{"id":52807,"date":"2025-04-04T09:16:32","date_gmt":"2025-04-04T13:16:32","guid":{"rendered":"https:\/\/beyondflourblog.com\/?p=52807"},"modified":"2025-04-04T09:16:32","modified_gmt":"2025-04-04T13:16:32","slug":"eggless-banana-bread","status":"publish","type":"post","link":"https:\/\/beyondflourblog.com\/eggless-banana-bread\/","title":{"rendered":"Eggless Banana Bread"},"content":{"rendered":"

This gluten free eggless banana bread has a great texture - and all the flavour - of regular banana bread. No eggs - or odd ingredients - necessary!<\/p>\n

\"A<\/p>\n

Recently, I\u2019ve been on a kick with playing around with egg substitutes, and developing a bunch of eggless recipes.<\/p>\n

Up til now, they\u2019ve all been baked goods of the \u201cfull gluten\u201d variety - having shared my Eggless Banana Bread Recipe<\/a> , Eggless Banana Muffins Recipe<\/a>, and - most recently - one for Eggless Banana Oatmeal Cookies<\/a>.<\/p>\n

So, time to get gluten free with it - First up, a flavorful banana bread!<\/p>\n

This one joins my Gluten-Free Banana Bread<\/a> and Gluten Free Blueberry Banana Bread<\/a>. <\/div>\n

Like them, it\u2019s an easy banana bread recipe. <\/p>\n

Maybe I just need to play with it more, but I haven\u2019t had the best luck with using flax eggs. Just not a fan of the texture that results.<\/p>\n

That said, bananas can ALSO be used as egg replacers... and I find that simply using extra banana makes for the BEST eggless banana bread recipe.<\/p>\n

This turns out a delicious banana bread, with a great texture. You\u2019d never know it wasn\u2019t regular banana bread, that it was missing eggs, or that it\u2019s gluten free.<\/p>\n

It\u2019s just a really nice, moist bread with great flavour and the perfect texture - a super easy quick bread!<\/p>\n

Anyway, let\u2019s look at what you\u2019ll need to make this egg free, gluten-free banana bread!<\/p><\/div>\n

\"A<\/p>\n

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Ingredients<\/h2>\n

If you have been doing any of my gluten free baking recipes, you\u2019ll find that this one uses pretty simple ingredients. The gluten free flours I use are ones that I consider pantry staples.<\/p>\n

Anyway, some ingredient notes for you:<\/p>\n

Overripe Bananas<\/h4>\n

As with my regular banana bread, to get the best results with this gluten free, egg-free banana bread recipe, use extra ripe bananas. I mean as spotty as possible, even blackened - anything short of actual fermentation or mold is great!<\/p>\n

These will give the best banana flavor and moisture.<\/p>\n

Oh, and pro tip - If you have bananas that are perfectly (over!) ripe for banana bread, but need to hold off on actually making your gluten free banana bread, just toss them in the freezer for a few hours. The peel will go black, the bananas will be perfect when thawed.<\/p>\n

Gluten Free Flour Blend<\/h4>\n

As with all of my gluten-free baking, I use a simple gluten-free flour blend, customized to the recipe I\u2019m making.<\/p>\n

In this case, it\u2019s simply Light Buckwheat Flour, Sorghum Flour, and Xanthan Gum.<\/p>\n

These ingredients - in the proportions used - make for a fantastic taste and texture. I would not recommend substituting any of the \u201call purpose flour\u201d blends out there, as they tend to taste and behave VERY differently.<\/p><\/div>\n

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Vegetable Oil<\/h4>\n

I use a vegetable oil when making any quick bread, these days.<\/p>\n

I originally used melted butter, but stopped a few years back. I just find that oil gives it a better texture when the bread is room temperature or colder.<\/p>\n

\u201cCakey\u201d type baked goods made with butter can have a dry texture when served anything other than warm, and I like to be able to eat a slice of banana bread straight out of the oven.<\/p>\n

Using oil is also more inclusive, as it renders the bread dairy-free.<\/p>\n

Go for a more neutral flavoured oil, like vegetable oil, canola oil, or safflower oil, rather than something like peanut oil or olive oil.<\/p>\n

You CAN use melted coconut oil, but it does firm up when cold - so it\u2019ll have the same issue as butter.<\/p>\n

All that said... feel free to use melted butter (same amount), if you prefer.<\/p><\/div>\n

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Granulated Sugar<\/h4>\n

I usually use plain white sugar when making banana bread, but have used brown sugar and\/or coconut sugar in a pinch.<\/p>\n

Go with what you like!\t\t\t\t<\/p>\n

Add Ins<\/h4>\n

You can customize this basic recipe with add-ins.<\/p>\n

I like to use a ton of raisins, and will usually use at least 1 cup of dark raisins. <\/p>\n

As far as nuts go, I prefer chopped walnuts, but feel free to substitute it other types. I recommend using \u00bd \u2013 1 cup of nuts, or \u00bd cup each of nuts and raisins. <\/p>\n

Other options you can consider include chocolate chips, pepitas, and\/or sunflower seeds. Use one add-in, or mix and match!<\/p><\/div>\n

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Everything Else<\/h4>\n

Rounding out this recipe, you will need:<\/p>\n

Pure Vanilla Extract
\nBaking Soda
\nBaking Powder
\nSalt<\/p>\n

Nothing really to add, here. Like I said, pretty basic ingredients!<\/p><\/div>\n

\"A<\/p>\n