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–+ servings
Sliced eggless banana nut bread.

Eggless Banana Nut Bread

Deb Burns
Moist, from-scratch banana nut bread made without eggs, uses spelt flour and pantry staples, simple steps, and about 15 minutes of hands-on time.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 1 hour
Course Breakfast, Snack
Cuisine American
Servings 10
Calories 261 kcal

Ingredients
  

  • 3 bananas, ripe mashed
  • 6 tablespoons butter melted (may use vegan butter)
  • ½ cup yogurt can use dairy-free
  • 2 teaspoons egg replacer usually 1 tsp + 2 tbsp water per "egg" - double for two
  • ½ cup brown sugar packed
  • ½ cup sugar granulated
  • 1½ cups Spelt flour
  • ¼ cup flaxseed
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon ground
  • ½ cup walnuts chopped

Instructions
 

  • Preheat oven to 350℉. Oil a bread pan and line with parchment 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 stir until combined. Do not over mix. 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 about 10-15 minutes in pan, then transfer to a wire rack to cool completely.

Notes

Store in a ziploc bag or re-usable at room temperature for up to 5 days. Store in freezer for up to 3 months.

Nutrition

Calories: 261kcalCarbohydrates: 45gProtein: 5gFat: 7gSaturated Fat: 1gCholesterol: 6mgSodium: 235mgPotassium: 236mgFiber: 5gSugar: 26gVitamin A: 56IUVitamin C: 3mgCalcium: 57mgIron: 1mg
Keyword Banana bread, egg-free, Nuts, spelt flour
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