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Loaf of Banana Bread with an end sliced off
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4.18 from 34 votes

Easy Healthy Banana Bread Recipe [Eggless]

This Easy Healthy Banana Bread Recipe comes with bold flavor and it happens to be fully dairy-free and egg-free!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Breakfast, Brunch, Dessert
Keyword: baked, banana, banana bread, breakfast, brunch, dairy-free, easy, gluten-free, healthy, sweet, vegan
Servings: 8 servings
Calories: 212kcal
Author: Shanika

Ingredients

BREAD:

  • 4 very ripe Bananas, mashed
  • 2 cups organic all-Purpose Flour (See Notes!)
  • ½ cup Agave syrup (See Notes!)
  • 2 tsps baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • Pinch of sea salt
  • 1 cup Almond milk (You can use your fave plant-based milk!)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • ¼ cup vegan butter, melted (You can also use melted coconut oil)

TOPPINGS:

  • 1 ripe banana, sliced thin
  • Pinch of ground cinnamon
US Customary - Metric

Instructions

TO MAKE THE BREAD:

  • Preheat your oven to 375 degrees Fahrenheit and lightly grease it using vegan butter or coconut oil and line with parchment paper, leaving a hanging over on the sides for an easy "pull-out".
  • In a bowl or measuring cup, add the milk and apple cider vinegar together, whisking until combined. Let it sit for 5-10 minutes until the mixture slightly thickens.
  • In a large bowl, combine the mashed bananas, melted butter, Agave, vanilla, and Almond milk-ACV mixture, whisking them together until well combined.
  • Next, add in the flour, baking powder, baking soda, cinnamon, nutmeg, and sea salt into the wet ingredients, stirring until just combined. NOTE: DO NOT OVER-MIX!
  • Pour/scoop the batter into the prepared loaf pan and evenly spread it out.

TOP THE BREAD:

  • Add the sliced bananas atop the bread batter, lining them side by side until the top is fully covered. Add a pinch of cinnamon atop everything.
  • Bake for 55-60 minutes, or until a toothpick or knife that is inserted in the middle comes out clean. NOTE: Midway, I like to poke VERY SMALL holes all over the bread to allow heat to penetrate through and to ensure it cooks through so that the centers aren't uncooked.
  • Once done, remove bread from oven and let it cool for 25-30 minutes before gently removing it from loaf pan to cool completely.
  • Once cooled, slice and enjoy!
  • Bon Appetit!

Notes

  • STORAGE: Refrigerate leftover bread by tightly wrapping it in foil paper or keeping it fully covered in a cake stand—lasts up to a week. Can also be stored at room temperature for up to 2 days. You can freeze leftovers by wrapping the whole loaf in aluminum foil. Store it in a zip-top bag. Squeeze as much air out as you can without smooshing the bread.
  • SWEETENER: If you choose to opt out of Agave syrup, you can always substitute with maple syrup or Date syrup as well.
  • GLUTEN-FREE OPTION: See recipe post for greater details for making this bread GF!
  • OIL: Instead of vegan butter, you can also use vegetable oil coconut oil, if preferred.
  • WHAT PLANT-BASED MILKS ARE GOOD FOR THIS RECIPE? You can always use your fave plant-based store-bought milk or one of the following: Almond, coconut milk, homemade oat milk, homemade cashew milk, flax milk, potato milk, quinoa milk, etc.

Nutrition

Calories: 212kcal | Carbohydrates: 35g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 260mg | Potassium: 41mg | Fiber: 1g | Sugar: 10g | Vitamin A: 2IU | Vitamin C: 2mg | Calcium: 104mg | Iron: 2mg