Description
A simple, moist banana bread recipe that does not use eggs, perfect for allergy-friendly baking.
Ingredients
Scale
- 4 bananas ripe or overripe, medium sized (about 300 grams with peels)
- 1/2 cup raw sugar or brown sugar or granulated white sugar
- 1/2 cup sunflower oil or coconut oil or any neutral flavored oil
- 1/4 teaspoon cinnamon powder (optional)
- 2 to 3 pinches grated nutmeg or 1/8 teaspoon ground nutmeg powder (optional)
- 1/2 teaspoon vanilla powder or 1 teaspoon vanilla extract
- 1.5 cups whole wheat flour (180 grams)
- 1.5 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 pinch salt (optional)
- 1 to 2 tablespoons sunflower seeds (optional)
Instructions
- Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit) for 20 minutes.
- Grease a bread loaf tin or a rectangular cake pan (7.5 x 4 x 2.5 inches) or round cake pan (7.5 x 2 inches) with oil.
- Place 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.
- Add the oil, vanilla, cinnamon powder, and nutmeg powder to the banana puree. Mix thoroughly with a wired whisk or spatula until the oil mixes evenly.
- Sieve the whole wheat flour with baking soda, baking powder, and salt directly into the bowl containing the mashed bananas.
- Fold the dry ingredients into the wet ingredients using a cut and folding technique until all ingredients mix evenly. Do not overmix the batter.
- If the batter looks very thick or dry, gently fold in about 1/4 to 1/3 cup of water or preferred nut milk.
- Lastly, add the sunflower seeds and fold once more.
- Pour the bread mixture into the prepared loaf pan.
- Bake at 180 degrees Celsius (350 degrees Fahrenheit) for 30 to 40 minutes, or until a toothpick inserted in the bread comes out clean. Watch your oven as timing varies. Do not open the oven until the bread is three-quarters done.
- Place the loaf pan on a wired rack to cool.
- When the bread cools, gently remove it from the pan.
- Slice and serve the banana bread. Wrap any remaining loaf in cling film or store it in a box in the fridge. You can warm the bread before serving.
Notes
- If you use coconut oil, the bread may become dense when refrigerated. Warm the bread before serving to restore its natural texture.
- Adjust the sweetness based on your preference.
- You can skip sunflower seeds or substitute them with walnuts, almonds, cashews, pecans, pistachios, raisins, flaxseeds, or pumpkin seeds.
- You can use all-purpose flour or a mix of all-purpose and whole wheat flour instead of only whole wheat flour.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18
- Sodium: 150
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 4
- Cholesterol: 0
Keywords: banana bread without eggs, eggless banana bread, no egg banana bread recipe, vegan banana bread, quick banana bread, moist banana bread, whole wheat banana bread, allergy-friendly baking