Food allergies humbled me. I’m just going to say it. I was very ignorant towards food allergies prior to having a child with multiple severe food sensitivities and allergies. To say my perspective has changed would be an understatement. There are so many challenges our family works through together to keep him safe, but there are so many ways this has bettered us all as well. Learning how to get creative with my skills in the kitchen was a priority. Suddenly many of the meals we enjoyed as a family no longer worked for all of us. Through trial and error I discovered new ways to create many of our favorite meals, and along the way I built my confidence as a home cook. I hope you will try out this favorite of ours, egg free banana bread! You won’t be able to tell the difference, I promise!

Here is what you will need:

½ cup butter, softened

1 ½ cups sugar

½ cup unsweetened applesauce + 1 tsp baking powder

4 overripe bananas

1/2 cup milk

1 Tablespoon baking soda

1/4 tsp salt

3 cups flour

1 cup semisweet or milk chocolate chips

Here is what you will do:

Preheat the oven to 350 degrees. 

In a large bowl or with your stand mixer, cream together the butter and sugar. When the butter and sugar is well blended, mix together the applesauce + baking powder, milk, and finally the bananas. 

Now it is time to mix in the dry ingredients. Measure one tablespoon of baking soda and add it to the banana mixture. After that, slowly add the flour. I add one cup at a time, mixing slowly in between cups. Be careful as to not over mix, stop mixing as soon as the flour is blended. 

Finally, add the chocolate chips. Using a large rubber spatula to mix them in works well so you don’t over mix the batter. The goal is to stir the batter just enough to distribute the chocolate chips evenly. 

Now you will need to prepare your loaf pans, you will need two. I have the best luck with buttering them. Take a tablespoon of softened butter and use a paper towel or napkin to completely cover the bottom and sides of the pan. OR, you can use a stick of cold butter and rub it directly onto the pan. Another method that has worked well is using parchment paper. Parchment paper is much easier to work with if you crumple it up prior to trying to shape it into your pan. For example, tear off a sheet large enough to fit the loaf pan, but then crumple it up in a ball and then ‘open’ it back up and place it in the pan. Just try it, you’ll see. 🙂 

Pour half of the batter in the first pan, and the remainder of the batter in the second loaf pan. They should be as close to the same as possible. If you need to use a spoon to scoop some batter to the other pan to balance them out, no problem! 

When the oven is preheated, put both pans into the oven and set a timer for 40 minutes. At 40 minutes test the center with a toothpick, if it comes out clean take the bread out. If the toothpick comes out with batter, set the timer for 5 more minutes. Continue checking the bread in 5 minute intervals after 40 minutes. Why? Because no one likes dry banana bread! 

After removing the loaf pans from the oven, place them upside down on a kitchen towel. The bread should release from the bottom of the pan. Remove the pan from the bread and then flip the bread over to cool. If you used the parchment paper method , you will just lift the bread out of the pan at this time. 

Enjoy!

Emily

Egg Free Chocolate Chip Banana Bread

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Dessert

Ingredients

  

• ½ cup butter softened
• 1½ cups sugar
• ½ cup unsweetened applesauce
• 1 tsp baking powder
• 4 overripe bananas
• ½ cup milk
• ¼ tsp salt
• 1 tbsp baking soda
• 3 cups flour
• 1 cup chocolate chips milk or semisweet

Instructions

 

• Preheat oven to 350° F
• In a large bowl or stand mixer, cream together the butter and sugar. When the butter and sugar is well blended, mix together the applesauce + baking powder, milk, and finally the bananas.
• Measure one tablespoon of baking soda and add it to the banana mixture, followed by the salt. After that, slowly add the flour. I add one cup at a time, mixing slowly in between cups. Be careful as to not over mix, stop mixing as soon as the flour is blended. You can add a splash of milk at this time if it seems too thick.
• Finally, add the chocolate chips. Using a large rubber spatula to mix them in works well so you don’t over mix the batter. The goal is to stir the batter just enough to distribute the chocolate chips evenly.
• Prepare two loaf pans for baking. Line with parchment paper or grease with butter. Pour ½ of the batter into each pan.
• Bake at 350° for 40 minutes. At 40 minutes test the center by poking it with a toothpick, if it comes out clean take the bread out of the oven. If the toothpick comes out with batter, set the timer for 5 more minutes. Continue checking the bread in 5 minute intervals after 40 minutes.
• After removing the loaf pans from the oven, place them upside down on a kitchen towel. The bread should release from the bottom of the pan. Remove the pan from the bread and then flip the bread over to cool. If you used the parchment paper method , you will just lift the bread out of the pan at this time.

Keyword Banana Bread, Egg Free, Eggless