The series of eggs free recipes continues to grow! Today is the turn for the Egg Free Banana Bread.
At first, when Vicky was diagnosed, I felt a little worried. My biggest concern was the thought of all the limitations this allergy would bring to her everyday life. But now I feel much more relieved. The reason why is because I have found that I can prepare almost anything I want with out egg. I say almost everything, because I need to keep trying recipes, but it’s important to say that everything egg free I’ve cooked has turned out great. For example, my egg free cookies, cake batter, pancakes and chocolate cupcakes.
This egg fee banana bread recipe has the perfect texture. It is moist and fluffy. The nuts give it an extra touch, which makes it even more delicious, but if you have any nut allergy at home, just skip them. The next time I prepare this recipe I’m going to put chocolate ….I will let you know! but I think it’d be fantastic combination.
- 3 very ripe bananas mashed
- 1/2 cup butter melted
- 1/2 cup buttermilk
- 2 teaspoon vanilla essence
- 1 cup brown sugar
- 1 teaspoon baking soda
- 1 pinch salt
- 1 1/2 cups all-purpose flour
- 1/2 cup walnuts chopped (opcional)
Preheat oven to 350º. Grease with no-stick baking spray a bread loaf pan.
Mix with a electric mixer on medium speed the mashed bananas with butter until combine. Add in buttermilk, vanilla, and mix. Add in sugar, baking soda, salt, and mix.
Add flour and walnuts (if used) last and mix until just combined.
Pour mixture into the prepared bread loaf pan.
Bake for 1 hour or until a wooden pick comes out clean.
Allow to cool before removing from pan.