A plant-based banana bread that’s every bit as moist and light as traditional banana bread, without the dairy or eggs!
At my house, we’re secretly delighted when the bananas go black and overripe because it means we get to make this banana bread. This plant-based version is just as delicious as traditional banana bread made with eggs and dairy. The combination of ingredients creates a light, fluffy, and moist loaf that promptly disappears around our ever-hungry kids.
We love the addition of nuts to the loaf. It gives another dimension to the flavor and an irresistible crunch, but if we’re having friends over who have a nut allergy, they can easily be left out and the cake will be just as delicious.
Most of the sweetness comes from the bananas, so it’s really important that they’re very ripe. A touch of cinnamon gives the cake subtle warmth and aroma. This is definitely a recipe you’ll keep coming back to!
Is Eggless Banana Bread Healthy?
This banana bread is completely plant-based, making it suitable for vegans. The use of whole-wheat flour increases the fiber content, while the optional nuts provide healthy fats. Brown sugar is used, but you can also use coconut sugar, which is minimally processed and has a slightly lower glycemic index. Another option is to use half the amount of sugar. If your bananas are really ripe, the bread will still be sweet enough. This recipe calls for natural ingredients, making it a healthier choice than store-bought banana bread, which tends to include additives and preservatives. You can feel good about giving this banana bread to your family, friends, and neighbors.
Bananas—The Riper, The Better!
Bananas continue to ripen after they’re picked, and they’re shipped green because they’re harder and more resilient in that way. As they ripen, the color goes from green to yellow to brown. They’re good to eat when they’re yellow, but they’re best for baking when they’re brown and very soft. At that point, the texture is creamy, and almost all the starches have converted to natural sugars, making the banana flavor stronger.
If you’ve got overripe bananas but aren’t in the mood for baking, throw them in the freezer until you have time to use them—they really do make the most delicious loaf.
How to Make Ahead and Store
Once the banana bread has cooled, tip it out of the baking tin and let it finish cooling completely before wrapping and storing in the fridge. It’ll keep for 4 or 5 days. The bread can also be cut into slices, wrapped individually, and frozen for up to 3 months.
Serving Suggestions
The only thing you need to have with this loaf is some hungry people and maybe a nice cup of coffee! It’s perfect for afternoon coffee with friends and neighbors and a welcome addition to the kids’ lunch box. But if you must dress it up, we’re partial to a schmear of Pumpkin Seed Butter, Cashew Butter, or Pecan Butter.
Ingredients
- 1 1/2 cups mashed ripe bananas about 3-4 medium bananas
- 1/2 cup soft brown sugar
- 1/3 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 1/2 cups whole-wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to a toasty 350°F. Grab a 9 x 5-inch loaf pan and line it with parchment paper for an easy release. Lightly grease with coconut oil.
- To the mashed bananas, add the brown sugar, melted coconut oil, vanilla extract, and salt. Stir until well combined.
- In a separate bowl, whisk together the whole-wheat flour, baking powder, baking soda, and cinnamon.
- Gently fold the dry ingredients into the wet. Stir until just combined, do not overmix.
- Add chopped walnuts or pecans (optional).
- Pour the batter into your prepared pan and smooth the top. Pop it in the oven and bake for about 50 to 55 minutes. If the top is getting too brown, tent it with foil around the halfway mark.
- Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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