Banana bread was trending during the 2020 Pandemic. Staying indoors all the time gave rise to a new class of homebakers. People were not only interested in trying their hands at detailed recipes but also interested in perfecting classic recipes. Especially ones that evoked memories of childhood favorites and a time of nostalgia.

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I have to admit, it was the Pandemic that got me interested in the Banana bread trend, and while my classic banana bread recipe is a huge favorite of the kids (Have shared the recipe in my new ebook) the eggless version of this recipe is just as good.

This eggless banana bread recipe gives you a moist cakey texture while also having a balanced sweet profile.

My vegetarian readers have sent me many thanks on Instagram for this recipe and I thought this is the perfect time to share it on the blog too.

Here is what you need,

EGGLESS BANANA BREAD RECIPE

An easy one-bowl banana bread recipe perfect as a make-ahead snack or lunch box treat for kids.

Easy Eggless Banana Bread

A one-bowl easy eggless banana bread for tea time snack or as a lunch box treat.

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Prep Time 15

Cook Time 50

Total Time 1 5

Course Dessert, Snack

Cuisine American

Servings 12

Ingredients

1/2 cup butter (125 gms)
1 cup jaggery powder/brown sugar
3 bananas
4 tbsp curd/yogurt
2 cups refined wheat flour
1 tsp baking soda
1/2 tsp salt
2 bars dark chocolate (optional)
1-2 drops vanilla extract

Instructions

Start by melting the butter on a low flame until slightly golden.
Mash the ripe bananas and keep them aside.
In a mixing bowl add the butter and jaggery powder and give a good mix until well combined. (Before using the jaggery powder ensure that there are no clumps, you can pass it through a sieve to get rid of any clumps of jaggery)
Now to this mix add the mashed bananas, curd, and vanilla extract. Mix well until well combined.
Sieve through 2 cups of flour, baking soda, and salt, and add roughly chopped chocolate. Mix well until combined.
Pour into a lined baking tin and decorate with more chocolate pieces on the top.
Bake in the oven at 180 degrees C for about 50-55 mins. Make sure to check if cooked through by inserting a toothpick. It should come out clean.

Notes

Substitutions:

You can swap the jaggery powder for castor sugar. I prefer jaggery powder because I like the deep earthy sweetness jaggery lends to the banana bread.

If you want to reduce the refined white flour you can also use 1:1 refined flour to whole wheat flour. Simply make sure to sieve the whole wheat flour 2-3 times before using in the recipe.

Keyword banana bread, eggless banana bread, vegetarian banana bread

HOW TO SERVE

While this banana bread tastes amazing when fresh, one of my favorite ways to enjoy it is to store it overnight in an airtight container in a cool cupboard and serve it the next day with a warm cup of milk tea. The flavors of the banana bread sink in overnight and you get a deep yummy cake the next day.

Like this recipe? Here is an almond flour brownie recipe that is gluten-free and perfect for toddlers and anyone with a sweet tooth.

Until next time!