One of our first dairy-free & egg-free toddler snacks from over a decade ago.
Our vegan banana bread. So basic, so easy, but loved by so many!
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As a testament…
this has been a top post here at Milk Allergy Mom for over a decade!
Thanks for loving it as much as we do.
Kelly on Facebook says,
“We make this recipe all the time and everyone (including non-allergy peeps) love it! Perfection every time!”
Awww, we love hearing that.
Read more reviews like this one, below!
This recipe is actually pretty nostalgic for me, too.
Our big boys have gobbled it up since they were toddlers.
And now as pre-teens,
they still love it as breakfast or a filling snack.
We may just let bananas go brown around here on purpose…
and even raid Grandma’s brown banana stash just to make this special treat.
There’s no shame in our game!
Plus, don’t forget to check “last-chance banana” sales at the grocery store.
Perfect for making this popular banana bread.
Our dairy-free and egg-free banana bread recipe is especially nice for food allergy families…
because it doesn’t even call for milk.
No milk substitute needed.
And it requires just one egg that’s easily replaced with 3 tablespoons of applesauce.
I know some of you may be a little intimidated by flax eggs and boxed egg replacer.
Applesauce is the easiest!
Feel free to use one egg instead of the applesauce if you can.
SPICE IT UP A NOTCH
Although this recipe stands alone as a star…
you can also spice this banana bread up by adding:
- dairy-free chocolate chips (affiliate)
- your favorite nuts if not allergic
- brown sugar sprinkled on top before baking
You can always leave it as is, too.
We do most of the time!
Seriously, it is delicious as is.
I promise, the fam will chow it down no matter what.
GIVE THE GIFT OF BANANA BREAD
Even consider making mini-loaves as gifts for new moms, new neighbors, and Christmas.
Your friends and family will love you!
OTHER VEGAN BREAD RECIPES
This recipe is so versatile that we have also used it as the base for other quick breads.
There’s just no end to the madness, lol.
Because this recipe is too easy to mess up.
BANANA BREAD MUFFINS
If you want banana bread faster,
consider putting the batter into muffin tins, instead.
This means you can enjoy them in half the time.
And if it’s summer, your oven won’t be on as long.
This recipe is so good, we had to find a way to enjoy it all year long.
This muffin pan (affiliate) is my absolute favorite.
And it’s what I always use to make our dairy-free and egg-free banana bread muffins.
It’s no stick, no teflon, and no need for cupcake wrappers when I’m just making a snack for home.
Here is our muffin version of this banana bread recipe.
Now gather up those brown bananas…
and turn them into something spectacular!
You’re gonna rock it!
See the recipe below.
And be sure to see our extra tips in the video on this post. xo
DAIRY-FREE, EGG-FREE, VEGAN
Preheat oven to 350 degrees
Grease a loaf pan with dairy-free butter
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 (affiliate).
In a medium bowl, mix the set of dry ingredients.
Make a well in the center.
In a small bowl, mix the set of wet ingredients.
Add wet mixture to dry mixture.
Stir just until moistened.
Spoon the mixture into your bread pan.
It will be thick-ish.
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 together better on the second day…
but who can really wait that long for delicious dairy-free, egg-free banana bread?!
Feel free to eat it hot with dairy-free butter.
Enjoy, my friend!
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Original Post 10-16-08