Once I learned that Nick was allergic to eggs I did everything I could to modify recipes to remove eggs. One of my recipes without eggs that became a big hit with Nick was my egg-free banana bread which I modified from a recipe for sour cream banana bread.
Egg-Free Banana Bread
Nick has always been a picky eater. This meant that there was not only a lot of food that he wouldn’t eat, but when his egg allergy was at it’s peak there was a lot of food that he also couldn’t eat. Lunch was especially a struggle. I was able to get him to eat some fruits and vegetables for lunch, but that never seemed to filled him up.
That was when I first realized that I needed to start modifying recipes so he could have more food options. Since lunch was one of the meals that he had the least options I decided to find a way to modify a bread recipe.
Nick has always been a big fruit fan so I thought he might enjoy having banana bread for lunch. He ended up loving the egg-free banana bread that I made for him. He liked it so much that I ended up making it for him all the time.
I was so happy with how the egg-free banana bread turned out. The bread always comes out very moist, it tastes fabulous, and as a bonus it has a good shelf life. I always store it by wrapping it in aluminum foil. That would help keep it nice and fresh for at least a good week. Which was good because that was usually how long it took Nick to eat a loaf up.
The modification was very easy and did not change the end product. In fact you would never be able to tell the difference between the original sour cream banana bread recipe and my egg-free one. Besides the egg substitution the only real difference between the two recipes is that the egg-free banana bread needs to bake for a little more time.
You may find that you need to make your own adjustments to the baking time. The original recipe says to bake the bread for one hour, but without the eggs that amount of time still left the bread a bit gooey. I found with my oven that I needed to bake the bread for an hour and fifteen minutes, but we all know that each oven cooks a bit differently. I would also leave it in the oven for an additional hour after the baking time to let the bread continue to bake while the oven cooled down. A good indicator that the bread is done is when it starts pulling away from the sides of the pan.
Here’s what you need to make Egg-Free Banana Bread
- 1 cup of mashed bananas (I usually just add two bananas and call it good.)
- 1 cup of sugar
- 1/2 a cup of applesauce (or one snack size cup)
- 1/2 cup of butter
- 1 teaspoon of vanilla extract
- 1/2 cup of sour cream
- 1 1/2 cup of flour
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
How to Make Egg-Free Banana Bread
While it does take a long time to bake, making the banana bread is easy and it takes only a few minutes to whip together. The first thing you need to do to make it is to cream the butter, sugar, applesauce, and vanilla.
Next you need to add in the bananas and sour cream and mix well. Then you’ll finish by mixing in all of the remaining dry ingredients.
Once every is all mixed together pour the mixture into a greased bread pan (I use this one). Then bake at 350 for one hour and fifteen minutes. Then turn off the oven and leave the bread in there for one more hour.
Once you remove it the egg free banana bread from the oven take it out of the bread pan and let it set on a plate or cooling rack. It won’t be all that hot to the touch, but if you cut it too soon the slices can be a bit flimsy. I’d let it set for about 30 minutes, but I don’t really watch the time. I usually just let it set until I have some free time to come back and either cut up some for eating or to wrap it in aluminum foil until we’re ready to eat it
This egg-free banana bread recipe has become a favorite in our home over the years. Even though Nick no longer needs to eat egg-free I still make it often to serve with different meals. It’s something we never seem to grow tired of. I hope your family enjoys this recipe as much as our does.
- 1 Cup mashed bananas
- 1 Cup sugar
- 1/2 Cup applesauce
- 1/2 Cup butter
- 1 Tsp. vanilla extract
- 1/2 Cup sour cream
- 1 1/2 Cup flour
- 1 Tsp. baking soda
- 1/2 Tsp. salt
- Cream butter, sugar, applesauce, and vanilla.
- Add bananas and sour cream and mix well.
- Mix in the remaining dry ingredients.
- Pour into a greased bread pan and bake at 350 for 1 hour and 15 minutes. Then turn off the oven and let the bread sit in the cooling oven for another hour.
Serving Size:1 Loaf
Amount Per Serving: Calories: 2794 Total Fat: 117g Saturated Fat: 71g Trans Fat: 5g Unsaturated Fat: 35g Cholesterol: 312mg Sodium: 3198mg Carbohydrates: 422g Fiber: 12g Sugar: 250g Protein: 26g
More Egg-Free Recipes:
- Dairy Free, Egg Free Cupcakes Recipe
- Egg-Free Cherry Chocolate Bundt Cake Recipe
- Egg Free Doughnut Recipe
- Egg Free Meatloaf: The Perfect Easy Meatloaf Recipe