The Best Eggless Banana Bread (Easy Muffin Option!)
This is the ultimate, easy chocolate chip banana bread — perfectly sweet, not at all dry, and with just a hint of dark chocolate. I’ve had this recipe in my baking rotation since I lived in Australia, and it’s a absolute crowd-pleaser.
Originally inspired by a friend of mine whose daughter has an egg allergy, I found that the combination of coconut oil and ripe bananas creates the perfect texture without needing eggs. Whether you’re looking for a vegan banana bread alternative or just a reliable one-bowl (ish) recipe, this is easily adaptable to whatever you have in your cupboard. Only the other day I realised I had self raising flour instead of plain flour. So I skipped the baking soda and went from there. It turned out perfectly. Hope you love them as much as I do!
Banana Bread or Muffins - You decide!
1/4 cup unsweetened milk (Oat or almond work best for a neutral flavour)
1 tsp apple cider vinegar (This reacts with the milk and the baking soda to make it fluffy!)
3-4 very ripe bananas (the spottier the better for added sweetness)
1/3 cup honey (Swap for maple syrup for a vegan banana bread)
1/4 cup melted coconut oil
1 tsp vanilla essence
2 cups plain flour
1 tsp baking soda (Bicarb soda)
Pinch of sea salt
1/2 tsp ground cinnamon (or nutmeg)
Optional: Dark chocolate chips or walnuts
Butter (to oil the loaf pan or muffin tins)
** Quick Substitution Guide. If you don’t have…
Plain Flour and Soda - Use Self Raising flour and skip the Baking Soda
Honey - Use Maple Syrup, Agave or Brown Sugar
Coconut Oil - Use melted butter
Chocolate Chips - Use Walnuts, Blueberries or anything else that floats your boat!
Prep the oven and pans: Preheat your oven to 180°C (350°F) fan forced. Grease your loaf pan or muffin tray with butter or coconut oil.
Create the “Vegan Buttermilk”: In a small bowl, whisk together the milk of your choice and the apple cider vinegar. Set aside for about 5 minutes. The vinegar will slightly curdle the milk, creating a dairy-free buttermilk that makes the bread extra fluffy.
Mash the bananas: In a large mixing bowl, mash the 3–4 ripe bananas. Aim for a smooth consistency—the "mushier" they are, the moister your bread will be!
Mix in the rest of the ingredients, starting with the wet: To the mashed bananas, add the honey (or maple syrup), melted coconut oil, vanilla essence, and your milk/vinegar mixture. Whisk until everything is well combined. Add the flour, baking soda (bicarb soda), sea salt, and cinnamon. If you're using dark chocolate chips, fold them in now. Use a spatula to stir until just combined — be careful not to overmix so your bread doesn’t turn out tough!
Pro Tip: If you're using self-raising flour like I did the other day, remember to leave out the baking soda entirely.
Bake! Spoon the batter into your prepared tin or muffin tray.
For Muffins: Bake for 18 minutes.
For a Loaf: Bake for 35–45 minutes.
The Toothpick test: insert a toothpick or skewer into the center of the bread or a muffin. If it comes out clean (or with just a few moist crumbs), it’s ready! Let it cool in the pan for 10 minutes before transferring to a wire rack. Then enjoy!
If you love this, try my Choc Date & Nut Bliss Balls. As I spend a lot of time at home and I’m a huge snacker, I love to have these healthy options ready to go.
What are your favourite healthy homemade snacks?
Happy baking!
Jess xx