This egg free banana bread is simply delicious, and naturally requires no eggs, dairy, or nuts! My recipe is made with simple pantry ingredients (and of course, fresh bananas).
No special ingredient substitutions are required for this easy egg & dairy free banana bread. That means no special trips to the store, and even those with some of the most common food allergies can enjoy it!
The allergy-friendly banana bread batter comes together quickly, so you can mix it up in no time. One of the hardest part is waiting for it to bake! It bakes for an hour, but it’s worth the wait, and your house will also smell delicious afterward.
We make this bread often in our house, and it disappears way too quickly! One of these days I’ll learn that I should make two loaves at once. 😉
I recently shared a photo of it with a poll on Instagram, asking about interest in the recipe. When I put the time into creating and posting a recipe, I like to make sure there’s interest first. The overwhelming response was positive, so here it is!
Summary: How to Make Allergy Friendly Banana Bread
This banana bread is super simple to make, and requires no eggs, dairy, or nuts. (Use the Jump to Recipe button below to skip ahead to the recipe!).
- Preheat oven to 350F. Spray an 8″x5″ (or similar) loaf pan with cooking spray, or line with parchment paper.
- In a large bowl, mash two medium-to-large bananas (it should add up to about 1 cup). A potato masher works well, otherwise the tines of a fork also work. (Tip: if you fall short of 1 cup, you can top it off with applesauce).
- Stir in brown and granulated sugars and the remaining wet ingredients.
- In a smaller bowl, stir together all dry ingredients – flour, baking powder, baking soda, salt, and cinnamon.
- Add dry ingredients to the bowl of wet ingredients, and stir just until combined.
- Pour batter into prepared pan, and bake for 60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10-20 minutes, before carefully transferring to a wire cooling rack to finish cooling.
Try some of my other egg free muffin and bread recipes below!
- Egg Free Confetti Mini Muffins
- Egg Free Cinnamon Swirl Bread
- Blueberry Muffins (Egg Free, Dairy Free, Nut Free)
- Cinnamon Apple Coffee Cake (Egg Free, Dairy Free)
- Vegan Corn Muffins (Egg, Dairy, Nut Free)
- Best Vegan Banana Muffins – Egg, Dairy, and Nut Free
Banana Bread Recipe Tips and Ideas
- Use ripe bananas. And I mean very ripe! At the very least, they should have brown-spotted peels. Riper bananas are softer, sweeter (they sweeten as they ripen), and much easier to mash up. I’ve used bananas that are well past their prime, and ones that have been in the freezer for a while. These all work out great in banana bread!
- Measuring bananas – if the bananas don’t quite fill up the 1 cup once mashed, simply top it off with extra applesauce to make up the difference. You won’t be able to tell the difference.
- Sweet vs. less sweet – this recipe is versatile as far as sweetness goes. The bananas and applesauce add to the sweetness of this recipe, so feel free to cut back on the sugar to fit your family’s preferences. It shouldn’t affect the texture of the bread much. I’ve even had some readers omit sugar altogether in my other banana muffin recipes with great results.
- Ingredients substitutions – if your family can have dairy, you can swap out the oil for melted butter, and swap the water for milk, if desired. I make it both ways often since we don’t have a dairy allergy, and they’re honestly both just as tasty! This recipe is forgiving with other substitutions as well – you can use any neutral-flavored oil in place of the vegetable oil.
Banana Bread (Egg, Dairy, & Nut Free)
Ingredients
- 1 cup mashed ripe bananas (about 2 large bananas)
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/3 cup unsweetened applesauce
- 1/3 cup vegetable oil
- 1/3 cup water
- 1/2 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350F. Spray an 8"x5" (or similar) loaf pan with cooking spray, or line with parchment paper.
- In a large bowl, mash two medium-to-large bananas. A potato masher works well, otherwise the tines of a fork also work. (Tip: if you fall short of 1 cup, you can top it off with applesauce).
- Stir in both sugars, and the remaining wet ingredients – applesauce, oil, water, and vanilla extract.
- In a smaller bowl, stir together all dry ingredients – flour, baking powder, baking soda, salt, and cinnamon.
- Add dry ingredients to the bowl of wet ingredients, and stir just until combined.
- Pour batter into prepared pan, and bake for 60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10-20 minutes, before carefully transferring to a wire cooling rack to finish cooling.