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.
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egg free
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nut free
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sesame free
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make this recipe dairy-free by using your favourite vegan chocolate.
Useful Tips
- This eggless banana bread is great for using up ripe bananas. The more ripe the bananas, the sweeter the banana bread
- I use my favourite dark chocolate in this recipe. If you want to make this dairy free or vegan, you can use your favourite vegan chocolate. Alternatively, you can try blueberries or raisins
- Freeze individual slices in ziplock bags for a healthier indulgent treat when you need it
- The bread keeps well for 2 -3 days in an airtight container.
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
- Total Time: 1 hours
- Yield: 10 slices 1x
- Diet: VeganDiet
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
- 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
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- Line a loaf tin with greaseproof paper. Preheat oven to 180c.
- Mash the peeled bananas with a fork, then mix well with the oil and brown sugar.
- Add the flour, baking powder and cinnamon, and combine well. Add the chocolate chunks or blueberries if using.
- 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.
- 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.
Notes
This cake will keep well in an airtight container for 2 -3 days. You can also freeze individual slices for when you need a little treat!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts
Nutrition
- Serving Size: 1 slice
- Calories: 237 (or 192 without chocolate chunks)
Keywords: Baking, Banana bread, Egg free cake recipe, Egg free banana bread, Eggless banana bread