Recipe: Allergen-free Banana Bread (that actually tastes good)


Joy is currently allergic to everything but still wants me to bake. My banana bread has evolved with our changing dietary needs and even Hank likes this version. This version includes vegan substitutions.

If you have a reaction to any of The Big-8 allergens, this might be the banana bread recipe for you. It's gluten-free, soy-free, nut-free, and can be made dairy-free and vegan.

Allergen-free Banana Bread Muffins

Super tasty gluten-free, soy-free, nut-free banana bread recipe that can be made dairy-free and vegan.


Vegan Ingredients:


  1. Preheat your oven to 350 degrees Fahrenheit
  2. Combine bananas, eggs (or egg substitution), sunflower seed butter, grass-fed butter (or ghee, or coconut oil) and mix well.
  3. Next, add in coconut flour, cinnamon, baking soda, baking powder, vanilla, and sea salt. Mix well.
  4. Grease your muffin pan or loaf pan with your fat of choice (grass-fed butter, coconut oil, olive oil, etc.)
  5. Pour in your batter and spread evenly. If making muffins, fill the cups only 3/4 full. If using a metal loaf pan, your bread will cook faster, so start checking it at 35 minutes to see if it is done.
  6. Place your muffins or loaf in the oven. Glass loaf pan, bake for 55-60 minutes. Muffins or metal pan, cook for 30-35 minutes and then start checking for doneness.
  7. Banana bread is done when a toothpick inserted in the center comes out clean.
  8. Remove from oven and place on a cooling rack.
  9. Eat when ready!

Vegan Instructions:

  1. Mix 1 tablespoon of chia or ground flax seeds with 3 tablespoons of water for each egg being replaced. Let the mixture sit for 15-20 minutes until it becomes a gel.
  2. Continue following the rest of the instructions above for mixing and baking.