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Are you looking for an eggless and sugarfree recipe to make the most delicious and moist banana bread? Then this is the recipe you're looking for! This banana bread is packed with nutrients, easy to make and so delicious!
This bread can be served for breakfast or as an afternoon-snack. I love to heat it slightly and serve it with a dollop of peanut butter and some jam but it's also absolutely delicious on it's own. Serve it with a hot cup of coffee and you can sure it's gonna be a hit!
This recipe is quick to make and requires no weird ingredients. To make the recipe as easy as possible to follow I also added how to substitute certain ingredients in case you don't have it at home or you cannot find them.
Before you jump into the kitchen to make this recipe, I suggest you read this blog-post carefully. The recipe is easy to make yet there are some tips and tricks that's useful to know before you start making it.
To make this banana bread all you need are the following ingredients:
- bananas (the riper the better)
- maple syrup
- coconut oil (or olive oil)
- plant based milk (the one you prefer)
- apple vinegar (lemon juice works fine too)
- rolled oats
- whole-wheat flour (all purpose flour works too)
- black sesame seeds (optional)
- cashew nuts (optional)
- baking soda
- baking powder
- chocolate chips (optional)
How to replace ingredients
In case you need/want to substitute any ingredient here you have a list that explains exactly what you can substitute and how to do it:
- Maple syrup: in case your banana bread does not need to be sugarfree you can of course use sugar. Otherwise you can use agave nectar, apple puree (skip the milk in this case), coconut sugar or molasses (these two will slightly change the flavour of the bread though).
- Nuts/seeds: you can simply skip them in case you have an allergy or don't like them.
- Whole wheat flour: in case you want your bread to be gluten-free, you can use a store bought gluten-free alternative. Otherwise you can blend gluten-free oats until powdered and use it to replace flour. The cake won't the as fluffy and soft but it will still be delicious.
If you want this banana bread to be gluten-free you have to replace the flour.
To do this you can either use a gluten-free flour substitute or you can blend the same amount of gluten-free oats until powdered and use it to replace flour. The cake won't the as fluffy but it will still be delicious.
How to serve
This banana bread can be served for breakfast with some vegan butter and jam or as a healthy snack with a hot cup of coffee.
I like to reheat it slightly in the oven/air fryer and then serve it straight away. This step makes it even more delicious yet it's totally optional.
How to store
You can store this vegan banana bread either in the fridge or in the freezer (depending on how long you want to keep it).
- Refrigerator: place the Banana Bread in an airtight container or cover with plastic wrap and store in the refrigerator for up to 3-4 days.
- Freezer: wrap the cake either whole or in portions in plastic wrap and place in an airtight container. This will prevent the cake from absorbing flavors from other foods in the freezer. You can store the cake in the freezer for up to 1 month. Allow to thaw completely before serving.
More delicious recipes you may like
- Italian Custart Tart (Torta della Nonna)
- Super Creamy Vegan Pumpkin Cheesecake
- Extra Fudgy Vegan Butter Beans Brownies
Leave a comment
If you try this vegan banana bread, let me know! Please leave a comment below, rate the recipe, and don’t forget to tag a photo #vegaliciously on Instagram and tiktok!
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Banana Bread (Eggless, Sugarfree)
- 200 g bananas ((1 ½ cups)) the riper the better
- 125 ml maple syrup ((½ cup))
- 4 tbsp coconut oil
- 4 tbsp plant based milk
- 1 tbsp apple vinegar
- 60 g oats ((¾ cup))
- 160 g whole-wheat flour ((1 ⅓ cups))
- 2 tbsp black sesame seeds optional
- 2 tbsp cashew nuts (optional) chopped
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp cinnamon
- 1 pinch of salt
- 1 banana
- 1 handful chocolate chips optional
- Preheat the oven to 180 °C (360 °F).
- Add the bananas along with maple syrup, coconut oil, almond milk and apple vinegar in a food-processor/blender and blend until smooth.
- In a bowl, sift flour, baking soda and baking powder. Add in the oats, salt, cinnamon, sesame seeds and cashew-nuts.
- Pour the wet mixture over the dry one and mix until combined.
- Oil a cake pan and pour the mixture into it, spread evenly.
- Cut in half the banana and place it on the top of the cake.
- Bake in the middle of the oven the first 30 minutes at 180 °C (360 °F) and the remaining 20 minutes at 150 °C (300 °F).
- Once baked, take it off the oven and top with the chocolate chips while still warm.
- Let it cool completely before serving.