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Home » Recipes » Eggless Breads

Vegan Banana Bread

Modified: Feb 1, 2025 by Madhuram · 280 Comments.

4.92 from 70 votes
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Eggless Banana Bread

Eggless banana bread has always been on my "to-bake" list. So I was really thrilled to find this vegan banana bread recipe and I have to say that hand's down this is the best banana bread ever. It was moist, yummy and the sweetness was just right.

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  • Ingredients/Substitutes
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  • More Vegan Bread Recipes You'll Love
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I always love baking with banana recipes and blueberry recipes because all the recipes I have tried so far have been very successful; in taste and appearance too.

Vegan Banana Bread (Full Loaf)

If you check the recipe index by ingredients I'm sure that the banana and blueberry recipes page will have the most recipes.

Ingredients/Substitutes

You don't need any fancy ingredients, the procedure is very simple, and you make one of the best quick bread recipes ever! How cool it is!

  • 2 cups All-purpose Flour
  • ½ teaspoon Baking Soda
  • ½ teaspoon Salt
  • ¼ teaspoon Ground Allspice
  • ½ cup Margarine at room temperature (I used Becel Vegan Spread)
  • ½ cup Brown Sugar
  • ½ cup White Sugar
  • 3 Banana medium-sized, mashed well
  • ¼ cup Almond Milk
  • 1 teaspoon Apple Cider Vinegar
  • 1 teaspoon Vanilla Extract
  • ½ cup Chopped Walnuts

Best Tip

Sometimes I use oil instead of the softened non-dairy butter mentioned in the recipe. In that case, I use ⅓rd of a cup of oil instead of half a cup of butter.

If I had to choose one of the best recipes using bananas, this vegan banana bread recipe would be the one.

Vegan Banana Bread

This vegan banana bread is also one of the recipes which I make quite often whenever I have overripe bananas at home.

Vegan banana Bread (Sliced)

Oh boy! I'm very glad that I found the vegan banana bread recipe because this is the best banana bread recipe you will ever bake vegan or otherwise.

Recipe FAQs

What is allspice powder?

Allspice is also called Jamaican pepper. The ground powder has a combined flavor of clove, cinnamon and nutmeg. So if you don't have it use cinnamon instead and it should be fine.

Can frozen banana be used?

You will have to thaw it to bring it to room temperature and then only it can be used.

Can I bake it in microwave oven?

I haven't baked this or any other recipe in a microwave oven because I don't have the convection type microwave oven which can be used for baking/grilling also. But if you have one please follow the instructions for baking in it and it should work.

Does the recipe work in gas oven?

I hope so. I don't have experience baking in a gas oven but I don't see why it shouldn't work. Follow the procedure that you would normally do to bake in a gas oven and it should be fine.

Can it be baked as cake/bundt tin any other pan?

Yes you can bake it in a bundt cake pan, or a 13x9 inch pan. The times will definitely vary. So take care that you do not over bake it and test for doneness accordingly.

Can it be baked as muffins?

Yes you can. Follow the same procedure like you would bake any muffin. Either grease the tin with non-stick cooking spray or line it with cupcake liners, fill ⅔rds full of batter and bake it for around 18-23 minutes maybe. Time might differ. Please test for doneness accordingly.

Does it freeze well?

I think it should not be an issue. Like any other quick bread you can freeze it. Thaw it by keeping it in the fridge overnight and use it the next day.

Can I use white vinegar instead of apple cider vinegar? Anything else instead of vinegar?

Yes you can. But I prefer using apple cider vinegar because it doesn't give an after taste/flavor unlike white vinegar. You can try it for yourself and see.

Can I add chocolate chips/raisins instead of nuts?

Yes keeping the measurement same you can use your choice of add-ons.

Can I use any other fruit instead of banana?

Yes you can try, but it won't be banana bread anymore..duh! Jokes apart, you can try any other fruit of your choice keeping the measurement the same.

Granulated sugar or powdered sugar?

Always use white granulated sugar and not powdered sugar while baking unless a recipe specifically calls for it.

Can I use agave nectar/maple syrup instead of sugar?

Yes you can try it. I haven't though. I'm thinking about ¾ cup of either of the syrup should be fine instead of 1 cup of sugar.

Can I used all brown sugar instead of white and vice-versa?

Yes it should not be a problem. You can also use coconut palm sugar instead.

Can I use any other non-dairy milk?

Yes, any type of non dairy milk can be used. I personally prefer rice milk and almond milk. For some reasons don't like soy milk. Most of the times it gives a sticky texture.

Can I use 2% dairy milk instead of almond milk?

Yes you can use dairy milk instead of almond milk. If you don't have buttermilk then use dairy milk and vinegar.

Can I use buttermilk instead of non-dairy milk?

Yes buttermilk can be used instead of the non-dairy milk and vinegar combination. It's actually the vegan substitute for buttermilk. So if you don't want to bake it vegan then you can directly add buttermilk. So you don't have to use buttermilk and vinegar.

Can I use unsweetened applesauce instead of butter to make it Fat-Free?

Again I haven't tried it, so just guessing what would be the result based on my experience baking fat free. Fat-free doesn't work always. It's more of a trial and error experiment. Personally I wouldn't suggest baking it entirely fat free, because you might end up with a dry bread. So start with maybe ¼ cup of unsweetened applesauce and ¼ cup of softened butter/margarine or about 2 tablespoons of oil. See how it turns out and based on that you may decide to reduce the fat content further.

Can I use butter/oil/ghee instead of margarine?

Using softened butter in place of margarine shouldn't be a problem, only that it won't be vegan anymore. Even ghee (clarified butter) in semi-solid state shouldn't be a problem, if you like the flavor. You won't have to make any changes to the recipe. But if you want to use oil, the recipe has to be tweaked a little bit. I'm estimating that ⅓rd cup of oil should be enough instead of ½ cup of butter/margarine.

Can I use whole wheat flour instead of all-purpose flour?

Personally I do not bake anything with bananas with just whole wheat flour. It doesn't taste good in most of the recipes. Again this is my personal preference maybe. You could try it for yourself and see if you like the taste and texture. I use whole wheat pastry flour instead. It still has the same nutritional value of whole wheat flour but doesn't affect the taste and texture too.

Can I use any other flour than all-purpose/whole wheat flour?

Maybe you cannot omit either all-purpose flour or whole wheat flour totally but can use about 1 cup of that and for the rest any other whole grain flour or a multi-grain flour mix should be OK.

Can this bread be made Gluten-Free?

I haven't tried it myself but one of the readers mentioned in the comments that she used rice flour instead of all-purpose flour and a little bit of extra soy milk and the bread turned out fine. Most of the gluten-free and egg free recipes use Xanathan gum for it to rise. I haven't tried Xanathan gum while baking. The reader mentioned that she didn't use it either and the bread turned out good.

Why couldn't I get neat slices?

Quick breads, be it banana or any other bread has to be cooled completely before you can slice it. Preferably overnight. Do try it this way and you should be able to cut it without the bread crumbling or getting mushy. Trust me you will get neat slices without any problem.

Why is the bread dense?

It is natural for quick breads made with considerable quantity of fruit, especially egg free to be slightly on the denser side. When compared to many other quick bread recipes I have tried and tested this vegan banana bread is really not that dense. But do not expect it to be very light like a slice of angel food cake.

The sides and the base of the bread turned crisp. The bread seemed to brown too quickly on the outside. Why?

A couple of reasons and solutions for this problem.

1) Use a light-colored aluminum pan instead of dark non-stick metal pans because it absorbs heat and browns the loaf. Don't even think of using a glass pan because it's the worst. Glass acts as an insulator and will burn the bread.

2) Baking time and temperature matters. Most quick breads take anywhere between 50-75 minutes or sometimes more to bake. Such long temperatures do tend to brown the base and the top of the bread. So if you are baking in a dark pan it is suggested to bake the bread at 350F for a while and then reduce the temperature to 325F the top covered with aluminum foil for the rest of the time. This vegan banana bread bakes in 60 minutes. Since I used a light pan I didn't have to do this. The bread baked perfectly fine without any change in the temperature.

But if you are using a dark metal pan then bake at 350F for the first 30-35 minutes and then reduce the temperature to 325F, cover the pan with aluminum foil and bake until it's done.

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Recipe

Vegan Banana Bread

Vegan Banana Bread

Madhuram
Having over ripe bananas at home? Wondering what to do? No second-guessing, please. Try this egg-free, dairy-free, easy vegan banana bread recipe.
4.92 from 70 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 1 hour hr 10 minutes mins
Cooling Time 10 minutes mins
Total Time 1 hour hr 35 minutes mins
Course Breads
Cuisine American
Servings 12 Bread Slices
Calories 245 kcal
Need To Convert Measurements?Check out the Baking Measurement Chart!

Ingredients

  • 2 cups All Purpose Flour
  • ½ teaspoon Baking Soda
  • ½ teaspoon Salt
  • ¼ teaspoon Allspice ground
  • ½ cup Margarine at room temperature (I used Becel Vegan Spread)
  • ½ cup Brown Sugar
  • ½ cup White Sugar
  • 3 count Banana medium-sized, mashed well
  • ¼ cup Almond Milk (or any non-dairy milk of your choice)
  • 1 teaspoon Apple Cider Vinegar
  • 1 teaspoon Vanilla Extract
  • ½ cup Walnuts chopped

Instructions

  • Combine together the non dairy milk and apple cider vinegar; set aside.
  • Preaheat the oven at 350F/180C for 15 minutes. Line an 8x4 inch loaf pan with parchment paper and lightly grease it with nonstick cooking spray.
  • In a large combine the flour, baking soda, salt, and spice.
  • Cream together the margarine and sugars in another bowl. Then add the bananas, vanilla, and milk-vinegar mixture.
  • Add the wet ingredients to the flour mixture. Mix in the nuts and stir until just combined.
  • Pour the batter into the prepared loaf pan and bake for about 60-70 minutes or until a toothpick inserted in the center of the bread comes out clean. Mine was done shortly after 60 minutes.
  • Remove the pan from the oven and place it on a cooling rack for about 15 minutes. Then transfer the bread from the pan to the rack and let it cool completely before slicing (preferably overnight).

My Notes

  1. Any non-dairy milk can be used instead of almond milk. My personal preference is always almond milk or rice milk.
  2. You can add (vegan) chocolate chips along with nuts to make it decadent.
  3. Always slice quick bread the next day. Do not slice it while it's still warm because it might not slice neatly.
  4. For a healthier version, you may want to substitute the all-purpose flour with whole wheat flour or any other whole grain flour, use some homemade applesauce or some more mashed bananas for a part of the vegan butter substitute, and voila you have got a healthy banana bread without eggs.

Taste & Texture

This vegan banana bread is not too sweet which is perfect for us. Others might want to add another ¼ cup of sugar. The bread has a wonderfully moist texture but not dense at all.

Nutrition

Serving: 12g | Calories: 245kcal | Carbohydrates: 34g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 242mg | Potassium: 62mg | Fiber: 1g | Sugar: 17g | Vitamin A: 340IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 1mg
Did You Make This?Please leave a comment on the blog or share a photo on Instagram.
Sliced Vegan Banana Bread

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Comments

    4.92 from 70 votes

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    All commentsI made thisQuestions
  1. katie says

    May 16, 2011 at 9:42 pm

    I have tried so many different banana bread recipes (with eggs) and this is the ONLY one I've ever gotten to turn out (added bonus it doesn't have eggs-which my husband cannot eat). It's soooooooo delicious!!! I LOVE this bread! THANK YOU!!!

    Reply
    • Madhuram says

      May 17, 2011 at 6:46 pm

      I too agree with you Katie. This is the best banana bread recipe.

      Reply
  2. Darja says

    April 10, 2011 at 10:51 am

    Hello Madhuram,
    Firstly I would like to thank you for creating this site in the first place! It's a real life saver. I did not think I would be able to bake anything sweet when I became a vegetarian, and then I found your amazing site! All my favourite recipes come from here 🙂 And this banana bread is the love of my life! 😀 What I really wanted to say here, is that I actually tried baking it with coconut oil and it came out just perfect! The smell is great and there is no overpowering taste or anything. I used the oil instead of margarine. Here I should thank you for introducing me to coconut oil as well ;D So best of luck to you and keep up the great recipes, I would be lost without this site 🙂 Best wishes from Lithuania!

    Reply
    • Madhuram says

      April 10, 2011 at 12:13 pm

      Darja, thank you so much for your kind words of appreciation. Lately I'm undergoing a baker's block (or rather boredom) and haven't baked anything for a couple of weeks now. Your comment has come in the right time to get me going again. Thanks.

      Reply
  3. Dr. J says

    March 26, 2011 at 6:51 am

    Greetings,
    I have baked your recipe for the vegan chocolate cake and it turned out to be a hit - at least 3 times. I was thinking in those terms for the banana bread too - the baking soda and vinegar combo always works to get the airy bubbles in the baking mix, but I feel the oil gives the moisture, hence can we substitute oil in this?
    Regards

    Reply
    • Madhuram says

      March 26, 2011 at 7:28 am

      Thanks J. Yes you could use oil too, like I have used in the following recipe: http://www.egglesscooking.com/2008/04/28/eggless-chocolate-chip-zucchini-bread/. I think you should be fine with little less than 1/2 cup oil.

      Reply
  4. CurryLeaf says

    March 03, 2011 at 7:46 am

    Ahh,I missed this post Madhu.Such a nice discussion going on here.
    Love the bread. I have tried Virgin coconut oil in curries and the flavour is there. But I too am used to the flavour the oil imparts.Yet to try in bakes. Madhu,I think Virgin coconut oil -taken from coconut milk is healthier than the normal coconut oil.
    I read about it in Yasmeen's.

    What u said is true. Fat is fat and we must eat the fat which is good for us.
    Love the bread. Isa's recipe are sure shot winner erm most of the times.
    BTW, Thanks for commenting on posset. The intention was to curdle the cream. Thanks to all the additions,taste is orangy and not the curdled taste.

    Reply
  5. Anagha says

    February 28, 2011 at 2:10 pm

    Hey,

    Here is my take on eating healthy. I think using Canola oil or
    butter or margarine is okay, what really matters is the amount.
    Portion sizes is the key thing.

    For example, if you add up calories for all the ingredients in the
    above post and divide it by number of slices, you will be amazed to
    see that it may as well go up to 200! Then, if you use MayoClinic,
    you can find out your daily calorie needs, And, it may turn out that
    you cannot afford to eat a slice of this loaf everyday!

    My standard rule for a healthy recipe is that it should contain at least
    half the flour as whole wheat / whole grain flour. Also, 1 cup of
    flour can have maximum of 2 Tbsp fat (butter or oil).

    I am very fond of baking, I have a very sweet tooth but I am big on
    easting a balanced and healthy diet and logging my calories every day.
    I work out and have been doing all these things for last 3 yrs. I
    managed to get in shape and lost 40 lbs without paying a single
    rupee to any trainer.

    I don't mean to criticize the post or anything like that, but just
    want to let you know my experience. Eating bad stuff is okay. But,
    eat in right portion, infrequently. Also, there is no option to
    exercise, regardless of your diet and weight.

    Thanks,
    Anagha

    Reply
    • Madhuram says

      February 28, 2011 at 6:01 pm

      I totall agree with you Anagha. My weakness is not sticking to the exercise routine.

      Reply
      • Madhuram says

        March 01, 2011 at 5:02 am

        I forgot to add one more thing. Fat is fat, whether it is from olive oil or canola oil or butter. But Jai and Bee's post has opened my eyes to consume the fat which is good for you than most others (especially which we are thinking is healthy like the vegetable oil spreads which is full of artfifical chemicals). I used to buy my salad dressings but not anymore. I have started making my own using EVOO. I was using a variety of vegetable oil spreads, now its down to almond butter or some mashed avocadoes on toast.

        Reply
  6. Jess says

    February 27, 2011 at 4:15 pm

    Mmmm! This looks nummy!
    Jess : )

    Reply
  7. Vani says

    February 27, 2011 at 12:04 pm

    Hi Madhuram,

    I made this today with some minor changes. I used on 1/3 cup olive
    oil and added 1/3 cup of cranberry. I also substituted 1/2 cup of
    flour with whole wheat flour. This is a delicious bread and looks
    beautiful as well with the specks of nuts and cranberry. Will
    definitely make again. Next time I will try with 1 cup all purpose
    flour and 1 cup whole wheat.

    Thanks for the recipe

    Vani

    Reply
    • Madhuram says

      February 27, 2011 at 12:38 pm

      Those are some interesting changes Vani. Did you use EVOO or light tasting olive oil?

      Reply
      • Vani says

        March 05, 2011 at 3:22 pm

        EVOO

        Reply
    • Anuradha Rajasekaran says

      April 05, 2011 at 8:18 pm

      Hi Vani,

      Did u substitute Margarine with olive oil or added olive along with the Margarine. Please clarify.
      Thank you.

      Reply
  8. Laine says

    February 26, 2011 at 5:30 pm

    Hi Maduram,
    I stumbled onto your site by chance and it is wonderful, dont beat yourself up about the oil verse butter thing, I am only just learning about healthy vegan eating, and still make those sorts of mistakes, it is very tricky to eat this way, but it is worth it I think, thanks again for all your help and ideas, I really appreciate all your effort.

    cheers
    Laine

    Reply
    • Madhuram says

      February 26, 2011 at 5:44 pm

      Thanks Laine.

      Reply
  9. Shobana says

    February 26, 2011 at 11:50 am

    Hey Maduram, Its amazing how you manage to publish receipes inspite of your hectic schedule. Just a suggestion, have you thought of baking for babies? I really like to introduce baked foods for Diya but unable to find easy and simple receipes.

    Keep it going!

    Cheers,
    Shobana

    Reply
    • Madhuram says

      February 26, 2011 at 5:45 pm

      Thanks Shobana. I will definitely post something.

      Reply
  10. Samantha says

    February 25, 2011 at 11:54 pm

    Going to make this next week. Sounds wonderful!!!

    Reply
    • Madhuram says

      February 26, 2011 at 5:46 pm

      Hope you like it Samantha. This was a big hit in our house.

      Reply
      • Samantha says

        February 28, 2011 at 3:32 pm

        Made it today. I used soy milk, omitted the nuts and used wheat flour. It is very yummy!

        Reply
        • Madhuram says

          February 28, 2011 at 5:59 pm

          It's great to know that the bread is yummy even with whole wheat flour.

          Reply
  11. Spice says

    February 25, 2011 at 9:33 pm

    Hi Madhuram, bread looks good. I'm gonna check both the links u have posted...I don't use veg. oil a lot...very rarely but use canola for frying otherthen that I use olive oil. Now for fat substitution in baking fruit purees really works good in fruit cakes/breads......infact my last post is Fat Free Banana cake only....as bananna works good as fat substitute so U really don't need any fat in that....
    spice

    Reply
    • Madhuram says

      February 26, 2011 at 5:48 pm

      Yes, baking breads/muffins and even cakes fat free using pureed fruits is not a problem. But cookies definitely need butter or oil to be crispy. I have used applesauce for some cookies and they turn chewy and not crispy.

      Reply
  12. Bridget says

    February 25, 2011 at 5:51 pm

    I just realized when you click the print option in the upper right hand side of your recipe and it converts to a printable page, the recipe leaves out the apple cider vinegar. I bake quite a bit and have a child with egg and nut allergies so I am accustomed to making our own buttermilk but you may want to correct for those unfamiliar.

    Reply
    • Madhuram says

      February 26, 2011 at 5:49 pm

      Thanks for letting us know Bridget. It should be alright now.

      Reply
  13. Latha says

    February 25, 2011 at 8:55 am

    Perfect looking and flavorful bread.

    Reply
  14. Varsha says

    February 25, 2011 at 7:09 am

    Hello! we dont get apple cidar vinegar in India. Can we use synthetic vinegar instead? What spices are there in "all spices mix"?

    Reply
    • Samantha says

      February 25, 2011 at 11:53 pm

      not the author but if you google All Spice you can find out what is in it.

      Reply
      • Madhuram says

        February 26, 2011 at 5:46 pm

        That't true.

        Reply
    • Madhuram says

      February 26, 2011 at 5:56 pm

      You could use plain white vinegar or double the quantity with lemon juice (which I haven't tried though). Allspice is not a mix of spices but its a spice by itself, looks lot like pepper but has the flavor of nutmeg, clove, cinnamon mixed together. To know more about it: http://en.wikipedia.org/wiki/Allspice

      Reply
  15. Jayasree says

    February 24, 2011 at 11:03 pm

    Bread looks delicious. Liked the logo as watermark. I too was under the impression oil is better than butter in baking. Now reading what you have written, I need to think before I bake. I have successfuly replaced maida with wheat flour and is happy with the result.

    Reply
  16. Priya (Yallapantula) Mitharwal says

    February 24, 2011 at 4:30 pm

    Just perfect !!!

    Reply
  17. Priya says

    February 24, 2011 at 1:43 pm

    Beautiful bread, looks simply fabulous..

    Reply
  18. Georgiana says

    February 24, 2011 at 12:55 pm

    If your coconut oil does not knock you out with
    coconut when you smell it is it No good.
    In which case, it flavors your cooking for sure.
    But, it is delicious. And just because it is bought in
    a health food store does not mean it is good either.
    I look for organic coconut oil made on some island
    by unknown people...do not buy a commercial brand, they all stink
    or should I say, they all have NO smell.
    There is also another company online that sells it in bulk.
    Tropical Traditions I think is the name. They can be found
    online and on facebook.

    So, to recap, if you are using good coconut oil, you have
    a pungent coconut smell which does change the flavor
    of your food for sure, to coconut. Which I find delicious
    but my husband does not always. Also, using a lot of coconut oil
    (I put a few spoons of it in my coffee and it takes like german chocolate cake)
    caused me to lose weight without trying.)

    Reply
    • Madhuram says

      February 24, 2011 at 1:35 pm

      Thanks Georgiana. I too bought an organic brand and it has a wonderful coconutty smell. Being Indian I'm used to coconut oil in cooking and its flavor but I don't know how will I like coconutty cookies, cakes and brownies. Everything I bake with coconut oil will have an uniform flavor and its original flavor will be lost. I guess I wouldn't know unless I try it.

      Reply
  19. sheila says

    February 24, 2011 at 9:22 am

    hi lovely receipe.Can I use butter instead of margarine.Thanks.

    Reply
    • Madhuram says

      February 24, 2011 at 9:31 am

      Yes Sheila.

      Reply
  20. Sanjeeta kk says

    February 24, 2011 at 8:29 am

    The banana bread does look very good! Like the all spice powder in it.

    Reply
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Hi, I'm Madhuram!

Founder and Creator of Eggless Cooking, sharing my passion for eggless baking since 2008. Alongside my husband, who handles the tech and photography, we’ve created a trusted space for delicious egg-free and vegetarian recipes that anyone can enjoy.

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