The best eggless banana bread recipe
Recently I showed you how to make banana muffins and today I have another banana snack for you. I´ve already tried some banana bread recipes but this was by far the best I’ve ever done. I was a bit disappointed by my previous attempts to make banana bread because I like it very sweet and moist.
Which ingredients are important for an eggless banana bread recipe?
This eggless banana bread got so moist because I used oil this time. This gave the bread the perfect consistency. I used rapeseed oil because I didn’t have any other oil at home. Nevertheless, it became very tasty and didn’t have a funny aftertaste. I was a little afraid that you might taste it because rapeseed oil has a certain taste of its own, but luckily that wasn’t the case.
Additionally, the banana bread consists of natural sweetness through the bananas. However, it is not enough for me. You can just use natural sweetness especially if you want to make the banana bread healthier. I have added brown sugar. As you already know I’m addicted to chocolate, so I added chocolate powder. You can also skip the chocolate powder and add chocolate chips or skip chocolate completely. By the way, nuts are also delicious in or on top of the banana bread. Of course, this variation is also a bit healthier.
Tip: Make sure you use very ripe bananas. The riper they are, the sweeter your banana bread will be!
I’m also a big fan of
Gluten-free or Keto preparation
For a gluten-free preparation, you can mix oats with gluten-free flour, for example, buckwheat flour or almond flour. Or you don’t use any flour at all and just make banana bread from oats.
If you want to prepare the banana bread for the keto diet then as well leave out the sugar and use coconut oil for baking.
How to store the banana bread correctly
You´ll probably have some leftover slices of the banana bread 🙂 It is best to keep the bread in a lunch box in the fridge for about 3 to 5 days. So you can grab a slice to have a quick breakfast or snack-to-go. Isn´t that great?! I prefer to warm my bread shortly in the microwave and then a little cream on top… I think I have to make banana bread again 😀
Tip: The frozen banana bread lasts up to 3 months! Cut the bread into slices beforehand and freeze them.
How do you like this recipe?
I would be very happy to get feedback from you! If you try this banana bread recipe, please leave me a comment with a ⭐️ rating. Are you active on Instagram or Facebook? If you post a picture of this recipe, please link it to me with @plantiful.heart so I can see your creation! 🤩
Eggless Banana Bread
- 200 gr Spelt Flour
- 50 gr Oats
- 3 Bananas
- 100 gr Brown Sugar Alternative: Agave Syrup, Maple Syrup
- 80 ml Rapeseed Oil Alternative: Coconut Oil
- 1 1/2 tsp Baking Powder
- 1 tbsp Vanilla Paste Alternative: Vanilla Extract
- 1 tbsp Apple Cider
- 4 tbsp Cocoa Powder Alternative: 50 gr Chocolate Chips
- 1 pinch of Salt
- Mash the bananas in a small bowl with a fork until they are soft.
- Add oil, cider vinegar, vanilla paste, and brown sugar, mix it well.
- Mix the dry ingredients separately together.
- Then stir the dry ingredients into the liquid ingredients.
- Pour the dough into the greased baking tin.
- Bake in the oven for 35-40 minutes. By the way, you can find out if the bread is ready with the toothpick test. It shouldn’t be liquid anymore!
Are you active on Pinterest? and do you like this recipe? Then you can pin the following picture 😀 You can find the Pinterest Button under the picture.