Eggless banana bread has always been on my "to-bake" list. So I was really thrilled to find this vegan banana bread recipe and I have to say that hand's down this is the best banana bread ever. It was moist, yummy and the sweetness was just right.
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I always love baking with banana recipes and blueberry recipes because all the recipes I have tried so far have been very successful; in taste and appearance too.
If you check the recipe index by ingredients I'm sure that the banana and blueberry recipes page will have the most recipes.
Ingredients/Substitutes
You don't need any fancy ingredients, the procedure is very simple, and you make one of the best quick bread recipes ever! How cool it is!
- 2 cups All-purpose Flour
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- ¼ teaspoon Ground Allspice
- ½ cup Margarine at room temperature (I used Becel Vegan Spread)
- ½ cup Brown Sugar
- ½ cup White Sugar
- 3 Banana medium-sized, mashed well
- ¼ cup Almond Milk
- 1 teaspoon Apple Cider Vinegar
- 1 teaspoon Vanilla Extract
- ½ cup Chopped Walnuts
Best Tip
Sometimes I use oil instead of the softened non-dairy butter mentioned in the recipe. In that case, I use ⅓rd of a cup of oil instead of half a cup of butter.
If I had to choose one of the best recipes using bananas, this vegan banana bread recipe would be the one.
This vegan banana bread is also one of the recipes which I make quite often whenever I have overripe bananas at home.
Oh boy! I'm very glad that I found the vegan banana bread recipe because this is the best banana bread recipe you will ever bake vegan or otherwise.
Recipe FAQs
Allspice is also called Jamaican pepper. The ground powder has a combined flavor of clove, cinnamon and nutmeg. So if you don't have it use cinnamon instead and it should be fine.
You will have to thaw it to bring it to room temperature and then only it can be used.
I haven't baked this or any other recipe in a microwave oven because I don't have the convection type microwave oven which can be used for baking/grilling also. But if you have one please follow the instructions for baking in it and it should work.
I hope so. I don't have experience baking in a gas oven but I don't see why it shouldn't work. Follow the procedure that you would normally do to bake in a gas oven and it should be fine.
Yes you can bake it in a bundt cake pan, or a 13x9 inch pan. The times will definitely vary. So take care that you do not over bake it and test for doneness accordingly.
Yes you can. Follow the same procedure like you would bake any muffin. Either grease the tin with non-stick cooking spray or line it with cupcake liners, fill ⅔rds full of batter and bake it for around 18-23 minutes maybe. Time might differ. Please test for doneness accordingly.
I think it should not be an issue. Like any other quick bread you can freeze it. Thaw it by keeping it in the fridge overnight and use it the next day.
Yes you can. But I prefer using apple cider vinegar because it doesn't give an after taste/flavor unlike white vinegar. You can try it for yourself and see.
Yes keeping the measurement same you can use your choice of add-ons.
Yes you can try, but it won't be banana bread anymore..duh! Jokes apart, you can try any other fruit of your choice keeping the measurement the same.
Always use white granulated sugar and not powdered sugar while baking unless a recipe specifically calls for it.
Yes you can try it. I haven't though. I'm thinking about ¾ cup of either of the syrup should be fine instead of 1 cup of sugar.
Yes it should not be a problem. You can also use coconut palm sugar instead.
Yes, any type of non dairy milk can be used. I personally prefer rice milk and almond milk. For some reasons don't like soy milk. Most of the times it gives a sticky texture.
Yes you can use dairy milk instead of almond milk. If you don't have buttermilk then use dairy milk and vinegar.
Yes buttermilk can be used instead of the non-dairy milk and vinegar combination. It's actually the vegan substitute for buttermilk. So if you don't want to bake it vegan then you can directly add buttermilk. So you don't have to use buttermilk and vinegar.
Again I haven't tried it, so just guessing what would be the result based on my experience baking fat free. Fat-free doesn't work always. It's more of a trial and error experiment. Personally I wouldn't suggest baking it entirely fat free, because you might end up with a dry bread. So start with maybe ¼ cup of unsweetened applesauce and ¼ cup of softened butter/margarine or about 2 tablespoons of oil. See how it turns out and based on that you may decide to reduce the fat content further.
Using softened butter in place of margarine shouldn't be a problem, only that it won't be vegan anymore. Even ghee (clarified butter) in semi-solid state shouldn't be a problem, if you like the flavor. You won't have to make any changes to the recipe. But if you want to use oil, the recipe has to be tweaked a little bit. I'm estimating that ⅓rd cup of oil should be enough instead of ½ cup of butter/margarine.
Personally I do not bake anything with bananas with just whole wheat flour. It doesn't taste good in most of the recipes. Again this is my personal preference maybe. You could try it for yourself and see if you like the taste and texture. I use whole wheat pastry flour instead. It still has the same nutritional value of whole wheat flour but doesn't affect the taste and texture too.
Maybe you cannot omit either all-purpose flour or whole wheat flour totally but can use about 1 cup of that and for the rest any other whole grain flour or a multi-grain flour mix should be OK.
I haven't tried it myself but one of the readers mentioned in the comments that she used rice flour instead of all-purpose flour and a little bit of extra soy milk and the bread turned out fine. Most of the gluten-free and egg free recipes use Xanathan gum for it to rise. I haven't tried Xanathan gum while baking. The reader mentioned that she didn't use it either and the bread turned out good.
Quick breads, be it banana or any other bread has to be cooled completely before you can slice it. Preferably overnight. Do try it this way and you should be able to cut it without the bread crumbling or getting mushy. Trust me you will get neat slices without any problem.
It is natural for quick breads made with considerable quantity of fruit, especially egg free to be slightly on the denser side. When compared to many other quick bread recipes I have tried and tested this vegan banana bread is really not that dense. But do not expect it to be very light like a slice of angel food cake.
A couple of reasons and solutions for this problem.
1) Use a light-colored aluminum pan instead of dark non-stick metal pans because it absorbs heat and browns the loaf. Don't even think of using a glass pan because it's the worst. Glass acts as an insulator and will burn the bread.
2) Baking time and temperature matters. Most quick breads take anywhere between 50-75 minutes or sometimes more to bake. Such long temperatures do tend to brown the base and the top of the bread. So if you are baking in a dark pan it is suggested to bake the bread at 350F for a while and then reduce the temperature to 325F the top covered with aluminum foil for the rest of the time. This vegan banana bread bakes in 60 minutes. Since I used a light pan I didn't have to do this. The bread baked perfectly fine without any change in the temperature.
But if you are using a dark metal pan then bake at 350F for the first 30-35 minutes and then reduce the temperature to 325F, cover the pan with aluminum foil and bake until it's done.
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Recipe
Vegan Banana Bread
Ingredients
- 2 cups All Purpose Flour
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- ¼ teaspoon Allspice ground
- ½ cup Margarine at room temperature (I used Becel Vegan Spread)
- ½ cup Brown Sugar
- ½ cup White Sugar
- 3 count Banana medium-sized, mashed well
- ¼ cup Almond Milk (or any non-dairy milk of your choice)
- 1 teaspoon Apple Cider Vinegar
- 1 teaspoon Vanilla Extract
- ½ cup Walnuts chopped
Instructions
- Combine together the non dairy milk and apple cider vinegar; set aside.
- Preaheat the oven at 350F/180C for 15 minutes. Line an 8x4 inch loaf pan with parchment paper and lightly grease it with nonstick cooking spray.
- In a large combine the flour, baking soda, salt, and spice.
- Cream together the margarine and sugars in another bowl. Then add the bananas, vanilla, and milk-vinegar mixture.
- Add the wet ingredients to the flour mixture. Mix in the nuts and stir until just combined.
- Pour the batter into the prepared loaf pan and bake for about 60-70 minutes or until a toothpick inserted in the center of the bread comes out clean. Mine was done shortly after 60 minutes.
- Remove the pan from the oven and place it on a cooling rack for about 15 minutes. Then transfer the bread from the pan to the rack and let it cool completely before slicing (preferably overnight).
My Notes
- Any non-dairy milk can be used instead of almond milk. My personal preference is always almond milk or rice milk.
- You can add (vegan) chocolate chips along with nuts to make it decadent.
- Always slice quick bread the next day. Do not slice it while it's still warm because it might not slice neatly.
- For a healthier version, you may want to substitute the all-purpose flour with whole wheat flour or any other whole grain flour, use some homemade applesauce or some more mashed bananas for a part of the vegan butter substitute, and voila you have got a healthy banana bread without eggs.
Taste & Texture
Nutrition
katie says
I have tried so many different banana bread recipes (with eggs) and this is the ONLY one I've ever gotten to turn out (added bonus it doesn't have eggs-which my husband cannot eat). It's soooooooo delicious!!! I LOVE this bread! THANK YOU!!!
Madhuram says
I too agree with you Katie. This is the best banana bread recipe.
Darja says
Hello Madhuram,
Firstly I would like to thank you for creating this site in the first place! It's a real life saver. I did not think I would be able to bake anything sweet when I became a vegetarian, and then I found your amazing site! All my favourite recipes come from here 🙂 And this banana bread is the love of my life! 😀 What I really wanted to say here, is that I actually tried baking it with coconut oil and it came out just perfect! The smell is great and there is no overpowering taste or anything. I used the oil instead of margarine. Here I should thank you for introducing me to coconut oil as well ;D So best of luck to you and keep up the great recipes, I would be lost without this site 🙂 Best wishes from Lithuania!
Madhuram says
Darja, thank you so much for your kind words of appreciation. Lately I'm undergoing a baker's block (or rather boredom) and haven't baked anything for a couple of weeks now. Your comment has come in the right time to get me going again. Thanks.
Dr. J says
Greetings,
I have baked your recipe for the vegan chocolate cake and it turned out to be a hit - at least 3 times. I was thinking in those terms for the banana bread too - the baking soda and vinegar combo always works to get the airy bubbles in the baking mix, but I feel the oil gives the moisture, hence can we substitute oil in this?
Regards
Madhuram says
Thanks J. Yes you could use oil too, like I have used in the following recipe: http://www.egglesscooking.com/2008/04/28/eggless-chocolate-chip-zucchini-bread/. I think you should be fine with little less than 1/2 cup oil.
CurryLeaf says
Ahh,I missed this post Madhu.Such a nice discussion going on here.
Love the bread. I have tried Virgin coconut oil in curries and the flavour is there. But I too am used to the flavour the oil imparts.Yet to try in bakes. Madhu,I think Virgin coconut oil -taken from coconut milk is healthier than the normal coconut oil.
I read about it in Yasmeen's.
What u said is true. Fat is fat and we must eat the fat which is good for us.
Love the bread. Isa's recipe are sure shot winner erm most of the times.
BTW, Thanks for commenting on posset. The intention was to curdle the cream. Thanks to all the additions,taste is orangy and not the curdled taste.
Anagha says
Hey,
Here is my take on eating healthy. I think using Canola oil or
butter or margarine is okay, what really matters is the amount.
Portion sizes is the key thing.
For example, if you add up calories for all the ingredients in the
above post and divide it by number of slices, you will be amazed to
see that it may as well go up to 200! Then, if you use MayoClinic,
you can find out your daily calorie needs, And, it may turn out that
you cannot afford to eat a slice of this loaf everyday!
My standard rule for a healthy recipe is that it should contain at least
half the flour as whole wheat / whole grain flour. Also, 1 cup of
flour can have maximum of 2 Tbsp fat (butter or oil).
I am very fond of baking, I have a very sweet tooth but I am big on
easting a balanced and healthy diet and logging my calories every day.
I work out and have been doing all these things for last 3 yrs. I
managed to get in shape and lost 40 lbs without paying a single
rupee to any trainer.
I don't mean to criticize the post or anything like that, but just
want to let you know my experience. Eating bad stuff is okay. But,
eat in right portion, infrequently. Also, there is no option to
exercise, regardless of your diet and weight.
Thanks,
Anagha
Madhuram says
I totall agree with you Anagha. My weakness is not sticking to the exercise routine.
Madhuram says
I forgot to add one more thing. Fat is fat, whether it is from olive oil or canola oil or butter. But Jai and Bee's post has opened my eyes to consume the fat which is good for you than most others (especially which we are thinking is healthy like the vegetable oil spreads which is full of artfifical chemicals). I used to buy my salad dressings but not anymore. I have started making my own using EVOO. I was using a variety of vegetable oil spreads, now its down to almond butter or some mashed avocadoes on toast.
Jess says
Mmmm! This looks nummy!
Jess : )
Vani says
Hi Madhuram,
I made this today with some minor changes. I used on 1/3 cup olive
oil and added 1/3 cup of cranberry. I also substituted 1/2 cup of
flour with whole wheat flour. This is a delicious bread and looks
beautiful as well with the specks of nuts and cranberry. Will
definitely make again. Next time I will try with 1 cup all purpose
flour and 1 cup whole wheat.
Thanks for the recipe
Vani
Madhuram says
Those are some interesting changes Vani. Did you use EVOO or light tasting olive oil?
Vani says
EVOO
Anuradha Rajasekaran says
Hi Vani,
Did u substitute Margarine with olive oil or added olive along with the Margarine. Please clarify.
Thank you.
Laine says
Hi Maduram,
I stumbled onto your site by chance and it is wonderful, dont beat yourself up about the oil verse butter thing, I am only just learning about healthy vegan eating, and still make those sorts of mistakes, it is very tricky to eat this way, but it is worth it I think, thanks again for all your help and ideas, I really appreciate all your effort.
cheers
Laine
Madhuram says
Thanks Laine.
Shobana says
Hey Maduram, Its amazing how you manage to publish receipes inspite of your hectic schedule. Just a suggestion, have you thought of baking for babies? I really like to introduce baked foods for Diya but unable to find easy and simple receipes.
Keep it going!
Cheers,
Shobana
Madhuram says
Thanks Shobana. I will definitely post something.
Samantha says
Going to make this next week. Sounds wonderful!!!
Madhuram says
Hope you like it Samantha. This was a big hit in our house.
Samantha says
Made it today. I used soy milk, omitted the nuts and used wheat flour. It is very yummy!
Madhuram says
It's great to know that the bread is yummy even with whole wheat flour.
Spice says
Hi Madhuram, bread looks good. I'm gonna check both the links u have posted...I don't use veg. oil a lot...very rarely but use canola for frying otherthen that I use olive oil. Now for fat substitution in baking fruit purees really works good in fruit cakes/breads......infact my last post is Fat Free Banana cake only....as bananna works good as fat substitute so U really don't need any fat in that....
spice
Madhuram says
Yes, baking breads/muffins and even cakes fat free using pureed fruits is not a problem. But cookies definitely need butter or oil to be crispy. I have used applesauce for some cookies and they turn chewy and not crispy.
Bridget says
I just realized when you click the print option in the upper right hand side of your recipe and it converts to a printable page, the recipe leaves out the apple cider vinegar. I bake quite a bit and have a child with egg and nut allergies so I am accustomed to making our own buttermilk but you may want to correct for those unfamiliar.
Madhuram says
Thanks for letting us know Bridget. It should be alright now.
Latha says
Perfect looking and flavorful bread.
Varsha says
Hello! we dont get apple cidar vinegar in India. Can we use synthetic vinegar instead? What spices are there in "all spices mix"?
Samantha says
not the author but if you google All Spice you can find out what is in it.
Madhuram says
That't true.
Madhuram says
You could use plain white vinegar or double the quantity with lemon juice (which I haven't tried though). Allspice is not a mix of spices but its a spice by itself, looks lot like pepper but has the flavor of nutmeg, clove, cinnamon mixed together. To know more about it: http://en.wikipedia.org/wiki/Allspice
Jayasree says
Bread looks delicious. Liked the logo as watermark. I too was under the impression oil is better than butter in baking. Now reading what you have written, I need to think before I bake. I have successfuly replaced maida with wheat flour and is happy with the result.
Priya (Yallapantula) Mitharwal says
Just perfect !!!
Priya says
Beautiful bread, looks simply fabulous..
Georgiana says
If your coconut oil does not knock you out with
coconut when you smell it is it No good.
In which case, it flavors your cooking for sure.
But, it is delicious. And just because it is bought in
a health food store does not mean it is good either.
I look for organic coconut oil made on some island
by unknown people...do not buy a commercial brand, they all stink
or should I say, they all have NO smell.
There is also another company online that sells it in bulk.
Tropical Traditions I think is the name. They can be found
online and on facebook.
So, to recap, if you are using good coconut oil, you have
a pungent coconut smell which does change the flavor
of your food for sure, to coconut. Which I find delicious
but my husband does not always. Also, using a lot of coconut oil
(I put a few spoons of it in my coffee and it takes like german chocolate cake)
caused me to lose weight without trying.)
Madhuram says
Thanks Georgiana. I too bought an organic brand and it has a wonderful coconutty smell. Being Indian I'm used to coconut oil in cooking and its flavor but I don't know how will I like coconutty cookies, cakes and brownies. Everything I bake with coconut oil will have an uniform flavor and its original flavor will be lost. I guess I wouldn't know unless I try it.
sheila says
hi lovely receipe.Can I use butter instead of margarine.Thanks.
Madhuram says
Yes Sheila.
Sanjeeta kk says
The banana bread does look very good! Like the all spice powder in it.