My girls love to help me cook in the kitchen, with a mass of bananas going brown, we decided to make some banana bread. The problem (or challenge) in our house is we are dairy free and egg free. several of the recipes I’ve tried that are dairy and egg free, really taste.. well.. not so good.
I found a fabulous, tried and true recipe and adapted it to dairy and egg free and added some additional ingredients requested by my girls.. (chocolate and sprinkles of course ;) )
it’s really moist and flavorful and frankly I didn’t even add a butter spread to it (the non-dairy kind that is) as it was moist enough and flavorful enough you don’t need it!
Preheat the oven to 325 degrees F. rub some coconut oil to grease a 9 x 5 x 3 inch loaf pan.
Mix the sugar and coconut oil with a blender or mixer until well mixed.
Prepare the 2 “eggs” following the Ener G egg re-placer instructions, then pour it into the sugar and coconut oil mix. Mix all ingredients until mixed together. Don’t over mix
in a separate bowl you’ll need: bananas, non dairy milk, and cinnamon – mash the bananas till they are nice and mushed up. Mix in the non-dairy milk and cinnamon. then put that into the bowl with the sugar/egg/oil mix and blend.
In another bowl mix the dry ingredients: Flour, baking powder, baking soda and salt and stir to mix. Once this is all mixed together, pour the dry ingredients bowl into the mixed wet bowl (with all the other ingredients).
Mix until all ingredients are mixed together. i.e. nothing dry left to mix in.
toss in a handful of chocolate chips or nuts or both, then hand stir those in.
pour mixture into greased pan.
sprinkle the top with whatever sprinkles you have on hand..
place in oven for 1 hour and 10 minutes. poke with a knife or toothpick to check for done-ness. if it comes out clean it’s cooked. remove from oven. let cool and EAT!