Simple, moist, versatile…this banana bread recipe does not disappoint. That’s why it’s one of our top 5 blog posts year after year! And it’s a very regular recipe in our own anaphylactic food allergy home. From toddlers to tweens, my sons have absolutely loved having banana bread in the house for breakfast and snacks alike.
Our recipe is especially nice because it doesn’t even call for milk so no substituting is needed. And it requires just one egg that is easily substituted with 3 tablespoons of applesauce without messing up the recipe. Feel free to use one egg instead of the applesauce if you can.
Although it doesn’t need it, you can also spice this banana bread up by adding dairy-free chocolate chips, nuts, or brown sugar sprinkled on the top before baking. You can always leave it as is, too. I promise it will be gobbled up no matter what.
This recipe is so versatile that we have also used it as the base for other quick breads.
Now gather up those brown bananas and turn them into something delicious!
DAIRY-FREE & EGG-FREE BANANA BREAD
1.5 c. all purpose flour
1.5 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. ground cinnamon
1/8 tsp. salt
1 egg or 3 Tbs. applesauce
1 c. mashed bananas
3/4 c. sugar
1/4 c. cooking oil
Grease a loaf pan or use my favorite non-stick USA bread pan.
In a medium bowl, mix the first set of dry ingredients and make a well in the center.
In a small bowl, mix the second set of wet ingredients.
Add wet mixture to dry mixture. Stir just until moistened.
Spoon the mixture into your bread pan.
Bake 40-50 minutes until a wooden toothpick comes out clean from the center.
Cool on a wire rack.
Store in an airtight container.
The flavors will meld better on the second day, but who can really wait for delicious dairy-free, egg-free banana bread for that long?