Bread has long been a staple in many diets around the world, providing a comforting and satisfying base for meals.
However, for those looking to make healthier choices or avoid yeast for dietary reasons, traditional bread recipes can pose a challenge. Enter the realm of no-yeast bread!
These recipes offer delicious, nutritious alternatives that are easy to make at home without the need for yeast or lengthy rising times.
In this article, we’ll explore over 25 healthy no-yeast bread recipes, including options made from whole grains, vegetables, and even legumes.
Whether you’re seeking gluten-free alternatives, low-carb options, or simply looking to incorporate more wholesome ingredients into your diet, you’ll find a diverse array of recipes to suit your taste buds.
Say goodbye to store-bought bread and hello to homemade goodness that’s packed with flavor and nutrients!
25+ Delicious Healthy No-Yeast Bread Recipes For This Season
With these 25+ healthy no-yeast bread recipes, you can enjoy the comforting taste and texture of bread without compromising on health.
Each recipe is designed to be simple and accessible, using ingredients that are both nutritious and satisfying.
From savory options like chickpea flour bread to sweet delights such as banana bread, there’s something for everyone.
Not only do these recipes cater to various dietary preferences, but they also encourage creativity in the kitchen.
Embrace the joy of baking with these no-yeast recipes, and transform your meals with delicious, homemade bread that nourishes both body and soul.
We hope this collection inspires you to experiment and find your new favorite bread recipe!
No-Yeast Whole Wheat Banana Bread
This Whole Wheat Banana Bread is a delightful, moist treat packed with the natural sweetness of ripe bananas. It’s an excellent choice for a healthy breakfast or snack, providing essential nutrients and fiber. With no yeast required, this recipe is quick to prepare, making it a perfect option for busy mornings.
Ingredients:
- 2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 3 ripe bananas, mashed
- 1/3 cup honey or maple syrup
- 1/3 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1/4 cup walnuts or pecans, chopped (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a bowl, mix the whole wheat flour, baking soda, salt, and cinnamon (if using).
- In a separate bowl, combine the mashed bananas, honey (or maple syrup), applesauce, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in the nuts.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This No-Yeast Whole Wheat Banana Bread is not only simple to make but also a healthier alternative to traditional banana bread recipes. The use of whole wheat flour and natural sweeteners makes it a nutritious choice, perfect for fueling your day. Enjoy it fresh out of the oven or toasted with a little almond butter for a satisfying snack. It’s an ideal recipe to keep on hand, especially as a quick breakfast option during busy weekdays.
No-Yeast Oatmeal Bread
This No-Yeast Oatmeal Bread is a wholesome, hearty loaf that combines the nutritional benefits of oats with a touch of honey. It’s gluten-free if you use certified gluten-free oats, making it a fantastic choice for those with dietary restrictions. The bread is deliciously dense and perfect for sandwiches or as a side to soups and salads.
Ingredients:
- 2 cups rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk or almond milk
- 1/4 cup honey or agave syrup
- 1/4 cup olive oil
- 2 large eggs
Instructions:
- Preheat your oven to 375°F (190°C) and grease a loaf pan.
- In a large bowl, combine the rolled oats, baking powder, baking soda, and salt.
- In another bowl, whisk together the buttermilk, honey, olive oil, and eggs until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Transfer the batter to the prepared loaf pan, smoothing the top with a spatula.
- Bake for 35-40 minutes or until the bread is golden brown and a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before removing it to cool completely on a wire rack.
This No-Yeast Oatmeal Bread is a versatile and nutritious addition to any meal. With its rich texture and delightful flavor, it stands out as a healthy alternative to commercial bread. Whether you enjoy it plain, with butter, or as part of a sandwich, it’s sure to become a staple in your kitchen. The use of oats not only enhances the nutritional profile but also provides a satisfying chew, making this bread a perfect companion for soups or salads.
No-Yeast Sweet Potato Flatbread
This No-Yeast Sweet Potato Flatbread is a gluten-free, nutritious option that’s incredibly easy to prepare. The sweet potato adds a subtle sweetness and vibrant color, while the flatbread can be used for wraps, dipping, or simply enjoyed with your favorite spread. It’s a fantastic way to incorporate more vegetables into your diet while enjoying delicious homemade bread.
Ingredients:
- 1 cup cooked sweet potato, mashed
- 1 1/2 cups almond flour (or whole wheat flour)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder (optional)
- 2 tablespoons olive oil
- Water as needed
Instructions:
- In a mixing bowl, combine the mashed sweet potato, almond flour, baking powder, salt, and garlic powder (if using).
- Add olive oil and mix until a dough forms. If the dough is too dry, add water, one tablespoon at a time, until it holds together.
- Divide the dough into four equal portions and shape each into a ball. Roll each ball out between two sheets of parchment paper until about 1/4 inch thick.
- Heat a non-stick skillet over medium heat. Cook each flatbread for 3-4 minutes on each side, or until golden brown and cooked through.
- Repeat with the remaining dough, adding more oil to the skillet if necessary.
This No-Yeast Sweet Potato Flatbread is a delightful and healthful addition to your meal repertoire. The naturally sweet and earthy flavor of sweet potatoes complements a variety of toppings and fillings, making it incredibly versatile. Use it as a base for wraps, as a side for soups, or enjoy it simply with hummus or avocado. This recipe is not only easy to prepare but also an excellent way to get creative in the kitchen while enjoying the health benefits of sweet potatoes. It’s a fantastic option for anyone looking to enjoy a quick, wholesome bread without the fuss of yeast.
No-Yeast Zucchini Bread
This No-Yeast Zucchini Bread is a moist and flavorful loaf that cleverly incorporates vegetables into your diet. Packed with fiber and nutrients, zucchini adds moisture without overpowering the taste. Perfect for breakfast, snacks, or even dessert, this bread is a fantastic way to use up any extra zucchini you have on hand.
Ingredients:
- 1 1/2 cups all-purpose flour (or whole wheat flour)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 large eggs
- 1 cup grated zucchini (about 1 medium zucchini)
- 1/3 cup honey or maple syrup
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup walnuts or chocolate chips (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- In a separate bowl, beat the eggs and then mix in the grated zucchini, honey (or maple syrup), vegetable oil, and vanilla extract.
- Combine the wet and dry ingredients, mixing until just blended. If desired, fold in the walnuts or chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This No-Yeast Zucchini Bread is not only delicious but also a healthy way to incorporate more vegetables into your diet. The zucchini keeps the bread moist, while the cinnamon adds a warm, comforting flavor. Enjoy it plain, spread with a little butter, or topped with cream cheese for an indulgent treat. This recipe is a fantastic way to make use of summer’s bounty and a perfect option for those looking to sneak in some extra nutrition without sacrificing taste.
No-Yeast Chickpea Flour Bread
This No-Yeast Chickpea Flour Bread, also known as Socca, is a gluten-free, protein-packed flatbread that’s both versatile and nutritious. Made from chickpea flour, it’s perfect for a variety of toppings, whether you prefer savory or sweet. Quick to prepare and cook, this bread makes for an excellent base for sandwiches or wraps.
Ingredients:
- 1 cup chickpea flour
- 1 cup water
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper (optional)
- 2 tablespoons olive oil
- Fresh herbs (such as rosemary or thyme) for flavor (optional)
Instructions:
- In a bowl, whisk together the chickpea flour, water, salt, and black pepper until smooth. Allow the mixture to rest for about 30 minutes.
- Preheat your oven to 450°F (230°C) and place a cast-iron skillet or baking sheet inside to heat.
- Once the skillet is hot, carefully remove it from the oven and add olive oil, swirling it around to coat the bottom.
- Pour the chickpea batter into the skillet, spreading it evenly. Sprinkle fresh herbs on top if desired.
- Bake for 10-15 minutes or until the edges are golden and crispy.
- Remove from the oven, let it cool slightly, and then slice into wedges or squares to serve.
This No-Yeast Chickpea Flour Bread is a fantastic gluten-free option that’s high in protein and fiber. Its nutty flavor and crispy texture make it a delightful alternative to traditional breads. Enjoy it warm, topped with hummus, avocado, or your favorite spreads. Whether used as a wrap for fillings or served alongside salads and soups, this bread is not only quick to prepare but also a nourishing addition to your meals. It’s perfect for those looking for healthy, creative alternatives to conventional bread.
No-Yeast Quinoa Bread
This No-Yeast Quinoa Bread is a nutrient-dense option that incorporates cooked quinoa into a deliciously moist loaf. Quinoa is a complete protein, making this bread a great choice for those seeking healthier, plant-based options. With its nutty flavor and hearty texture, it’s perfect for sandwiches, toast, or simply enjoying on its own.
Ingredients:
- 1 cup cooked quinoa
- 1 cup whole wheat flour (or gluten-free flour)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup olive oil
- 1/2 cup milk (dairy or plant-based)
- 2 large eggs
- 1 tablespoon honey or maple syrup (optional)
Instructions:
- Preheat your oven to 375°F (190°C) and grease a loaf pan.
- In a mixing bowl, combine the cooked quinoa, whole wheat flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the olive oil, milk, eggs, and honey (or maple syrup).
- Pour the wet ingredients into the dry ingredients, stirring until just combined.
- Transfer the batter to the prepared loaf pan and smooth the top.
- Bake for 45-55 minutes or until the bread is golden and a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
This No-Yeast Quinoa Bread offers a wonderful combination of flavor and nutrition. Packed with protein and fiber, it stands out as a healthful alternative to conventional bread. Whether enjoyed toasted with a spread or used for hearty sandwiches, this bread is sure to satisfy. It’s an excellent choice for meal prep, as it freezes well, making it easy to have a nutritious option on hand whenever you need it. The wholesome ingredients in this recipe ensure that you can indulge in your favorite bread without any guilt.
No-Yeast Pumpkin Bread
This No-Yeast Pumpkin Bread is a fall favorite that combines the rich flavors of pumpkin puree and warm spices. It’s not only moist and delicious but also packed with nutrients from the pumpkin, making it a great option for breakfast or dessert. This recipe is simple and quick to make, ensuring you can enjoy a healthy treat in no time.
Ingredients:
- 1 1/2 cups all-purpose flour (or whole wheat flour)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg (optional)
- 1 cup pumpkin puree
- 1/3 cup honey or maple syrup
- 1/4 cup vegetable oil
- 2 large eggs
- 1/2 cup walnuts or chocolate chips (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if using).
- In a separate bowl, whisk together the pumpkin puree, honey (or maple syrup), vegetable oil, and eggs until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in the walnuts or chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This No-Yeast Pumpkin Bread is a delightful way to embrace the flavors of fall while enjoying a healthier treat. The pumpkin adds moisture and nutrition, while the spices create a warm, comforting aroma. Serve it fresh with a spread of cream cheese or enjoy it toasted with a drizzle of honey. This versatile bread can be enjoyed any time of year, making it a wonderful addition to your baking repertoire. Whether for breakfast, a snack, or dessert, it’s sure to please everyone in the family.
No-Yeast Almond Flour Bread
This No-Yeast Almond Flour Bread is a fantastic gluten-free option that’s packed with protein and healthy fats. The almond flour gives the bread a rich, nutty flavor while keeping it moist and tender. It’s an ideal choice for those on low-carb or gluten-free diets, and it pairs wonderfully with a variety of toppings, from avocado to nut butter.
Ingredients:
- 2 cups almond flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon chia seeds (optional)
- 3 large eggs
- 1/4 cup unsweetened almond milk (or any milk of choice)
- 1 tablespoon olive oil
- 1 tablespoon honey or maple syrup (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a mixing bowl, combine the almond flour, baking powder, salt, and chia seeds (if using).
- In a separate bowl, whisk together the eggs, almond milk, olive oil, and honey (or maple syrup).
- Pour the wet ingredients into the dry ingredients and mix until well combined.
- Transfer the batter to the prepared loaf pan and smooth the top.
- Bake for 25-30 minutes or until the bread is golden and a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
This No-Yeast Almond Flour Bread is an easy and nutritious alternative to traditional bread. It’s packed with healthy fats and protein, making it a filling option for breakfast or a snack. Enjoy it toasted with your favorite spread, or use it for sandwiches to keep your meals wholesome and satisfying. With its rich flavor and moist texture, this bread is sure to become a staple in your gluten-free baking collection.
No-Yeast Carrot Bread
This No-Yeast Carrot Bread is a delightful and healthy treat that combines the natural sweetness of carrots with warm spices. It’s a great way to sneak in extra veggies while satisfying your sweet tooth. Perfect for breakfast, snacks, or even dessert, this bread is easy to make and incredibly versatile.
Ingredients:
- 1 1/2 cups all-purpose flour (or whole wheat flour)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup grated carrots (about 2 medium carrots)
- 1/2 cup applesauce
- 1/3 cup honey or maple syrup
- 1/4 cup vegetable oil
- 2 large eggs
- 1/2 cup raisins or walnuts (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a bowl, mix the flour, baking soda, baking powder, salt, and cinnamon.
- In a separate bowl, combine the grated carrots, applesauce, honey (or maple syrup), vegetable oil, and eggs until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in the raisins or walnuts.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This No-Yeast Carrot Bread is a deliciously wholesome option that brings together the flavors of fall in every slice. The carrots add natural sweetness and moisture, while the spices create a comforting aroma. It can be enjoyed warm or at room temperature, making it perfect for any occasion. Whether served for breakfast with a bit of butter or as a sweet treat with tea, this bread is sure to become a favorite in your household. With its nutritious ingredients, it allows you to indulge while still making a healthy choice.
No-Yeast Sweet Potato Bread
This No-Yeast Sweet Potato Bread is a deliciously moist loaf that combines the natural sweetness of sweet potatoes with wholesome ingredients. Rich in vitamins and fiber, this bread is perfect for breakfast or as a snack. It’s an easy recipe that brings a hint of sweetness to your table while providing a nutritious boost.
Ingredients:
- 1 1/2 cups whole wheat flour (or all-purpose flour)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup mashed cooked sweet potato (about 1 medium sweet potato)
- 1/3 cup honey or maple syrup
- 1/4 cup vegetable oil
- 2 large eggs
- 1/2 cup chopped nuts or dried fruit (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a bowl, combine the flour, baking soda, baking powder, salt, and cinnamon.
- In a separate bowl, mix the mashed sweet potato, honey (or maple syrup), vegetable oil, and eggs until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in the nuts or dried fruit.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This No-Yeast Sweet Potato Bread is a wonderfully moist and flavorful option that’s perfect for any time of day. The natural sweetness of the sweet potato makes it a delightful treat, while the added fiber and nutrients ensure it’s a healthy choice. Enjoy it toasted with a little butter or cream cheese, or savor it plain for a wholesome snack. This recipe is a fantastic way to incorporate more vegetables into your diet without compromising on taste, making it a favorite among both kids and adults alike.
No-Yeast Oatmeal Bread
This No-Yeast Oatmeal Bread is a hearty and nutritious option that features the wholesome goodness of oats. It’s easy to make and is filled with fiber, making it a perfect choice for a healthy breakfast or snack. With its chewy texture and nutty flavor, this bread can be enjoyed plain or with a variety of toppings.
Ingredients:
- 2 cups rolled oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup honey or maple syrup (optional)
- 1 1/2 cups milk (dairy or plant-based)
- 2 large eggs
- 1/4 cup olive oil
- 1 teaspoon vanilla extract (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a mixing bowl, combine the rolled oats, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the milk, eggs, olive oil, and honey (or maple syrup) until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Transfer the batter to the prepared loaf pan and smooth the top.
- Bake for 45-55 minutes or until the bread is golden and a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
This No-Yeast Oatmeal Bread is not only easy to make but also incredibly satisfying and nutritious. The oats provide a delightful chewiness, while the honey adds a touch of sweetness. Enjoy it toasted with jam, or use it as a base for open-faced sandwiches. This bread is a great source of fiber, making it an excellent choice for those looking to maintain a balanced diet. Its versatility and hearty texture make it a welcome addition to any meal.
No-Yeast Coconut Flour Bread
This No-Yeast Coconut Flour Bread is a low-carb and gluten-free option that’s rich in healthy fats and fiber. Coconut flour absorbs a lot of moisture, resulting in a light and fluffy bread that’s perfect for sandwiches or toast. With its subtle sweetness and tropical flavor, this bread is both delicious and nutritious.
Ingredients:
- 1/2 cup coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 1/4 cup coconut oil (melted) or vegetable oil
- 1/2 cup milk (dairy or plant-based)
- 1 tablespoon honey or maple syrup (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, whisk together the coconut flour, baking powder, and salt.
- In a separate bowl, beat the eggs and mix in the melted coconut oil, milk, and honey (or maple syrup) until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until smooth.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 30-35 minutes, or until the bread is golden and a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
This No-Yeast Coconut Flour Bread is a delightful option for those following a low-carb or gluten-free diet. Its light, fluffy texture and subtle coconut flavor make it a versatile choice for various meals. Enjoy it as a sandwich bread, or simply toast it and spread your favorite nut butter for a satisfying snack. This recipe not only provides a healthy alternative to traditional bread but also introduces the unique flavor of coconut into your diet, making it a tasty and nutritious addition to your baking collection.
No-Yeast Zucchini Bread
This No-Yeast Zucchini Bread is a fantastic way to incorporate vegetables into your diet without sacrificing taste. Moist and flavorful, this bread utilizes fresh zucchini to create a light texture, while spices like cinnamon and nutmeg add warmth and depth. It’s an ideal snack or breakfast option, especially during the summer months when zucchinis are abundant.
Ingredients:
- 1 1/2 cups all-purpose flour (or whole wheat flour)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg (optional)
- 1 cup grated zucchini (about 1 medium zucchini)
- 1/3 cup honey or maple syrup
- 1/4 cup vegetable oil
- 2 large eggs
- 1/2 cup walnuts or chocolate chips (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if using).
- In a separate bowl, whisk together the grated zucchini, honey (or maple syrup), vegetable oil, and eggs until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in the walnuts or chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This No-Yeast Zucchini Bread is a delicious and healthy option that cleverly disguises veggies in a sweet treat. The zucchini adds moisture and nutrients without overpowering the flavor, making it a great way to sneak in more vegetables. Enjoy it warm with a pat of butter, or serve it cold as a refreshing snack. This versatile recipe is perfect for breakfast or as an afternoon pick-me-up, ensuring that you can enjoy a slice of goodness any time of day.
No-Yeast Banana Bread
This No-Yeast Banana Bread is a classic recipe that transforms overripe bananas into a moist, sweet loaf. Packed with flavor and natural sweetness, it makes for a perfect breakfast or snack option. The addition of walnuts or chocolate chips enhances the texture and taste, making it an all-time favorite among both kids and adults.
Ingredients:
- 1 1/2 cups all-purpose flour (or whole wheat flour)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 2 large ripe bananas (mashed)
- 1/3 cup honey or maple syrup
- 1/4 cup vegetable oil
- 2 large eggs
- 1/2 cup chopped walnuts or chocolate chips (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a bowl, mix the flour, baking soda, baking powder, salt, and cinnamon.
- In another bowl, combine the mashed bananas, honey (or maple syrup), vegetable oil, and eggs until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in the walnuts or chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
This No-Yeast Banana Bread is a delightful way to enjoy the natural sweetness of bananas in a deliciously moist loaf. It’s perfect for using up overripe bananas and makes for a wholesome breakfast or snack. Serve it warm with a spread of nut butter or enjoy it plain. This versatile recipe not only satisfies sweet cravings but also provides essential nutrients, making it a great addition to any healthy eating plan.
No-Yeast Chickpea Flour Bread
This No-Yeast Chickpea Flour Bread is a unique and nutritious alternative to traditional bread. Chickpea flour is packed with protein and fiber, making this bread a filling and healthy option. It has a slightly nutty flavor and a dense, satisfying texture that pairs well with a variety of toppings, from hummus to avocado.
Ingredients:
- 1 cup chickpea flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon turmeric (optional)
- 1/2 teaspoon garlic powder (optional)
- 1 cup water
- 1 tablespoon olive oil (plus more for greasing the pan)
Instructions:
- Preheat your oven to 375°F (190°C) and grease a loaf pan with olive oil.
- In a bowl, whisk together the chickpea flour, baking powder, salt, turmeric, and garlic powder until well combined.
- Gradually add the water and olive oil, mixing until a smooth batter forms.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 30-35 minutes or until the bread is golden and a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
This No-Yeast Chickpea Flour Bread is a deliciously healthy option that showcases the versatility of chickpea flour. Rich in protein and fiber, it’s perfect for those looking for a filling and nutritious bread alternative. Enjoy it as a base for your favorite spreads, or use it to make sandwiches for a unique twist on lunch. This recipe not only adds variety to your bread options but also introduces a fantastic source of plant-based protein to your diet.
Note: More recipes are coming soon!