Banana Bread Without Eggs: A Fluffy and Moist Vegan Recipe

Banana Bread Without Eggs: A Fluffy and Moist Vegan Recipe

Banana bread is a beloved classic dessert that brings comfort and warmth to our homes. However, traditional recipes often include eggs, making them unsuitable for those following a vegan diet. Today, I want to share with you a fantastic recipe for banana bread without eggs that is fluffy, moist, and incredibly delicious. Whether you’re vegan, have an egg allergy, or just want to try a different take on banana bread, this recipe is sure to impress.

Here’s a step-by-step guide to making your very own vegan banana bread that will keep you coming back for more.

Ingredients

• To make the perfect vegan banana bread without eggs, you’ll need the following ingredients:
• 4 ripe bananas: The riper the bananas, the better the flavor.
• 200 grams of flour: Approximately 1 1/2 cups.
• 80 milliliters of sunflower oil: Approximately 1/3 cup.
• 110 grams of brown sugar: Approximately 1/2 cup.
• 1 pack of baking powder: This will help the bread rise.
• 8 grams of cinnamon: Approximately 1 1/2 teaspoons for a warm, spiced flavor.
• 2 teaspoons of vanilla sugar: Adds a hint of sweetness and vanilla flavor.
• 50 grams of chopped hazelnuts: Approximately 1/3 cup, for crunch and depth of flavor.
• 70 grams of chocolate drops: Approximately 1/3 cup, for a sweet surprise in each bite.

Step-by-Step Instructions

1. Now that you have all your ingredients ready, let’s get baking
2. Preheat the oven: Set the oven to 180°C (top and bottom heat) so it’s ready for your bread.
3. Mash the bananas: Peel three bananas and mash them in a bowl with a fork until smooth.
4. Mix in the wet ingredients: Add the sugar, vanilla sugar, and sunflower oil to the mashed bananas. Mix everything well.
5. Combine the dry ingredients: In a separate bowl, mix the baking powder, flour, and cinnamon.
6. Combine the wet and dry: Gradually add the dry ingredients to the wet mixture and stir until well combined.
7. Add the nuts and chocolate: Stir in the chopped hazelnuts and 60 grams of chocolate drops.
8. Prepare the loaf pan: Grease a loaf pan with oil or butter and dust it with flour.
9. Pour the batter: Pour the banana bread batter into the prepared pan and smooth the top.
10. Add the final touches: Peel the last banana and divide it lengthwise. Place the banana halves on top of the batter and gently press them in. Sprinkle the remaining chocolate drops over the dough.
11. Bake the bread: Bake in the oven for about 40-50 minutes, or until a toothpick inserted into the center comes out clean.
12. Let it cool: Once baked, let the bread cool in the tin before removing.
13. Serve and enjoy: Serve the banana bread lukewarm or cold, and enjoy the fluffy, moist, and flavorful treat!

Baking Tips

1. Use ripe bananas: Overripe bananas provide more sweetness and moisture to the bread.
2. Mix gently: When combining the wet and dry ingredients, avoid overmixing to keep the bread light and fluffy.
3. Check for doneness: Insert a toothpick into the center of the bread. If it comes out clean, the bread is ready.

Nutritional Values

Here’s a quick breakdown of the nutritional values for one serving of this vegan banana bread:

1. Calories: 229 kcal
2. Carbohydrates: 34 g
3. Protein: 3 g
4. Fat: 10 g
5. Sugar: 16 g
6. Vitamin A: 28 IU
7. Vitamin C: 4 mg
8. Calcium: 22 mg
9. Iron: 1 mg

Serving Suggestions

Vegan banana bread is perfect on its own, but you can enhance the experience with a few serving ideas:

1. Toast a slice and spread some vegan butter or jam on top.
2. Pair with a warm beverage like coffee or tea for a cozy treat.
3. Add a scoop of vegan ice cream for a delightful dessert.

Storage Tips

1. Room temperature: Keep the bread in an airtight container at room temperature for up to 3 days.
2. Refrigeration: Store in the fridge for up to 5 days to maintain freshness.
3. Freezing: Slice the bread and freeze individual portions for up to 2 months. Thaw at room temperature before enjoying.