Banana bread is one of the most basic and easy quick bread. And like most people, I grew up on it. Over the years, I’ve made many different versions. But this one is by far our family favorite and one that I have made so many times I could do it in my sleep!
There was a time when I was trying to eliminate all eggs products, so I began experimenting with egg replacers. I was pleasantly surprised that when it not only worked, but made this bread super moist and delicious!
I use spelt flour, but if you want to make this gluten-free, I’ve used half coconut flour and half chickpea flour in place of the spelt.
Jump to Recipe
First start by mixing egg replacer with water and let sit about 5 minutes.
Mash bananas.
Add melted butter, yogurt and egg replacer. Beat with a hand mixer. Add sugars and bland with mixer.
Combine dry ingredients in a smaller bowl. Add to banana mixture, beat with mixer until combined. Stir in nuts.
Transfer to prepared pan. Bake 350 oven 55-60 minutes, or until wooden pick inserted in the center comes out clean.
I personally use parchment paper when baking most of my quick breads. Prevents over browning the bottom of the loaf, and makes removing from the pan a breeze.
Goes perfectly with mascarpone!
Ingredients
- 3 bananas mashed
- 6 tbsp butter melted (may use vegan butter)
- 1/2 cup yogurt can use dairy-free
- 2 tsp egg replacer usually 1 tsp + 2 tbsp water per "egg" – double for two
- 1/2 cup brown sugar packed
- 1/2 cup sugar granulated
- 1.5 cups Spelt flour
- 1/4 cup flaxseed
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon ground
- 1/2 cup walnuts chopped
Instructions
- Preheat oven to 350 degrees Fahrenhiet. Oil a bread pan and line with parchement paper
- First, mix egg replacer with water – let sit for 5 minutes or while combing other ingredients.
- In a large bowl, combine mashed bananas, butter, yogurt and "eggs". Beat with a mixer. Add sugars and blend with mixer until combined
- In a smaller bowl, whisk flour, flaxseed, baking soda, salt, and cinnamon.
- Add flour mixture to banana mixture and blend with mixer until combined. Stir in walnuts.
- Pour batter into prepared pan and bake 55-60 minutes. Or until toothpick inserted in the center comes out clean.
- Remove from oven. Cool 15 minutes in pan, then transfer to a wire rack to cool completely.
