Description
This eggless banana bread recipe creates a moist and tender loaf by using very ripe bananas as a binder, enhanced with a vibrant passion fruit ribbon swirl for a tropical twist. The loaf is perfect for a satisfying breakfast or dessert.
Ingredients
Scale
- 3 medium (360g / 12.7 oz) very ripe bananas, mashed
- 180g (1.5 cups) all-purpose flour
- 100g (0.5 cup) granulated sugar
- 50g (0.25 cup) packed light brown sugar
- 80ml (0.33 cup) vegetable oil or melted vegetable shortening
- 60ml (0.25 cup) unsweetened plant-based milk
- 5ml (1 teaspoon) alcohol-free vanilla extract
- 5g (1 teaspoon) baking soda
- 2g (0.5 teaspoon) baking powder
- 3g (0.5 teaspoon) fine sea salt
- 2g (1 teaspoon) ground cinnamon
- 120ml (0.5 cup) strained passion fruit pulp
- 50g (0.25 cup) additional granulated sugar (for ribbon)
- 8g (1 tablespoon) cornstarch
- 30ml (2 tablespoons) water
- 15ml (1 tablespoon) melted vegan butter or additional vegetable oil
Instructions
- Prepare Pan and Oven: Preheat the oven to 175 degrees C (350 degrees F). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
- Make Passion Fruit Ribbon: Combine the passion fruit pulp, 50g granulated sugar, cornstarch, and water in a small saucepan. Whisk and heat over medium heat for 3-5 minutes until thickened to a pudding-like consistency. Remove from heat and stir in the melted vegan butter.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the mashed bananas, 100g granulated sugar, brown sugar, vegetable oil, plant-based milk, and vanilla extract until uniform.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon.
- Combine Batter: Gently add the dry ingredients to the wet ingredients. Mix carefully with a spatula until just combined, being careful not to overmix the batter.
- Layer and Swirl Batter: Pour half of the banana bread batter into the prepared pan. Dollop half of the passion fruit ribbon mixture over the batter, then gently swirl with a skewer.
- Add Final Layers and Bake: Spoon the remaining banana bread batter over the swirled layer. Top with the remaining passion fruit ribbon and repeat the swirling process. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool Before Serving: Let the loaf cool in the pan for 15-20 minutes before removing it and transferring it to a wire rack to cool completely.
Notes
To avoid a tough and dense loaf, be careful not to overmix the batter during step 5. Ensure the loaf is fully cooled before slicing to allow the passion fruit ribbon to set properly. Store leftovers in an airtight container for up to 3 days at room temperature, or freeze individual slices for longer storage.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300 kcal
- Sugar: 22 g
- Sodium: 200 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: eggless, banana bread, passion fruit, quick bread, breakfast, snack, vegan, tropical, swirl, easy recipe