Thursday, July 8, 2010

Dairy Free Banana Bread Recipe

Yup! I did it! I ran out of eggs. Oops! Looks like I also had no milk. Those bananas sure won't make their way into a banana bread without a run to the store for those precious ingredients, will they? Well, apparently they will! And they did! I searched online for several recipes and ended up adapting this one, which I originally found on The great thing about this recipe is that is so versatile! It's vegan friendly. It's great for people with egg or milk allergies. And it's also a VERY frugal recipe. How does it taste? Pretty darn good. Of course, it does have a much more subtle flavor than banana bread with traditional ingredients, but it's still very good & moist. You can boost the flavor by adding nuts, cranberries, flavor chips (chocolate, carob, peanut butter, cinnamon) or whatever other yummy additions you might have hiding out in your pantry, as well. Anyway.. Enough rambling. Here it is. Go try it out!


2/3 cup sugar
1/3 cup shortening
2 cups all-purpose sifted flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 cups mashed ripe bananas

In a large bowl, cream sugar and shortening for about 5 minutes (mixture does not get smooth). Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with bananas, beating after each addition (the batter will be thick). Spoon into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350 degrees F for 40-45 minutes or until bread tests done with a toothpick. Cool in pan for 10 minutes before removing to a wire rack.


  1. Thank you so much for coming to visit me! Happily following along behind the aroma of that beautiful banana bread ... :)

  2. What a great, simple recipe! I LOVE banana bread. Thanks for sharing.

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