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.
Zucchini 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).
Vegan Banana Bread Recipe By Eswari
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!
Easy Vegan Banana Bread Recipe (eggless)
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 😉
Banana And Walnut Bread Recipe
*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.This Banana Bread is by far the best vegan Banana 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.
The Perfect {vegan} 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!
Hawaiian Banana Bread With Pineapple, Coconut & Macadamia Nuts
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.
Almond Flour Based Banana Bread Recipe
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.
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 use about 4 medium or 2 large bananas for this recipe. In weight, the bananas (with their peels) are 300 grams or 10.5 ounces.
Banana Bread Recipe
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
3.Next, use a masher or fork to mash the bananas into a smooth consistency. If you prefer, you could also puree the bananas with sugar in a blender.
5.Add ½ cup of oil to the mashed banana mixture. Use a neutral flavored oil, so that the after taste of oil is not felt in the bread. I prefer to use sunflower oil.
Banana Banana Bread Recipe
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.
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.
Vegan Chai Banana Bread
Tip: This folding step is most important — you want the whole bread mixture to be combined into one and mixed evenly, but you also want to avoid stirring because that will deflate the batter.
Note 1: Ensure that you do not overwork the batter as this will cause gluten strands to form in the batter which result in a doughy texture after baking. The batter should have volume and not look flat or stringy.
Note 2: If in case the batter looks very thick or dry then add about ¼ to ⅓ cup of water or preferred nut milk. Depending on the type of wheat flour, sometimes more liquids will be needed to get the right consistency.
Eggless Banana Bread Recipe (+ Vegan & Whole Wheat)
For this recipe, I included about 2 tablespoons of sunflower seeds, but you can also add chopped walnuts, chocolate chips or any dry fruit or nuts of your choice like I have done in the video.
15. Pour the batter into a greased or lined loaf pan (8 x 4 x 2.5 inches) or a round cake pan (8 x 2 inches). Bake at 180 degrees Celsius (350 degrees Fahrenheit) for 30 to 40 minutes or until a toothpick inserted in the bread comes out clean.
The temperature varies from oven to oven, so keep a close eye on your banana bread. Be careful NOT to open the oven until the bread is ¾ done.
Eggless Banana Bread Recipe
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