To make this Banana Bread Recipe Eggless, you are just a few steps away from some basic ingredients of one of the most interesting and best Banana Bread Recipe Eggless ever. Whole wheat flour and honey are used to make Banana Bread Recipe Eggless.
If you want to make your and your family’s day better then make Banana Bread Recipe Eggless, this recipe is famous all over the world which is made with great gusto and served to guests. Banana Bread Recipe Eggless is a magical recipe that refreshes the whole family.
Table of Contents
Today I have prepared a recipe of Banana Bread Eggless in my kitchen which I want to share with you. This recipe has all the goodness of a healthy banana bread. It is soft, moist and full of sweet banana flavor and is loved by everyone, young and old alike.
Bonus? Making banana bread recipe eggless requires some basic ingredients like a bowl, measuring cups, etc.
What makes this banana bread recipe eggless healthier?
1-Traditional banana bread recipe eggless requires lots of processed sugar and refined flour, while this banana bread recipe is made with 100 percent pure and whole wheat flour.
2- This banana bread is sweetened naturally with honey or maple syrup, providing nutrients not found in white sugar.
3- And finally, to make the banana bread recipe eggless, instead of using full sticks of butter, use a fair amount of unrefined oil (choose from extra virgin olive oil, virgin coconut oil or vegetable oil).
The most important thing is that the banana bread recipe eggless prepared in your home kitchen has many properties that do not affect your blood sugar level. Therefore, banana bread recipe is healthy for you.
Banana Bread Recipe Eggless Flour Options
You can modify the banana bread recipe to suit your needs. You can use any of the flours listed below. White whole wheat flour and whole wheat pastry flour are my favorites because they offer all the benefits of whole wheat without the characteristic nutty flavor.
1-oat flour*
2-spelt flour
3-all purpose flour
4-whole wheat flour
5-whole wheat pastry flour
6-white whole wheat flour
7-gluten free all purpose blended flour
*For reasons explained in my oat flour guide, you will need to use 2 1/2 cups in place of oat flour.
Do you want to use almond flour to make your banana bread? You certainly can, but it’s not a straightforward replacement, so instead try my banana bread recipe with almond flour.
Tip: How to measure flour
You must measure your flour correctly to get the best results. Here’s how to use the “spoon and swoop” method to measure flour in cups.
# Stir the flour in slowly with a tablespoon at first to loosen it up.
# Instead of scooping the flour into a measuring cup, spoon it in.
# Use a butter knife to smooth out the excess flour.
Different Types of Banana Bread
Now that you’ve mastered this recipe, you can tweak it and make your own version of easy banana bread. Add finely chopped walnuts or pecans to the batter. Banana slices, raisins or chopped dried fruit can be added. Chocolate chips are no exception.
Also, do you feel like eating muffins? You can follow my recipe to make healthy banana muffins.
If you’re following a special diet? you can make this bread gluten-free or vegan (so it’s dairy and egg-free) with a few minor modifications. See the Recipe Notes for more details.
Ingredients
225 g extra-virgin olive oil or high-quality vegetable oil or melted coconut oil
504 g cup honey or 465 g maple syrup
675 g mashed ripe bananas (about 2 large bananas)
168 g milk or water
3 teaspoons vanilla extract
3 teaspoons baking soda (not baking powder)
3/2 teaspoon salt
3/2 teaspoon ground cinnamon, plus more for swirling
660 g white whole-wheat flour or regular whole-wheat flour
Optional: half cup mixed chopped walnuts or pecans, raisins, chocolate chips, fresh banana slices or other chopped nuts.
Instruction
1 – First of all, preheat the oven to 325 degrees Fahrenheit i.e. 165 degrees Celsius.
2 – Take a large bowl and whisk the oil and honey together in it. Then add the mashed banana and the pre-prepared milk and whisk. (If your oil solidifies on coming in contact with cold ingredients, place the bowl in the microwave or store and warm it slightly for 10 seconds)
3 – Add vanilla, baking soda, salt and cinnamon to the prepared mixture and whisk well and finally add flour with a tablespoon and keep whisking until the mixture becomes smooth.
4 – If you are adding any extra mixture and some lumps are forming in it, keep mixing the mixture slowly.
5 – Pour the batter in the greased loaf pan and lightly sprinkle cinnamon in it. Now make a zigzag pattern on the batter with the tip of a knife. This creates a beautiful swirled effect.
6 – Bake the mixture for 55 to 60 minutes, until a toothpick inserted in the center comes out clean (my bread usually takes about 55 minutes if no mix-ins are used and 60 minutes if mix-ins are used). Let the bread cool in the loaf pan for at least 15 minutes. You may need to carefully run a butter knife around the edges to separate the bread from the pan. Place the loaf on a wire rack to cool and then slice the bread.
Notes
Storage tips: The prepared bread is a little moist. So it will last only for 2-3 days at room temperature. If you want to store it for a week then you will need a refrigerator and if you want to store it for 2-3 months then you will need a deep freezer. It is important to slice the bread and defrost the slices before freezing.
Oil Options : I love coconut oil. The coconut oil I used has almost no flavor in the finished product. If you prefer, olive oil can give the muffins an herbal flavor. Vegetable oil has a neutral flavor, but regular vegetable or canola oil is highly processed, so use sunflower or grapes seeds oil if possible.