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Eggless Banana Bread Recipe - Delicious & Healthier Treat

Looking for the perfect eggless banana bread recipe? Look no further! This easy-to-follow guide will walk you through creating a moist and sweet banana bread without the need for eggs. Plus, we've got you covered with a gluten-free and no sugar added option!


Eggless Banana Bread Recipe


Embrace a Dairy-Free Delight


Eggless Banana Bread for Plant-Based Food Lovers! Calling all plant-based food lovers! Our eggless banana bread recipe isn't just egg-free; it's also dairy-free! With no butter or milk in the batter, this banana bread is a delightful treat for conscious families seeking a healthier, vegan option.


What is eggless banana bread?


Eggless banana bread is a delicious and moist banana bread recipe that's perfect for people with egg allergies or who are following a plant-based diet. This recipe is made without eggs or dairy, so it's also a great option for those who are looking for a healthier alternative to traditional banana bread.

To make eggless banana bread, you'll need a few simple ingredients: ripe bananas, brown sugar, coconut oil, vanilla extract, salt, flour, baking powder, baking soda, and cinnamon. Simply mash the bananas until smooth, then stir in the rest of the ingredients. Bake the batter for about an hour, or until a toothpick inserted into the center of the loaf comes out clean. Pour the batter into a prepared and floured loaf pan.


HOW TO MAKE EGGLESS BANANA BREAD


Making banana bread eggless is incredibly easy, and you don’t need any egg substitute or flax.


All you need are some common pantry ingredients below:


Eggless banana bread recipe is a great option to use up overripe bananas. It's also a excellent and delicious breakfast or snack. Enjoy!


Here are some additional details about eggless banana bread:


The bananas are the star of the show in this recipe, so make sure to use very ripe bananas. The darker the banana skin, the better.

You can use any type of oil you like in this recipe. Coconut oil gives the bread a subtle coconut flavor, but you can also use vegetable oil, canola oil, or olive oil.

If you don't have cinnamon, you can omit it or substitute another spice, such as nutmeg, cardamom, or ginger.

Eggless banana bread is best served warm or at room temperature. It can be store up to three days, at room temperature in an airtight container. I hope you enjoy this recipe!


INGREDIENTS


  • 4 Ripe Bananas

  • Soft Brown Sugar or use sugar-free brown erythritol

  • Melted Coconut Oil or any vegetable oil

  • Vanilla Extract.

  • Salt

  • All-Purpose Flour

  • Baking Powder

  • Baking Soda

  • Cinnamon

  • Chopped Nuts



INSTRUCTIONS


  • Before starting the recipe, preheat the oven to 350°F (180°C).

  • Prepare a 9-inch x 5-inch loaf pan by lining it with parchment paper and lightly greasing it with oil spray or coconut oil. Set it aside.

  • In a large mixing bowl, mash four ripe bananas until smooth and runny using a potato masher, fork, or stand mixer with a paddle attachment. Measure 1 cup + 1/2 cup of mashed bananas, and freeze any extra for later use.

  • Combine melted coconut oil (or any vegetable oil), vanilla extract, brown sugar (or sugar-free brown erythritol), and salt with the mashed bananas, mixing well.

  • In a separate bowl, stir together all-purpose flour, baking powder, baking soda, and cinnamon.

  • Gently fold the dry ingredients into the wet ingredients using a wooden spoon or silicone spatula, ensuring a consistent batter.

  • If desired, add chopped nuts to the batter and gently incorporate them.

  • Transfer the batter into the prepared loaf pan, spreading it evenly. Optionally, you can top the batter with chopped nuts or sliced half-ripe bananas.

  • Bake the banana bread in the center rack of the preheated oven at 350°F (180°C) for approximately 50 to 55 minutes, or until a toothpick inserted in the center comes out clean. To prevent over-browning, you can cover the pan with foil after 30 minutes of baking.

  • Before slicing, let the banana bread cool in the pan on a wire rack for two hours.

  • Store the banana bread at room temperature in a sealed container for up to 3 days or in the fridge for up to 5 days. If frozen, thaw it at room temperature the day before serving.


Tips:

Use overhanging parchment paper on both sides of the pan for easy release of the baked banana bread.

Lightly grease the parchment paper with melted coconut oil using a pastry brush or oil spray.


Serving:

Serve the eggless banana bread plain for breakfast or as a snack, paired with coffee, vegan hot chocolate, or tea.

Optionally, you can top your slice of banana bread with peanut butter, almond butter, chia seed jam, date caramel, or chocolate spread.


Storing:

Storing Eggless Bread: Most eggless banana bread recipes can be stored in a sealed container or cake box in the fridge for up to 4 to 5 days. Without eggs or dairy, it can also be kept at room temperature for up to 3 days.


Freezing:

Freeze the banana bread whole or sliced. Ensure it is wrapped in plastic wrap or placed in an airtight container to prevent dryness when thawed.

Thaw frozen banana bread at room temperature the day before consumption.

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