Whole Wheat Banana Bread | Dairy and Egg Free

Ah, banana bread.  A breakfast staple in so many homes.  But too often the recipe is something I wouldn’t give to Sweet Pea before leaving the house, either because she’s allergic to half of the ingredients or because she would be so hyped up on sugar that everyone around us would hate me.

I have a banana bread recipe from my mom that I featured on this blog quite a while back, right after I started converting recipes to be more allergy-friendly.  I kept making this recipe, but I realized that I have made so many tweaks that it really doesn’t resemble the original anymore.  This version is light and fluffy, with just the right amount of banana flavor.  It’s not overly sweet (although it’s not sugar free yet!), and the change to all whole wheat flour makes me feel slightly better about serving it for breakfast.

Sweet Pea ate two slices after this came out of the oven today, and while she ate the entire first slice I think she just wanted the second slice for the chocolate chips.

Whole Wheat Banana Bread

Whole Wheat Banana Bread Dairy and Egg Free

3 Tbsp. ground flax seed

5 Tbsp. hot water

2 c. unsifted white whole wheat flour

1/2 c. granulated sugar

1 tsp. baking powder

1/2 tsp. baking soda

1 tsp. ground cinnamon

1/2 tsp. salt

1 c. ripe, mashed bananas (2-3 bananas, depending on size)

scant 1/2 c. olive oil

1/4 c. dairy free mini chocolate chips (I use Enjoy Life mini chips)

Preheat your oven to 350 degrees and grease a 9×5″ loaf pan with olive oil.  Combine ground flax seed and hot water in a small bowl and stir to combine.  Set aside for 5 minutes until the mixture begins to gel.

Combine flour, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl and whisk to combine.  Add in the mashed banana, oil, and flax seed mixture and blend with a mixer on medium speed just until combined.  Stir in chocolate chips.  Pour the mixture in your prepared pan and bake for 50-60 minutes or until a toothpick comes out clean (melted chocolate on your toothpick is okay!).  Cool the bread in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

This bread slices best if you first let it cool completely.  It can get very moist and sticky inside a fully sealed plastic bag, so make sure you give the bread a little breathing room by keeping the bag slightly open.  Or keep it loosely wrapped in a towel or foil.  This bread freezes very well, just wrap it in plastic wrap then foil and place it in the freezer for up to three months.


This is an original recipe by Kristin Lanari.  Please feel free to share, but please give credit!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>