A family favorite, banana bread, free of dairy, eggs, and nuts.
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!