This recipe's special because it uses no eggs or milk. I know that there are many people who are on milk-free diets, so this bread is perfect for them.
This recipe's special because it uses no eggs or milk. I know that there are many people who are on milk-free diets, so this bread is perfect for them.
I ran into making this bread recipe because I discovered I was out of eggs.... but needed to use up some bananas. I was surprised at how tasty it was!!! I made a couple of modifications based on what I had in the kitchen. I used half brown sugar and half white sugar. I used butter in place of the shortening. I also stirred in some cranberries prior to baking. I will definitely be making this bread again. It is far superior in taste to the previous banana bread recipes I have made. Thank you for the great recipe!!Read More
I ran into making this bread recipe because I discovered I was out of eggs.... but needed to use up some bananas. I was surprised at how tasty it was!!! I made a couple of modifications based on what I had in the kitchen. I used half brown sugar and half white sugar. I used butter in place of the shortening. I also stirred in some cranberries prior to baking. I will definitely be making this bread again. It is far superior in taste to the previous banana bread recipes I have made. Thank you for the great recipe!!
The recipe turned out great. All the kids ate it (that's a first)I added 1/4 cup of water to help make the batter easier to stir.
I think this is an excellent recipe for Banana bread without eggs or milk. Our 15 mo old is just eating it up and is having no problems with it at all. I have been looking for a banana bread recipe for a while that was eggless and this is our ticket. We did eat some right out of the oven and I found that the bread crumbled quite a bit but if you leave it (after it cooled we put it in a ziploc bag) it is much easier to cut. Also I did have to increase my baking time to about 55 min. I just kept an eye on it. Thank you very much for a great recipe that our son (and we) can eat! Edited 10/29/07 I am still making this recipe for our Banana Bread although now I am also using it for Banana Muffins. I greese a large muffin tin, make recipe as above and bake in oven for 20-30 min. They are wonderful!
My kids love this banana bread, I do make the following changes: 1 tsp vanilla, brown sugar instead of white and I add 1/4 cup soy milk.
I modified it slightly, but it is still so delicious and easy- especially if you don't have many ingredients! Here are my measurements: 1/3 c. Butter 1/4 c. Brown Sugar 1/4 c. White Sugar 1 tsp. Baking Powder 1/4 tsp. Salt 1/4 tsp. Baking Soda 2 c. Flour 1 1/2 c. Mushed Bananas (about 3-4 regular bananas) I crumble a little brown sugar on top before baking it, then I bake it just the same and when I take it out, I pour a brown sugar-water syrup mixture (a few tbs. of brown sugar plus enough water to make a syrup)over the loaf. After, I cover the loaf pan with foil and let it absorb its own moisture overnight. YUMMY!
Added a splash of vanilla and a all the getting ready to rot bananas in my home (4 total) made a YUMMY muffin and delicious bread loaf! EASY AS 1-2-3! (I'm not baker.)
This bread is pretty amazing considering it has no eggs or milk, basically no liquid of any kind! That made me nervous. But it turned out very nice, very moist, with a great banana taste. I used 6 small bananas that were left over from Thanksgiving, that were almost liquid in form, maybe that helped....who knows, it was really, really good! Thanks! PS Made this in my bread machine on the quick bread/cake setting.
I used vegan margarine instead of the shortening and added a tiny bit of vanilla. This recipe rocks! I have two children that are allergic to milk and eggs. Thank you so much for posting! Oh and the second time I made it, I added dried cranberries... YUM! Next time chocolate chips :-)
Very nice recipe. I am giving it 4 because the kids didn't really like it. But my husband and I thought it was great. I didn't have any eggs and a couple of really ripe bananas to use and this was a perfect way to use them!
I used this recipe to make an eggless banana bread. I substituted the shortening for butter and kept everything else the same. The bread was good but a little dry.
This was a really good recipe and everyone liked it. I made a couple changes though. I used coconut oil instead of the shortning for the health benefits and spiced it up with some vanilla and cinnamon. Finally, I added a couple tablespoons applesauce just cause it was kind of dry and I felt it needed a bit more moisture.
My grandson and I just made this for the first time and it was wonderful! I was out of Crisco so I substituted butter flavored Crisco and added 1 t. of vanilla. I made mini muffins baking them for 18 minutes, perfect and bite size for little fingers!
This is my NEW FAVORITE banana bread recipe. I tried it in hopes of finding a suitable substatute for days when I'm low on eggs/milk, or feeling stingy with those particular staples...and instead, I found a recipe I'll likely use WEEKLY and INSTEAD of the 'regular' egged/milked recipes! We did make ONE change...we used BUTTER instead of shortening. And we made both the loaf and the muffings. Delish! FAB U LOUS! <3 <3 <3 IT!
Easy to make and most of all it taste great.
I agree adding the 1 t. vanilla really helped. Also I used muffin tins and they turned out great!
Great vegan recipe! I substituted the sugar for a maple syrup/agave nectar/honey mixture (equalling the 2/3 cup). I also stirred in 1 cup of dried cranberries and a 1/2 cup of unsweetened grated coconut. It was SO good!!! Thank you for this!
I was very impressed with the turn out of this bread. It was moist and have a great flavor and aroma. I had no eggs so that is how I came upon this recipe. My bf loved it too and that says a lot. I used 2 cups of mashed bananas too.
This is very good. I had all these overripe bananas but no eggs. Like some others I used 1 stick of butter instead of the shortening and added vanilla and spices. Will make this again.
I rated 4 stars for the original recipe. I add 1/2 c milk based upon other reviews and 1 tsp cinnamon for my own taste buds. Delicious! Texture is amazing, flavor is terrific.
The kids at school loved it. One has a dairy allergy. Perfect.
My husband and I really enjoyed this recipe,he said it's the best banana bread he's ever had! I don't like the typical taste/texture of banana bread, so I was excited to try a recipe that sounded unique. I made a few changes though: (1) I used 1 stick of melted butter in place of the shortening. (2) I added 1/4 tp each, of cinnamon and nutmeg. (3) I used whole wheat flour, and some flax seed and wheat germ. (4) Added 1 tp vanilla (5) After mashing the bananas, I used a hand-held mixer on them, which brought out their liquid, thus making it easier to stir in the remaining ingredients; and I believe gave it a better flavor and texture. (6) I finished off the batter by using the mixer to make it smooth and well blended. It developed a nice, chewy crust, while the inside was soft and delicious, without being overly moist. This is my banana bread recipe from now on!
I baked in 2 mini muffin pans instead of a loaf pan at 350 degrees for 18 minutes. They were awesome! We all agreed that they're probably the best banana muffins/bread we've ever had. Will definitely make again.
love this recipe! originally tried it because i was out of eggs... and kept on making it even when i had them! i do make some changes based on personal preference: i use butter instead of crisco, add some vanilla and cinnamon, and use half white and half wheat flour. as muffins, they don't usually last more than a couple of days. and they are really easy to jazz up with chocolate chips, nuts, or a crumb topping. this is one for the recipe box.
Excellent -- quick and easy, with lovely banana flavor. I didn't have a loaf pan handy (just moved), so I portioned the batter into some round-bottomed muffin cups. It turned out perfectly -- delightful little banana bread balls, each ideally sized to toss back for breakfast.
I was skeptical about this recipe since I have tried so many Banana Bread recipes and more often then not they are terrible. However, I was wrong. This one was fantastic. I did make a few minor changes: 1) Used 1/3 cup brown sugar and 1/3 cup white sugar 2) Added 1 tbsp of Vanilla, 1 tsp Cinnamon, and 1/2 tsp Nutmeg to the mashed bananas 3) Stirred in Currents that I had on hand I will definitely make this recipe again.
This is a great recipe considering that there are no eggs or milk in it! It is a bit drier than traditional banana bread, but that just makes it more like a sweet type of bread. It's good and I'll definitely make it again!
My 15 month old daughter is allergic to eggs so I am always looking for eggless recipes so she can eat what we eat. This is a fantastic banana bread recipe and a definite keeper. It makes me wonder why I've been putting eggs in my banana bread all these years since the mashed banana keeps the dough together nicely. My only change was to use margarine instead of shortening and I added a teaspoon of vanilla just because. It turned out very soft and with a great sweet banana flavor. Sometimes the simplest recipes are the best ones.
easy and delicious. i made it a little healthier by using 1 cup whole wheat flour and 1 cup oat bran. also i used apple sauce to replace the shortening, and put less sugar (1/2 cup brown sugar) i added a couple of tablespoons flax seed (for added nutrition). i added walnuts and dark chocolate chips. it came out delicious!
I was really surprised at how good this was! Proof that some allergy-free recipes can be as good as the real thing. Used a bit more banana (four small ones) and whole wheat "white" flour. Very moist and tasty, and bread is a beautiful golden color. Mine took 55 minutes to bake. Next time I might try to decrease the baking powder as I could detect a subtle baking powder taste. I will also try with a healthier substitute for the shortening - they tend to do very well in baked goods and are also vegan, so dairy/egg free. Excellent recipe!
Moist, dense and full of banana flavor, unlike other banana bread recipes I've tried that have turned out dry, crumbly, and without much banana taste. Some substitutions that worked out well: 1/3 cup vegetable oil instead of shortening, white whole wheat flour instead of all purpose. Optional: add crushed nuts and raisins.
Very simple to follow. Moist and delicious. My small kids loved it! Cook time was off. I followed other reviews and added more time. Took me about 1 hour to cook. Recipe is a keeper since we are now a dairy-free home.
Really great recipe. Few ingredients, simple to make, awesome taste. For such an easy recipe, can't complain one bit! Still using this recipe after first trying it over a year ago.
this recipe was easy and it turned out really good! I substituted the ripe bananas with Gerber's baby food bananas, 4 - 4oz jars, approximately 1 1/2 cup. The bread tastes great, but I would recommend to use only 1/4 of sugar with this substitution because the baby food is already too sweet.
just perfect. I love this banana bread because it tastes just like the cafe made ones. I added some cinnamon to it as well and 1/4 cup of water.
This is a good recipe. I followed other readers' suggestions and made some modifications as follows: 1. I used brown sugar instead of white sugar. 2. I added 2 teaspoons of vanilla. 3. I added 1/4 cup milk (in my case, almond milk because it's all I had on hand). 4. I also took a friend's advice and added nutmeg. The bread came out soft and fluffy. In my opinion, it wasn't sweet enough which could be because I used brown sugar and added nutmeg. If that is the case, I can't blame the original recipe since I made those adjustments myself. Next time, I will try following the recipe as is and compare results!
Wow! This is a keeper. I added a little vanilla and used Pam spray and a cinnamon sugar mix to coat the pan before baking. The bread is light and the banana taste really popped (3 over-ripe bananas). I do believe I found the recipe that is not too dense but doesn't lose the flavor. YUM!! Thank you!
Very good flavor and pretty moist bread. I did add a few chocolate chips to the batter and it was delicious.
just love this recipe.........made two loafs and it dissapeared the same day. My grandkids keep asking for more and you bet they're getting more....thank you we really enjoyed it.
Excellent, Easy, Moist, Delicious! My picky eaters devoured it in nothing flat and I only got 1 piece. This is definately a recipe I will be using again and again! Thanks for sharing
Absolutely perfect! I added some walnuts and 1 tbsp of orange juice and bake it for 45 minutes. The result is the best banana bread I've ever made!
I loved this recipe! I put in 2 cups of banana instead of one, which made it a little easier to work with plus you have that added banana taste. Thank you for sharing!
The bread is a wonderful receipe. I added a tsp of pure anise to pick up the flavor and some apple juice to the batter to make it more pliable...thanks
I really love this recipe. It's simple and easy to adapt, if needed. My husband can't consume dairy products, so this is a great recipe for delicious quick bread. I make a couple of minor adjustments: I add three-four tblspns of vanilla rice milk for moisture....and always 1.5 -2 cups of well ripened bananas, 1/3 c white sugar and 1/3 c. brown sugar, walnuts to mixture and sprinkled on top with 2 tblspns brown sugar. I have to bake this for a full hour, but it could be my oven or the weather. The bread gets better next day and day after (though it usually doesn't stick around that long!
I wanted to like it because it is dairy free, but I did not care for this recipe. I will just use my old (but very good recipe) and use soy milk next time.
Followed this recipe to the letter and the bread was dry, bland and didn't satisfy my banana bread craving. My sister and brother in law declined taking the rest home. Not my favorite.
I have tried many recipes with out egg. This was the best I have tried yet. I did use 1/2 a cup of butter in place of shortening and 2 over ripe bananas. It was wonderful! I will use this again!
Used part butter part applesauce in place of shortening. Had extra bananas and a smidgen of leftover cherry yogurt that I added and compensated by adding extra flour until the batter was the right consistency. Great banana flavor! I liked this no egg version.
The bread is OK, but I find it too dry.
I didn't like it. It only tasted like flour, nobody could tell there was bananas in it.
The recipe was very good, but i did changed it a bit. I added 4 bananas instead of 2 bananas. It was very flavorable. The family thought it was very good and tasty.
I had to add 1/2 cup of water to make this bread usable. I had three large bananas that were 80% black on the peel. I also live at 4,400 feet elevatation and I have to add a little extra liquid to a lot of recipies. Without extra liquid of some sort I couldnt even get this mix blended. but it did bake up well and taste nice.
This didn't rise well for me, but it wasn't bad. I'd make it again if I needed a recipe without eggs. I added a bit of extra liquid as other reviewers said and some cinnamon (my own preference).
I made a dozen muffins instead and they took about 25 min. to bake. I will definitely make this recipe again!
I LOVE this banan bread!!! I was kind of nervous because there was no liquid involved but a quater cup of water settled everything.
Very good, very dense and not very sweet. I would like it to be a little more moist, will try again with more banana or some applesauce or yogurt or something. And walnuts, of course!
Yummy. Great for vegans. Better when cooled.
Used Earth Balance instead of shortening, half whole wheat flour and added 1/4 cup rice milk. Smells and tastes great!!!! Next time I will try adding more spices and maybe blueberries or chocolate chips...
Moist and delicious! I added Hershey's chocolate chunks and around 1/4 cup of soymilk. I used 3 very very mushy bananas. Only main difference from the directions--It took around an hour in the oven instead of 45 minutes.
What a great substitute for all the recipes with dairy. The only change I would make is adding a llittle more sugar. Thanks a bunch for a great recipe!!
This is really good! I used 3 ripe medium bananas, vegan butter instead of shortening, and bread flour instead of all-purpose. I added 1/4 cup almond milk, and a splash of imitation almond extract. So nice to find a no-egg banana bread.
This is not a good recipe. It did not raise, it was very heavy. I would not make this again.
Burns on top and does not cook in the middle. Good flavor however. May try again in a smaller pan.
This was delicious and simple to make. I saved and will be making again and again!
I found if (onced cooked) i warmed it up and put a little butter on it then it tastes pritty good!! also using no eggs or milk is a great idea. i rated it a 3 out of 5 because it dos not smell good and it dosnt look anything like normal banana bread (it was probably just me though).
I was amazed how good this bread was, I added an extra half cup of banana and it still came out light and delicious! Definitely making this again! This time I'm going to add flax seed and raisins..
I thoroughly enjoyed this bread and was extremely happy to find a recipe that did not require eggs or milk. I only made half in case I didnt enjoy the flavor and made a few changes. Iused oatflour for half the flour requirement, a mix of brownsugar,whitesugar,and natural stevia and a bit more banana after tasting. I also threw in just a dash of cinnamon,ginger and vanilla.This is my new breakfast favorite.
So I was searching for a recipe to make good use of the 3 ripened bananas I hated to toss. Was out of eggs, and had to sub margarine for shortening. Seemed a bit dry, so I added a couple tablespoons of water, a pinch of brown sugar, and vanilla. DELICIOUS!! My hubby is pretty spoiled, and even he commented on how good it was!! :)
Great recipe. I used a few extra extremely ripe bananas, butter instead of shortening, and Bisquick in place of the flour. Delicious! The Bisquick will cause the bread to rise a good deal more than flour will, so a larger pan is needed if you go that route.
First time I made banana bread, and I was very pleased! Received a compliment from my mother-in-law!
Yummy!!! Very moist and sweet.
My six year old is allergic to milk products so when I found this reciepe we were estatic. It is wonderful. We bought bananas to let get extremely ripe so I can make it again. Thanks!
My daughter is allergic to milk, so I thought I'd try this recipe. It turned out perfectly. She's eating it up now. The only minor change I made was to add about 1 tsp vanilla. Next time I will substitute some of the flour with wheat germ.
This came out great and the kids loved it. I also increased the cooking time to 55 min. When first out of the oven, the crust was very hard, but after it was cooled, wrapped in foil, and sat for a few hours, it completely softened up.
This is so easy and delicious. I used half brown/half white sugar and butter in place of shortening, and also added vanilla, cinnamon, and a handful of frozen blueberries. I will definitely be making this again.
UPDATE: The bread wasn't so crumbly when you cut into it the next day. FIRST REVIEW: I made the recipe as is but found the batter to be bland. I added a tsp of vanilla and a shot of espresso. The batter tasted much better. The loaf took a hour or so to bake and then I let it cool completely before cutting into it. It was crumbly and extremely dry without the milk and eggs, and butter would have been a better alternative for shortening. The flavour was good but this isn't a recipe that I would make again. Thanks, anyway!
Simple and great. My six-year-old can't get enough!
this had a wonderful flavor. it was a bit dryer than I am used to, but all-in-all, a great recipe
This recipe turned out fantastic, has to be some of the best and easiest banana bread I have made. Thank you for sharing your recipe.
I can't rate this 5 stars since I didn't follow the recipe exactly. Instead of shortening I used butter. I added a touch of vanilla extract and added raisins and cinnamon. I baked it for about 30-35 minutes, then spooned a mixture of honey, brown sugar and water on top of the bread. Stuck it back in the oven for about 5 minutes. It turned out SOOOOO good. My hubby who doesn't like bananas couldn't get enough...Thanks for the foundational recipe - helped a lot! (I tried this recipe simply because I thought I had eggs in the fridge).
This was so good! I made in mini bread loaf pans. It was really moist and great flavor. I bet it would be even better in a larger pan! My new favorite recipe
This bread tasted far too light to be a real banana bread! It was odd that no vanilla or cinnamon was in the recipe. I will not make this again.
Taste is great but do not attempt to mix the batter with a hand mixer. I added 1 tsp cinamon 1 tsp vanilla (1/4 c water) to moisten, also added some walnuts & chocolate chips.
This turned out excellent! Everyone loved it! So simple, yet tastes so good. I will definitely make this again and it has a home in my recipe box from now on. Try it, you will like it!
this was soo good! i did make a few changes... substituted butter for the shortening because i didnt have shortening. i also added about a tbsp ana half f oil two tsp of vanilla and about 1/8 tsp each ofnutmeg and cloves. i mae muffins out of this and they came out perfect
I thought this was an excellent recipe! I made it with Rice flour, and couldn't tell the difference. I will definately make it again. Gluten free, and Dairy free what else could you ask for!
This is a great recipe! Even my chef boyfriend was impressed. Will most definitely make this again. I used 2/3 cup brown sugar, and I used real butter. One of the banana's was in almost liquid form, which I think contributed to the moistness.
I made these today and jsut took my first bite and they are pretty darn good! I made them into muffins. The only thing different that I did do was used half brown half white sugar and added skor toffee bits to it! yummy! Thanks for an awesome recipe! :)
My bread fell. Even so, it is still yummy! Will crumble it over blueberries or something... does taste good
Easy to make & very moist, but I found it to be bland. There are no spices of any kind, so it's a little boring. All in all, a great recipe that I will definitely make again, but I'll be adding some spices to be sure. Also, shortening is probably the scariest & least healthy thing you could possibly ingest, so I used butter instead.
The bread was too dry but other than that it was pretty good. I might try this recipe again.
I just made this bread and it turned out really good. I read some reviews and I also added dried cranberries and chopped walnuts, 1/4 c. soy milk, replacing butter and brown sugar. I baked for 50-55 mins. I tried it and its delicious. Thank you for recipe. It's a keeper!!
When I try a new recipe I always usually follow all instructions the first time.I liked the idea of no milk and egg and decided to try this recipe. After I had put the bread in the oven I regreted not putting iin vanilla and cinnamon. So I sprinkled the top with cinnamon. I am so glad I did even tho it was to late I think the bread woould have been very bland. I will try this recipe again but I think I will add cinnamon. This bread is very heavy I thik next time I will add an egg as well.They only reason why I tried this recipe was because I was low on milk and wanted to save it until I went to the store. It wasnt the best but I think with a few modifications it could really be a great recipe. I think for me and by boys to eat it I am going to speard butter with some cinnaon on top
this is delicious!
BEST banana bread I ever had. I've made banana breads over and over again, but by far this is the most pure, perfectly dense, not greasy, and I added one too many banana and it was just fine! Highly recommend above all else.
My friends thought this bread was delicious & they could not believe it didn't have eggs or milk in it. Very moist and tasty. I used half wheat flour & half white flour. Next time I might add an extra banana and eliminate the shortening.
Very easy and simple recipe! I initially was just checking for a recipe without eggs and then finding this one without milk makes it perfect for my families milk allergy! Thank you!
Excellent! I followed the modified version by reviewer Tea Elle and the brown sugar on top added just that little bit of crunch. I am always on the lookout for milk free baking recipes, and I will be using this one again.
Very Good! I used butter instead. I also used extra banana and some milk,and a splash of vanilla extract. I then used my mini muffin tins so my daughter who is in kindergarten could take them as a snack for her school lunch. I baked them close to 17-20 mins watch tops as they do get hard if you dont keep eye on them. Very good and easy to do! Thank you again. :)