After many trials and tribulations of trying to bake banana bread without eggs, I was able to refine the recipe for success! It fully cooks in the middle and becomes fluffy, but still has that crisp exterior. The key ingredients to make it fluffy without eggs, is the apple cider vinegar and baking soda. This recipe is free of the most common allergens – dairy, eggs and gluten free. Also, it is pretty easy to make!
Allergen Friendly Banana Bread Recipe
✔2 very ripe bananas
✔1 + 3/4 cups gluten free flour
✔1 heaping tsp baking soda
✔1/2 tsp of baking powder
✔1/2 tsp of salt
✔1/2 to 3/4 cup of organic cane sugar (depends how sweet u like it)
✔1/3 cup of coconut oil
✔1 tsp apple cider vinegar
✔1 tsp vanilla extract
✔1/2 cup of water
1)Preheat oven to 350 degrees. Line a loaf pan with parchment paper.
2)Mash up bananas in a small bowl.
3) Melt coconut oil (stovetop) and then add to your banana mash, add vinegar, vanilla, sugar. Mix well.
4) Mix all dry ingredients in a medium bowl – flour, baking powder, baking soda, salt.
5) Add in the banana mix to the dry ingredients, then slowly pour in the water. *Add a little extra if too thick. Should be thick but still a bit runny.
Bake for 40-45 minutes, we like a crunchier exterior so we leave it in for 45 min and a bit! Enjoy!
*Now I gotta find a way to hide it from my husband so he doesn’t eat it all in one sitting!*🤦♀️