Soft and fluffy eggless almond banana bread made with ripe banana, almond butter, and wholesome flours
Baked Goods, Cake/ Cupcake/ Muffin, Eggless recipe, Recipes

Eggless Banana Bread, How to make Almond Butter Banana Bread

Eggless Almond Butter Banana Bread is a soft, fluffy, and nutty banana bread made with ripe banana, creamy almond butter, and wholesome flours. Lightly sweetened for guilt-free indulgence, yet rich enough to satisfy any craving.

I love banana bread. I love almond butter. And when your favorite blogger (hi, it’s me!) finally decides to bring the two together in one loaf, you know magic is about to happen.

This isn’t just any banana bread — it’s one of the softest, fluffiest, sponge-like banana breads I’ve ever baked (and eaten). The texture is so tender that each bite almost melts, with that cozy banana aroma meeting the nutty richness of almond butter in the most calming way.


And here’s the best part — it’s totally guilt-free! I used just 2 tablespoons of sugar, letting the natural sweetness of ripe banana shine through. The base is a wholesome mix of whole wheat flour, almond flour, and creamy unsweetened almond butter, giving you a loaf that’s as nourishing as it is indulgent.

This is my new go-to for tea time, breakfast, or just that mid-afternoon craving when you want something sweet but still light on the conscience.

Bite of History – Eggless Banana Bread

Banana bread rose to fame in the 1930s during the Great Depression, when thrifty home bakers refused to waste overripe bananas. The invention of baking powder and baking soda around the same time made quick, yeast-free loaves possible. Over the decades, banana bread became a comfort classic in American kitchens — evolving from a simple, economical bake into countless modern variations, like this wholesome almond butter twist.

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Ingredient Role in Eggless Almond Banana Bread

IngredientRole in Recipe
Ripe bananaNatural sweetness, moisture, and signature banana flavor
Almond butterNutty richness, healthy fats, and tender crumb
Curd (thick yogurt)Egg replacer; adds moisture, mild tang, and helps with rise
Melted butter or coconut oilAdds richness and keeps bread soft
Maple syrup, honey, or sugarBalances flavors and adds sweetness
Whole wheat flourProvides structure and a wholesome, hearty texture
Almond flourSoftens crumb and adds mild nutty taste
Baking soda + baking powderLeavening agents for rise and fluffiness
CinnamonAdds warmth and aroma
SaltBalances sweetness and enhances flavor
Optional add-ins (nuts, chocolate chips)Extra texture and indulgence

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Eggless Banana Bread, How to make Almond Butter Banana Bread

Eggless Banana Bread, How to make Almond Butter Banana Bread

Recipe by Sandhya Riyaz
5.0 from 1 vote
Course: Snacks, DessertsCuisine: American, Wholesome FusionDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Baking time

30

minutes

A soft, fluffy, and nutty mini banana bread made with ripe banana, creamy almond butter, and wholesome flours — eggless, lightly sweetened, and perfect for a guilt-free treat.

Ingredients for Almond Butter Banana Bread

  • Wet Ingredients:

  • 1 nos. 1 Ripe long banana (about ⅓ to ½ cup mashed)

  • ¼ cup, ¼ Almond butter (unsweetened)

  • 2 tablespoon, 2 Thick curd (hung curd or strained if watery)

  • 2 tablespoon, 2 Unsalted melted butter or neutral oil

  • 2- 5 tablespoon, 2- 5 Sugar, maple syrup, or honey (adjust to sweetness preference)

  • ½ teaspoon, ½ Vanilla extract

  • 1 teaspoon, 1 Extra Almond Butter (warmed)

  • Dry Ingredients:

  • ½ cup, ½ Whole wheat flour (or all-purpose)

  • ¼ cup, ¼ Almond flour (or more whole wheat flour)

  • ¼ teaspoon, ¼ Baking soda

  • ½ teaspoon, ½ Baking powder

  • Pinch of cinnamon

  • Pinch of salt

Directions to make Eggless Almond Banana Bread

  • Preheat Oven
    Set oven to 350°F (175°C). Grease or line a mini loaf pan (6×3) or muffin tin.
  • Mash Banana
    In a medium mixing bowl, mash the ripe banana until smooth.
  • Mix Wet Ingredients
    Add almond butter, curd, melted butter/coconut oil, sugar (or maple syrup/honey), and vanilla extract. Whisk until well combined.
  • Combine Dry Ingredients
    In another bowl, whisk together whole wheat flour, almond flour, baking soda, baking powder, cinnamon, and salt.
  • Fold Together
    Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
  • Extra Step (before baking):
    After pouring the batter into the loaf pan, warm 1 teaspoon almond butter slightly so it’s runny, then drizzle it over the top. Use a skewer or knife to gently swirl it into the batter for a marbled effect.
  • Bake
    Pour the batter into the prepared pan. Bake for 28–32 minutes (mini loaf) or 20–25 minutes (muffins), until a toothpick inserted in the center comes out clean.
  • Cool
    Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

  • 1 cup = 250 ml

Directions to make Almond Butter Banana Bread with step by step images

  • Preheat Oven and Mash Banana
    Set oven to 350°F (175°C). Grease or line a mini loaf pan (6×3) or muffin tin. Mash Banana
    In a medium mixing bowl, mash the ripe banana until smooth.
  • Mix Wet Ingredients
    Add almond butter, curd, melted butter/coconut oil, sugar (or maple syrup/honey), and vanilla extract. Whisk until well combined.
  • Combine Dry Ingredients
    In another bowl, whisk together whole wheat flour, almond flour, baking soda, baking powder, cinnamon powder and salt.
  • Fold Together
    Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
  • Add Almond Butter
    Add almond butter and fold it in the batter.
  • Extra Step (before baking):
    After pouring the batter into the loaf pan, warm 1 teaspoon almond butter slightly so it’s runny, then drizzle it over the top. Use a skewer or knife to gently swirl it into the batter for a marbled effect.
  • Bake and cool
    Pour the batter into the prepared pan. Bake for 28–32 minutes (mini loaf) or 20–25 minutes (muffins), until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Mini eggless almond butter banana bread sliced to show soft, fluffy texture with whole wheat and almond flour
Eggless Almond Butter Banana Bread created by Sandhya Riyaz

Pro Tips to make tasty Eggless Almond Butter Banana Bread

  • Use very ripe bananas with lots of brown spots for maximum sweetness and flavor.
  • Thick curd works best — strain watery curd for 15–30 minutes to prevent a soggy loaf.
  • Don’t overmix the batter — mix just until combined for a soft, airy texture.
  • Warm almond butter for swirls so it drizzles easily and blends beautifully into the top.
  • Check early for doneness at 26–28 minutes, as mini loaves can bake faster depending on your oven.
Healthy mini almond butter banana bread loaf baked with whole wheat flour and almond flour for a guilt-free treat

Serving Suggestions for Eggless Banana Bread

  • Serve warm with a light drizzle of honey for a cozy tea-time snack.
  • Pair with hot coffee or masala chai for a balanced, hearty breakfast.
  • Top a cooled slice with a thin spread of almond butter for double nuttiness.
  • Add a dollop of Greek yogurt and berries for a healthy dessert plate.

FAQs – Eggless Almond Butter Banana Bread

Q: How do I make mini almond butter bread without eggs?

A: Replace eggs with thick curd (yogurt) for a soft, fluffy texture, or mashed avocado for a vegan version.

Q: Can I use only whole wheat flour in almond butter banana bread?

A: Yes, but the loaf will be slightly denser. Mixing whole wheat and almond flour gives a softer crumb.

Q: How much sugar should I use for small-batch banana bread?

A: For mild sweetness, use 2 tablespoons sugar; for most people’s preference, 3–4 tablespoons; for bakery-style sweet, about 5 tablespoons.

Q: Can I make almond butter banana bread gluten-free?

A: Yes, replace whole wheat flour with a gluten-free all-purpose blend while keeping almond flour as is.

Q: How do I store mini banana bread to keep it moist?

A: Wrap in parchment and store at room temperature for 2 days, or refrigerate up to 5 days. Warm slices before serving for best flavor.

Guilt-free almond butter banana bread served at tea time with whole wheat and almond flour

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