Eggless Banana Bread
This eggless banana bread is soft, moist and super easy to make. It’s delicious enjoyed straight from the oven but it’s even better the next day with a cup of tea! Enjoy it with or without walnuts for the perfect rainy day pick-me-up.
It’s officially Autumn in the UK now and you know what that means…
Yep, you guessed it. Vegan Banana bread.
September is my absolute favourite time to bake, when the weather starts to get a little chilly. I get to make all of my favourite, cosy vegan home bakes that just don’t quite taste the same in the warmer weather. And honestly, what better way to start with than this eggless banana walnut bread recipe?!
I’ve had an old recipe (and veerrrry old photos) for vegan banana bread on my blog for a while now. It was long overdue an update so that’s exactly what I worked on this week.
I adjusted the ingredient ratios ever so slightly and removed the chia seeds that I was using as an egg substitute. Since I first published that post a few years ago, I’ve learned that bananas are actually a great vegan binding ingredient on their own. So there’s really no need for eggs or an egg substitute at all in this recipe!
After making these small changes, I am so pleased with the final result- it’s super moist and dense yet slightly fluffy at the same time. Just like good vegan banana bread should be.
A classic, comforting recipe
Banana bread has been a favourite Autumn/Winter treat for me for as long as I can remember. I don’t know why, but I just love the feeling of having a slice with a hot cup of tea, cosied up on the sofa and listening to the wind and rain outside.
I also just love the process and overall experience of baking it when it’s dull out. It’s something I’ve always found very relaxing because it’s super easy and makes little mess. And it’s great for using up any bananas that have become too ripe to eat. Even better, it makes every room in the house smell like sweet banana-cinnamony goodness as it bakes.
What’s not to love?!
Bananas not ripe enough? No worries!
To make this banana bread, you’ll need 200g of ripe bananas (ones with brown spots), which is around 2-3 bananas. But if you’re looking over at your fruit bowl full of green bananas with a heart full of sadness, don’t panic! Here’s a cool trick you can use to ripen them quickly…
Place the bananas flat onto a lined baking tray with the skin on. Bake for 5-10 minutes at 180°C/350°F (160°C/325°C for fan or convection ovens). You’ll know they’re ready when the skin turns completely black.
Once baked, let the bananas cool. Then you can unpeel them and use as instructed in the recipe. Genius!
How to make eggless banana bread
As with any baking recipe, you have to preheat your oven. For this recipe, you’ll need to preheat it to 180°C/350°F. Or, if you’re using a fan or convection oven like I did, set it to 160°C/325°F instead.
At this point, it’s also a good idea to prepare your loaf tin. I used a 2lb loaf tin and lined it with baking paper. I don’t recommend using a silicone loaf tin as I find they tend to puff outwards while they bake.
First, measure out 200g of ripe bananas (around 2 medium or 4 small bananas) and mash them up thoroughly in a bowl using a fork. Set aside for now.
Next, add 120g of vegan margarine and 150g of caster sugar to a large bowl. Mix them together with a wooden spoon until smooth.
Add the mashed bananas to the bowl along with 1 teaspoon of vanilla extract. Mix well.
Now add 250g of self-raising flour to the bowl, along with 1 teaspoon of cinnamon and 125ml of soy milk. Stir it in until well combined and you should end up with a smooth, slightly thick batter.
It’s important to use self-raising flour in order to allow your vegan banana bread to rise. If you don’t have self-raising flour where you are, you can use equal amounts of plain flour and add 2 teaspoons of baking powder plus 1/4 teaspoon of baking soda to the recipe instead.
I recommend using organic, unsweetened soy milk as I find it produces the best results and it’s what I test all of my recipes with. However, if you cannot have soy or don’t want to use it, I recommend using oat milk instead, rather than almond milk which is a little less absorbent.
Crush or chop 75g of walnuts into small pieces and gently fold them into your eggless banana bread batter. If you don’t like walnuts, you could use another type of nut such as macadamia. Alternatively, you can make chocolate chip banana bread instead!
Transfer the batter into your lined loaf tin and spread it out evenly using your spoon. Pop it into the oven and bake for 50-55 minutes, or until a toothpick through the centre comes out clean.
Let the banana bread rest in the tin for around 15 minutes, then carefully transfer it to a wire rack. Remove the baking paper from the bottom and gently flip it over so it’s upright.
Leave it to cool completely before cutting into slices. I recommend serving it warmed up in the microwave with whipped cream.
- Use a metal/aluminium loaf tin instead of a silicone one, to help the banana bread hold its shape better.
- Use bananas that are either brown or have a lot of brown spots. If the bananas are not ripe enough, the final bread will not taste as sweet. You can bake unripe bananas in the oven to ripen them before using in this recipe.
- If you have ripe bananas that you’re not quite ready to use, you can freeze them for later. You’ll need to defrost them again before using them.
- If you don’t have self-raising flour, use plain/all-purpose flour instead and add 2 teaspoons of baking powder plus 1/4 teaspoon of baking soda (bicarbonate of soda) to the recipe.
- If you don’t like walnuts, omit them completely or use chocolate chips instead.
Keep it in an airtight container at room temperature. Alternatively, you can store it wrapped tightly in tinfoil, kept in a cool, dry place like a kitchen cupboard.
If stored appropriately as above, it’ll taste best if eaten within 4 days.
I have yet to experiment with a gluten-free version of this recipe but I think it would work well using a gluten-free self-raising blend such as Dove’s Farm. I would recommend omitting the soy milk until you’ve mixed the rest of the ingredients together, then adding a small amount at a time until you reach a thick cake batter consistency.
Yes. This is a great dessert for freezing. Pop the slices (or the whole thing) into an airtight container or wrap up tightly with tinfoil. Freeze for up to 2 months.
When you’re ready to eat it, unwrap or uncover it and let it sit at room temperature on a wire rack or plate until fully thawed. This should only take an hour or two. I don’t recommend re-freezeing once defrosted.
I hope you love this vegan banana bread recipe! If you make it at home, please let me know what you think by leaving a rating or comment below. Happy baking! xo
Eggless Banana Bread
Comforting, hearty and delightfully sweet vegan banana bread. A staple recipe for every egg-free baker.
- 200 g Ripe bananas (around 2 medium or 4 small bananas)
- 120 g Vegan margarine (½ cup)
- 150 g Caster sugar (¾ cup)
- 1 Teaspoon Vanilla extract
- 250 g Self-raising flour (~2 cups)
- 1 Teaspoon Cinnamon
- 125 ml Unsweetened soy milk (½ cup)
- 75 g Chopped walnuts (~⅔ cup)
Preheat your oven to 180°C/350°F (or 160°C/325°F if you're using a fan or convection oven). Line a 2lb loaf tin with baking paper.
Add the bananas to a small bowl and mash with a fork until pureed.
In a separate bowl, mix together the margarine and sugar together until smooth. Add the mashed bananas and vanilla extract and mix well.
Next, add the flour, cinnamon and soy milk, then mix until well combined. You should end up with a slightly thick batter.
Fold in the chopped walnuts.
Transfer the batter to your lined loaf tin and spread it out evenly using your spoon.
Bake for 50-55 minutes, until a toothpick through the centre comes out clean.
Leave it in the tin for 15 minutes to cool slightly, then gently transfer it to a wire rack. Remove the baking paper from the bottom, carefully flip it over so it's upright, and leave to cool completely.
- Store in an airtight container or wrap tightly in tin foil for up to 4 days.