Banana Bread (Egg, Dairy, & Nut Free)
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), so it's safe AND delicious for many with food allergies.
Servings: 8 large slices (one 8x5 loaf)
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 (or melted butter, if no dairy allergy)
- 1/3 cup water (you may substitute milk, if no dairy allergy)
- 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 8.5"x4.5" (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. NOTE: I use an 8.5"x4.5" loaf pan – a larger pan will need less time, and a slightly smaller pan may need more.
- Allow to cool in the pan for 10-20 minutes, before carefully transferring to a wire cooling rack to finish cooling.
Notes
Ingredients substitutions – if your family can have dairy, you can swap out the oil for melted butter and use milk in place of water, if desired. This recipe is versatile, and I've made it both ways several times with great results!