Dairy, Egg and Nut Free Banana Bread
by Joe Samuels
Snack without having to worry about allergy
for two loaves of bread
1/2 cup dairy-free margarine
1 1/3 cups granulated sugar
1 1/2 cups mashed ripe banana
3 tablespoons water
2 3/4 cups unbleached all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup dairy-free buttermilk (1 c. of soy milk mixed with 1 T. vinegar. Let sit 5-10 minutes)
Preheat oven to 350ºF, and spray two 8-inch baking pans with dairy-free baking spray.
In the bowl of a stand mixer fitted with the paddle attachment, combine margarine, sugar, bananas, and water. In a medium bowl, combine flour, salt, and baking powder with a wire whisk.
Alternate the flour mixture with the buttermilk, starting and ending with the flour mixture. Pour into prepared pans, and bake 50 to 60 minutes, or until cake tester comes clean.
Cool completely before slicing.
N.B. This is not an original recipe. It comes from
Food Allergy Mama - Kelly Rudniki and you can find many allergy free recipes on her blog