Banana bread has always been one of my all time favourite breads. I especially enjoyed the one I got accustomed to eating whenever we visited my husband's late grandmother. She used to make the best banana bread I've ever tasted and her recipe was so simple. I've been trying to create a recipe that mimics hers and have finally found something that comes very close. I've had to adjust the recipe to make it dairy, egg and nut free.
This bread also freezes extremely well. It's incredibly moist and also very forgiving. I have baked it as loaves, cakes, and even muffins. I often bake it in a muffin tray and freeze the muffins individually. Then when my little girl wants one, I just take it out of the freezer and into the microwave for a minute. It tastes just like it came out of the oven.
This also happens to be a relatively healthy banana bread. You can make it with white flour if you do not have whole wheat. I often made it in different forms to serve others with allergies. I knew a mother with a boy who's allergic to wheat and soy as well, so I made this recipe using rice flour (2 1/4 cups) instead of whole wheat flour, and it turned out fabulous as well.
Not to mention, it comes in handy on those days when you have an abundance of over ripe bananas (and those darn fruit flies). Enjoy!
Dairy Free, Egg Free, Nut Free Banana Bread
Yields two 9-inch loaves (Serves 20)
2 cups all-purpose whole wheat flour
1 cup quick cooking oats
1/2 cup granulated sugar
3/4 cup light brown sugar
2 tablespoons baking powder
2 teaspoons baking soda
5 medium mashed bananas, well ripened
1/2 cup oil (I use canola)
1 tablespoon vanilla extract
1/3 cup juice (orange or apple flavours work best)
Preheat oven to 350 degrees. Lightly coat two 9 inch loaf pans with dairy free cooking spray.
In the bowl of a mixer combine flour, oats, sugars, baking powder, and baking soda with a wire whisk. In a separate bowl, mash bananas and until smooth. Add vanilla and mix together. Pour unto flour mixture and then add oil and orange juice. Mix on low speed until combined and then increase speed to high for only a few seconds. Using a rubber spatula make sure batter is well incorporated.
Pour batter into prepared loaf pans and bake for 40 to 50 minutes or until toothpick inserted in centre comes out clean. Cool in pan for 10 minutes, then turn out unto a wire rack and cool completely.
Nutritional Info (Per Serving)
Calories 170.28, Total Fat 5.78g, Cholesterol 0mg, Sodium 275.44mg, Potassium 174.79mg, Total Carbohydrates 29.43g, Fiber 2.24g, Sugar 17.09g, Protein 2g
Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.
This bread also freezes extremely well. It's incredibly moist and also very forgiving. I have baked it as loaves, cakes, and even muffins. I often bake it in a muffin tray and freeze the muffins individually. Then when my little girl wants one, I just take it out of the freezer and into the microwave for a minute. It tastes just like it came out of the oven.
This also happens to be a relatively healthy banana bread. You can make it with white flour if you do not have whole wheat. I often made it in different forms to serve others with allergies. I knew a mother with a boy who's allergic to wheat and soy as well, so I made this recipe using rice flour (2 1/4 cups) instead of whole wheat flour, and it turned out fabulous as well.
Not to mention, it comes in handy on those days when you have an abundance of over ripe bananas (and those darn fruit flies). Enjoy!
Dairy Free, Egg Free, Nut Free Banana Bread
Yields two 9-inch loaves (Serves 20)
2 cups all-purpose whole wheat flour
1 cup quick cooking oats
1/2 cup granulated sugar
3/4 cup light brown sugar
2 tablespoons baking powder
2 teaspoons baking soda
5 medium mashed bananas, well ripened
1/2 cup oil (I use canola)
1 tablespoon vanilla extract
1/3 cup juice (orange or apple flavours work best)
Preheat oven to 350 degrees. Lightly coat two 9 inch loaf pans with dairy free cooking spray.
In the bowl of a mixer combine flour, oats, sugars, baking powder, and baking soda with a wire whisk. In a separate bowl, mash bananas and until smooth. Add vanilla and mix together. Pour unto flour mixture and then add oil and orange juice. Mix on low speed until combined and then increase speed to high for only a few seconds. Using a rubber spatula make sure batter is well incorporated.
Pour batter into prepared loaf pans and bake for 40 to 50 minutes or until toothpick inserted in centre comes out clean. Cool in pan for 10 minutes, then turn out unto a wire rack and cool completely.
Nutritional Info (Per Serving)
Calories 170.28, Total Fat 5.78g, Cholesterol 0mg, Sodium 275.44mg, Potassium 174.79mg, Total Carbohydrates 29.43g, Fiber 2.24g, Sugar 17.09g, Protein 2g
Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.
