Egg-Free Banana Bread with Lemon, Hazelnuts, Raisins
A vegan-friendly banana bread that delivers tender crumb and bright citrus notes without eggs or dairy. Ripe bananas provide natural sweetness and moisture while Meyer lemon zest adds subtle tang that cuts through richness. Toasted hazelnuts contribute nutty depth and textural contrast against pillowy cake, while golden raisins offer chewy pops of sweetness. The white balsamic vinegar enhances banana flavor without adding sourness. This recipe suits home bakers seeking allergen-friendly quick breads for breakfast, dessert, or gifting. What sets it apart is the dual olive oil technique—Meyer lemon-infused oil mixed with neutral EVOO lets you control lemon intensity, preventing the citrus from overpowering delicate banana. The result is sophisticated but approachable: a loaf that's equally at home on a weekday breakfast table or alongside afternoon tea.
Ingredients
- 2 C all-purpose flour
- ¼ tsp salt
- 1 short tsp baking soda
- 1 lemon, zest only
- ¼ C Meyer lemon extra virgin olive oil
- ¼ C extra virgin olive oil, Greek Koroneiki or Chilean Arbequina preferred
- ¼ C oat milkany non-dairy milk1:1vegandairy-freeadds dairy
unsweetened almond, soy, or coconut milk work equally well
Full guide → - 4 bananas, ripe
- 1 TBS white balsamic vinegar
- 1 C sugar
- ¼ C hazelnuts, lightly chopped, toasted, skins removed
- ¼ C golden raisins
Instructions
- 1
Preheat oven to 350 degrees Fahrenheit.
- 2
Combine flour, salt, baking soda, and lemon zest in a bowl.
- 3
In a mixing bowl, beat bananas with sugar on low-medium-low speed until mixed but slightly chunky.
- 4
Add both olive oils and oat milk to banana mixture.
- 5
On low speed, add half the flour mixture to wet ingredients and stir until mostly incorporated.
- 6
Scrape down sides with spatula.
- 7
Add remaining flour mixture and white balsamic vinegar, stirring until combined without overmixing.
- 8
By hand, fold in hazelnuts and golden raisins.
- 9
Transfer to a quick bread pan lined with parchment paper and lightly spritzed with olive oil.
- 10
Bake for 40 to 45 minutes until a cake tester or toothpick comes out clean.
- 11
Cool completely before slicing and serving.
Tips
Use Meyer lemon olive oil at half strength mixed with neutral oil to preserve banana flavor. Pure Meyer lemon EVOO can dominate the delicate banana profile, so balance is key for nuanced results.
Fold hazelnuts and raisins by hand after incorporating flour to avoid crushing them and to ensure even distribution without overdeveloping gluten that would make crumb tough.
Line your pan with parchment and lightly spray with oil for clean removal. The oil prevents sticking while letting the bread release easily once cooled.
Good to Know
Wrap cooled loaf tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. Refrigerate for up to 5 days or freeze for up to 2 months.
Prepare batter up to 4 hours ahead; refrigerate covered. Bake when ready. Fully baked loaf freezes well for 2 months wrapped tightly.
Serve at room temperature or lightly toasted with vegan butter, jam, or nut butter. Pairs well with tea, coffee, or plant-based yogurt.
Common Mistakes
Overmix the batter to avoid tough, dense crumb. Stop stirring once flour is barely incorporated.
Skip the parchment paper to avoid bread sticking to pan edges, making removal difficult.
Use all Meyer lemon oil to avoid citrus flavor overwhelming delicate banana notes.
Substitutions
unsweetened almond, soy, or coconut milk work equally well
Full guide →less sweet citrus, more pronounced acidity
FAQ
Can I use regular bananas instead of ripe ones?
Ripe bananas are essential for sweetness and moisture. Underripe bananas lack sugar and won't bind well. Use bananas with brown spots and soft texture for best results.
What if I don't have Meyer lemon olive oil?
Use regular lemon-infused olive oil or combine neutral EVOO with fresh lemon zest. You can also substitute the Meyer lemon EVOO entirely with additional neutral EVOO and rely on the zest for citrus flavor.
How long does this banana bread keep?
Wrapped tightly, it stays fresh at room temperature for 3 days, refrigerated for 5 days, and frozen for up to 2 months. Bring frozen loaf to room temperature before serving or toast slices while still frozen.