Korean Japchae
Learn how to make authentic Korean japchae with sweet potato glass noodles, savory sesame-soy sauce,...
60
total time
10
servings
60 kcal
calories
Introduction
Banana bread is one of the coziest treats to bake, a comforting loaf that fills the house with a warm bakery-like aroma. This version keeps all that comforting nostalgia but swaps eggs and dairy for plant-based ingredients that deliver a moist, tender crumb and a rich banana sweetness. Whether you log long days, bake for a dairy-free friend, or simply want a simple no-fuss loaf, this Best Ever Banana Bread proves you don't need animal products to create something memorable. Ripe bananas provide most of the moisture and flavor; a small amount of oil or melted dairy-free butter adds tenderness; a touch of plant milk helps everything come together. The result is a loaf that slices cleanly, stays moist for days, and can be jazzed up with nuts, chocolate chips, or spices. In the following sections, you'll find everything you need to gather ingredients, mix a batter without eggs, bake it to perfection, and present it with flair. This recipe is forgiving and versatile: you can swap flours, adjust sweetness, and even sneak in a pinch of cinnamon or nutmeg to lean into autumn flavors. The key is to avoid overmixing once the wet and dry ingredients meet, because a quick stir keeps the crumb light rather than dense. So if you're new to vegan baking or just short on eggs, this loaf is your chance to see how simply delicious plant-based baking can be. With a few pantry staples, you can bake a loaf that tastes classic, while being kinder to animals, the planet, and your schedule.
Gathering Ingredients
A well-stocked pantry and a few ripe bananas are all you need to start. For the batter, measure 3 medium bananas, mashed until smooth, as they provide most of the sweetness and moisture. Then gather 1 1/2 cups (190 g) all-purpose flour; for a heartier crumb you can substitute half of it with whole wheat or an equivalent gluten-free blend (see substitutions in the next section). Next comes 1/2 cup (100 g) granulated sugar, which can be reduced to 1/3 cup if you prefer a less sweet loaf; combine with 1/4 cup to 1/3 cup neutral oil such as canola or light olive oil. For dairy-free moisture, add 1/4 to 1/3 cup unsweetened plant milk (almond, soy, oat, or your favorite). A 1/4 cup unsweetened applesauce adds softness and acts as a gentle binder in place of eggs; if you prefer a flax or chia binder, mix 1 tablespoon ground flaxseed with 2.5 tablespoons water and allow to thicken. For flavor, whisk in 1 teaspoon vanilla extract and 1 teaspoon baking powder with 1/2 teaspoon baking soda and 1/2 teaspoon salt. Optional: 1/2 teaspoon ground cinnamon, 1/4 cup chopped walnuts or dairy-free chocolate chips. Arrange ingredients within easy reach for a smooth mixing session and preheat the oven to 350°F (175°C) while you assemble.
Substitutions and Tips
No eggs, no problem. This batter relies on banana, oil, and a little binder to keep the crumb soft and cohesive. If you want extra binding or see the batter feel a touch loose, you can add a flax or chia slurry: mix 1 tablespoon ground flaxseed or chia seeds with 2.5 tablespoons water and let it sit 5 minutes until gelled. For even more tenderness, replace part of the oil with unsweetened applesauce; you’ll keep moisture while trimming fat slightly. If you’d like to avoid dairy entirely, all dairy-based ingredients are already swapped for plant-based options, and you can stick to 100% plant milk. Gluten-free bakers can use a 1 1/2 cup gluten-free all-purpose blend that contains xanthan or guar gum; you may need to adjust the liquid by a tablespoon or two, depending on the blend’s absorbency. Sugar is adjustable: you can reduce to 1/3 cup for a milder sweetness or swap part of the sugar for mashed banana or date puree for a more caramel-like depth. If you’re looking for cinnamon, nutmeg, or vanilla-forward flavor, add up to 1/2 teaspoon cinnamon or a pinch of nutmeg. Finally, add-ins like chopped walnuts, pecans, or dairy-free chocolate chips are wonderful but optional, so tailor them to your tastes and dietary needs.
Preparing the Batter
Preheat the oven to 350°F (175°C). Prepare a 9x5 inch loaf pan by greasing it lightly and lining with parchment, leaving overhang for easy removal. In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and optional cinnamon. In a separate bowl, mash the bananas until smooth. Stir in the sugar, oil, plant milk, vanilla, and applesauce until the mixture is uniform. If using a flax or chia binder, add it now. Pour the wet mixture into the dry ingredients and stir just until combined; do not overmix, or the loaf may be dense. If you’re using add-ins, fold them in gently after you’ve combined the batter. Let the batter rest for 5 minutes to hydrate the flour, which helps prevent tunneling in the crumb. Transfer the batter to the prepared loaf pan and smooth the top with a spatula. Bake for 50–65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. If the top browns too quickly, tent with foil for the last 10 minutes. Allow the loaf to cool in the pan on a rack for 10 minutes, then lift out using the parchment overhang and cool completely before slicing for clean cuts and tidy portions. “Slice-and-serve” readiness is the goal, not a hot crumb.
Baking Banana Bread
Baking is where the magic happens. After placing the batter in the pan, the oven’s heat transforms the wet ingredients into a tender, gummy crumb and dries the surface into a light crust. If your oven runs hot, check the loaf at the 40-minute mark and rotate the pan for even browning. The internal temperature isn’t always necessary to check, but a toothpick test is reliable: insert a toothpick in the center, and it should emerge with a few moist crumbs but no wet batter. For softer crumb, remove the loaf promptly when the center tests as set; for a more developed crust or deeper flavor, give it the full baking window. Once baked, let the loaf rest for 10 minutes in the pan before transferring to a wire rack. This rest time helps the crumb finish setting and makes slicing easier. If you discover the loaf is catching on the sides of the pan, place it back in the oven for 3–5 minutes and check again. The loaf will firm up as it cools, so resist the urge to slice immediately; a brief cooling period maintains the best texture and slices cleanly. These measurements and times yield a loaf that remains moist on day one and day two, without requiring dairy or eggs to achieve a satisfying crumb.
Troubleshooting and FAQs
Even the best recipes need a little troubleshooting sometimes. If your loaf comes out dense or heavy, the likely culprits are overmixing or overly assertive leavening in a small pan. Mix wet and dry ingredients just until combined, then stop. If your batter looks too thick, add a tablespoon or two of plant milk until it flows smoothly. A dry crumb can happen if the loaf cools too quickly or if flour absorbed too much moisture; you can adjust future batches by adding a touch more mashed banana or applesauce or by using a slightly higher liquid ratio. If your loaf sinks in the middle while baking, it may need a few more minutes in the oven or a touch less mixing to maintain structure; verify your oven temperature with an oven thermometer, as many ovens run hot or cold. For a gluten-free version, rely on a gluten-free blend that includes xanthan gum and reduce the flour by about 1/4 cup and slightly increase the liquid to compensate for drier textures. If you’re aiming for a lighter texture, consider adding 1–2 tablespoons of extra mashed banana or a flax egg to enhance moisture and crumb cohesion. Finally, store the loaf tightly wrapped to preserve moisture and prevent crust dryness. If you pre-slice, freeze individual portions for easy, ready-to-go breakfasts or snacks.
Cooling, Storing, and Make-Ahead Tips
Cool the loaf on a wire rack at room temperature for at least 2 hours before slicing. This helps set the crumb and ensures clean cuts. Once cooled, you can store the loaf at room temperature in an airtight container for up to four days; if you want longer storage, wrap slices individually and freeze for up to three months. To enjoy a warm, freshly baked feel, toast slices lightly and spread with dairy-free butter, jam, or nut butter. The flavor tends to deepen after a day or two, so consider letting the loaf rest for a day before slicing if you have time. For a festive touch, fold in 1/3 cup chopped walnuts or dairy-free chocolate chips before baking, or swirl in a ribbon of almond butter for extra richness. If you prefer a denser, more breadlike crumb, reduce the plant milk slightly and bake a touch longer; for a lighter, cake-like texture, add a little extra mashed banana or applesauce and shorten the bake time by a few minutes. Finally, this loaf freezes well in individual slices or as a whole, allowing you to enjoy it for weeks with minimal effort. When ready to serve, thaw overnight in the fridge or at room temperature for a quick, cozy breakfast or snack option with your favorite beverage.
Final Presentation and Flavor Notes
Serving banana bread is a small ceremony in itself. Slice the loaf into thick competitors or thinner, more sandwich-like slivers, depending on your preference. A pat of dairy-free butter, a dollop of fruit preserves, or a drizzle of maple syrup brings extra richness without masking the banana’s caramel sweetness. For a lightly spiced version, dust with cinnamon or nutmeg and a pinch of sea salt to balance sweetness. If you baked with add-ins such as walnuts or dairy-free chips, distribute them evenly or create a marble effect by folding some chips into half the batter and leaving the rest plain. The crumb should feel tender and slightly moist, with the banana aroma lingering pleasantly. This loaf is versatile enough to accompany coffee for brunch, slathered with nut butter for a quick snack, or served as a simple dessert with fresh berries on the side. In short, this Best Ever Banana Bread proves that eggs and dairy aren’t required for a loaf that feels comforting, delicious, and fully satisfying. Enjoy it warm from the oven, or wrapped and stored to share with friends and family later in the week. It’s a reliable, crowd-pleasing bake that aligns with a plant-based lifestyle and makes vegan baking approachable for all.
Best Ever Banana Bread - No Eggs or Dairy!
A moist vegan banana bread with no eggs or dairy. Easy substitutions, tips, and steps to bake a crowd-pleasing loaf that's dairy-free and egg-free.
total time
60
servings
10
calories
60 kcal
ingredients
- 3 ripe bananas 🍌🍌🍌
- 1/3 cup neutral oil 🫒
- 2 flax eggs (vegan) 🥄
- 3/4 cup granulated sugar or coconut sugar 🍬
- 1 1/2 cups all-purpose flour 🍞
- 1 1/2 tsp baking powder 🧁
- 1/2 tsp baking soda 🧂
- 1/2 tsp salt 🧂
- 1 tsp vanilla extract 🧴
- 3/4 cup unsweetened almond milk 🥛
- 1/2 cup dairy-free chocolate chips 🍫
- Optional: 1/2 cup chopped walnuts 🌰
instructions
- Preheat the oven to 350°F (175°C) and line a 9x5-inch loaf pan with parchment 🎛️.
- In a large bowl, mash the bananas until smooth 🍌.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt 🥣.
- In another bowl, whisk oil, sugar, flax eggs, vanilla, and almond milk until well combined 🥄🥛.
- Pour the wet ingredients into the dry ingredients and mix just until combined — do not overmix 🌀.
- Fold in dairy-free chocolate chips and walnuts if using 🍫🌰.
- Pour batter into the prepared pan and bake for 50-60 minutes, or until a toothpick comes out clean ⏱️.
- Let cool in the pan for 10 minutes, then transfer to a rack to cool completely before slicing 🧊🍞.
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