I apologize for being absent the last couple weeks, dear readers – my life has changed dramatically. On the plus side – more time for blogging! I’ll share more about the changes over the next couple weeks.
Today, though, I would like to share a family favorite banana bread recipe. I’ve been using it far before Logan was born, simply because it’s good.
It is dairy- and egg-free, making it ideal for those who have to stay away from those allergens. I also ensure I am choosing ingredients that are soy-free and peanut-free due to Logan’s allergies.
If you’re looking for a light and fluffy banana bread, this recipe isn’t for you. But if you’re searching for a bread that is dense, sweet and is perfect with a cup of coffee and cream, well, you’ve met your match.
I promise you – once you’ve made this recipe – you won’t go back. Even my friends and family members who don’t need to restrict their diets have switched to this recipe.
Dairy- and Egg-Free Banana Bread
Preheat oven to 350; yields 12 slices
- 1/4 cup non-dairy milk (any type will do – sweetened or unsweetened)
- 1 tsp apple cider vinegar
- 2 cups flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp allspice
- 1/2 cup butter (1 stick) – use REAL butter; butter is a dairy product but is low in the protein that causes reactions. For those with significant reactionst, use a dairy-free “butter”
- 1/2 cup brown sugar, packed + extra to sprinkle on top
- 1/2 cup white sugar
- 3 small/medium bananas or 2 large bananas
- 1 tsp vanilla
- Cinnamon to taste, to sprinkle on top
- Combine non-dairy milk and apple cider mixture and set aside.
- Line a 9 x 5 bread pan with parchment paper or spray with cooking spray (my personal favorite is any type of coconut oil spray – but check the labels; some contain soy!)
- In a large mixing bowl (I use a Cuisinart stand mixer), combine flour, baking soda, salt, and allspice.
- Melt butter. Add butter, sugars, bananas, vanilla, and vinegar/milk mixture to the flour mixture. I always add these one at a time to the flour mixture.
- Pour into bread pan. Sprinkle liberally with cinnamon and brown sugar.
- Bake for 60-70 minutes.
- Enjoy your creation.
Tips: I freeze bananas that are well-ripened (I.E. we did not eat them in time.) I can then pull them out of my freezer. When they thaw, they look like this:
I also like to sprinkle things in to my banana bread. Chocolate chips (Enjoy Life dairy-free chocolate chips if Logan is eating it), walnuts or pecans, and other fruit, like strawberries or blueberries.
Prior to Logan’s allergy diagnosis, I also would add 1/4 cup peanut butter to the batter. Now I would add almond butter or sunbutter.
Look at this glorious crust on top:
On a side note, I want to share with you a little secret. I am the worst at keeping my kitchen clean while cooking or baking. I know what you’re thinking – Krysti isn’t perfect? No, I’m not.
Photographic proof (whoops, I’m wasting water in the first picture):