Our son has a severe allergy to eggs that we discovered when he was barely 7 months old. Watching your infant struggling to breathe is one of the scariest things that can happen as a new parent. Quick thinking and modern medicine saved his life that day but, the real challenge was ahead.
Almost everything you can buy pre-made has eggs in it. It was a sad reality we faced as we adjusted our lives to protect our sons. It wasn’t easy at first, but when you are forced to live a new normal, you adjust quickly.
One of the saving graces we found were vegan recipes. But most of them tasted bland to us so we struggled at first to modify them to our taste. Bland just wasn’t going to cut it.
One of our favorite traditions in our home is to bake banana bread every weekend. There is something about the smell of fresh banana bread and coffee that just eases you into a Saturday morning. We really wanted our son to enjoy this tradition too, so after trying what felt like dozens of blah vegan banana bread recipes, we finally found one that we liked.
Dassana of Veg Recipes of India shared her struggle to find a good solution for egg free breads and cakes on her blog. I love her recipes because she offers alternatives and modifications that you can use to fine tune her recipes to your liking.
Her banana bread recipe as written is quite good, but we wanted to make it our own so we got to experimenting a bit and finally arrived at what we feel is the best egg free banana bread out there!
So how did we do it?
We started with Dassana’s original recipe. This includes:
- 4 medium sized ripe bananas
- 1.5 cups of flour of your choice
- 1/2 cup vegetable oil
- 1/2 cup brown sugar
- 1/2 tablespoon vanilla
- 1.5 teaspoons baking powder
- 1/2 teaspoon baking soda
We skipped the cinnamon and nutmeg, but it adds a nice fall flavor if you’re into that.
Then we added our spin…
- 1/2 package banana cream pudding (just the powder)
- 4 teaspoons organic flax & chia (vanilla flavored)
If you’ve ever made banana bread you know it whips up pretty quick. About 5 minutes of prep time total.
We manually mix all of the ingredients because we like a lumpy batter better than a mechanically blended batter.
Our steps are as follows:
- Toss the bananas, brown sugar, vanilla and vegetable oil into a large bowl and mash.
- In a smaller bowl mix the flour, baking powder, baking soda, pudding mix and flax & chia seeds.
- Pour the dry, mixed ingredients into the large bowl of the banana mash and fold them together until well blended.
- Use a large spoon to drop portioned amounts into cupcake liners.
- Bake at 325 degrees on convection mode (if you have that option) for about 40 minutes.
I check my muffins at about 30 minutes to see how they are rising. Your altitude will determine if you need more or less time.
Let them cool and then watch your toddler devour them while you sip your coffee and high-five your husband!
Did you try our recipe? What did you think? Message us in the comments below or feel free to send us an email.