Kitchen Experiment: Eggless Banana Bread with Flaxseed

I had two overripe bananas sitting in my kitchen. Rather than throw them away as most would have, I decided to make banana bread, only to run face-first into a problem – we were out of eggs.

So I did what anyone with my particular mix of stubbornness and Google know-how would do: found an alternative. That alternative came in the form of flaxseed and water.

So, here is a banana bread recipe adapted from The New Good Housekeeping Cookbook (published in 1986).


  • Loaf pan
  • Food processor
  • Large bowl
  • Small bowl to mash bananas in
  • Measuring cup
  • Measuring spoon
Level of difficulty: Easy
Time: 20 for prep, 55-60 for baking, 10 for cooling
(I have no idea why the text is suddenly smaller, BTW. It just kinda happened and I don’t know how to fix it.)
Servings: 12


  • 1 3/4 cup all-purpose flour
  • 2/3 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 cup butter or margarine
  • 1 cup mashed overripe bananas* (don’t bother measuring it out, just mash 2)
  • 1/2 cup pecans, coarsely chopped (optional; I made mine without because we have no nuts)
  • 1 tsp grated lemon peel (orange peel will also work in a pinch, but lemon peel tastes better with the banana)
  • 2 tbsp flaxseed**
  • 6 tbsp water**
  1. Preheat oven to 350 Fahrenheit. Grease 9×5 loaf pan.
  2. In large bowl, mix flour, sugar, baking powder, salt, and baking soda. Cut in butter or margarine until mixture resembles coarse crumbs.
  3. In food processor, blend flaxseed and water until well mixed.
  4. Add bananas, lemon peel, and flaxseed mixture to flour mixture. Add pecans if desired. Stir until flour is just moistened. Spread evenly into greased loaf pan.
  5. Bake 55 minutes or until knife in center comes out clean. Cool in pan for 10 minutes before moving to wire rack.

*Some recipes, including the original for this recipe, call for ripe bananas. I prefer using overripe ones because a) they are easier to mash and b) they have a stronger flavor once cooked, in my opinion.
**The original recipe called for two eggs.
FINAL VERDICT: Meh. Not as dense or as dry – it was almost soggy. It also didn’t taste nearly as good. It did, however, have a pleasant aftertaste. And forget about spreading jam or  butter – it falls apart under the slightest pressure. The top is much crispier than the original. It is certainly better than some of the other banana bread recipes I’ve tried in the past, but the 1986 version wins.
For a vegan recipe, substitute the 1/2 cup of butter with the same amount of nut butter (peanut, cashew, almond, etc.) or applesauce, or with 1/3 cup vegetable or canola oil.
Happy baking!

About oygcrafts

I am a teenager who enjoys baking, embroidery, building & blowing things up, and shooting guns, bows, etc.
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