Eggless Banana Bread
User Reviews
5
Eggless Banana Bread
Description
Eggless Banana Bread relies on ripe bananas for natural sweetness and moisture, combined with melted coconut or avocado oil and a choice of dairy or non-dairy milk. Vanilla extract adds fragrance, while coconut sugar provides a mild caramel note. The dry ingredients include all-purpose or gluten-free flour, baking soda for leavening, and a pinch of sea salt to balance flavors. Chocolate chips folded in offer melty pockets of richness throughout the loaf.
The batter is thick and dense, making transfer to a parchment-lined 8x4-inch loaf pan ideal for even baking. The bread is baked at 350°F for about 40 minutes, tested by a clean toothpick. Cooling fully before slicing ensures neat cuts and proper texture.
This banana bread is suitable for those avoiding eggs and can be made vegan by selecting plant-based milk. Leftovers store well at room temperature for several days and can be frozen by slice to preserve freshness. Substitutions like different flours or sugars work without altering the final loaf's moist crumb and sweet taste.
Ingredients
- 1 ¼ cups banana mashed
- ⅓ cup coconut oil or avocado oil, melted
- 3 tbsp milk regular or dairy free
- 1 tsp vanilla extract
- ½ cup coconut sugar or brown sugar
- 1 ¾ cups flour all purpose or gluten free flour
- 1 tsp baking soda
- pinch salt sea salt
- ½ cup chocolate chips
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a bread loaf pan with parchment paper.
- In a mixing bowl, add mashed bananas, melted coconut oil, milk, vanilla and coconut sugar. Stir until combined.
- Once combined, add in flour, baking soda, and sea salt. Stir until combined.
- Fold in chocolate chips.
- Transfer batter to the lined bread pan. Add extra chocolate chips on top if desired.
- Bake for 40 to 42 minutes or until toothpick inserted comes out clean.
- Finally, remove from oven. Cool completely before slicing into.
Notes
- Use ripe bananas for best flavor and moisture.
- Both regular all-purpose and gluten-free 1-to-1 flour blends work well in this recipe.
- Select any milk type; vegan milk keeps the banana bread vegan.
- The batter will be thick, so use an 8x4 inch loaf pan for a good loaf shape.
- Bake until a toothpick inserted comes out clean and cool completely before slicing.
- Store leftovers in an airtight container at room temperature for up to 3 days; freeze individual slices for up to 1 month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Calories | 296kcal | 15% |
| Carbohydrates | 45g | 15% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 159mg | 7% |
| Potassium | 164mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 32IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 13mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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