At a Glance:
Prep Time: 10 minutes mins
Cook Time: 40 minutes mins
Total Time: 50 minutes mins
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!
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.
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: 296 kcal , Carbohydrates: 45 g , Protein: 3 g , Fat: 13 g , Saturated Fat: 10 g , Polyunsaturated Fat: 0.3 g , Monounsaturated Fat: 1 g , Cholesterol: 1 mg , Sodium: 159 mg , Potassium: 164 mg , Fiber: 2 g , Sugar: 11 g , Vitamin A: 32 IU , Vitamin C: 3 mg , Calcium: 13 mg , Iron: 2 mg
Course: Breakfast, Snack
Cuisine: American