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Allergy friends, this simple, moist, and versatile milk-free and egg-free banana bread recipe does not disappoint.
It’s been a top post here at Milk Allergy Mom for over a decade! Thanks for loving it as much as we do.
This recipe is actually pretty nostalgic for me as our big boys have gobbled it up since toddler-hood.
And now as pre-teens, they still love it as a filling breakfast or snack. We may just let bananas go brown around here on purpose and raid Grandma’s brown banana stash just to make this special treat.
And don’t forget to check “last-chance banana” sales at the grocery store.
Our banana bread recipe is nice for food allergy families because it doesn’t even call for milk. No substituting needed. And it requires just one egg that’s easily replaced with 3 tablespoons of applesauce. 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 (affiliate), nuts, or brown sugar sprinkled on the top before baking. You can always leave it as is, too. I promise the fam will chow it down no matter what.
Even consider making mini-loaves as gifts for new moms, new neighbors, and Christmas gifts.
This recipe is so versatile that we have also used it as the base for other quick breads.
Zucchini Bread
Pumpkin Bread
Apple Bread
AND, we have been known to throw any of these batters into a muffin pan (affiliate) for muffins instead of bread. It’s really hard to mess this recipe up, folks.
Now gather up those brown bananas and turn them into something spectacular!
DAIRY-FREE & EGG-FREE BANANA BREAD
Oven 350
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 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 that long for delicious dairy-free, egg-free banana bread?
Original Post 10-16-08
Yum!!!! This is great, my grandaughter loves this bread
Thank you, Anonymous!
A beautiful banana bread recipe!
Just made this bread today, and loved it! So did my two young boys! I have just discovered I have milk and egg allergies, and am learning to navigate the grocery store differently and finding new recipes for old favorites, thank you!
Thanks to you both, Anonymous! 🙂 So glad you like it. It's a joy to share something we love so much. I have some brown bananas to bake up as we speak! We appreciate you commenting.
Hi, do you think I could use pear puree instead of applesauce? My little one reacts to apples with her reflux
Hi Abbie, I think that could work. Or pumpkin puree? 🙂 Let us know what happens!
Hi! Thank you for posting this recipe. My 9 month old son is still on a dairy free diet and ive found it difficult anything in thr stores for him. I have a question. I dont want to use sugar what can I use instead?
I have experimented with a lot of sweeteners like maple syrup, honey, agave, stevia… Are you opposed to natural sugars? There’s also coconut sugar that works like sugar.
Also, Marina, Chocolate Covered Katie has great recipes for low sugar and vegan. 🙂
It was totally awesome on the first go. Will be making this regularly. Thank you.
We have been using this recipe (and others from your site) since 2014 when our youngest son was diagnosed with milk, egg and peanut allergies. It has been a life saver, thank you so much for sharing!!
You are so sweet. Thanks for letting us know this has helped! Makes my day. 🙂
I’m going to make this today…but into muffins. I assume I can make them into muffins!
My 5 year old granddaughter can’t have milk/cheese, and it’s hard to find something she will eat. She’s so picky!
Thanks!
Hi Carol! Yes, muffins definitely work. Hope she loved them! What a sweet grandma you are.
I made them and she loves them! It’s our go to recipe now for banana bread. My daughter in law has made them too, for her. I’m making them as we speak! Thank you!
So glad you love it, Carol!
Would this work without sugar? My daughter can’t have any sugar or substitutes?
Thanks!
I haven’t tried that Stephanie, but I’d be interested in hearing if it does!
I did without sugar and it worked however was needing a little more liquid to bind so I added 2tbso of pumpkin! My 20 month old loves it and my hubby said it was good too. Thanks so much! Do you happen to know how many calories per piece?
Oh that’s great, Stephanie! So glad it worked. I’m not sure on the calories, I’m sorry. 🙁
I didn’t have any applesauce so I used chia seed mucilage. It’s in the oven right now, and it smells delicious! Thanks for sharing the recipe. My tn/pn, egg, dairy allergic daughter is going to love it!
You are so welcome, Jen! Enjoy!
I have made this bread 3 times in the last 2 weeks.. it is very easy & delicious! .. thank you!
Hi Danielle! Thanks so much for coming here to leave your FB comment. We sure appreciate that! Glad the bread is working well for you. xoxo
Can I use gluten free flour?
This is a fave recipe at our house!! Trying as muffins for the first time!
Oh, I’m so happy to hear that! 🙂
I have a 2 year old whose dangerously allergic to egg, dairy and nuts. This is his favourite dessert. (mine too!) Thank you so much for sharing. x
Aw, we love this so much Duaa! Thanks for sharing that!
I tried to make these and they all fell!!! I want to know why. I had to double the ingredients because I was making for my son’s class project and it has to be allergen free. What a waste of money!!! Can someone please tell me why they all fell? I didn’t use any eggs. Just applesauce. I can’t take risk with children’s lives.
Hi Rameki. I’m sorry to hear that. The middle sinks in a little bit with egg, it’s normal. But with food allergies, as long as it tastes goo, we are happy. 😉 I hope that’s what your meaning.