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March 9, 2016

Moist Dairy and Egg-Free Banana Bread

Yep, you read that right. You can enjoy the old-fashioned goodness of Banana Bread, without any dairy or eggs!


I had to give up most baked desserts after developing an egg allergy a few years ago. Not a good thing for someone who LOVES eggs. As I learn more about egg free baking though, I've discovered that you can still enjoy sweet breads and cakes, because often times eggs aren't even needed!



Enjoy the old-fashioned goodness of Banana Bread, made without eggs or dairy! {Click to Tweet}

The reason this recipe works without eggs, is because the egg is being replaced with the banana and baking powder. The two together act as a binding agent and help the bread rise. In fact, almost any baked good that only calls for one or two eggs, can be replaced with a fruit puree, such as banana or applesauce, and baking powder.


Hands down, this is the BEST banana bread I have ever tried. It comes out soft, moist, tender, and full of banana flavor. And believe it or not, the flavor is even better the next day!

Moist Dairy and Egg-Free Banana Bread


Ingredients

2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1 cup mashed bananas (about 3 medium-sized very ripe bananas)
1/3 cup pure olive oil
1/2 cup chopped nuts (pecans or walnuts) or chocolate chips (optional)

Directions

Pre-heat oven to 350 degrees F.
Whisk together flour, sugar, baking powder, and baking soda until well blended.
Add mashed bananas and oil, and stir to combine. Don't over mix. (batter will be thick)
Gently fold in nuts or chocolate chips if using, stirring just enough to incorporate them into the batter.
Spoon mixture into a greased 9x5x3" loaf pan, and bake for 50 - 60 minutes, or until a toothpick inserted in the middle of the loaf comes out clean.
Move to a cooling rack to cool for 10 minutes, then remove bread from the pan and allow to cool completely.

Cooks notes: *Store on the counter in an air-tight container for up to 2 days. For longer storage, keep in the refrigerator for up to 5 days. Need to store it longer? This bread freezes beautifully. Just cut loaf into slices, flash freeze, wrap individual slices in plastic wrap, then place in a freezer bag, squeezing as much air as possible out, and seal. Store in the freezer for up to 2 months. To use, allow slices to thaw to room temperature.

*To make muffins, divide batter into a greased or paper lined muffin tin, and bake for 20 - 25 minutes.


Did you make this recipe?


I'd love to hear what you thought of it in the comments below. Or snap a picture and share it on social media with the hashtag #myhomesteadrecipe. I'd love to share your creation too!

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