One-bowl vegan eggless banana bread, gluten free and baked perfectly moist with gluten free flours, smashed banana and chia seeds. A healthy dairy-free banana nut bread loaf!
Bread loaves are just as good as homemade muffins since they take no time to whip up! If your bananas aren't ripe yet, see how to ripen bananas quickly. Love banana for breakfast? Try my banana bread breakfast bars too.
Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 50 to 55 minutes at 350 degrees F (25 to 30 for 2 mini loaves)
- ⏳ Total Time: 65 minutes, plus 20 minutes cooling
- 🍽️ Serving: 16 slices
- ⚡ Calories: 187kcal per slice with the glaze
- 🥣 Ingredients: 12 (gluten free flour, almond meal, chia seeds, bananas, salt, baking powder, baking soda, coconut milk, boiling water, vanilla, maple syrup, pecans) plus an optional 2 ingredient glaze
- 🌶️ Flavor Profile: Moist, cake-like banana bread with toasty pecans and a sweet glaze
- ✋ Difficulty: One bowl for the batter, no eggs, no soaking the chia
Quick Answer
Use chia seeds as the egg replacer. Preheat the oven to 350 degrees F and grease a 9x5 loaf pan. Combine 1 cup gluten free flour mix, ¾ cup almond meal flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda and ½ teaspoon salt. In another bowl whisk ¼ cup chia seeds, ¼ cup maple syrup, 1 ½ teaspoons vanilla, ½ cup coconut milk and ½ cup boiling water, then stir in 1 cup mashed banana. Stir the wet into the dry just until moistened and fold in 1 cup chopped pecans. Bake 50 to 55 minutes, until a toothpick comes out clean, and cool 20 minutes in the pan. It makes 16 slices at 187 calories each with the optional glaze.
Jump to:
You know those moments in the kitchen mixing up cookie, brownie and muffin batters when you just want to lick the spoon? This eggless banana bread recipe took me a whopping 5 minutes while the boys were getting their pajamas on, and it was the second loaf we made in 2 days because it is just SO delicious!
Chase kept asking if he could lick the spoon and I said "yes, then do you know why?" His reply: "because there is no egg in it, mom!"
Why This Eggless Banana Bread Works
Click to see why it works
- Chia seeds replace the eggs. Chia seeds are fantastic egg replacements, along with flax seeds, bananas and pumpkin puree, and they help bind everything together.
- No soaking needed. Instead of soaking the chia seeds first, dump them into the wet ingredients. They thicken as they absorb the coconut milk, water, maple syrup and banana.
- Boiling water helps. Hot water speeds up the chia gel so the batter thickens in one bowl.
- Almond meal for moisture. Almond meal flour with gluten free flour keeps the loaf tender and cake-like.
- Don't overmix. Stir the wet ingredients into the dry just until moistened.
- Cool in the pan. 20 minutes in the pan lets the loaf set before you move it to a rack.
Why You'll Love This Banana Bread
- Eggless, gluten free, vegan and dairy-free, perfect for food allergies.
- One bowl for the batter and about 5 minutes of hands-on time.
- Moist and cake-like, and it stays together beautifully.
- Glaze or no glaze. Add it for a treat, or skip it for a lower sugar breakfast.
- Part of the quick bread family with my healthy chocolate chip bread and paleo pumpkin bread.
Key Ingredients
- Gluten free flour mix and almond meal flour - the gluten free base.
- Chia seeds - the egg replacer.
- Ripe bananas - 1 cup mashed, about 3 small or 2 medium.
- Coconut milk and boiling water - moisture that helps the chia gel.
- Maple syrup and vanilla - natural sweetness and flavor.
- Baking powder, baking soda and Himalayan salt - the rise and the balance.
- Chopped pecans - for banana nut bread crunch.
- Glaze (optional) - confectioners sugar mixed with 1 to 2 tablespoons of coconut milk.
See recipe card for quantities.
Made for a Friend With Food Allergies
The first loaf was specially made for my friend's daughter (we love you Brooklyn!), who has a few food allergies calling for no eggs, gluten, oats, walnuts or beans. The challenge: a delicious gluten free baked good packed with nutrient dense foods without using oats or eggs. We skipped the sugary glaze that round.
As the warm aromas of banana filled the house, we could not resist tasting it right out of the oven, and half the loaf was devoured! Chase still insisted on taking his bread to Brooklyn, all wrapped in parchment paper and butcher paper and tied with kitchen twine. Off we went, my two boys and I holding each other's hands, to drop off her surprise.
How to Make Eggless Banana Bread
1Mix the glaze (optional). In a small bowl, mix the confectioners sugar with 1 to 2 tablespoons of coconut milk. Set aside.
2Prep the pan. Preheat the oven to 350 degrees F. Grease the bottom and sides of a 9x5x3-inch loaf pan or 2 mini loaf pans.
3Mix the dry ingredients. In a large bowl, combine the gluten free flour, almond meal flour, baking powder, baking soda and salt.
4Mix the wet and combine. In a small bowl, whisk the chia seeds, maple syrup, vanilla, coconut milk and boiling water. Stir in the mashed banana. Stir into the dry ingredients just until moistened, then fold in the pecans.
5Bake and cool. Spoon the batter into the pan and bake 50 to 55 minutes for 1 large loaf, or 25 to 30 minutes for 2 small loaves, until a toothpick inserted near the center comes out clean. Cool in the pan 20 minutes before moving to a wire rack. Drizzle with the glaze if using.
As always, be sure to check out the full recipe details in the recipe card below.
Expert Tips
- Use ripe bananas for the sweetest, moistest loaf.
- Don't soak the chia ahead. It thickens right in the wet ingredients.
- Test with a toothpick near the center; it should come out clean.
- Mini loaves bake faster, 25 to 30 minutes.
- Want to taste the batter? There are no eggs in it, but raw flour has its own risk, so heat treat the flour first if you plan to eat it raw.
More Egg-Free Treats Kids Love
Once the wet ingredients are mixed, add the flours and pecans, and the loaf bakes up with the utmost dreamy, cake-like taste. Feel free to add the glaze for a more cake-like flavor, or skip it and add it to your menu of lower sugar healthy breakfast foods, next to chia seed pudding and a peanut butter banana smoothie.
If your kids are spoon lickers like mine, they will love my chickpea cookie dough and vegan banana ice cream too.
Eggless Banana Bread FAQs
Chia seeds work beautifully, and flax seeds, extra banana and pumpkin puree are other good egg replacers. All of them help bind the bread together.
No. Whisk them straight into the wet ingredients. They thicken as they absorb the coconut milk, boiling water, maple syrup and banana.
Yes. It is made with gluten free flour, almond meal, coconut milk and maple syrup, with no eggs or dairy.
At 350 degrees F, bake 50 to 55 minutes for one 9x5 loaf, or 25 to 30 minutes for 2 mini loaves, until a toothpick comes out clean.
Yes. Skip it for a lower sugar breakfast bread. The calories on the card include the glaze.
The pecans are folded in at the end, so you can leave them out. The almond meal flour is part of the base, so this loaf is not nut free.
More Quick Breads and Muffins
Keep baking with Healthy Chocolate Chip Bread, Banana Bread Breakfast Bars, Paleo Pumpkin Bread and Chocolate Chip Spinach Muffins. I hope you love this eggless banana bread as much as we do! Follow along with me on Instagram, Pinterest, Facebook, YouTube and Twitter for a feature and more recipe inspiration! And don't forget to leave a comment below!
One-Bowl Eggless Banana Bread
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Ingredients
- 1 cup gluten free flour mix
- ¾ cup almond meal flour
- ¼ cup chia seeds
- 1 cup bananas mashed about 3 small or 2 medium
- ½ teaspoon Himalayan salt
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ cup coconut milk or regular
- ½ cup boiling water
- 1 ½ teaspoons vanilla
- ¼ cup maple syrup
- 1 cup chopped pecans
- GLAZE:
- 1 cup confectioners sugar
- 1-2 tablespoons coconut milk
Instructions
- Glaze (optional): In an small bowl mix confectioners sugar and 1-2 tablespoons of coconut milk. Set aside.
- Preheat oven to 350 degrees F. Grease the bottom and sides of a 9x5x3-inch loaf pan or 2 mini loaf pans. Set pans aside.
- In a large bowl, combine the gluten free flour, almond meal flour, baking powder, baking soda, salt.
- In a small bowl, whisk the chia seeds, maple syrup, vanilla, coconut milk, and boiling water. Stir in the mashed banana. Stir into the dry ingredients just until moistened. Fold in the pecans.
- Spoon batter into a greased and floured loaf pan. Bake at 350° for 50-55 minutes for 1 large loaf, or 25-30 minutes for 2 small loaves. Use a toothpick inserted near the center to check if it is done (when the toothpick comes out clean). Cool in pan 20 minutes before removing to a wire rack to cool completely. Once cooled wrap and store overnight for best slicing. Right before serving add the glaze on top.
Fatma says
Is the calorie count is with or without the glaze?
Danielle Fahrenkrug says
I just updated the calorie count, which comes from a third party. It does include the glaze.
Raquel says
If I use flax seed, instead of chia, how much flaxseed should i use. Also, my daughter is also allergic to almond, can i substitute it with Gluten free flour? So basically, all flour is gluten free?. Thanks.
Danielle @ Delightful Mom Food says
Hi Raquel, I have not tried making this bread using flax seed but I think using equal amounts in place of chia seeds would work fine. Yes, you can use all gluten free flour in place of the almond flour. I suggest Cup4Cup brand seems to be more moist (you can find it on Amazon). Or if you have tapioca flour I suggest using that in place of the almond flour. It will keep almost the same moisture as almond flour. Let me know how it turns out!
Ashleigh says
YUM!!! I benefited first hand from this wonderful creation! Everyone in the house devoured it and Brooklyn felt so special. I can't wait to make a batch - TODAY! Delicious recipe Danielle!
Danielle @ Delightful Mom Food says
Thank you so much Ashleigh for your sweet comment!