Allergy-friendly banana bread

It seems that other than my fabulous writing, people are constantly drawn to this site to get information on getting rid of pinworms or are looking for allergy friendly recipes. Throw in my use of profanity, and you get some weird and wacky Google referrals. So, I mentioned the other day that I was going to make some banana bread (and no, I didn’t get a referral from some sicko who likes to use banana bread as a sexual aid with his momma, but was afraid he might get pinworms). This is all making banana bread sound so appetizing, huh?

Anyhoo. I found a great recipe for eggless, dairyless banana bread. Here you go. It really is great.

Allergy-friendly Banana Bread

1/2 cup brown sugar
1/2 cups white sugar
1/2 cup margarine, at room temp (I use Earth Balance)
3 very ripe bananas, mashed well
2 cups flour (I used 25% whole wheat, 75% white flour)
1/2 teaspoon baking soda
1/4 cup vanilla soy milk, mixed with 1 teaspoon apple cider vinegar
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon allspice
1/2 teaspoon salt

Preheat oven to 350 F. Spray a 8×4 bread pan with non stick cooking spray, or lightly coat with margarine.

Sift together flour, baking soda, salt and spices.

Cream together the margarine and sugars. Add bananas, soy milk and vanilla.

Add the wet ingredients to the dry. Mix well. Pour batter into pan. Bake for an hour to an hour 10 minutes. (I used 350 convection and baked for about 50 minutes).

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