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
Jayme Silvestri:
This was SO delicious!! I followed your exact recipe and I don't think it was too thick at all. It was nice and creamy and the flavors were great! My husband ate two bowlfuls and wanted more. We had plenty for leftovers. Thanks--this is a keeper!
    Ania
    Ania:
    Thanks for your kind words Jayme, although I am guessing that you were meant for this review to go under a different recipe? It doesn't sound like a banana bread to me...x Ania
Ieva:
This is fantastic recipe! I tried with wheat flour and buckwheat flour as well. Both were amazing and gone in a few hours!! 😍
    Ania
    Ania:
    Thanks so much, Leva! I'm so happy to hear that both versions were such a success in your household and many thanks for taking the time to let me know - I really appreciate it. x Ania
Amanda:
thank you for this recipe. I’ve just made it and half is gone already 😋I think I’ll have to make another before the end of the week. I used whole meal spelt flour and worked perfectly.
    Ania
    Ania:
    Thank you, Amanda! I'm so happy to hear that you enjoyed it and I really appreciate you taking the time to leave this lovely review - thank you! x Ania
Gem:
Thank you. I have a child with multiple allergies so the whole family gets to lick the bowl and enjoy this! Its on our weekly rotation as a loaf or muffins. I use plain flour, soy milk and add a tbs of ground flaxseed. Perfect everytime
    Ania
    Ania:
    I’m delighted to hear that, Gem! It must be quite stressful for you to have to work around so many allergies so I'm especially pleased to hear that this banana bread has been suitable for everyone to enjoy. x Ania
Neci:
Has anyone tried adding chopped walnuts?
    Ania
    Ania:
    You can safely throw them in! They won't affect anything. Hope this helps! Ania
Sotiria:
the recipe is so good!! I use coconut flour and the combination banana and coconut is awesome.
    Ania
    Ania:
    Thank you, I'm delighted to hear that you enjoyed it! x Ania
Carlene:
Apologies Ania, I spelt your name incorrectly. Let me say again, a very yummy banana cake - best recipe I've tried
    Ania
    Ania:
    Thank you, I'm so delighted to hear that, Carlene! Oh and that's totally fine, I actually use both (Ania is the diminutive of Anna). x Ania
Carlene:
Just made this cake - absolutely delicious - so easy to make, and tastes yummy. Thank you Anna
veena:
Great recipe, but a bit too sweet. I made half the recipe, substituted ACV for the lemon juice (didn't have any!), and baked it in muffin cups. Rose beautifully and texture is soo nice! I got 4 large muffins, each were about 230 calories each. Definitely a keeper, making this again for sure but with much less sugar. Thanks for the recipe!
    Ania
    Ania:
    Glad you liked it, Veena, and plan to make again. That's interesting that you have found it too sweet as no one else raised this as an issue. It's a very subjective thing, but luckily it's also something you can totally adjust to your liking. Ania
Linda:
Love your recipe. I have an egg allergy, so always on the outlook for eggless recipes. This one is so easy and quick, and tastes great too!
    Ania
    Ania:
    Thanks Linda, I'm so happy to hear that. And thank you for taking the time to leave this lovely review - I really appreciate it. x Ania
Mayowa Adegoke:
Love this recipe! Bread was so delicious... I’m ditching other recipes for this. My bake had an overly crusty exterior but was moist inside and that’s okay too, I guess.
    Ania
    Ania:
    Thanks so much, I'm so happy to hear that you enjoyed it so much! And I really appreciate you taking the time to leave this lovely review. x Ania
Poppy:
Love this recipe! Thanks so much ☺️
    Ania
    Ania:
    Thank you, Poppy, I'm delighted to hear that! x Ania
Lauren-Kate:
PERFECT BANANA BREAD! I love this recipe. I used buckwheat flour and the texture is perfect.
    Ania
    Ania:
    Thanks so much for your kind words, Lauren-Kate! I'm delighted you enjoyed it and I really appreciate you taking the time to leave this review. x Ania
shel:
The bread is moist and delicious. I baked half the recipe in an 8" x 4" loaf pan but it's very flat. What ratios of ingredients would I need for the 8x4" pan. I don't have another loaf tin and wouldn't want to purchase one. TIA
    Ania
    Ania:
    Hi Shel,So happy to hear that you enjoyed this banana bread and thank you for taking the time to let me know. As for your question, from what I can see the tin you have is larger (not smaller) than what I have used so rather than halving the recipe, you should increase the amount of batter by at least 25% for best results. Hope this helps! x Ania
Naomi:
Best GF, egg free banana bread I’ve ever tasted. Thank you
    Ania
    Ania:
    Yay! I'm delighted to hear that, Naomi! Thanks so much for taking the time to let me know that it was such a hit - I really appreciate it. x Ania
Nectar Delights:
I am using this recipe for my clients now. Am a baker in a small town Arusha in Tanzania East Africa. I read and tried it and everyone loves it. Be blessed And continue to be a blessing to us all
    Ania
    Ania:
    I'm delighted to hear that! Hope it will make your clients happy! x Ania
I've made this a few times now- so soft and fluffy each time! Really love this recipe. Thank you so much for sharing it!
    Ania
    Ania:
    Thank you so much for your lovely feedback, A! I'm delighted to hear that this recipe has become your go-to and many thanks for taking the time to review – I really appreciate it. x Ania
Lia:
The texture was so soft and perfect. I saw a comment about someone whose batter was too wet after measuring out 360g banana. I looked it up on Cronometer and apparently 1.5 cup banana is 340g, but I can’t see the extra 20g causing any issues (in fact, a lil’ extra banana can only make things better in my book). The banana bread wasn’t too sweet, so I could top it with some maple tahini without it becoming dessert-sweet (aka perfect for snacks!)
    Ania
    Ania:
    Thank you for your lovely feedback, Lia! I'm delighted to hear that you gave it a go and enjoyed the result. Ania
Lia:
This recipe sounds perfect for me then! I love moist banana bread. I've had the misfortune of trying a few recipes that were awkwardly dry and needed to be toasted (similar to cinnamon raisin bread).I'll pick up some bananas this weekend and let you know how it goes once they ripen!
    Ania
    Ania:
    Glad to hear, Lia! I hope you'll enjoy it. It is definitely not dry (well, unless overbaked - then anything is) so I hope you will be pleased with the outcome and if so, I would love it if you could leave a review. x Ania
Lia:
I can't tell from the pictures, is this banana bread more similar to bread or cake?
    Ania
    Ania:
    Hi Lia,I personally think 'banana bread' is a bit of a misnomer, it is more like a cake I would say - not just this one, on the whole (I personally have never had one that was akin to bread). Ania
Paula Rachel MARK:
Made it! Delicious! Super moist! A keeper ! I have an egg allergy so I'm glad for this recipe. No one asked, they just ate and ate. I added hazelnut and almond chocolate bars roughly chopped out of habit. Next time I will try adding other tidbits like oreos or marshmallows or cream cheese filling. Thanks!
    Ania
    Ania:
    I'm so happy to hear that, Paula! I especially loved the bit when you said 'no one asked, they just ate and ate' - the best feedback I can hope for! Thank you for taking the time to let me know that it was such a success! x Ania
Zainab:
My go to recipe!!! I've been using this recipe religiously for about a year now, I've tried other ones and I always come back to this. I've tried some variations, adding nuts, rolled oats, it all works really well! I'm not vegan myself but my sister is allergic to eggs and honestly even if i was baking for a non vegan or someone who can eat eggs, i'd just make this one because it tastes banging!
    Ania
    Ania:
    Thanks so much for your lovely feedback, Zainab! I'm delighted that this vegan banana bread recipe has become your go to and that you and your sister are able to share it together despite her egg allergy! It's one of life's small pleasures, isn't it? - sharing a slice of cake and a cup of coffee/tea with someone you love. xx Ania
Nisa:
Hi, thank you so much for your recipe. May I know if I can replace buckwheat flour with all purpose flour?
    Ania
    Ania:
    Hi Nisa,Yes, definitely. No problem at all. Hope you'll enjoy it. Ania
Cidi:
Hi Ania! Have you tried making this oil free?
    Ania
    Ania:
    Hi Cidi,I have not unfortunately, but this one is oil-free out of the box - you can use any nut or seed butter you wish and I am pretty sure that if you want to use less fat, you can sub some of the nut butter with more mashed banana, just make sure you measure. Ania
Lily:
Thanks so much! It probably won’t last 4 days anyway! 😃
Lily:
Hello, this banana bread is sooo good! Really moist and fluffy. Thanks for the recipe! It’s def my go to from now on! Can I just ask how I should store it and how long it lasts? Thanks so much!
    Ania
    Ania:
    Thanks, Lily! I'm so happy to hear that you enjoyed it! It's best to store it in an air-tight container so that it doesn't dry out too much. I reckon it will last up to 4 days, but it tastes best on days 1-2. Hope this helps! Ania
Harriet:
Hi Ania I love your blog so much. This is my first time commenting but I have been using your recipes for 3 years. Such precise instructions and beautiful photography, thank you for putting so much care into the site. All the recipes I have ever made turned out really well. Your laksa, imam biyaldi and lasagna have all been demolished by dinner guests, and I have returned to this banana bread many times over lock down. Cheers :)
    Ania
    Ania:
    Thanks so much for your lovely words, Harriet. I am delighted to hear that my blog has served you so well over the years and the recipes sustained your and your guests. Thanks so much for taking the time to comment, comments like these make me feel like I might be making a little bit of a difference to people's lives and motivate me to keep on giving it my all (especially at times when doubts creep in). Thanks so much. Ania
Jenna-Lee:
This banana bread turned out perfectly! It is soft, moist and delicious! Since 2020 has brought a lot of time at home, I have been baking lots and banana bread has been a regular occurrence. I have tried a number of recipes and this is the best one yet! Highly recommend this recipe and even better, it’s healthy and packed with goodness! And no animals were harmed in the process ;)
    Ania
    Ania:
    Yay, thank you so much for your kind review, Jenna-Lee! I'm delighted to hear that you thought so highly of my recipe, chuffed. Ania
Michaela Lewis:
WOW!!!!! AMAZIBG RECEPIE TURNED OUT ABSLUTLEY PERFECT ! Amazing texture and taste. I recommend muahing up the banana really well and making sure you leave it in the oven a good 8 min after the scewer is out clean to dry it up a bit so ita not mushy. One of the best i tasted!
    Ania
    Ania:
    I'm delighted to hear that you enjoyed it so much, Michaela! And thanks for taking the time to let me know. As for the baking time, I guess it depends on your personal preference but typically banana bread is meant to be rather moist. Ania
Bhuvanesh:
:)What to modify if I want to make cupcakes out of this recipe?Planning to experiment something.
    Ania
    Ania:
    You shouldn't have to do anything other than use a muffin tray (it may only make 10 muffins though - that's my guess) and reduce the baking time to 20-25 minutes. Good luck! Ania
Bhuvanesh:
Thank you. In some recipes the pre heat temperature and baking temp is different, hence the confusion.But you should know the cake turned out great, will be making it second time tomorrow. Will be trying one version without sugar and one without sugar banana, lets see how it turns out.If only i could post the picture here! Try this link: https://ibb.co/34r7zxN and ktell me what you think! Another shot: https://ibb.co/LzZpdgCMy mom loved it, thank you!
    Ania
    Ania:
    I'm so happy to hear the bread turned out great and that your mum loved it! It looks delicious. As for the temperature, I am not aware of that difference (pls let me know which recipe you are talking about). There are two temperatures side by side as one is in Celsius and the other in Fahrenheit. Hope this clears things up. Ania
Bhuvanesh Manhas:
Hi, what is the baking temperature for this?
    Ania
    Ania:
    Hi,It's 175° C / 350° F as per the METHOD, point 1. Cheers! Ania
Matt Sleigh:
I must say this recipe is amazing and i will most certainly be makimg again, had two bunchs of bananas to use up and made 2 banana breads, flavours are lovely just the right amount of sweetness as my bananas were covered in black spots so very nearlly over ripe, I wonder if you have a rough chart of nutritional information as i do like to track my intake? Thanks again!
    Ania
    Ania:
    Hi Matt,I'm delighted to hear that you enjoyed this recipe and that it helped make use of overripe bananas. At this point in time, I don't have any means of providing the nutritional information on my website, but I am working on having that information available in the next iteration of my design. Hopefully soon. Ania
Patricia Wong:
Thanks for sharing the recipe. It was delicious! I love how moist the bread is without using eggs. I reduced the sugar to 90g and found it perfect.
    Ania
    Ania:
    Great to hear, Patricia! I'm happy to hear you enjoyed it and thanks for taking the time to let me know! Ania
Jenny:
Perfect banana bread
    Ania
    Ania:
    Thanks Jenny! I'm delighted to hear that you enjoyed it! x Ania
Mansi:
Hey.. I loved your recipe...and my family Loved having it.. Just one doubt.. The cake went flat when cooked down.. But it did rise so well while it was baking.. I mean the cake rose nice dome like a loaf on all sides while baking n had lovely cracks too but it slowly became little flat when switched off the oven n kept to cool.. It didn't sink.. Just deflated a little on all sides tlll the top level of the mould.. Hope I made u understand my doubt well..
    Ania
    Ania:
    Hi Mansi,Thank you for you kind words - I am so glad that the cake was enjoyed by everyone despite this small issue. There is a plethora of reasons why cakes deflate so it's hard to tell. For example, it can be caused by overmixing which knocks too much air out of the batter, or by the fact that the baking tin is a touch too small. Also, if you put bananas on top like I did in my photos, while they look awesome top down, they are heavy so they certainly contribute to the cake not being as domed as it would have been without them. Ania
Lorraine Feely:
Do I have to use the lemon or lime?
    Ania
    Ania:
    You could use vinegar, a small amount acid is needed to help baking soda leaven the cake. Hope that helps! Ania
Soyoon:
When I first made this it came out well and was very delicious but afterwards my second and third ones were too sweet and the batter wasn't cooked well even though I baked almost an hour! So I checked your recipe again and read the comments, then I found it! I measured the banana without peels from my second time because I got an electric food scale LOL Now I cannot wait to make this again for the fourth time! Wish me luck ;)Oh one question! If I want to make a half batch of this recipe, should I still bake for 50-55min? Thank you Ania for all your amazing work! I really enjoy to try your recipes :)Soyoon from Korea
    Ania
    Ania:
    Hi Soyoon,I'm pleased you enjoyed it and yes, definitely too much banana would make it claggy / unbaked and potentially too sweet too. Glad you realised what the issue was. You'll definitely need to decrease the baking time for half of the batter, but be aware that the type of baking tin is very important for end result. I recommend using a 1lb/500 g bread tin rather than a larger yet more shallow tin. If using a 1lb/500 g bread tin I would start checking after 35-40 minutes. Hope that helps! Ania
Melissa:
:( followed the recipe but my banana bread turned out kinda mushy, with most of the mashed banana at the bottom. Tastes great but, any idea what might have happened so that I can make attempt again and make a better one? :’(
    Ania
    Ania:
    Hi Melissa,I'm not sure, I have never had this happen with this cake before. Could it have been overmixed? It could be a number of things, cakes are tricky beasts - I've recently come across this article, which explains a number of reasons why cakes sink - perhaps you will find it useful too. Ania
Anna:
Great recipe
    Ania
    Ania:
    Thanks, Anna! I'm glad to hear that you enjoyed it! Ania
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