It’s a snowy day here in Chicago, the perfect kind to stay in and do nothing. I figured I would work on some new recipes today, especially since my due is approaching and am not sure of how much recipe work I’ll end up doing postpartum. But quite honestly, I didn’t feel up to working too hard in the kitchen today. I pulled out my cookbook and decided to make an old favorite: Dairy, Egg and Nut Free Banana Bread. I had brown speckled bananas sitting on my counter top that were screaming to be used in some way. I could have made a smoothie or something with chocolate chips in it. But today, I just wanted something pure and simple.
Then it hit me…I don’t think I’ve ever posted my Banana Bread recipe. I’ve posted the Banana Chocolate Chip and Banana Chocolate Chip Snack Cake, but not just the Banana Bread. It shocked me because it’s one of the very first allergen free recipes I developed that was awesome, yet it was also among the most simplest. I always make this bread when my in-laws come over to our house. My father-in-law literally looks for it upon arrival at our house, along with a fresh cup of coffee.
I’m also excited to share my new “Printer Friendly” option on my Recipes Page. You won’t see the change on the actual page itself, but when you go to print a recipe from my site, a simple black and white page will pop up, easier for you and your printer! A big thanks goes to my FANTASTIC web guy Mark for creating this useful tool for the rest of us. Enjoy and Happy Baking!
Dairy, Egg and Nut Free Banana Bread
Make sure your bananas are nicely browned, because very ripe bananas produce the best breads. Make one for now, and freeze the other for later.
Yield: 2 loaves
1/2 cup dairy-free margarine
1 1/3 cups granulated sugar
1 1/2 cups mashed ripe banana
3 tablespoons water
2 3/4 cups unbleached all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup dairy-free buttermilk (1 c. of soy milk mixed with 1 T. vinegar. Let sit 5-10 minutes)
Preheat oven to 350ºF, and spray two 8-inch baking pans with dairy-free baking spray.
In the bowl of a stand mixer fitted with the paddle attachment, combine margarine, sugar, bananas, and water. In a medium bowl, combine flour, salt, and baking powder with a wire whisk.
Alternate the flour mixture with the buttermilk, starting and ending with the flour mixture. Pour into prepared pans, and bake 50 to 60 minutes, or until cake tester comes clean.