This Healthy Eggless Banana Bread recipe offers a delicious and nutritious alternative to traditional banana bread, perfect for vegans, those with egg allergies, or anyone seeking a healthier option. Made with ripe bananas, whole wheat flour, natural sweeteners, and healthy fats like coconut oil, this bread is moist, flavorful, and easy to make.
Mixing bowls For combining the wet and dry ingredients separately.
Loaf Pan (9x5 inches) For baking the banana bread.
Fork or Potato Masher To mash the ripe bananas.
Measuring cups and spoons For accurate ingredient measurements.
Ingredients
1 ½ cupsWhole Wheat Flour
1teaspoonBaking Soda
¼cupCoconut Oil
½ cupNon-Dairy Milk
Instructions
Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
Mash 3 ripe bananas in a bowl, then mix in coconut oil, non-dairy milk, maple syrup, and vanilla extract.
Combine whole wheat flour, baking soda, cinnamon, and salt in a separate bowl.
Stir the dry ingredients into the wet mixture, then fold in chia seeds or flax seeds.
Pour the batter into the pan and bake for 45-55 minutes, or until a toothpick comes out clean. Let it cool before serving.
Notes
Bananas: Use very ripe bananas with brown spots for the best flavor and sweetness. Overripe bananas will provide the moisture needed for a soft, moist bread.
Flour Substitutes: For a gluten-free version, you can substitute whole wheat flour with almond flour or a gluten-free flour blend. However, the texture may change slightly.
Sweeteners: Maple syrup is used in this recipe as a natural sweetener, but you can substitute it with honey or agave syrup. Adjust the amount based on your preferred sweetness level.
Egg Substitute: If you don't have chia or flax seeds, you can try using store-bought egg replacers or simply omit them, though the texture may be slightly different.
Baking Time: Baking times can vary based on your oven and loaf pan size. Check doneness by inserting a toothpick into the center—if it comes out clean or with a few crumbs, the bread is done.
Add-ins: Customize your banana bread with optional ingredients like nuts, dried fruits, or chocolate chips, but note that they will increase the calorie count.
Storage: Store any leftover banana bread in an airtight container at room temperature for up to 3 days. You can also freeze slices for up to 2 months for later enjoyment.