No Egg Banana Bread Recipe
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No, I am not vegan. However, I am struggling to find essential items at the store as MANY of us are. I had some super ripe bananas in the freezer, and not a lot to do with them since I was nearly out of everything I’d need for my go-to bread recipe. I had to make some changes and wanted to avoid things like egg substitutes and it surprisingly turned out delicious.
So yes, this is a vegan recipe, but no, you can’t tell.
The recipe makes 1 regular sized loaf, but I had smaller loaf pans I wanted to use so I could give some to my friends (who either loved it or are good at lying). It was super quick and easy, using only stuff I had around the house.
Ingredients
- 3 ripe bananas, mashed (brown on the outside)
- 3 tsp lemon juice
- 1/2 c + 2 tbsp grapeseed oil (vegetable works too, but grapeseed gives a moister, fluffier product imo)
- 3/4 c light brown sugar
- 4 tbsp nondairy milk (I used rice milk)
- 2 tbsp vanilla extract
- 1 3/4 c + 2 tbsp all-purpose flour
- 2/3 c almond flour (or you can use 2/3 c all-purpose flour)
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 3/4 tsp ground cinnamon
- pinch of nutmeg
- 3/4 c chopped walnuts
- 1 c chocolate chips (I used semi-sweet to balance out the banana)
Directions
- Preheat oven to 355°F and spray baking tin with a nonstick spray (I used coconut oil spray)
- Mix together the wet ingredients: mashed bananas, lemon juice, grapeseed/vegetable oil, light brown sugar, vanilla extract, and non-dairy milk
- Mix together the dry ingredients: all purpose flour, almond flour, baking powder, baking soda, salt, cinnamon, and nutmeg
- Add the dry ingredients to the wet and whisk or stir together until the batter is smooth with no clumps
- Mix in the chopped walnuts and chocolate chips and mix until they are in all of the batter
- Distribute batter evenly into 3 small loaf tins (5 3/4 x 3 in) and smooth the top
- Bake for 30 minutes then check if an inserted toothpick comes out clean, if not, repeat this step in 5 minute intervals
- Let cool for about 10 minutes then remove from pan to allow it finish cooling completely
- Store in plastic wrap or air tight container for 3-4 days and enjoy!
