This recipe is quite amazing because I’ve literally been able to change all of the ingredients (except, of course, the bananas) and it still works and it still turns out yummy! Usually I make it gluten free, dairy free, egg free and sugar free!
I don’t know why this is called Joy’s Banana Bread, but that’s the name I have on the little paper with the recipe that I’ve been using for years.
Joy’s Banana Bread
3/4 cup sugar (OR 1 tsp stevia)
1/2 cup butter, margerine or oil
2 eggs (OR 3 tsp egg replacer mixed with 4 TB water OR an extra banana)
1 cup mashed bananas with 1 tsp baking soda mixed in (usually I do 2 bananas and skip the baking soda step, but my sister says it makes a difference)
2 Tb milk (cow, soy, rice)
1 tsp baking powder (OR 1/4 tsp baking soda mixed with 1/2 tsp of lemon juice)
1 3/4 cup flour (wh. or br. wheat, spelt, or rice flour OR my favorite mix: 1 cup br. rice flour, 2/3 cup chickpea flour, 1/3 cup tapioca flour – this mix can be used in place of wheat in almost all recipes)
pinch of salt
Bake at 350 degrees. 50 minutes for wheat, 45 minutes for spelt, 40 minutes for rice/chickpea/tapioca flours.
9 comments
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July 31, 2007 at 2:41 pm
angela rout
hey erika – where does one find chick pea flour???
July 31, 2007 at 7:15 pm
mudspice
Hey Angie, there is this amazing health food store not too far from me that sells chickpea flour in bulk, called Famous Foods. But I’ve seen it at all the other health food stores too, usually in different labeling packages (I’ve seen it in Bob’s Red Mill packaging before I think).
August 7, 2007 at 2:49 pm
lydia2007
I checked your site out this morning and couldn’t wait to try your Banana Bread recipe. It was super – and I even substituted unsweetened applesauce for half the oil called for in the recipe. I used spelt flour, stevia, and didn’t put any milk in it. Thanks.
August 8, 2007 at 2:07 pm
mudspice
Mmmm. Applesauce in place of oil sounds great. I’m definitely going to try that one.
September 10, 2008 at 5:55 pm
Anonymous
I have been using this recipe for over a year since I first read it here.
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I make it with rice flour, stevia, eggs and rice milk. It is delicious and one of the few gluten-free recipes I use that tastes ‘normal’. Even my partner loves this banana bread (I put chocolate chips in one half of it for him
Thanks so much Angie for making our lives yummier!
I think I might try using less oil and applesauce as mentioned above.
March 12, 2009 at 7:39 pm
Angela
Wow. Thanks! I can not wait to try this! We found out recently that our 6yo daughter has several food intolerances (11 actually) the most common being: egg, dairy, wheat, and soy. I’ve been hard pressed to find breads that don’t use eggs. I’ve tried making a gf cake with the egg replacer, and it just didn’t work. I was thrilled when a friend fwd’ed this to me, and I can’t wait to try it! Thank you for posting it!!
Angela
March 16, 2009 at 1:03 pm
mudspice
Hi Angela,
Here are some other things you can use to replace egg:
* Powdered Egg Replacer – 1.5 tsp mixed with 2 TB water = 1 egg
* 2 tbsp cornstarch = 1 egg
* 2 tbsp arrowroot flour = 1 egg
* 2 tbsp potato starch = 1 egg
* 1 heaping tbsp soy powder + 2 tbsp water = 1 egg
* 1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg.
* 1 banana = 1 egg in cakes.
* 1 tbsp milled flax seed and 3 tbsp water = 1 egg.
Good luck!
April 17, 2009 at 9:29 pm
Anonymous
This was a great treat, thanks! I realized the egg replacer at our local natural store has gluten in it so thanks for the other egg replacer tips! Everyone loved this treat, I look forward to making it again.
July 5, 2009 at 8:24 am
Anonymous
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