Eggless Banana Bread

This eggless banana bread is the first eggless cake I ever made. After a few attempts and tweaks, it has become a family favourite, and so now I bake this banana bread constantly. Moist, soft and sweet, we never get tired of it. It is also very low in sugar so it’s perfect for when you are craving cake, but don’t want a complete sugar blowout. Shop bought versions really won’t compare once you have baked this.

egg free
nut free
sesame free
make this recipe dairy-free by using your favourite vegan chocolate.

Useful Tips

Banana bread batter in a loaf tin

How to make eggless banana bread

Mash peeled bananas with a fork, then mix well with sunflower oil and brown sugar.
Add flour, baking powder and cinnamon, and combine well.
Add chocolate chunks if using. You can use chocolate chips, but I prefer to buy a bar of good quality dark chocolate and break it up into chunks. I think you get to use better quality chocolate this way, and enjoy bigger chunks of chocolate too!
Pour the mixture into a lined loaf tin for 20 minutes. After this time check the cake and cover with foil if the cake is browning. This will help prevent the top of the cake from burning, whilst still allowing the middle of the cake to cook.
Bake for another 20 minutes, or until a skewer comes out clean.
Allow to cool a little before slicing, and enjoy whilst warm out of the oven.

Eggless banana bread cooling on a wire rack

Eggless Banana Bread

Author: noasmodernkitchen
Total Time: 1 hours
Yield: 10 slices 1x
Diet: VeganDiet

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Description

Moist, soft and sweet banana bread, which is also low in refined sugar. Perfect for when you are craving cake, but don’t want a complete sugar blowout.

Ingredients

Scale

3 ripe bananas – Ripe bananas are more sweet than regular bananas. You can tell when they are ripe if they have brown spots, feel soft to squeeze and are easy to peel
75ml sunflower oil – Or any other mild tasting oil. You could use melted butter if you don’t follow a vegan or dairy free diet
50g brown sugar – I like to use light brown sugar because it helps the cake to stay moist and also gives it a lovely colour. However you can use caster sugar if you don’t have brown sugar
225g self-raising flour – Sieved
1 level teaspoon baking powder – Sieved
1 level teaspoon cinnamon
75g broken chocolate chunks – This is optional. I tend to add a small handful of dark chocolate chunks, so that each slice has a few bites of melted chocolate. You can use whole blueberries to reduce the refined sugar in the recipe, or to make it dairy-free/vegan.

Instructions

1. Line a loaf tin with greaseproof paper. Preheat oven to 180c.
2. Mash the peeled bananas with a fork, then mix well with the oil and brown sugar.
3. Add the flour, baking powder and cinnamon, and combine well. Add the chocolate chunks or blueberries if using.
4. Pour the mixture into the loaf tin, and bake in the preheated oven for 20 minutes. After this time, check the cake and lightly cover with foil if the cake is browning. This will help prevent the top of the cake from burning, whilst still allowing the middle of the cake to cook.
5. Bake for another 20 minutes, or until a skewer comes out clean.
6. Allow to cool a little before slicing, and enjoy whilst warm out of the oven.