Get the Recipe: Eggless Banana Bread
This eggless banana bread is soft, fluffy and moist! It is quick and easy to make. Great for a grab and go breakfast, afternoon snack, or healthy dessert!
Ingredients
- 1 ¼ cups mashed bananas
- ⅓ cup melted coconut oil, or avocado oil
- 3 tbsp milk, regular or dairy free
- 1 tsp vanilla extract
- ½ cup coconut sugar or brown sugar
- 1 ¾ cups flour, all purpose or gluten free flour
- 1 tsp baking soda
- pinch sea salt
- ½ cup chocolate chips
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a bread loaf pan with parchment paper.
- In a mixing bowl, add mashed bananas, melted coconut oil, milk, vanilla and coconut sugar. Stir until combined.
- Once combined, add in flour, baking soda, and sea salt. Stir until combined.
- Fold in chocolate chips.
- Transfer batter to the lined bread pan. Add extra chocolate chips on top if desired.
- Bake for 40 to 42 minutes or until toothpick inserted comes out clean.
- Finally, remove from oven. Cool completely before slicing into.
Notes
- Use ripe bananas for the best flavor.
- Both gluten free 1 to 1 flour and regular all purpose work well.
- Use any type of milk. Use vegan milk to keep this recipe vegan.
- The batter is pretty thick.
- Use an 8 inch by 4 inch bread pan for best results. A larger one will yield a shorter, flatter bread.
- Bake only until toothpick inserted comes out clean.
- Full cool bread before slicing into.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Freeze individual slices for up to 1 month.
Calories: 296kcal, Carbohydrates: 45g, Protein: 3g, Fat: 13g, Saturated Fat: 10g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Cholesterol: 1mg, Sodium: 159mg, Potassium: 164mg, Fiber: 2g, Sugar: 11g, Vitamin A: 32IU, Vitamin C: 3mg, Calcium: 13mg, Iron: 2mg