices.

NOTES
*Buckwheat is a naturally gluten-free pseudo grain that is related to rhubarb, but it may get cross-contaminated with gluten during processing so if you have a severe gluten intolerance or Celiac disease, make sure you only purchase buckwheat flour that is gluten-free certified.

**If your bananas are very ripe and you like your cakes to be subtly sweet (or you are trying to use less sugar), 100 g / ½ cup of sugar is enough, especially if you intend to glaze the bread.

I used a 2 lb / 900 g cake tin of the following dimensions: 18.5cm x 8cm x 6cm (like this), which holds 8 cups / 2000 ml liquid (to the brim), but the batter should fill no more than 2/3 – 3/4 of the 2lb cake tin or else the cake may not raise.

This banana bread recipe is adapted from my earlier recipe for banana bread.

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NUTRITIONAL INFO
calories
184
9%
sugars
17 g
18%
fats
6 g
9%
saturates
1 g
5%
proteins
3 g
5%
carbs
32 g
12%
*per serving
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5.0
61 reviews, 117 comments
REVIEWS & QUESTIONS
Meena:
Thank you for this wonderful recipe. I replaced sugar with dates and raisins and added almonds and pepitas . I topped the bread with pepitas and glazed with maple syrup when it came out of the oven. It is delicious.
    Ania
    Ania:
    Thank you, Meena, I am so happy to hear that you enjoyed it! And love your subs! x Ania
Polina:
Hello! Thank you for your nice blog! I baked this bread for 2 hours, but it still raw inside.. what did I do wrong? Thank u for answer :)
    Ania
    Ania:
    Hi Polina,It's really hard to tell without any details. I suspect maybe inaccurate measuring, did you use scales or cups? Although that does not really explain 2 hrs in the oven - it feels that it would be impossible for it to remain raw after 2 hours!!! Is it possible that your oven is broken? Did you make any substitutions at all? Walk me through what you did and I will try to figure it out with you. Ania
Nush:
Hi! I don't have any baking powder (or white vinegar) at home. Can I use more baking soda instead? Or lemon juice or rice vinegar? Any suggestions? Thanks!
    Ania
    Ania:
    Hi,Yes, you can replace vinegar with lemon juice, and use baking soda only (but not instead of baking powder as the bread will have an awful taste). It will certainly be not as well risen though. Hope that helps! Ania
Sasha:
I made this today and it was really good! I used 75g sugar and added some ground pecans we had in the cupboard and used allspice instead of cinnamon. I weighed all the ingredients which I always find works out better. The cooking time was fine. It doesn't rise much but it's moist and tastes delicious 😋
    Ania
    Ania:
    Great to hear that you enjoyed it, Sasha and thanks for letting me know. Yes, I agree. I am in the weighing things when baking camp too. Stay well. Ania
Shriya Sharma:
Can almond milk be replaced with cow milk in this recipe? I live in India and that is the most easily accessible milk.
    Ania
    Ania:
    Hi Shriya,I don't use cow's milk but I don't see why not, you can also use water. Cheers! Ania
Grace:
I'm very excited to try this!! Just wondering - what other alternative would I be able to use for the sweetener, if there is one?
    Ania
    Ania:
    Hi Grace,You can use any sugar you like. I have never baked with any sweeteners so I don't have any tips, I'm afraid. You could also use maple, agave or brown rice syrup but that would need some modifications to the amount of liquid used in the recipe. My guess is to reduce almond milk to 60 ml / ¼ cup if using 120 ml / ½ liquid sweetener, but that's just a hunch. Hope that helps! Ania
Shailee:
This is an amazing recipe. I’ve made it at least six times and it always turns out great. I use 2% milk instead of plant-based and skip the extra bananas on top. I always fold in some walnuts and sometimes semisweet chocolate chips. You can’t go wrong with this recipe — it’s easy, delicious, and very forgiving for any novice bakers out there! :) My family loves it too.
    Ania
    Ania:
    Thanks, Shailee - I am delighted to hear that and thanks for letting me know that you've enjoyed it so much! Ania
Zakiya:
I love your recipe...the texture was perfect and I used 2 half dead bananas and omitted the maple syrup as I don't like much sweet. I had no eggs so I was so lucky to stumble on the recipe..thanks so much for sharing.
    Ania
    Ania:
    Thanks so much, Zakiya! I'm delighted to hear that you enjoyed it so much. x Ania
Monique:
This was the best banana bread recipe (even better than non vegan) I have ever made! The cake was perfectly moist, melt in your mouth decadence. I substituted what I had on hand; regular all purpose flour, swerve powdered sugar replacement and added a handful of dark chocolate chips. I would make this again and again, especially because it is a healthier (and even tastier) alternative to traditional banana bread.
    Ania
    Ania:
    Aw, thank you Monique, your comment has really made my day! And thank you for taking the time to let me know that you enjoyed it so much, it helps me create new recipes that I know my readers will enjoy! Stay safe and Happy Easter (if you celebrate it, of course!). x Ania
Lucy Henley:
Made this yesterday considering eggs are a little hard to come by at the moment. Absolutely incredible! I added some dessicated coconut. Thanks so much x
    Ania
    Ania:
    I'm delighted to hear that, Lucy! Thank you so much! I find that people think that eggs are absolutely indispensable (I used to be that person) in so many things, but this cake is a proof that eggless cakes and baked goods can be just as nice! I'm so glad you enjoyed it! Stay safe! x Ania
Lauren:
AmaiNg thanks
    Ania
    Ania:
    My pleasure. x Ania
Christy:
This is divine. I used regular flour and mine needed quite a bit more time in the oven, but was super moist and flavorful. Seriously, the best banana bread I've ever had - vegan or otherwise. I will be keeping this in rotation and am even thinking about trying it as a base for adapting a much-loved but not vegan banana cake. Thanks a bunch!
    Ania
    Ania:
    Thanks, Christy! I'm glad that you enjoyed it so much! x Ania
Elisa:
Hi, best recipe ever with wonderful bread as a result, so happy here :) I used 100gr of whole wheat flower, 40gr oatmeal and 40gr almond flour, and mixed the milk with 6 medjoul dates instead of sugar.Thank you!
    Ania
    Ania:
    Thank you, Elisa! I am so happy to hear that you enjoyed this bread (it's one of my fav recipes too) and your changes sound really good. Ania
Loved it. I used maple syrup instead of sugar.
    Ania
    Ania:
    That's lovely to hear, thank you! Ania
Tina van der Vyver:
Delicious! I made it for an Italian who had never heard of banana bread before and she could not stop talking about how good it was!
    Ania
    Ania:
    Yay, I am delighted to hear that Tina! And thank you for taking the time to let me know that it was a success - much appreciated! x Ania
Rajbir:
Forgot to leave my ratings 😉
    Ania
    Ania:
    Aw, thank you - much appreciated! Ania
Rajbir:
Hi Ania, I have made this recipe may be like 4 times, every time with a new twist for my family, gets me compliments every time 🙂 Thank you for this wonderful recipe 🙂
    Ania
    Ania:
    Thank you, that is so lovely to hear! x Ania
Zada:
Loving it. Full stop. Well curated, well explained and most importantly with all types of measurements ! Thank you!
    Ania
    Ania:
    Aw, thanks so much for your kind words, Zada - that's lovely to hear!! x Ania
natalie:
Hi Ania,Will this work with GF self raising flour? and rice milk you think? Ive done it a million times with buckwheat and coconut milk it always turns out great! Thanks!
    Ania
    Ania:
    Hi Natalie,I think it should although I haven't tried - just make sure to adjust the amount of the baking agents to compensate for the amount that's already found in your flour and you may want to use a tablespoon more oil (and one tablespoon less milk) to compensate for the fact that rice milk is probably much lower in fat than coconut milk. Hope that helps! Ania
Maddy:
I have no milk. Could you please recommend an alternative? Also, can I use light brown sugar instead of the sugars you've used?
    Ania
    Ania:
    You could make a quick plant milk by mixing a tbsp of almond butter (or any other nut or seed butter) with water. I have not tried using light brown sugar, but I don't see why it would not work. Ania
Anita:
Hi Ania,I’ve just discovered your site and as I’m trying to switch to more vegan meals/snacks I’m excited to try this recipe (I LOVE banana bread) 😋 All your recipes look delicious! PS. Had to laugh at your wee rant, I also don’t get people like that and can’t work out how they can give it but not take it!? 😜
    Ania
    Ania:
    Thanks, Anita! I am glad you like my blog and I hope you'll enjoy cooking with me! Awesome to hear that you are trying to incorporate more vegan meals into your diet. Haha, yes, sorry, I do rant sometimes on here - not too often though :P x Ania
Melida Lopez:
Loved your recipe. I replaced the sugar for chocolate chips and added some walnuts. Delicious and will definitely make again!
    Ania
    Ania:
    That's great to hear, thank you Melida! x Ania
Amanda in Berlin:
I don't normally comment on recipes, but this one was so delicious that I felt compelled. Happy that my vegan friends can also enjoy this! I used very ripe bananas, so I replaced all the sugar with half cup maple syrup and used just 1/3 cup of oat milk (as suggested in another comment). I baked it in a small cheesecake pan since that's all that was available, for about 50 minutes. Had a slice when it was still a little warm and it was heavenly. I like the extra touch of maple syrup on top and baked banana.
    Ania
    Ania:
    Thanks, Amanda! I am pleased you enjoyed it. Ania
Aicha:
Ania, thank you so much for this incredible simple to make, but delicious banana bread :-) I'm both vegan and gluten free and find most baked goodies quite disappointing or they simply need too many expensive ingredients you'll never use again.
    Ania
    Ania:
    I'm delighted to hear that you loved it, Aicha! And thank you for taking the time to review and rate this recipe - it really helps my blog grow! x Ania
Andrea:
Best ever! I have made this a few times now and it is so good. Compliments guaranteed if yiu serve this. I up the spices and leave off the banana on top. and make it as a banana cake in a small high round tin and ice it too. Thank you for this perfect egg free amazingness!
    Ania
    Ania:
    I'm delighted to hear that, Andrea, thank you! x Ania
Gigi:
It looks very delicious. I want to do it too. But I didn't understand anything. I also have measure cups. Coconut sugar, put in a 1/2 measure cup (125 ml) and to make sure I looked at the kitchen weighing but weighs 65 g looks. Not 125 grams. Are my measurement cups wrong? Which one can I get the right result with? Thank you.
    Ania
    Ania:
    Hi Gigi,For baking, I recommend using your scales for all the dry ingredients (sugar, flour etc) as baking is a science and even small discrepancies can cause issues. The recipe calls for 125 g of sugar, which is 1/2 cup and 2 tablespoons. Coconut sugar may weigh a bit less than regular sugar, but it also depends how you fill the cup, how tightly you pack the sugar in etc. which is why I recommend using scales. Hope that helps! Ania
Emily:
This was PERFECT! Just like all your other recipes. I added a splash of millet seeds, walnuts, and chocolate chips and used a tad less sugar, but this would be perfection just the way it is. Thank you so much! :)
    Ania
    Ania:
    Thanks so much, Emily! I am delighted to hear that. x Ania
Elle:
I almost always have the ingredients at home already, so made this quite a few times as a last minute gift, but also enjoyed it myself so much. It might have ended up eaten even before it was cold a few times too. No guilt.Also; when I have greener bananas I use a fork to mash them and microwave it for a few seconds. Works perfectly for better texture.
    Ania
    Ania:
    So nice to to hear, Elle! Once again, thanks for your lovely feedback! Ania
Laana:
My first-ever banana bread! Normally i skip anything which includes cooked bananas but this recipe had so many great reviews (and i had some overripe bananas to use up), so i decided to give it a try. The bread came out tender, fluffy, delicious and just the right amount of banana taste. I added a pinch of salt, 1 tbs of apple cider vinegar, a handful of walnuts and just half of the suggested sugar amount. As i had no almond milk i substituted it with the same amount of Alpro soya cream. Also i used a mix of all purpose and gluten free oat flour. Worked well! Thank you!
    Ania
    Ania:
    Thank you for you kind words, Laana! I'm delighted to hear that! Ania
Caroline:
Hello Ania! I made this bread yesterday for my vegan friends and I, it turned out lovely. I roasted the bananas beforehand as they were not very ripe and added chocolate. We all found it delicious! Thank you for the recipe :)
    Ania
    Ania:
    Thanks so much for your kind words, Caroline. I am delighted to hear that it went down so well and you can hardly ever go wrong with adding chocolate, right? Sounds perfect! Ania
Jane:
Fantastic recipe. I had bananas to use up and just thought to search egg less banana bread.. my baking skills are rubbish but this really works, I was shocked even I could manage it 😊 it’s delicious
    Ania
    Ania:
    Thanks, Jane! I'm delighted to hear that you enjoyed the result of this bake and I am pretty sure you are not as bad a baker as you think ;) It's just about being precise! x Ania
Meital:
I keep making this recipe and I always forget to leave a comment! This cake is wonderful!!! I hardly ever make a recipes twice, as I am easily bored, yet I have made this about 8 times now! This is my favourite banana cake, and I don't mean in comparison to other vegan or gluten free banana cakes! I mean, in general, compared to even the most decadent banana cakes, this one is just a winner!!!! I love your blog!!!
    Ania
    Ania:
    Aw, thank you so much for your kind words, Meital! I'm delighted that my banana bread recipe is such a favourite of yours! And thank you for leaving such a nice comment and star rating – they both help my work to be seen by more people. Much appreciated and Merry Xmas (if you celebrate it, of course). Ania
fanny vacher:
Thank you for your reply Ania. I’ll give it a go 😊
    Ania
    Ania:
    Hope it goes well! x Ania
fanny vacher:
Hi, I’d like to make this recipe for my son’s first birthday. I’m not much of a baker and was wondering if using a round tin would be okay? If so, how big would you recommend the tin to be and would it change the cooking time? I also would like to replace the sugar with dates. If I make a date paste with Medjool Dates and some water, should I reduce the amount of milk? Finally, I love cakes with nut meal... do you think I could make a mix of buckwheat flour and almond meal let’s say? Or would it mess up the recipe? Thanks!
    Ania
    Ania:
    Hi,I have never used a round tin for this cake, but I suppose you could. I am guessing an 8" round tin and as for the timing you'll need to use your judgement but do not open the oven until it has fully risen and browned a fair amount. As for using dates instead of sugar and nut meal to replace some of the flour, they are both possible (although dates will not give you as nice a crust as sugar) but you'll need to experiment yourself as I am unable to guess these replacements with any degree of certainty unfortunately - they'll both affect the structure of the cake to a large degree. Ania
susanna:
I made this banana bread and it was delicious!! Definitely the best easiest banana bread I evern made!! So easy and good! It was a winner for breakfast during the week! I was willing to try french-toasting the leftovers... but not a single piece was left! Maybe next time.Thanks for sharing the recipe!
    Ania
    Ania:
    My pleasure, Susanna! Thanks so much for your kind words! Ania
Bhajan Kaur:
Tried it , turned out lovely. Thank you Ania.
    Ania
    Ania:
    Thank you, that's lovely to hear :) Ania
Laura:
This looks so delicious! Buckwheat flour is by far my favourite gf flour. I'm wondering if I could use maple syrup in place of sugar in this and if I'd have to reduce the amount of milk?
    Ania
    Ania:
    I'm pretty sure you could but the recipe ratios would have to be tinkered with and as I have not tried I am not 100% sure how much. I would start off with 1/2 cup maple syrup and reduce the amount of almond milk by 3 tbsp. Hope that works! Ania
Claire:
We just made this and it is delicious! Moist and sweet enough. Replaced the sugar with xylitol and added some 4 spice and vanilla extract, as well as a tiny bit of freshly pressed ginger. I loved the sound of the buckwheat flour in the recipe. It sounded hearty and healthy. Thank you for sharing! PS: the glaze and the banana topping make the whole cake look so stylish! Best,
    Ania
    Ania:
    Thank you, Claire! I'm so happy to hear that you enjoyed it! Ania
Catalina:
Hi Ania,I have a question, the 550 grams are the bananas already peeled? To have 550 grams I used like almost 6 bananas and I see the bread very wet, even I left it more than an hour in the oven.Thanks! :)
    Ania
    Ania:
    Hi Catalina,No, the bananas are weighed with skins on! Hope that helps! Ania
Meg:
A hit with the whole family - great recipe!! I added a few chia seeds and we put some chocolate sprinkles on top. Wonderful, thank you!
    Ania
    Ania:
    I'm delighted to hear that, Meg :) Ania
Rochelle:
This is super amazing. I love banana cake/bread but am often disappointed by the healthy ones. As a gluten and dairy free family (and run out of eggs in the house) this was awesome. I used rice flour for the flour, honey for the sugar, and coconut oil for olive oil as I didn't have any. Also added the walnuts. My husband and kids love it and I can see it will be a weekly used recipe. Thanks so much
    Ania
    Ania:
    I'm delighted to hear that, Rochelle!! Thanks for taking the time to let us know! Ania
Drishta:
Loved the recipe! I used 1cup whole-wheat flour+ 1/2 cup finger Millet flour. Also, i used brown sugar and shakkar half and half for sweetening. Gave a lovely flavor. The texture was also perfect and the entire took disappeared as soon as it came out of the oven :D
    Ania
    Ania:
    That's great to hear, Drishta! And thank you for taking the time to leave feedback too, much appreciated! Ania
Fran:
Oh my ! A banana bread made with buckwheat flour! This will be my next Saturday Morning Breakfast for sure ! Thanks for the recipe, can’t wait to try it ( I need some recovery after this all-night -long blog coding -but-not -understanding for the GDPR 😑!!!)Baci
    Ania
    Ania:
    Ha ha, tell me about it! What a nightmare :) Thanks for stopping by! Baci to you also ;) Ania
Liesl:
Haven’t tried the baked version yet, but my kitchen smells delicious and we all can’t wait to give it a go. Your pictures are mouth-watering!
    Ania
    Ania:
    Aw, thanks so much, Liesl! I hope you all enjoyed it! Ania
Sandra:
I used your eggless banana bread recipe & made eggless banana bread muffins instead..they turned out amazing! They only took about 20 minutes to bake..I topped each muffin with a small piece of banana & glazed each one with the maple syrup when they came out of the oven..these are definitely not going to last long in this household..thanks for the great (& easy) recipe!
    Ania
    Ania:
    Yay! Thank you so much, I'm delighted to hear that, Sandra! Ania
Anna:
This recipe looks great and your photography is beautiful!! Can't wait to try it.All the best, Anna
    Ania
    Ania:
    Aw, thanks so much for your kind words, Anna! I hope you'll enjoy it if you decide to make it! Ania
Dear Lazy CatPLEASE include nutritional summary in your recipes.CARBOHYDRATES SUGARSPROTEINThanks
    Ania
    Ania:
    Hi Ro,We’ve looked into that, but unfortunately there is no plugin that provides reliable nutritional value calculations, and so the only way to provide them is to research every single item and do the calculations manually. Given that I have over 300 recipes on my blog calculating it and updating all by hand is a massive job, as you can probably imagine, and I simply don’t have the time to do that at this moment. Thanks for your understanding! Ania
Allison Smith:
I made this the other day and accidently put 90mls of olive oil, and the bread turned out fantastically, it was so lovely and moist! I also added about 1 teaspoon of vanilla as I do like vanilla in anything baked with banana, next time, I will add some chopped up walnuts too
    Ania
    Ania:
    Great to hear that you enjoyed it, Allison! Yes, more oil makes it more indulgent, however, as this recipe was aimed at those readers of mine who prefer 'healthier' treats, I tried to make it as low-fat as I could without compromising on taste too much. Ania
sue thomas:
really really good! thanks. I used honey dates softened in the milk in place of sugar and it worked really nicely. I wonder what this would be like using kasha or the toasted buckwheat, versus just grinding up raw buckwheat as i did to make the flour? Thanks for a yummy recipe!
    Ania
    Ania:
    I'm delighted to hear that you enjoyed it. Kasha has quite a pronounced taste, which may be a bit overpowering and detract from the banana flavour, but if you love it, it may be up your street! Ania
2pots2cook:
Pinned the beauty ! Thank you for sharing !
    Ania
    Ania:
    You're welcome! :)
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