Easy Vegan Banana Bread (egg-free and oil-free)

Easy Vegan Banana Bread (egg-free and oil-free). Friends who come over to visit me know I love bananas and always keep them in the pantry. If there’s one fruit I can’t live without it’s definitely bananas.

While there are days when your bananas tend to be overripe and soft that it will fall down once you open the skin or it is becoming to have lots of dark spots that you wouldn’t eat alone because of sugar then it is time to use them for something else. Like an easy simple banana bread that you can do even after working or any activity.

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It is such a classic recipe that can be eaten right after baking, a snack and breakfast the following day. I love eating banana bread fresh and hot from the oven as well as waiting the following day too where all the flavors are really combined from the smell and the sweet taste of banana.

For this classic and easy vegan banana bread, I reduce the sugar and also use brown sugar since bananas are naturally sweet especially when it has these dark spots.

Another twist that I use is applesauce, instead of using vegan butter or canola oil to replace egg. If you are new to my blog, my baking recipes do not use egg as binder and fat. I usually use flax egg, vegan butter or oil.

If you want to try applesauce in your recipe do check my Chocolate Pumpkin Cake where I also use applesauce instead of oil making the chocolate pumpkin cake still moist and fresh. Applesauce is a good fat replacer and has lesser calories too.

When it comes to baking I do not want to complicate things and I also want ingredients that are easy to find. Simple baking recipes for people like me and you to be honest I made this easy vegan banana bread after my tempo run one evening which also means after work.

Benefits of Banana

1. Potassium-rich – it helps to regulate heart function and can help regulate or lower blood pressure. It also acts as an electrolyte that athletes need. One of the reasons you may experience muscle cramps is because of potassium deficiency.
2. Vitamin B6 – One good reason runners consume bananas is because of its vitamin B6 which helps support muscle activities when running.
3. Glycogen – while doing any aerobic/anaerobic exercise the body consumes glycogen which is also in a form of carbohydrates, Carbohydrates are what fuels the body to perform an activity and once it is consumed the body will have to use energy reserve such as fat in order to continue an activity.

As per USDA Ripe Bananas: (100g)  water 75.3g, Protein 0.74g, Carbohydrates 23g, Total Sugar 15.8g, Potassium 326mg, Magnesium 28mg, Calcium 5mg, Vitamin C, 12.3mg, B6, 0.209mg.

Easy Vegan Banana Bread

Ingredients of Banana Bread

• 2 overripe bananas
• 2 cups (250g) unbleached all–purpose flour (sub. Gluten-free flour)
• 1 ½ tsp baking soda
• ½ cup (90g) brown sugar 
• ½ tsp salt
• ¼ cup applesauce (sub. vegan butter or canola oil)
• 1 tsp vanilla
• ¼ cup (60ml) water

Instructions

1. Preheat oven to 350F or 180C.
2. Mix dry ingredients all-purpose flour, baking soda, salt.
3. In a small bowl mash bananas then add brown sugar, vanilla, water and applesauce. Mix well until combined.
4. Slowly mix wet ingredients with dry ingredients, combine well but do not overmix.
5. Prepare your loaf pan. Place a parchment paper or spray with baking oil.
6. Pour mixture into the loaf pan.
7. Sprinkle with some chocolate chips or nuts depending on your choice.
8. Bake for 30-35 minutes or when a toothpick is inserted and comes out clean.
9. Serve while it’s hot.

Banana Bread Notes

• For this recipe I did not use flax egg as a binder, sometimes you don’t actually need to use a flax egg. I made a few desserts without flax egg and the cake doesn’t break at all.
•  I use glass baking ware for my banana cake you can use any loaf pan you have. Also, you can turn this recipe into Banana muffins.
• You can use gluten-free flour in this recipe although I have not tried it. The measurement in cups will be the same as the all-purpose flour.
• You can adjust the sugar up to 1 cup and also use granulated white sugar.
• I made this recipe before using 4 overripe bananas.

Free baking conversion chart.

Nutrition

This recipe can yield 8 servings with 179 calories per serving. Total fat 0.4g | saturated fat 0.1g | Cholesterol 0mg | Total Carbohydrates 40.4g | Dietary fiber 1.7g | Total Sugars 13.3g | Protein 3.6g | Calcium 14mg | Iron 2mg | Potassium 158mg.

Nutrition calculation is based using an online calculator (verywellfit) and for reference use only. 

Easy Vegan Banana Bread

Jeannie

The classic banana bread made without egg. A perfect breakfast and snack to compliment your coffee or tea.

5 from 14 votes

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 30 mins

Total Time 50 mins

Course Breakfast, Snack

Cuisine American

Servings 8 people

Calories 179 kcal

Equipment

• 2 bowls for recipe preparation
• loaf pan for baking
• spatula, whisk
• measuring cups and spoons

Ingredients Needed

  

• 2 overripe bananas
• 2 cups all-purpose flour unbleached
• 1 ½ tsp baking soda
• ½ cup brown sugar sub. white sugar
• ½ tsp salt
• ¼ cup applesauce sub. vegan butter or canola oil
• 1 tsp vanilla
• ¼ cup water

Instructions

 

• Preheat oven to 350F or 180C.
• Mix dry ingredients all-purpose flour, baking soda, salt.
• In a small bowl mash bananas then add brown sugar, vanilla, water and applesauce. Mix well until combined.
• Slowly mix wet ingredients with dry ingredients, combine well but do not overmix.
• Prepare your loaf pan. Place a parchment paper or spray with baking oil.
• Pour mixture into the loaf pan.
  
• Sprinkle with some chocolate chips or nuts depending on your choice.
• Bake for 30-35 minutes or when a toothpick is inserted and comes out clean.
• Serve while it’s hot.
  

Video

Notes

Notes

• For this recipe I did not use flax egg as binder, sometimes you don’t actually need to use flax egg. I made a few desserts without flax egg and the cake doesn’t break at all.
•  I use a glass baking ware for my banana bread you can use any loaf pan you have. Also you can turn this recipe into Banana muffins.
• You can use gluten-free flour in this recipe although I have not tried. The measurement in cups will be the same as the all-purpose flour.
• You can adjust the sugar up to 1 cup and also use granulated white sugar.
• I made this recipe before using 4 overripe bananas.

 

Nutrition

This recipe can yield 8 servings with 179 calories per serving. Total fat 0.4g | saturated fat 0.1g | Cholesterol 0mg | Total Carbohydrates 40.4g | Dietary fiber 1.7g | Total Sugars 13.3g | Protein 3.6g | Calcium 14mg | Iron 2mg | Potassium 158mg.

 

Did you make this easy vegan banana bread? Snap a photo and tag #therunningbaker24 and @therunningbaker24 on Instagram

Keyword banana, banana bread, Vegan

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• Dairy-free Zucchini Cake
• Dairy-free Lemon Cake
• Vegan Ginger Spice Cookies

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