4.9 from 655 votes
Eggless Banana Bread Recipe (+ Vegan & Whole Wheat)
This Eggless Banana Bread uses ripe bananas combined with whole wheat flour and warm spices like cinnamon and nutmeg, creating a moist, dense loaf without eggs. Oil adds richness and moisture while optional sunflower seeds introduce texture. The bread's natural sweetness relies on banana and sugar, with a tender crumb achieved through a gentle folding technique.
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
Servings:
12
banana bread slices
Calories:
206 kcal
Course:
Breakfast, Brunch
Cuisine:
International
Ingredients
For making banana puree
- 4 banana ripe or overripe, medium sized - 300 grams (with peels
- ½ cup raw sugar or brown sugar or granulated white sugar
- ½ cup sunflower oil or coconut oil or any neutral flavored oil
- ¼ teaspoon cinnamon ground cinnamon) - optional, powder
- 2 to 3 pinches nutmeg or ⅛ teaspoon ground nutmeg powder - optional, grated
- ½ teaspoon vanilla powder or 1 teaspoon vanilla extract
Other Ingredients
- 1.5 cups whole wheat flour - 180 grams
- 1.5 teaspoon baking powder
- ½ teaspoon baking soda
- 1 pinch salt - optional
- 1 to 2 tablespoons sunflower seeds - optional
Instructions
Preparation
- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) for 20 minutes.
- Grease a bread loaf tin or a rectangular cake pan with oil. You can use the rectangular cake pan of size ( 7.5 x 4 x 2.5 inches) or round cake pan (7.5 x 2 inches).
Cup of Yum
Making Banana Puree
- Take sliced bananas and sugar in a mixing bowl.
- Mash the bananas well with a vegetable masher or puree them with a hand blender or a regular blender.
- Now add the oil, vanilla, cinnamon powder, nutmeg powder to the banana. Mix thoroughly with a wired whisk or spatula so that the oil is mixed evenly with the banana puree.
- Sieve the whole wheat flour with baking soda, baking powder, salt directly in the bowl containing the mashed bananas.
- Now fold the dry ingredients into the wet ingredients. Do not mix. Do this cut and folding technique properly, so that all the ingredients are mixed evenly.
- This folding step is important as you want the whole bread mixture to be one and mixed evenly.
- Keep in mind not to overwork the batter as this will result in gluten strands being formed in the batter, that will make for a doughy texture in the bread. The batter should have volume and not look flat or stringy.
- If the batter looks very thick or dry then add about ¼ to ⅓ cup of water or preferred nut milk and gently fold again.
- Lastly add the sunflower seeds and fold once again.
- Pour the bread mixture into the loaf pan.
Baking Banana Bread
- Bake at 180 degrees Celsius (350 degrees Fahrenheit) for 30 to 40 minutes or till a toothpick or a bambook skewer inserted in the bread comes out clean.
- The timing varies from oven to oven. Depending on the temperature in your oven and the size of your pan, the bread might take less or more time than mentioned here.
- So take your call and keep an eye on the bread. However don't open the oven untill the bread is ¾ done.
- The benchmark is that a tooth pick inserted in the bread should come out clean.
- Place the loaf pan on a wired rack for it to cool. When the bread cools down, gently remove the banana bread from the pan.
- Slice and serve banana bread.
- The remaining banana loaf, you can wrap in a cling film or keep in a box in the fridge. You can choose to warm the banana bread before serving.
Notes
- Reheat refrigerated banana bread when using coconut oil to regain softness as coconut oil solidifies when cold.
- Adjust sweetness by varying sugar amount to suit taste.
- Sunflower seeds are optional; nuts or dried fruits like walnuts, almonds, raisins, or pumpkin seeds can be used instead.
- Whole wheat flour can be replaced or combined with all-purpose flour if preferred.
- Nutrition information is approximate for slices made with sunflower oil and raw sugar.
Nutrition Information
Calories
206kcal
(10%)
Carbohydrates
29g
(10%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
8g
(40%)
Sodium
50mg
(2%)
Potassium
254mg
(5%)
Fiber
3g
(12%)
Sugar
13g
(26%)
Vitamin A
27IU
(1%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
1mg
Vitamin B6
1mg
Vitamin C
3mg
(3%)
Vitamin E
4mg
Vitamin K
1µg
Calcium
31mg
(3%)
Vitamin B9 (Folate)
16µg
Iron
1mg
(6%)
Magnesium
35mg
(9%)
Phosphorus
103mg
Zinc
1mg
Nutrition Facts
Serving: 12 banana bread slices
Amount Per Serving
Calories 206
% Daily Value*
| Calories | 206kcal | 10% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 50mg | 2% |
| Potassium | 254mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 13g | 26% |
| Vitamin A | 27IU | 1% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 3mg | 3% |
| Vitamin E | 4mg | |
| Vitamin K | 1µg | |
| Calcium | 31mg | 3% |
| Vitamin B9 (Folate) | 16µg | |
| Iron | 1mg | 6% |
| Magnesium | 35mg | 9% |
| Phosphorus | 103mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.