It’s been a difficult week, I won’t lie. I’ve injured my lower back quite badly and it took days of stretching and foam rolling until I wasn’t in agony with every move. I’m still a bit tender! Back pain is the worst. Because of that, I’ve had to can the recipe I planned to shoot for today and bring out a backup recipe I prepared a while back. It’s a crowd pleaser so I am sure you will enjoy it no matter the weather.
It’s a simple and healthier take on banana bread that’s easy to make, moist and has just the right level of sweetness. It’s made simply, with plenty of ripe bananas, some maple syrup for extra sweetness and a glug of almond butter for nuttiness (which happens to be a healthy, wholefood fat source). You can make it with either plain flour, spelt flour or a good gluten-free flour mix too. Apart from a few cupboard staples, it only needs four key ingredients and it comes together really quickly, in a single mixing bowl.
It’s a perfect thing to take on a long walk, as an afternoon snack to school or work or to nourish you while you are being active – apparently, it’s been a big hit with Duncan and his kayaking buddies. I hope you’ll enjoy it just as much.
Eggless Banana Bread
BANANAS: Perfectly ripe, spotty bananas make for a sweet and moist banana bread. If you are lucky, your greengrocers may be selling ripe bananas at half price or giving them away for free when they are in this state as many people do not appreciate the preciousness of a perfectly ripe banana. If that’s the case, pounce – take as many as you can 😉 . And while I am pretty sure this recipe will work with frozen (and defrosted) bananas, they tend be wetter so you may need to extend the baking time a bit.
MAPLE SYRUP: I use maple syrup as that’s what I have but any other neutral tasting sweetener will work, agave syrup or brown rice syrup would be my suggestions. You could also use shop-bought or homemade date syrup.
ALMOND BUTTER: I like almond butter here. Peanut butter also works, but I find that its flavour tends to dominate, so stick to almond butter unless you are a peanut butter fan. If you are allergic to nuts, tahini or sunflower seed butter will work. The key thing is for the butter to be drippy (i.e. to have some fat in it, not just solids).
One Bowl Vegan Banana Bread
FLOUR: All purpose white flour, spelt flour and GF flour mix work well. I tested a popular gluten-free flour mix (Dove’s Farm) but other flour mixes that contain a good dose of starches should work just as well.
RAISING AGENTS: A combination of baking soda and baking powder gives this banana bread just the right amount of lift. A dash of lemon or lime juice will help with the leavening so do use it if you have any citrus to hand.
If you make this recipe please tag me on Instagram using the # hashtag and @. I love seeing your takes on my recipes!
Moist Whole Grain Vegan Banana Bread (lower Sugar!)
The process could not be simpler! In a single mixing bowl, mash bananas really well, add maple syrup and almond butter. Optionally, add a dash of lemon or lime juice to help with leavening.
Mix wet ingredients really well. Slowly fold in all of the dry ingredients in two to three batches. I like to sift them in for an improved crumb but you don’t have to if you are less fussy than I am.
*BANANAS: 400 g / 14 oz peeled bananas is approximately 4 medium-large bananas, plus you may want to purchase one extra for decorating. Please do weigh your bananas once peeled, don’t just eye ball them – baking IS science 😉
Agave Sweetened Low Fat Banana Bread
*ALMOND BUTTER: You can use peanut butter too but it’s flavour comes through more so be aware of that. If you are allergic to nuts, tahini or sunflower seed butter are good alternatives.
*BAKING TIN SIZE: I used a 2 lb / 900 g cake tin of the following dimensions: 18.5cm x 8cm x 6cm, which holds 8 cups / 2 L 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.
Join our mailing list and we we will let you know when we publish a new recipe. You'll receive our DELIGHTFUL DESSERTS E-BOOK as a thank you for supporting us.Hello, lovelies! I have a shameful confession to make... I have been making this recipe for years. YEARS. And I had yet to post it on the blog! Oh lawd. I'm an embarrassment. Okay, well, here is the deal. This is actually the plain version of the vegan mango banana bread that I posted likeeee 4 years ago. And though I only made the mango version that one time, and have been making the regular version ever since, I just never got around to posting the actual thing. But today, that changes! Today, I present to you... The Perfect Banana Bread Recipe!
Vegan Oil Free Banana Bread
Lick the bowl clean. Or if you, yourself, are a compulsive spatula licker. It's okay, we all are secretly and there is no shame in that. 🙂 I love this recipe because it's ridiculously simple and fast to whip up, and it yields the most perfect, moist, dense banana bread ever. Serious banana bread perfection, y'all.
Recipe I'm planning on making soon, which will use this banana bread. Mwahaha. So stay tuned for that! This is vegan and that other recipe won't be, buuuut honestly this banana bread is amazing no matter what your dietary restrictions are. You can make this just egg-free and use dairy milk if that floats your boat, too. My favorite part is that this is super simple and delicious, but can be improved with basically any addition you want. Personally, I'm partial to chocolate chips and pecans, but a swirl of peanut butter or Nutella are also pretty fantastic. Use this banana bread as a blank canvas for whatever mix-ins your heart desires!
*Disclosure: I am part of the Amazon Associates Program, and there may be affiliate links on this page. If you buy anything through my website, I will receive a small percentage of the profit at no extra cost to you. Thank you for supporting my blog!*This ‘tried and true’, classic vegan banana bread recipe is moist, healthy, and so easy to make. It’s egg & dairy free, has an oil-free option, and is the best banana bread ever!
Moist Protein Banana Bread (no Sugar, No Oil)
I love my vegan banana breads, and have quite a few variations in the recipe collection, like this Blueberry Banana Oat Bread, Buckwheat Banana Bread, and Carrot Banana Bread.
All have been adapted from this very recipe which is straightforward and incredibly simple, using ingredients you probably already have on hand. I’ve made it again and again, and it has not disappointed me yet!
I’m happy to share with you this wonderfully easy, healthy vegan banana bread that I have loved for many years, and look forward to loving for many more to come!
Simple And Moist Vegan Banana Bread
It’s all about the bananas! Banana bread is easy to veganize by adding extra banana, which acts as a binder, replacing the need for eggs or other egg replacers. And as an added benefit, it also helps to lessen the amount of sugar needed. The trick is to use very ripe, freckled bananas, because the riper your bananas are, the less sugar you’ll need! This recipe only calls for 1/3 cup of sugar, but of course you can adjust, up or down, to suit your tastes.
Fats or no fats: In place of using butter or vegetable shortening, I call for oil. But you’ll find this banana bread recipe to have the option of using vegan butter or shortening if you prefer. I’ve also played around with using half oil and half unsweetened almond milk (equaling 1/3 cup) with excellent results. And if you want to skip the fats all together, for an ultra-healthy vegan banana bread, try using unsweetened applesauce – it’s terrific!
Spruce up your banana bread with additional add-ins and toppings! Add up to 1 teaspoon of cinnamon, fold in chocolate chips, walnuts or pecans to the batter. Or once the batter is in the loaf pan, add a sprinkle of walnuts, pecans, sesame seeds, rolled oats, or sunflower seeds over top before baking, they will add texture add protein.
Healthy Banana Bread (whole Wheat)
Spoon & level the flour! When measuring your flour, it’s helpful to use the ‘spoon & level’ method, this will ensure you don’t add too much flour. Never scoop the flour with a measuring cup. Instead, using a spoon, scoop the flour into the measuring cup, without packing it, and level with the back of a knife.
Don’t overmix the batter! It’s best baking practice when making any type of quick bread to not overmix, overmixing the ingredients will cause the gluten proteins to create an elastic batter that may not rise well. You only want to mix
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