A family favorite, banana bread, free of dairy, eggs, and nuts.
- 3 overripe bananas
- 3/4 cup sugar / turbinado / sucanat / coconut sugar, whatever floats your boat as a natural granulated sweetener
- 1/4 cup coconut oil, softened
- 1/4 cup applesauce (this is the egg replacement)
- 1 1/2 cups all purpose flour (unbleached is great, you can also use sprouted)
- 1 1/2 teaspoons Baking Powder, aluminum-free
- 1/4 teaspoon baking soda
- 1 tablespoon cinnamon
- Preheat your oven to 350 degrees F.
- Mash your bananas. You can use your mixer for this if they’re soft enough.
- Add the oil, sugar, and applesauce to your bananas and mix well.
- Slowly add the dry ingredients to the mixture and stir until just moistened. Do not overmix.
- Pour into a greased bread pan and bake for 50 – 55 minutes, using scraper to grab it all. When a toothpick inserted in the middle comes out clean, your bread is ready.
- Allow pan to cool for at least fifteen minutes on a cooling rack. I advise longer, see notes.
As I mentioned earlier, in case you missed it, you can try substituting the flour with all-purpose gluten-free flour if you want to make it gluten-free. I’ve not tried it though.
I have never tried honey or a stevia type substitute. If you’re going this route, try and make the substitutions as best as the directions say, but I have no experience to help you on that.
Since this recipe does not contain eggs as a binder, for best results, let the bread cool quite a bit before slicing and serving. This way it will stay intact better.
You can absolutely double the recipe and bake two loaves at the same time, my hubby (who makes the bread each time we have lots of overripe bananas, bless him) usually adds 10 minutes to the baking time, but see what works best for you.
This bread freezes very well! We freeze it ahead of time to take as a snack for long car drives and thaw it the night before. Yes!
- Prep Time: 10 minutes
- Cook Time: 50-55 minutes
- Category: Sweet Breads