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 moist banana bread recipe is perfect if you want to start the day off right!
[Watch my IG stories to see HOW I prepare it]
Eggless moist banana bread recipe 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!
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Do you have other questions?
It’s not easy to answer all the questions you may have, so PLEASE leave a comment below and I’m glad to reply! Thank you.
If you make this recipe, please be sure to give it a rating and leave a comment! It would make me so happy! 🙂
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MOIST BANANA BREAD RECIPE
Ingredients
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
- ¼ of a teaspoon Salt
- 60 gr Walnuts
- Almond butter and sliced almonds – to garnish (optional)
Note: you can also use 175 gr of spelt only OR 175 of all purpose
Instructions
- 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.
If you loved this healthy recipe, you’ll absolutely adore these carrot cake muffins! SO easy!
© Healthy Little Cravings – Roberta Dall’Alba.
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I’ve been looking for an healthier version of the banana bread recipe for a while and finally here it is! It’s perfect, tasty and moist but lighter and healtier than the “original” one I have.
I had to use vegetable oil (don’t remember which one) because I don’t have coconut oil at home and I didn’t put nuts -but loads of cinnamon- because this is how I love it. It was incredibly delicious. Loved it!
❤️❤️
Thanks! (o, grazie?:))
Roberta
This is simply the best banana bread ever! Super easy, super moist, incredibly delicious! This is now my go to recipe for banana bread. Roberta, your recipes are awesome, thank you!
Ahhhh yayyyyy
thanks dear