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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.
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
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