By sassafrasnanc on December 16, 2007
Photo by Kim127
Photo by Kim127
"It's moist and dairy and egg free and super easy to make! No one ever knows! We love this recipe. I do use wheat flour on occasion."
Serving Size: 1 (59 g)
Servings Per Recipe: 12
"Turned out perfect! I'm allergic to eggs and I'm so happy that I found a banana bread recipe that I actually enjoy:) The only thing I changed was adding half a teaspoon of cinnamon. Thanks."
"This is a wonderful recipe! My boys love it."
"i followed this recipe but added a little cinnamon and a dash of nutmeg and realized i had only one banana! so i added about a cup of blueberries and some pecans to go with my one lonely banana. it turned out really good!"
"Yummy! I made this last night when I needed to use up some rapidly dying bananas but had no butter or eggs left. I subbed applesauce for the oil and it worked fine. I love this recipe and will definitely make it again!"
"Soo good! Tastes just like grandma's banana bread without all the dairy and fat. This was definitely a treat for us kids when we were fasting (no dairy or meat)."
"Really enjoyed this banana bread recipe. I used 3 medium bananas and subbed mini chocolate chips for the nuts, :). I only baked for about 50 minutes and that was enough. Went together really quickly. Made for the Australian Recipe Swap."
"This was great! I like that you don't sacrifice taste when cutting back on fat and calories by omitting the milk and eggs. It was very simple to make and turned out beautifully with a nice crisp crust on the outside and a moist soft inside. I did use 3 medium bananas so probably a bit more than the cup it called for and I used pecans as my nut of choice. Baked for exactly the hour it stated in directions."