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Eggless Whole Wheat Banana Bread

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Sliced eggless whole wheat banana bread on a plate, showing a moist golden- brown crumb with walnut pieces

This Eggless Whole Wheat Banana Bread is a soft, moist tea-time loaf made with ripe bananas and whole wheat flour (atta), with no egg used anywhere in the recipe. It tastes gently sweet and banana-rich, with a warm hint of cinnamon, a tender crumb and a little crunch from walnuts. Bake it at 180°C for about 45 minutes — the Cook Time in this recipe — and serve it warm or at room temperature with tea or coffee, or pack slices for a snack box. This recipe makes 10 slices. One practical tip: use bananas that are ripe with dark spots on the skin, mash them completely smooth, and do not overmix the batter after adding the flour, or the loaf can turn dense.

Prep Time
15 minutes
Cook Time
45 minutes
Total Time
60 minutes
Servings
10
Difficulty
Medium

Ingredients

11 items
Yields: 10 (Tap items to check them off as you cook)

Step-by-Step Instructions

9 steps
  1. 1

    Step 1

    Preheat the oven to 180°C. Grease a loaf tin of about 20 cm x 10 cm and line its base with baking paper.

  2. 2

    Step 2

    Peel the bananas and mash them completely in a large bowl with a fork until smooth and lump-free.

  3. 3

    Step 3

    Add the brown sugar, oil, milk and vanilla extract to the mashed bananas and whisk until well combined.

  4. 4

    Step 4

    In a separate bowl, mix the whole wheat flour, baking powder, baking soda, cinnamon powder and salt.

  5. 5

    Step 5

    Add the dry mixture to the banana mixture in two parts, folding gently with a spatula until just combined. Do not overmix.

  6. 6

    Step 6

    Fold in the chopped walnuts, keeping a few pieces aside.

  7. 7

    Step 7

    Pour the batter into the prepared loaf tin, level the top, and sprinkle the walnut pieces kept aside over the top.

  8. 8

    Step 8

    Bake at 180°C for 40–45 minutes, until the top is golden brown and a toothpick inserted in the centre comes out clean.

  9. 9

    Step 9

    Cool the loaf in the tin for 10 minutes, then remove it, cool it on a rack for at least 20 minutes, and cut it into 10 slices before serving.

Chef's Pro Tip

For optimal flavor, ensure all fresh spices are freshly roasted or ground before adding. Adjust seasoning gradually according to taste and let the dish rest for 3–5 minutes before serving.

Tags & Keywords

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