Friday, September 16, 2011

Banana (zucchini) Bread

I have been making this egg free-dairy free banana bread for at least the last two years. I came across it when my newborn had severe food intolerance issues that required immediate diet restrictions for me. The restrictions were difficult for the first month or so but once I found resources it wasn't really that bad. This recipe is one that I have continued to make even thought the restrictions are gone.

I will warn you that this is not your cut a slice smear butter on banana bread. I would say it is more like banana cake and butter isn't needed.

I do feel terrible because I cannot remember or find where I found the original recipe. I'm pretty sure it was on a blog that a mom with a food allergy child wrote but I can no longer find it.

You can make this and freeze it for a month or two. It makes for a perfect snack since it is whole wheat, low fat, and has vegetables in it!

I will give the original recipe and write my changes in brackets or italics.

Egg free Dairy free Banana Bread
1/2 C. Shortening (I use 1/2 cup no sugar added applesauce)
3/4 Cup Organic Can Sugar (I use 1/2 Cup Brown Sugar, not a mistype I use less than called for.)
1 1/2 C Wheat Flour -can use all purpose or do a mix (I always do all wheat)
1 tsp Baking Soda
1 tsp Salt
1/2 tsp Cinnamon (I make this heaping I LOVE cinnamon and on occasion I throw in some nutmeg)
4 small ripe bananas- can substitute 1/4 C. of Sugar for one banana (I generally use 3 large bananas and finely grate one 1/2 of a zucchini or an entire zucchini if it is small, you do not have to put in the zucchini. If you have 3 to 4 large ripe bananas you will be fine.)
1 tsp Vanilla - optional (I always put this in)

Preheat Oven to 325 Degrees F (300 degrees F if doing mini Muffins)
Lightly grease pan (s)
Cream shortening (or applesauce) and sugar. Slowly sift (I have sifted it before but I have skipped this step many times for lack of time and it still turn out) in flour baking soda, salt and cinnamon.
Mash Bananas in a separate bowl (you can have some chunks but try to make them small otherwise you will have this problem):See that hunk of banana in the bottom and a hollow mini muffin? (I love this because those are the ones I get to eat right away wink wink.)
Add bananas into the mixture and add vanilla. (do not over mix just until everything is moist)
You can add nuts, choc chips, raisins or other dried fruit (I have never added any of these things.)
Pour batter into greased pan(s) or spoon it into muffin tins. Bake 60 minutes for a large loaf, 30 to 40 minutes for mini loaf, and 25 min for mini muffins (remember these are only at 300 degrees). Until a toothpick comes out clean.

And you are done!

You can enjoy these hot just watch out for the scorching banana chunks if you are too eager beaver. Or you can enjoy them cold if it is just too hot to want to eat anything warm.

1 comment:

  1. oh my goodness i'm glad you have a blog and that i've found it! i really need to learn from all of your decorating/creating skills!