This post is also available in: Italiano
Imagine: you wake up in the morning, and there’s a soft but moist vegan banana bread waiting for you on the table. So you warm up your milk, pour it into a mug, then slice the loaf and enjoy them together. Isn’t it the best thing?
Trust me: this easy banana bread without eggs is the perfect breakfast to start the day off right!
An easy banana bread without eggs that will make everyone #jawdrop
If you’ve been following me for a while, you’ll probably know that I moved into my boyfriend’s house last month and we started living together.
As a consequence, he instantly became my official taste-tester.
Ok, I personally think he’s biased but I also 100% trust him, and I know that if something is wrong he tells me without thinking twice.
So last week, when I baked this moist banana loaf and he took the first bite, I think he fell in love with me again, for the second time.
It was so good that we wanted to eat it for lunch, we couldn’t help being tempted (but we resisted)! Must say it was the ideal Saturday dessert though.
So you want to know why this is the perfect breakfast?
Should I really list the reasons? I mean, look at it and imagine the flavor, or better: try it now!
In the meantime, I’ll tell you why this is an amazing breakfast for you (and your kids too!):
- It’s homemade and you know homemade is aaaaalways better than store-bought;
- The moistness: oh, it’s so moist that it almost melts in your mouth;
- It’s sweet but not too much;
- The credit for the sweetness belongs to the ripe bananas (there’s just a tiny bit of sugar but you can actually reduce it!)
- Walnuts give the perfect nutty flavor to the loaf;
- Almond butter? The perfect final touch!
A few Banana bread FAQs answered…
I only use ripe bananas and not overripe, so they shouldn’t be brown or mushy. They should just have some spots on the skin.
The “toothpick test” always works: pierce the loaf on the left, center and right side to make sure it’s evenly cooked. It should come out clean!
First, do not over-bake. As soon as your toothpick comes out clean, take it out of the oven.
Second, store it into an airtight container so the air won’t dry it out.
The quantity of banana purée is also important: follow my instructions and you won’t have a dry banana bread, promise. This is the moistest you’ll ever have!
As I mentioned before, store it into an airtight container.
I’m not sure I can answer this question because ours always finishes in a couple of days (um), but it should lasts a couple of days outside the fridge. If you want to make it last longer, store it into the fridge.
SUGGESTED PAN & THERMOMETER:
As I mentioned in my hokkaido milk bread post, I used to use an ordinary loaf pan to make my loafs (and I still do sometimes), but I recently started using paper pans and I must say they’re very handy. You don’t have to grease them and the loafs come out perfect.
You can find it here: HERE.
If you make this recipe, please be sure to give it a rating and leave a comment! It would make me so happy!
Don’t forget to share your photos with me on Instagram: tag me or send a DM!
Eggless banana bread recipe
This banana bread without eggs is moist, sweet and delicious! Try it, it’s perfect for your breakfast!
For a 10 x 22 cm loaf pan:
- 3 (400 gr of puree) Bananas + one to decorate
- 45 gr Melted coconut oil
- 40 gr Raw brown sugar
- 1 teaspoon and a half Vanilla extract
- 75 gr Spelt flour
- 100 gr All purpose flour
- 6 gr Baking powder
- 1/4 of a teaspoon Salt
- 60 gr Walnuts
- Almond butter and sliced almonds to garnish (optional)
Note: you can also use 175 gr of spelt or 175 of all purpose
Preheat the oven at 175° C (350° F)
Purée 3 of the 4 bananas (or mash them with a fork)
Combine melted coconut butter and brown sugar, whisk. Then add banana purée and vanilla extract.
In another bowl combine flours, baking powder, salt.
Add the wet ingredients to the dry and stir with a whisk.
Chop your walnuts and add them to the batter.
Avoid over-mixing it.
Pour the batter into a loaf pan (I use a paper pan).
Slice the 4th banana in half and place it on top of the batter.
Garnish with slices of almonds and bake for about 35/40 minutes or until golden brown.
Remember to test with a toothpick: pierce the loaf on the left, center and right side to make sure it’s evenly cooked.
Let it cool down and garnish with almond butter.