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    Home » Recipes » Breakfast

    Published: Jan 30, 2019 · Modified: Oct 5, 2022 by carlocao · This post may contain affiliate links · This blog generates income via ads

    Extra Moist Banana Bread (Sugarfree, Eggless)

    Diesen Beitrag gibt es auch auf: Deutsch

    Jump to recipe

    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.

    Jump to:
    • Ingredients
    • How to replace ingredients
    • Gluten-free option
    • How to serve
    • How to store
    • More delicious recipes you may like
    • Leave a comment
    • Pinterest
    • 📖 Recipe/Rezept
    • 💬 Comments/Kommentar
    Image: vegan banana bread

    Ingredients

    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
    • cinnamon
    • 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.

    Gluten-free option

    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.

    Image: vegan banana bread

    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!

    Pinterest

    feel free to pin the following picture and to follow me by clicking here 😌

    📖 Recipe/Rezept

    Banana Bread

    Banana Bread (Eggless, Sugarfree)

    Carlo Cao
    This banana bread is super soft, light and absolutely delicious. It's easy and quick to make and requires only a handful of ingredients.
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 50 mins
    Course Breakfast, Dessert, Snack
    Cuisine American
    Servings 8

    Equipment

    • Handmixer
    • food-processor

    Ingredients
      

    • 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

    Instructions
     

    • 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.
    Keyword banana bread, eggless, sugarfree
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. M. M. says

      August 17, 2020 at 12:51 am

      For the cashews, does "crushed" mean "chopped"? Or does it mean "ground"?

      • carlocao says

        August 17, 2020 at 6:01 am

        I mean a little crushed, slightly chopped.

    2. M. M. says

      August 12, 2020 at 5:36 pm

      What is a good substitute for coconut oil in this recipe? Thanks!

    3. Sarahneeya Chakkaphak says

      May 10, 2020 at 5:27 pm

      Hi. Is apple vinegar the same thing as apple cider vinegar?
      And, can I use soy milk or almond milk for the "plant based milk"?
      Thank you

      • carlocao says

        May 10, 2020 at 5:28 pm

        Hi, yes it‘s apple cider vinegar and yes you can use soy or almond milk 🙂 let me know how the banana brrad turns out!

        • Sarahneeya Chakkaphak says

          May 19, 2020 at 2:21 pm

          Actually, the result completely exceeded my expectations about the recipe and about vegan baking entirely! It's my first time baking vegan. I'm not vegan. I had a bias that vegan baked goods can ever taste good or retain any ounce of moisture. I do have questions though:

          1. What is the function of the apple cider vinegar?
          2. What is the rationale behind the 2 different degrees of oven heat?

          Thank you in advance for enlightening me.

    4. Vegannewbie says

      November 14, 2019 at 4:48 pm

      180 degrees? Fahrenheit? That's not a lot

      • carlocao says

        November 14, 2019 at 4:51 pm

        180 Celsius = 350F I hope it helps.

        • Fatima says

          May 15, 2020 at 12:43 am

          Oof I’m over here putting it in at 180 degrees Fahrenheit, wondering why it looks the way it does 🤧

        • carlocao says

          May 15, 2020 at 6:33 am

          Good morning! It’s 180 degrees Celsius not Fahrenheit ❤️

    5. Evelina says

      July 13, 2019 at 11:57 am

      Adoro! Il pane alle banane di questa ricetta è buonissimo. Assolutamente da provare

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    I'm Carlo Cao a Swiss-Italian foodie! I started cooking for my whole family when I was 12 and since then I have never stopped. Welcome to my kitchen and let my recipes inspire you!

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