I have a lot of black bananas that I need to use (I am a sucker for the big paper bags of bananas the grocery store sells for 99 cents), so today is Banana Bread Day. Here are two recipes, both given to me by fellow food allergy moms. I usually use the first one but might try the second one today (the reviews declare it to be the "best banana bread ever" ... very intriguing).
Dairy-Free, Egg-Free, Nut-Free (Vegan) Banana Bread/Muffins
1 stick nondairy margarine (like Earth Balance or Fleischmann's unsalted)
1 1/4 cups sugar
6 tbsp applesauce (replaces 2 eggs)
1 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla
4 tbsp soy milk
3-4 very ripe bananas
Beat together sugar and margarine. Add other ingredients and beat some more. Pour into muffin pan/liners if making muffins. Bake at 325 for ~25 min. if making muffins, 40+ minutes if making bread. Makes 2 loaf pans, 12 muffins, or 24 mini muffins.
I have actually played around with this recipe a lot. I have tried using only 1/2 stick margarine, 1/2 cup sugar, and increasing the applesauce to 3/4 cup (to make up for the reduced sugar and margarine), and it worked well. I have also added 1/3 cup ground flaxseeds and used 1/2 whole wheat flour for added health benefit, and that tastes good too. The ground flaxseeds actually remind me of chopped nuts.
Banana Bread/Muffins -- Version 2
This recipe has gotten awesome reviews online and looks to be from the same people who did Vegan Cupcakes Take over the World. The friend who gave me the recipe uses 1/2 white and 1/2 whole wheat flour.