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Banana Bread – Gluten, dairy, and egg-free options

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If you like banana bread…you are going to love this recipe! This banana bread is a favorite at our house and can easily be made gluten, dairy, or egg-free.

The crunch from the walnuts and the sweetness from the bananas are a perfect blend with the rich buttery flavor.

We worked hard to get this recipe just right. I’ve been making this banana bread for my family for over 30 years. Wow, that’s a long time and it’s still my husband’s favorite.

Those that count weight watcher points can count 1/12 of the loaf as 5 points. I use a ruler to cut the slices evenly.

To make this delicious Banana Bread you will need these ingredients:

  • Butter ~ or Earth Balance Buttery Cubes for vegan or dairy-free
  • Sugar
  • Bananas
  • Eggs or EnerG  egg replacer for plant-based diets
  • Vanilla
  • Unbleached flour (Bob’s Red Mill Gluten-Free Baking Flour plus 1 1/2 tsp Xanthan Gum for gluten-free)
  • Baking soda
  • Salt
  • Buttermilk or regular milk with 1 Tbl vinegar, let sit for about 5 minutes. Replace with non-dairy milk substitute if needed adding vinegar as well.
  • Walnuts – omit for nut-free
 
 

This recipe will make 2 loaves. We eat one fresh and either share the other one or freeze it.

No one can wait that long at our house to dig into these fresh loaves…but it will be easier to cut if you do.

Enjoy slice after slice…

This recipe can also be made into delicious muffins as well. Bake at 350 for 35-40 minutes, or 375 for 25 minutes.  This recipe will make 24 muffins.

Banana Bread ~ With gluten, dairy, and egg-free options.      

Course: Breakfast, Snack
Keyword: allergy-friendly, banana, banana bread, breakfast, dairy-free, egg-free, gluten-free banana bread, snacks

Ingredients

  • 3/4 cup butter softened (or Earth Balance Buttery Cubes for vegan or dairy-free)
  • 1 1/2 cups sugar
  • 2 cups mashed bananas
  • 2 eggs duck eggs for me or EnerG egg replacer for plant-based diets
  • 1 tsp vanilla
  • 2 cups unbleached flour Bob's Red Mill Gluten-Free Baking Flour plus 1 1/2 tsp Xanthan Gum for gluten-free
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 cup buttermilk or regular milk with 1 Tbl vinegar let sit for about 5 minutes. Replace with Soy Milk if need dairy-free.
  • 1/2 cup chopped walnuts

Instructions

  • Preheat oven to 350. I have a convection oven setting, but I prefer to bake this on regular bake.
  • This recipe will make 2 loaves. We eat one fresh and either share the other one or freeze it.
  • Prepare loaf pans by spraying the bottom and sides with Pam and cutting wax paper to fit in the bottom of the pan. This will ensure easy removal of the finished product. To do this, place a loaf pan on top of wax paper. Trace around the bottom of the pan with a pen. Cut out traced shape and place in the bottom of the loaf pan. Works great for cakes as well. I prefer this method over greasing and flouring pans.
  • Cream butter and sugar. Add bananas, eggs (or egg replacer) and vanilla. Blend well.
  • In a separate bowl mix flour, baking soda, salt, and nuts together.
  • Add dry ingredients alternately with buttermilk (or substitute)
  • Be careful not to over mix. A quick bread should be tender, over mixing will toughen the final product.
  • Pour into prepared loaf pans
  • Bake for 50-60 minutes. Test with a toothpick or gently touching top center, it should gently spring back.
  • Set on cooling racks for 10 minutes.
  • Run a knife around edges and carefully remove from pan. Remove wax paper and let cool to room temperature

Notes

This recipe can also be made into delicious muffins as well. Bake at 350 for 35-40 minutes, or 375 for 25 minutes.  This recipe will make 24 muffins.
Those that count weight watcher points can count 1/12 of the loaf as 5 points. I use a ruler to cut the slices evenly.
 
 

Here is another banana bread recipe you might like Lots-A-Oats Healthy Banana Bread.

 

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