Banana Bread (or Muffins)- Egg and Milk Free

Another I found on All Recipes. At around 6 months old we discovered my youngest son had an egg (white and yolk) and milk allergy. He has outgrown his milk allergy and now tolerates eggs in baked goods, but will still break out in hives that has anything with egg that hasn't been cooked aggressively. He last broke out after french toast, but thankfully it was a minor reaction.

Printable Version

For muffins, bake for 20-30 minutes.

• 2/3 cup sugar
• 1/3 cup shortening
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup mashed ripe bananas

Directions

1. Note: This recipe does NOT contain eggs or milk. In a large bowl, cream sugar and shortening for about 5 minutes (mixture does not get smooth). Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with bananas, beating after each addition (the batter will be thick). Spoon into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350 degrees F for 40-45 minutes or until bread tests done with a toothpick. Cool in pan for 10 minutes before removing to a wire rack.