Eggless banana bread

This eggless banana bread is moist, naturally sweet, and packed with wholesome ingredients like ripe bananas, almond milk, and buckwheat flour.

Quick to make and low in saturated fat, it’s perfect for breakfast, snacks, or meal prep, delivering fiber, plant-based protein, and healthy fats in every satisfying slice.

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Prep Time 20

Cook Time 50

Total Time 1 10

Course Breakfast, Dessert, Snack

Cuisine American, Plant-Based

Servings 8 slices

Equipment

1 x 2 lb (900 g) cake tin
Baking paper
1 large mixing bowl
1 small mixing bowl
Spatula or Wooden Spoon
Measuring cups and spoons
Serrated knife (optional, for slicing)

Ingredients

Dry Ingredients

180 g / 1½ cups buckwheat flour or gluten-free/all-purpose flour
1 tsp baking powder
¾ tsp baking soda
1½ tsp cinnamon

Wet Ingredients

360 g / 1½ cups mashed ripe bananas
60 ml / ¼ cup mild-flavored oil e.g., olive or sunflower
90 ml / 1/3 cup + 2 tsp almond milk or other plant milk
2 tsp lemon or lime juice
125 g / ½ cup + 2 tbsp coconut sugar or demerara sugar

Optional Extras

1 banana sliced for topping
2 tsp maple syrup for glaze

Instructions

Preheat and Prepare the Oven: Start by preheating your oven to 175°C (350°F).
Position the oven rack one notch below the center to ensure even baking.
Line a 2 lb / 900 g cake tin with baking paper, pressing it carefully along the bottom and sides.
This prevents sticking and makes it easy to lift the bread out once baked. A well-prepared tin is the first step to perfect banana bread.
Mash the Bananas: Peel 360 g (about 1½ cups) of overripe bananas and place them in a large mixing bowl.
Use a fork or potato masher to mash the bananas until smooth, leaving only very small lumps.
Overripe bananas are ideal—they provide natural sweetness, moisture, and a rich banana flavor that forms the base of this moist bread.
Combine Wet Ingredients: Add 60 ml (¼ cup) mild-flavored oil, 90 ml (1/3 cup + 2 tsp) almond milk (or other plant milk), 2 tsp lemon or lime juice, and 125 g (½ cup + 2 tbsp) coconut or demerara sugar to the mashed bananas.
Mix thoroughly using a spatula or wooden spoon until everything is fully incorporated.
The lemon juice reacts with the baking soda later, helping the bread rise beautifully while keeping it tender and moist.
Mix Dry Ingredients: In a separate smaller bowl, combine 180 g (1½ cups) buckwheat flour (or gluten-free/all-purpose flour), 1 tsp baking powder, ¾ tsp baking soda, and 1½ tsp cinnamon.
Stir or sift the ingredients together to ensure even distribution, which is essential for a consistent rise and balanced flavor throughout the bread.
Incorporate Dry Ingredients into Wet: Add the dry mixture into the wet banana mixture gradually, in three portions.
After each addition, fold gently with a spatula until there are no streaks of flour left.
Be careful not to overmix, especially if using flour containing gluten, as overmixing can make the bread dense.
Aim for a thick, slightly lumpy batter—it’s a sign your bread will turn out moist and tender.
Transfer to Cake Tin: Pour the batter into the prepared cake tin, spreading it evenly with a spatula.
The batter should fill about 2/3 to 3/4 of the tin’s height, leaving space for rising.
Optionally, slice one banana lengthwise and place it gently on top for decoration.
Do not press it down; the bread will rise evenly around it while baking.
Bake the Bread: Place the tin in the preheated oven and bake for 50–55 minutes.
To check for doneness, insert a toothpick into the center—if it comes out mostly clean with a few moist crumbs, the bread is ready.
The top should be golden-brown, and the aroma of bananas and cinnamon will fill your kitchen.
Avoid opening the oven frequently to prevent the bread from sinking.
Glaze the Bread (Optional): While the bread is still warm, brush 2 tsp of maple syrup over the top if you’d like a subtle shine and extra sweetness.
The heat helps the syrup soak in slightly, giving the bread a light, appealing glaze.
This step is optional but adds a beautiful finishing touch.
Cool Completely: Let the bread cool entirely in the tin on a wire rack.
Cooling is crucial for the structure to set properly, preventing the slices from crumbling.
Once cooled, carefully lift the bread out using the baking paper.
Patience at this stage ensures clean, neat slices.
Slice and Serve: Use a serrated knife to cut the bread into 8–10 even slices.
Serve immediately, or store in an airtight container at room temperature for up to three days.
This bread is perfect for breakfast, a healthy snack, or even a simple dessert.
Its moist texture, natural sweetness, and wholesome ingredients make it a reliable favorite for everyday baking.

Notes

Use overripe bananas for natural sweetness and a moist texture; the riper, the better.
Buckwheat flour is naturally gluten-free but may be cross-contaminated, so choose certified gluten-free if needed.
Adjust sugar depending on the ripeness of your bananas; very ripe bananas may require less.
Do not overmix once you add dry ingredients; overmixing can make the bread dense, especially with flours containing gluten.
The bread is done when a toothpick comes out mostly clean with a few moist crumbs—it should remain tender, not dry.
Optional toppings like sliced banana or a light maple glaze enhance flavor and presentation.