This really is one of my all-time favorite recipes! My mother-in-law passed on this recipe to me. It was her mother’s recipe and, quite possibly, her mother’s mother’s recipe. Thank you to my fabulous mom-in-law for sharing this one!
The original version calls for eggs, milk, and butter. I’ve made a few adjustments to accommodate our dietary needs. I hope you enjoy it as much as we do. A word of warning; the recipe yields one large loaf, which disappears quickly into the bellies of hungry kids. I often double the recipe and keep a loaf in a gallon-sized plastic freezer bag. Refrigerate or freeze until you are ready to serve.
-Michelle
Grammie’s Banana Bread (egg-free, dairy-free version)
3 medium over-ripened bananas 3 Tbs. soy milk 1/2 tsp. baking soda 1/2 cup Earth Balance® buttery spread OR butter/margarine substitute 1 cup sugar 1/4 cup applesauce 2 cups flour 1 tsp. baking powder1.) Mash bananas with soy milk and baking soda.
2.) Cream butter, sugar and applesauce. Add to banana mixture.
3.) Add flour and baking powder.
4.) Grease loaf pan (makes1 large loaf OR 2 small loaves) Bake at 350° for about one hour for large loaf, or 35 minutes for small loaves. Insert a toothpick to see if bread is done.
Write a Comment