Since we are still living through a pandemic, I suppose we are still baking banana bread (insert big eyes emoticon). Well, I am. I have probably made a banana loaf every other week, if not every week, these last couple of months, trying to put together the easiest plant-based recipe. And here we have it – a recipe that is super quick to prepare with simple pantry ingredients and super ripe bananas. Obviously.

At first I tried to create a recipe with egg replacers aka flaxseed and water, but then I realised that it isn’t necessary. The mashed banana gives the cake the rise it needs without the need for any eggs. And by omitting egg replacers and eggs this recipe is easier than the average banana bread recipe. Does easy sound appealing to you?

Well, then let’s get straight into the HOW:

1. Preheat the oven to 170 degrees Celsius. I have a gas oven over here. But since banana bread bakes for a while, I prefer the temperature to be lower than the average 180 degrees. Grease a non-stick bread tin – I used a 20 x 10 cm.
2. Place all the dry ingredients (except the walnuts) into a large bowl. I normally use a whisk to combine it.
3. Next, add the wet ingredients to a bowl. I prefer to add everything to the bowl in which I mashed the bananas.

4. Add the wet ingredients to the dry ingredients and whisk gently. If you’re using walnuts, add it to the mixture at this point, and fold it through.

5. Pour the mixture into the prepared tin. Level the top with the back of a spatula if needed. Then, if you want to be fancy, slice a banana in half length wise and place it atop the mixture. Do not press this down; as the loaf bakes it will rise into the banana. Place your dish in the oven and bake it for 45 minutes or until a skewer comes out dry.

6. As soon as the bread comes out of the oven, brush it with some raw honey for that beautiful shine. Allow it to cool (if you can) and enjoy!

Print Recipe

Eggless Banana Bread

This is probably the easiest (whilst super delicious) banana bread you will ever make. It uses simple pantry ingredients and very ripe bananas for a natural sweetness. It doesn't require any eggs or egg replacers. And then there's that delicious crunch from the walnuts.

Keyword

banana bread, dairy-free, plant-based

Prep Time

10 minutes

Cook Time

45 minutes

Servings

loaf

Ingredients

• 3 medium very ripe bananas peeled and mashed (about 275g)
• 1 1/2 c oat flour
• 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp salt
• 1/4 c extra virgin olive oil
• 1 tsp vanilla extract
• 2 tbsp raw honey + extra for final brush
• 1/3 c walnuts crushed (optional)
• 1 medium banana peeled (optional)

Keyword banana bread, dairy-free, plant-based Prep Time 10 minutes Cook Time 45 minutes Servings loaf Ingredients 3 medium very ripe bananas peeled and mashed (about 275g) 1 1/2 c oat flour 1/2 tsp baking soda 1 1/2 tsp baking powder 1 tsp cinnamon 1/4 tsp salt 1/4 c extra virgin olive oil 1 tsp vanilla extract 2 tbsp raw honey + extra for final brush 1/3 c walnuts crushed (optional) 1 medium banana peeled (optional)

Instructions

1. Preheat your oven to 170 C and grease a small* bread pan.
2. Place all the dry ingredients (except the walnuts) into a large bowl and whisk gently to combine.
3. Whisk together all the wet ingredients in a separate bowl until well combined.
4. Add the wet mixture to the dry ingredients and whisk together just until combined. If using walnuts, fold it into the mixture.
5. Pour the mixture into the prepared tin. Level the top with the back of a spatula if needed. Slice the remaining banana in half length wise and place it atop the mixture. Place it in the oven and bake for 45 minutes or until a skewer comes out dry.
6. As soon as the bread comes out of the oven, brush it with some raw honey for that beautiful shine. Allow the bread to cool (if you can). Enjoy!

Recipe Notes

*Bread pan size: 20 x 10 cm