This egg-free banana bread is a twist on my viral recipe 6-Ingredient Best Healthy Banana Bread— and it might just be even better. It’s soft, naturally sweet, and made with just 6 ingredients you probably already have in your kitchen. If you’re looking for a healthy banana bread recipe that’s easy to make, doesn’t use eggs, and still tastes amazing, you’re going to love this one.
I use ground flaxseed to replace the eggs, which makes this loaf not only egg-free but also higher in fibre and omega-3s. The rolled oats give it structure and slow-releasing energy, while the bananas and maple syrup bring all the sweetness and moisture you need. The best part? You can make it entirely plant-based by using a dairy-free dark chocolate. No fuss, no weird ingredients – just wholesome, delicious banana bread.
This recipe is perfect for breakfast, a nourishing snack, or an afternoon pick-me-up. It bakes in just over 30 minutes, stores beautifully, and is a crowd-pleaser every single time. Whether you’re vegan, allergic to eggs, or just love a good banana bread – this one’s a keeper.
Ways To Enjoy It
This banana bread is perfect on its own, but I love spreading a slice with peanut butter or Greek yoghurt and fresh berries for an easy, balanced breakfast. It also makes a great post-workout snack thanks to the natural carbs and healthy fats.
Flax egg: What Is It?
A flax egg is a simple, plant-based alternative to eggs made by mixing ground flaxseed with water. When left to sit for a few minutes, the mixture thickens into a gel-like texture that works perfectly in baking. It helps bind ingredients just like a regular egg would, making it ideal for vegan or egg-free recipes. I love using flax eggs in my bakes because they’re rich in fibre, omega-3 fatty acids, and they add a subtle nutty flavour without changing the texture. You can learn more about using flaxseed as an egg substitute in baking from BBC Good Food.
Tips
- Use Overripe Bananas: The darker and spottier the bananas, the sweeter and more flavourful your banana bread will be.
- Don’t Overmix: Blend the batter just until smooth. Overmixing can make the texture rubbery.
- Foil Halfway Through: Adding foil halfway through baking helps the centre cook evenly without over-browning the top.
- Toothpick Swirl Trick: Use a toothpick to gently swirl the chocolate through the batter after pouring it into the tin. It distributes the chocolate better than mixing it in the food processor.
- Let It Cool Properly: Cooling in the tin helps the loaf set. Moving it to a rack afterwards prevents a soggy bottom.
Swaps
Bananas: If you’re short one banana, add 60g unsweetened applesauce to make up the volume.
Maple syrup: Honey or agave syrup both work well in this recipe, though maple gives the best flavour.
Rolled oats: You can use quick oats in a pinch, but avoid steel-cut oats as they won’t blend well.
Dark chocolate: Use chopped dairy-free chocolate or cacao nibs for a vegan version.
Ground flaxseed: Chia seeds can be used instead in the same ratio with water to create a gel-like texture.
Storage
Fridge: Store in an airtight container for up to 4 days. Let slices come to room temperature or warm gently before serving.
Freezer: Slice before freezing and separate with baking paper. Store in a freezer-safe container for up to 1 month. Defrost at room temperature or pop a slice in the toaster to reheat.
More Vegan Desserts
- Healthy & Easy Pecan Cookies
- Healthy 3-Ingredients Banana & PB Fudge
- Pear & Ginger Crumble
- 4-Ingredient Healthier Chocolate Mousse
Vegan Banana Bread
Ingredients
- 3 medium overripe bananas
- 2 tablespoons ground flaxseed + 6 tablespoons water
- 160 g rolled oats
- 1 tsp baking soda
- 80 g maple syrup
- 50-80 g chopped dark chocolate
Instructions
- Add the ingredients to a food processor (a part from the chopped chocolate) and blitz (don’t overmix).
- Pour the mix into a baking tin, add the chocolate chips and give it a stir with a toothpick to distribute the chocolate.
- Bake in the oven for 32 mins at 180C.
- Half way I added a piece of foil so it could cook evenly.
- Once it is ready leave it to cool down for 20 mins into the tin then leave it on a cooling rack to cool down completely.