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Eggless Blender Banana Bread Recipe

Eggless Blender Banana Bread that's also gluten-free, refined sugar free and butter-free.
4.5 from 4 votes
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Breakfast, Snack
Cuisine American
Servings 1 loaf


  • Ragi flour or finger millet flour - 1 cup
  • Buckwheat flour - 1/2 cup
  • Baking soda - 1 tsp
  • Salt - 1/2 tsp
  • Over ripe Bananas - 4
  • Flax seeds powder - 2 tbsp
  • Jaggery - 3/4 cup powdered
  • Coconut oil - 1/4 cup
  • Curd / yogurt - 1/2 cup
  • Vanilla extract - 2 tsp
  • Walnuts - 1/2 cup (optional)
  • Dark or Milk Chocolate chips - 1/2 cup (optional)


  • Preheat the oven at 180 C / 350 F.
  • Line a 9 x 5 inch baking loaf pan with parchment or simply grease it and keep it ready.
  • Mix flax seeds powder in 4 tbsp water and keep aside for 5 mins to form into flax gel.
  • If you only have flax seeds, then grind it first to a powder and then measure.
  • Meanwhile, add ragi flour, buckwheat flour, baking soda and salt into a sieve directly and sieve into a bowl ensuring there are no lumps.
  • In a blender, add bananas, jagerry powder, coconut oil, curd, flax gel, vanilla extract and pulse for 30 seconds to 1 minute at regular intervals till the bananas are mashed and all the ingredients are combined well.
  • Add the flour mixture to the blender and once again pulse 4 to 5 times or till they dry ingredients are well incorporated.
  • Add walnuts and chocolate chips, if using and once again pulse 2-3 times to incorporate evenly.
  • Pour the batter into the prepared pan and bake for 50-60 mins till a skewer inserted comes out clean.
  • Mine took exactly 60 mins. Cool completely in the pan itself.
  • Slice up this super easy blender banana bread and enjoy it for breakfast or as a snack.