This Healthy Eggless Banana Bread is moist, soft, and better for you. It is filled with the goodness of whole wheat flour, almond flour, flaxseed meal, and jaggery being some of the key ingredients to make it wholesome and guilt-free. Freezes well & makes a great after-school snack! Dairy-free & Vegan too.
They gobble these healthier treats with a big smile on their face without any complaints. I admit that the healthy version of any bake, be it a simple cake or a cookie has a slightly different texture and taste as compared to the ones made with all-purpose flour and sugar, but if my kids like it then that is always my first preference. And trust me, these healthy ones are simply delicious.
After a lot of testing, I am happy to share this “kids approved” healthier version of the classic banana bread that is made with wholesome ingredients. I am so excited to introduce you to the Best Homemade Healthy Eggless Banana Bread ever made with ingredients found at home!!
Ingredients to make healthy banana bread
This banana bread is made without sugar, dairy, eggs, or all-purpose flour. Instead, I have used the following wholesome ingredients to make it.
Bananas – Overripe bananas are an ideal choice for this recipe. The sweetness of the batter will highly depend on how ripe your bananas are.
Whole wheat pastry flour – Atta or whole wheat pastry flour is recommended for making this bread. I suggest you avoid whole wheat flour if you stay in the United States as it is huskier. It is not finely ground flour and not the same as the Indian atta. Pastry flour is recommended here.
Almond flour – I have used Costco Almond Flour and not almond meal. If you are allergic to nuts swap it with oat flour.
Flaxseed meal – It is filled with omega 3 fatty acids. Flaxseed is also high in dietary fiber and protein. This husky stuff is great for your body. I highly suggest having it in your pantry. If you are following my recipes then you will soon use up all the flaxseed meal in your recipes. We will be making flaxseed meal gel popularly knows as flax egg for this recipe.
Jaggery – An excellent sugar replacement and a rich source of iron. Better than sugar for sure. I have used jaggery powder also known as Punjabi sugar. You may replace it with coconut sugar or sugar in raw. If you have a chunk of jaggery then slice it and weigh or pack it in the cup, measure, and use it. I prefer dark color organic jaggery.
Avocado oil – I use avocado oil for this recipe. It is better than many refined oils out there.
Plant milk – As I have curated this recipe to be vegan I have used cashew milk because it was there in my pantry. You can use almond, oat, or say milk instead. If you are Lacto vegetarian and consume dairy then use whole or 2% milk at room temperature.
Baking soda and baking powder – It is necessary to use both of them in this recipe for tender soft bake.
Vinegar – It’s an important ingredient for the baking soda to react with. The chemical reaction gives an extra lift to this bread.
Vanilla extract – I prefer using real vanilla extract. Imitation is cheap but a total turn-off.
Cinnamon – What is banana bread without cinnamon? But if you don’t like it then leave it out or use flavors like pumpkin spice, cardamom or simple vanilla.
Salt – a pinch of salt brings all the flavors in this bread together.
How to make banana bread at home in 4 simple steps
- Add dry ingredients to a bowl.
- Blend liquid ingredients with bananas.
- Mix them together ( No whisk needed).
- Bake and Enjoy!
Possible substitutes that work well
- Atta or whole wheat pastry flour is recommended for making this bread. A ready-made gluten-free flour blend will work as well. I prefer using Bob’s Red Mill gluten-free flour blend.
- I have used Almond Flour and not almond meal. If you are allergic to nuts swap it with oat flour i.e ground oatmeal, old-fashioned oats, and not steel-cut.
- Substitute flaxseed meal with 4 tablespoons yogurt.
- You may replace jaggery with coconut sugar or sugar in raw. If you have a chunk of jaggery then slice it and weigh or pack it in the cup, measure, and use it. I prefer dark color organic jaggery.
- I use avocado oil for this recipe. You can use organic coconut oil or mild-tasting olive oil for this banana bread recipe.
- Swap cashew milk for almond, oat or say milk instead. If you consume dairy then use whole or 2% milk at room temperature.
- Use lemon juice instead of vinegar.
- Substitute cinnamon pumpkin spice, chai spice, cardamom or simply leave it out.
Can I use frozen bananas for this recipe?
Yes, I peel and freeze bananas all the time when they ripen. Frozen mashed bananas work well in this banana bread recipe. Just keep it out over the counter until soft and easy to handle.
Important tips to make the best eggless banana bread
- Remember that this is bread, not a cake.
- Do not overmix the batter, mix just until combined.
- Depending on the oven especially a smaller one, if the bread starts browning quickly, ay after 35 minutes top it loosely with foil.
- Flavor it up –
- Throw in some nuts, chocolate chips, or even your favorite spice blend like pumpkin or chai spice to make this bread extra flavorful.
Storage and freezing instructions for vegan banana bread
Can you store eggless banana bread over the counter?
This banana bread stays great for up to 4 days at room temperature if stored in a cool dry place.
How to store banana bread in the fridge?
Place the bread slices in an airtight container and store them in the fridge for up to a week.
How to freeze banana bread?
Vegan banana bread freezes well. Just wrap each slice individually in saran wrap then foil and store in a freezer-safe container for up to 3 months. Defrost it overnight in the fridge or over the counter for 1 hour before consuming.
Microwave before eating
If you love warm banana bread, feel free to microwave it for 10 seconds. They will taste like they are just out of the oven.
How does this healthy Eggless Banana Bread taste?
I will sound bias, but it tastes amazing!!!! It has a moist tender crumb with the right amount of sweetness for you and your kids. Each slice of this healthier banana bread is soft and just melts in your mouth. I am sure you won’t miss eggs, dairy, all-purpose flour (maida), or a lot of sugar in it. It tastes even better the next day and stays moist and soft for days.
Difference between banana bread and a banana cake
A lot of people get confused between banana bread and banana cake. The main difference between the two is that banana bread is not soft and fluffy like a cake. Nor it is extra sweet. Banana bread is dense but has a tender and moist crumb with a very light sweetness to it. It is made in a loaf pan and enjoyed as slices, whereas a banana cake is made in an actual cake tin and frosted as well.
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Healthy bakes that you should try for your kids –
Vegan Banana Chocolate Muffins
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Healthy Chocolate Zucchini muffins
Healthy Eggless Banana Bread Recipe
Healthy Eggless Banana Bread
Ingredients
For making flax gel
- 1 tablespoon Flaxseed Meal
- 3 Tablespoons Warm Water
Other ingredients
- 2 big very ripe bananas 1 cup mashed/(265grams)
- ½ cup plus 2 tablespoons (93grams) Jaggery see notes
- ⅓ cup (66 ml) avocado oil , or of choice
- 1.5 teaspoon vinegar or lemon juice
- ½ cup plus 1 tablespoon (126ml) cashew milk , or any of your choice
- 1.5 teaspoon Vanilla
- 1 ¾ cup (198 grams)Whole Wheat Pastry Flour, Atta
- ½ cup (48grams) Almond flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Cinnamon
- ½ teaspoon salt
- Fistful of sliced almonds optional
Instructions
- All ingredients should be at room temperature.
- Start with preheating the oven at 350 degrees F / 180 deg C.
- Grease and line a 9*5” loaf pan and keep aside.
Prepare flaxseed meal gel
- Whisk the flax meal in warm water with a spoon and let it stand for 10 minutes.
- Meanwhile add banana chunks, oil, jaggery, milk, vinegar, vanilla to a blender and blend until smooth.
- See notes for why blender is used and alternative.
- Sift the whole wheat pastry flour, baking powder, baking soda, and salt in a big bowl.
- Add in the almond flour and cinnamon.
- Mix well with the spatula.
- Now add the blender mix and flaxseed meal gel to the dry ingredients.
- Fold it well with the spatula only until it forms a thick sticky batter.
- Do not overmix the batter.
- Pour it into the prepared pan and level it with the spoon.
- Tap the pan gently over the counter to get rid of any air bubbles.
- Add some sliced nuts like almonds on top if desired.
- Bake in the preheated oven for about 45-50 minutes or until the toothpick inserted in the center comes out clean.
Step by Step video of the recipe -
Notes
- In the video, I have smashed the bananas with a fork just to weigh it for accuracy.
- You can add chunks of bananas directly to a blender.
- The sweetness of the bread will highly depend on how ripe are the bananas.
- This recipe isn’t overly sweet and my kids like it this way.
- It tastes even better the next day, sweeter and the flavors really deepen.
- You may increase jaggery to a total of 1 cup if you prefer it very sweet.
Important tips to make an awesome healthy banana bread
- A simple spoon or spatula works, do not use a whisk. Remember that this is bread, not a cake.
- Do not overmix the batter, mix just until combined.
- Depending on the oven especially a smaller one, if the bread starts browning quickly, ay after 35 minutes top it loosely with foil.
- Flavor it up –
- Throw in some nuts, chocolate chips, or even your favorite spice blend like pumpkin or chai spice to make this bread extra flavorful.
Possible substitutes that work well
- Atta or whole wheat pastry flour is recommended for making this bread. A ready-made gluten-free flour blend will work as well. I prefer using Bob’s Red Mill gluten-free flour blend.
- I have used Almond Flour and not almond meal. If you are allergic to nuts swap it with oat flour i.e ground oatmeal, old-fashioned oats, and not steel-cut.
- Substitute flaxseed meal with 4 tablespoons yogurt.
- You may replace jaggery with coconut sugar or sugar in raw. If you have a chunk of jaggery then slice it and weigh or pack it in the cup, measure and use it. I prefer dark color organic jaggery.
- I use avocado oil for this recipe. You can use organic coconut oil or mild-tasting olive oil for this banana bread recipe.
- Swap cashew milk for almond, oat or say milk instead. If you consume dairy then use whole or 2% milk at room temperature.
- Use lemon juice instead of vinegar.
- Substitute cinnamon pumpkin spice, chai spice, cardamom or simply leave it out.
Storage and freezing instructions for vegan banana bread
- This banana bread stays great for up to 4 days at room temperature if stored in a cool dry place.
- Place the bread slices in an airtight container and store them in the fridge for up to a week.
- Vegan banana bread freezes well. Just wrap each slice individually in saran wrap then foil and store in a freezer-safe container for up to 3 months. Defrost it overnight in the fridge or over the counter for 1 hour before consuming.
Alternate Pan Size
If you do not have a loaf pan, bake it in an 8" round or square pan for 30-35 minutes. You can bake it in several mini loaf pans too.Nutrition
If the frozen bananas release water, will the batter be more runny than it needs to be? Do I need to change any measurements in that case?
Hello Harshali, I have made this recipe with frozen bananas too without altering anything. When in doubt you can reduce the liquid by two tablespoons. The batter has to be fairly thick as shown in the video and not pourable like a cake batter.
Thank you for the recipe, it was delicious!
Glad you liked it Marcela!
The recipe is perfect with whole wheat and jaggery it turned out delicious. Made today. My daughter just loved it. Thank you.
Hi DEAR,
The recipe looks awesome,will try making it…..Thanks for posting the recipe.
Sure do!
Hello Khushboo, Thank you for this wonderful recipe. I tried it for this holiday and it turned out so well.
Hello Khushboo, Thank you for this wonderful recipe. I tried it for this holiday and it turned out so well. ♥️♥️
I am glad it turned out well. Happy Holidays.