Baking without eggs
If you ever go on a stint of not eating eggs or actually can’t eat eggs….baking becomes a whole new thing. And getting the right consistency without eggs is crazy hard (at least for this Paleo vegan banana bread it was tough for me and took a lot of testing)! But fear not, I don’t give up easy and really, really wanted banana bread, so you’re welcome! 😉
What our readers are saying
I have not been able to find a good banana bread recipe since going grain free, dairy free, and egg free a couple years ago. Decided to give your recipe a go and so glad I did! Truly wonderful! Thanks for the amazing recipe!!
Ashley
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So Many Tries
I really did work on this Paleo vegan banana bread quite a bit longer than it usually takes me to “get it right”. I think you’re really going to like it though! The outer edges get that almost crispy, but kind of chewy texture, where the inside is like regular banana bread texture but slightly more gooey.
It’s actually become a new favorite and something Justin and I go through pretty quick when it’s sitting on the counter! Justin is not typically much of a muffin/bread person, so when he enjoys something I know it has the golden stamp of approval!
We hope you love this recipe as much as we do!
Don’t forget to leave a quick star rating and review below, we read every comment and truly appreciate your feedback. Also, be sure to browse the rest of our easy, delicious recipes to find some other favorites too!
Paleo Vegan Banana Bread (GF, Dairy-Free, Egg-Free + Refined Sugar-Free)
Ingredients
- 3 really ripe bananas, mashed
- 1/2 cup coconut sugar
- 2 tsp vanilla
- 2 cups almond flour
- 1/2 cup tapioca starch, (or arrowroot starch)
- 1/2 tsp sea salt
- 1 tsp baking soda
- 1 tbsp apple cider vinegar
Optional toppings:
- 1 banana, sliced lengthwise into long thin sliced
- Chopped nuts, (we like walnuts or pecans, this is optional)
- Chocolate Chips, (topping or you could also fold them into the batter)
- Nut butter, (to drizzle on top after it’s baked)
Instructions
- Preheat oven to 350° Fahrenheit, and line a standard bread loaf pan with parchment paper.
- In a large mixing bowl, mash up the banana. Add the coconut sugar and vanilla. Stir to thoroughly combine all of the ingredients.
- Add almond flour, tapioca starch and sea salt. Stir to combine.
- Add baking soda and apple cider vinegar. Let them react and then mix in.
- Spoon the batter into the lined bread pan, and spread out until it is evenly dispersed. Add toppings and gently press them into the batter.
- Transfer to oven and bake for 60-65 minutes, or until the top turns brown, cracks and the loaf is firm.
- Once done, use parchment paper to lift the loaf out of the pan and cool. Slice and serve! Store in an airtight container on the counter or in the fridge to keep it fresh longer.
This recipe is such a winner! It’s been on repeat at our house lately, with modification of replacing all but about 2 tablespoons of the tapioca starch with cocoa powder.
Happy to hear that you’ve been enjoying this banana bread 🙂
Delicious! Like another commenter, I made muffins and ended up with 12. Baked for 30 minutes. I ran out of eggs so this worked perfectly. This will be my go to recipe going forward!
Amazing! So glad you enjoyed it!:)
This recipe is a winner! It will be my go-to banana bread recipe from now on. My son just discovered that he is sensitive to eggs, in addition to gluten and dairy. This recipe fit our dietary restrictions perfectly. I followed the recipe exactly, using 3 large bananas. Sprinkled chopped walnuts on top. Made 9 muffins rather than a loaf because I wanted to store them in the freezer. Baked for 35 minutes. They are delicious and absolutely gorgeous, with a nice domed top. Thank you for this great recipe!
You’re very welcome! Glad they fit the bill and were enjoyed! Thanks so much for returning to leave a review. 🙂
I was out of eggs and found this recipe! Delicious and easy!
Made this yesterday and it came out great! Very moist and sweet. Thank you for this recipe, I think this is a keeper! I did not have vanilla so I replaced it with maple syrup. Also added some cinnamon/nutmeg spices. Mixed in some chocolate and topped with crushed nuts.
Glad you enjoyed it!
I think this is an excellent recipe. I made it as 9 square muffins and it worked beautifully! Of course round muffins would work too but I was just given this square muffin pan and am having fun with it. It made 9 muffins and I filled the 3 empty spots with water. Baked at 350, about 25 minutes. I love the chewy edges. Vegan baking is hard! I appreciate all the work that was put into this recipe!
So happy you enjoyed it! Thanks for giving it a try. Vegan baking is tricky for sure! Have a beautiful holiday season! 🙂
I have tried so many vegan gluten free banana bread recipes all that I have tried are so disappointing. But I am so delighted that I found yours. I followed your recipe as written but I cooked it in the air fryer. It is so moist and tasty. Plus your recipe is so easy to follow. Thank you!
Hooray! So happy to hear our recipe was a hit for you! Thanks so much for giving it a try and for coming back to leave a review. Appreciate it! 🙂
My niece made these and I was lucky enough to have tried them. So so so Yummy. So good! My doctor wants me on a paleo diet. I can’t wait to bake these for my kids and try some new recipes.
We’re so glad your niece introduced us to you! Hope you find lots of new recipes to love. Let us know what you try!
I love this recipe! I’ve made it as is but have also tried replacing the sugar with chopped up dates, and that works wonderfully too! Kids and adults liked it and didn’t realize it was gluten free, vegan or free of processed sugar.
That’s an amazing option! Love it. Thanks for sharing! 🙂
Hey thanks so much for the recipe!!
Basically it tastes lovely but didn’t rise that much? Any idea?
Thanks, so lovely to have a vegan paleo recipe ❤️
Hey there, so glad you enjoyed it! My experience with gluten free, paleo and vegan baking is that it just doesn’t get the same rise as when using traditional flours and eggs.
Thank you so much for making this! I’ve had a hard time finding great egg-less paleo recipes but can’t have eggs due to health issues. Made this one almost 10 times already because it is just SO good.
Love hearing this so much! So happy you enjoy this recipe so much! 🙂
Hands down the easiest and most satisfying GF, vegan banana bread. I had so many bananas that I made this recipe and another to test which I liked. This surpassed by leaps and bounds and much, much simpler. It did fall but I live at 10000 ft so baking is weird up here
So happy to hear it was a hit!! Thanks so much for giving our recipe a try. And thanks for taking the time to come back and share your experience. We’re so grateful for your support!
This is SO GOOD!!!
So glad you enjoyed it! 🙂
Sadly, it was pretty much a disaster! The loaf was very dense, and did not set at all in the middle. It was heavy and hard to slice. I was able to saw off some chunks and bake them separately so they were kind of edible – like a dense fruitcake – and the flavor was great, but I don’t recommend the cassava version for this. I’ll try it again with almost flour when I can find some!
Dang! That’s a bummer. With the almond flour, it still stays softer in the middle, and we’ve heard various results using different loaf pans. I’ve had the best experience with a metal loaf pan. Hope you find some almond flour and can give it a try again! Thanks so much for reporting back. It’s good to know what subs work and don’t.
I just mixed this up and it’s baking away… I used cassava flour, and found the mix was very dry – more like a very dry dough than a batter like in the video. I thought I might be missing something but could not find any liquid in the recipe. I added about a half cup of almond milk – maybe a little more – to get the consistency that matched the video. It sure smells good!
Hey there! I haven’t tried it with cassava flour yet, but that would make sense that the batter got really thick/dry. Cassava flour is much more absorbent compared to tapioca flour/starch so it would have soaked up the wetness from the banana which acts as the liquid in the recipe, so I’m glad you added some almond milk to get it more like the video consistency. Report back after it finishes baking so we know how it turns out! 🙂
Made this today and it was so good! Thanks for a simple recipe.
So glad you enjoyed! Thanks so much for giving it a try and coming back to share! 🙂
This is by far the best banana recipe I have made. It’s so easy to throw together and tastes amazing, you wouldn’t even know it was vegan. I did add 1/4 to 1/2 cup of vegan chocolate chips to the batter and then sprinkled a few on top. Another family favorite!
Delicious! It has such a great crust, and soft and chewy in the center!! Thank you for the recipe! I’m so happy that I made 2!
Glad you enjoyed it Lori!
So, I have made this several times since I first posted. I have had some come out very gooey inside, even after adding 10 + minutes on to the baking time. I believe I bought a different brand of tapioca starch/almond flour, maybe both, can’t remember. I guess that could totally change the texture! What brands do you use in this recipe?
We use Bob’s Red Mill for both almond flour and tapioca starch. In addition, the amount of banana can change from batch to batch based on the size of the banana used. That said, I try to shoot for a small to medium sized banana myself. Hope that helps!
I made this!! Added 1 chia “egg” just for kicks.
+ An extra overly ripe banana, just bc I like it extra moist, so it was perfect for me!
My family loves it and said they didn’t notice any difference.
Thank you for this grain-free goooodnessss!
5 stars!
Hooray!! So glad to hear it worked out well and was a hit for the whole fam! We love hearing that! Thanks for taking the time to come back and share! 🙂
I haven’t tried this recipe, or any of your dessert recipes yet, and based on how much I love your recipes, I’m kinda scared to! I’ve been working hard to lose weight, and your recipes have been a big part of my success (down 40 lbs!). I so want to try this one, but I’m scared I’ll love it so much, I’ll make it every week! Ha.
Hoping to make it soon, and take to work so they can help me eat it!
Hahahaha! Well, that is quite a compliment. Thank you! This one is good, and consider yourself warned that it is addicting. Some folks have experienced a little trouble with the consistency, since it’s made with no eggs and alternative flours. However, if you’re a fan of banana bread that’s a little gooey in the middle like I do…you will enjoy this one! 😉 Would love to hear what you think if you give it a try! It’s a good plan to make and take to work if you don’t want to accidentally eat it all!
Do you think I can use xylitol or erythritol or stevia instead of coconut sugar?
I haven’t tried it, but if I were going to I’d probably try erythritol and cut down the amount a bit. We’d love to hear how it goes if you give it a try. 🙂
This recipe was awful. It came out overly brown on the top and mushy inside. What a waste.
Sorry this didn’t turn out well for you. Every oven cooks differently, so we’re not sure why yours didn’t work out.
My boyfriend is on a restricted diet for a few months and I just wanted to say thank you for this delicious recipe. I made them for his birthday(there are few baking recipes he can have) and no one could believe how little they had in them. Thanks so much!
Aaaw yay! So glad to hear it was a hit! Thanks so much for taking the time to come back and share! We appreciate it! 🙂
I have not been able to find a good banana bread recipe since going grain free, dairy free, and egg free a couple years ago. Decided to give your recipe a go and so glad I did! Truly wonderful! Thanks for the amazing recipe!!
Aaaw yay! So happy to hear you enjoyed it! Baking without grains, dairy and eggs is hard! Thanks so much for giving our recipe a try and for taking the time to come back and share! We appreciate it! 🙂
Super delish! Thank you!
Glad you enjoyed it! Thanks for giving our recipe a try!
Hello this banana bread looks delicious! Would I be able to replace the coconut sugar with honey and if so how much would you recommend?
Hey there – I haven’t tried it, so I can’t say how much or how the consistency would work out. I personally prefer coconut sugar because it has a lower glycemic index. If I were going to try though, I’d probably start by trying 1/4 cup honey. Again, can’t say how it would work out though. You’ll have to let us know if it works if you give it a try!
I’m not sure why this article needed to begin with how presumably hard it is to bake vegan food, and a disclaimer that you guys “try” to be vegan but aren’t. And then say if anyone wants to go on a “stint of not eating eggs” they should try this recipe. As a vegan who just googled veganbanana bread recipes I was kinda turned off right away. Why not just introduce the recipe? You don’t have to be vegan to eat vegan, but the excuses and assuming not eating the reproductive waste from other animals is a “stint,” is a real turn off of some of your target audience with this one. In news writing we say “don’t bury the lead.”
I think you misread the point of the blog post, but thanks for the feedback and we hope you have a great day.
Geez! calm down she was just trying to put a good recipe out there for all to enjoy!
This girl appreciates the recipe & your hard work! Bread was delicious!!
Thanks Laura! Appreciate it. 🙂
Thank-you so much for this recipe, my son has Autism and has shown to have many food allergies. This recipe fit his diet felt like a treat, and made me so happy!
Aaaw yay! We’re so happy it worked so well for you guys and that your son got to have a treat! Thanks so much for giving our recipe a try! 🙂
I’m so excited to try this recipe! I just started an elimination diet and have been missing muffins/breads etc terribly. I was wondering if this recipe would still work ok without the coconut sugar? The diet I am following restricts any sort of sugar, even natural sweeteners such as honey/maple syrup/ coconut sugar – and I’m just wondering if omitting the coconut sugar will change the consistency of the bread.
Hey there – well, I haven’t tried it without the coconut sugar, but it does have an impact on the consistency. You might have to play with the recipe a bit and add more flour to thicken it up a bit. I’d mix everything up as is per the recipe but without the coconut sugar. Then, take a look at the recipe video at the end of the recipe card and try to match the consistency by slowly adding more almond flour. The cooking time might need to be adjusted as well, so just watch it as it bakes and pull it out when the top turns brown, cracks and the loaf is firm. Let us know how it goes if you give it a try! 🙂
I had the exact same question! I did was was suggested and added ~2 tablespoons of coconut flour (I ran out of almond). The bread turned out delicious, although it didn’t seem to fluff up as much as in the pictures above.
Amazing! I’m so glad it worked out well! Paleo and Vegan baking is hard…and it definitely doesn’t always rise like traditional baking does. Hopefully you enjoy the flavor and consistency though and that is what counts! Thanks so much for giving it a try and coming to share what worked for you! Appreciate it! 🙂
Did you cook this in a metal bread pan, or a stoneware? I used stoneware and after 70 minutes(I give a few extra to let the thicker pan heat up) the top was dark brown and although the loaf felt solid, it was still a little too doughy in the lower half ? it’s not like I have any food safety concerns because of the lack of egg, but texture wasn’t quite what I wanted… I toasted the slices on a pan on low temp, so I think it will be okay, but I’d like to know what type of bread pan you used! It smells divine, and the flavor is great… and after the slice is crisped in a pan, it kind of reminds me of bread pudding with a crispy outside. It just isn’t really giving me “bread” texture.
Oh dang! I’ve used both a glass and a metal bread pan. It comes out best in a metal pan though I think. It definitely has more of a gooey center than a traditional bread, but not too doughy when I’ve made it – like the addicting I need just one more bite kind of gooey. It reminds me of my mom’s banana bread growing up after it had been sitting on the counter for a couple days, which is when I like it best! 😉
OK, good to know! It really taste great, and I will play around with different baking set up’s. My husband is excited for me to experiment with it a lot! Thank you for the great recipe, he is allergic to eggs and has really missed baked goods
Oh good! Hope you find some yummy ways to bake using that recipe as a starting place. You might also look at our recipe for these blueberry muffins. They’re also egg-free! We just posted the recipe recently! Keep us posted!
Upon further testing, a metal muffin tray is giving me the best results…. although the bread is coming out substantially darker than the pictures you have (google search black banana bread, and that’s what mine looks like!) but the texture and flavor are bread, so no complaints here! Great recipe!
The metal pan works best for me too! I’m glad that you’ve been able to get the texture and flavor to work out! I’m curious about how dark it is coming out because that’s never happened for me in the many times I’ve made this. I wonder if maybe your bananas are just more ripe than I usually use. That could perhaps be it. Regardless, happy you like the recipe! Stay tuned for another Paleo and Vegan friendly banana bread recipe coming this Fall! 🙂
This is the best banana bread I’ve ever had! I just baked it and can’t stop eating it, and I’m not normally a huge fan! But I needed to use up frozen, very ripe bananas so looked for an eggless, paleo recipe. I doubled the number of bananas because they were so shriveled as well as added a fresh, ripe one. I also threw in about a 1/3 cup chocolate chips and 1/3 cup pecans. YUM!
Amazing! So happy to hear you LOVE it! Thanks so much for giving our recipe a try! Now I need to go make some with chocolate chips and pecans! Sounds so good! 🙂
I was so excited to see this recipe , especially for my son who cannot have dairy or eggs. BUT , he cannot have any type of nuts, and I see you have almond flour. Is there a way to substitute almond flour for something else?
Unfortunately, not at the moment. I tested a nut-free, dairy-free, egg-free version but am not happy with it yet. Stay tuned! Hopefully I’ll manage to figure out a nut-free version that tastes delicious AND has the right consistency! Fingers crossed! Thanks so much for stopping by. 🙂
Heather- if your son can have seeds, try sunflower seed flour. It can sometimes substitute straight for but flour
Good idea! Thanks for sharing Stephanie! Let us know how it goes if you give it a try, Heather!
Tigernut flour, available online, is commonly used to substitute almond flour in AIP lifestyle recipes. I follow AIP and I use it interchangeably with almond flour. Tip…always double or triple sift it before using it. It tends to get tiny clumps that taste gritty (like eating sand) if you don’t sift.
Also, if you go with sunflower flour there’s a chance the final product will be green in color. Just a heads up so you don’t think you did something wrong or the ingredients went bad.