3/4 cup all purpose flour
3/4 cup soft whole wheat flour
2 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. ground cinnamon
1/8 tsp. salt
1 cup mashed bananas (about 3 medium or 2 large)
3/4 cup sugar
1/4 cup plus 1 TBSP cooking oil
1 TBSP water
1 TBSP lemon juice
Grease 3 mini loaf pans; set aside (when working with egg free recipes it is important that the loaves be mini as the dough does not have enough leavening to lift one large loaf of bread but does fantastic with a mini loaf or cupcakes). In a medium mixing bowl, combine the flour, baking powder, baking soda, cinnamon and salt. Make a well in the center of the dry mixture. In another bowl, combine the bananas, sugar, oil, water and lemon juice. Add banana mixture all at once to dry mixture. Stir just until moistened (batter should be lumpy).
Pour batter into your prepared pan. Bake at 350° F for 30-35 minutes, or until toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove loaf from pans and continue to cool on wire rack until completely cooled. Freezes well.
I have been looking for a dairy/free banana bread recipe to replace my all time favorite banana bread. I love the banana bread that my mom made when I was young but when I tried to convert it to be dairy/egg free it was awful. I recently stumbled upon this recipe and it was easy to convert and it turns out to be my husband’s all time favorite banana bread now! My daughter couldn’t get enough of it too. So this recipe is now becoming the family favorite. It’s quick and easy and freezes well.
Original recipe published in the Better Homes and Gardens Cookbook and also featured on the Dinner Inspiration blog. I have modified this recipe to be egg free.