You must be logged in to bookmark
Log In / Sign Up
You must be logged in to rate
Log In / Sign Up
rate recipe

Dairy-free, Nut-free, and Egg-free Chocolate Banana Bread

When people find out that I have severe food allergies, and that I cannot have dairy and nuts, the question that often follows is, “So what do you eat??” They are starting to realize all of the food I cannot have. No butter, no ice cream, no peanut butter, no Reese’s cups. My response back is usually that I manage to find safe things, but yes, my options are extremely limited. I have to say that of all foods, desserts are usually the most difficult for me to either find safe options, or to make safe options that actually taste good.

Thankfully I have found or adapted a few recipes that are simple, allergy-friendly, and are also crowd-pleasers.

This recipe for chocolate banana bread is one of those. A month or two after my husband and I got married, I tried to find a few new dessert recipes to try to impress him. Thankfully, this one has stuck with him, and he often requests for it (mind you he has no allergies, so he knows what he is missing when he eats my allergy-friendly food). This recipe is simple, and also has an egg-free option for those with egg allergies. I hope you enjoy the recipe, and it can be another safe dessert for you and your family!

Wet ingredients
Batter with chocolate chips!
Sprinkle those last chocolate chips on top of the batter!
Now enjoy a slice of delicious chocolate banana bread!

Dairy-free, Nut-free, and Egg-free Chocolate Banana Bread



3 medium ripe bananas

1/2 cup margarine – melted

3/4 cup brown sugar

1 large egg (or 1 1/2 T. water, 1 1/2 T. oil, 1 tsp. baking powder – mixed)

1 tsp. vanilla extract

1 tsp. baking soda

1/4 tsp. salt

1 cup flour

1/2 cup dark cocoa powder

1 cup dairy-free chocolate chips (to mix in, as well as sprinkle on top)



Preheat oven to 350 degrees F, and spray a 9×5″ loaf pan with nonstick cooking spray.


Mash ripe bananas, then whisk in melted butter, brown sugar, egg, and vanilla.


Stir in baking soda, salt, flour, and cocoa powder. Sprinkle in half of chocolate chips into batter.


Pour batter into greased loaf pan, then sprinkle remaining chocolate chips on top of banana bread.


Bake for 55 minutes, and let cool for 10 minutes before serving. Enjoy!

I’m Caitlin! An allergic mama :) I’m raising two boys while continuing to navigate life with anaphylaxis. I’m excited to share recipes, reviews, and helpful hints with you!
  1. Reply

    Somebody essentially lend a hand to make seriously articles I’d state. That is the very first time I frequented your website page and so far? I amazed with the research you made to create this particular post incredible. Wonderful job!

  2. Reply

    “My wife and i have been quite thrilled that Peter could deal with his researching via the precious recommendations he grabbed from your web site. It’s not at all simplistic to just possibly be giving for free facts which some people have been trying to sell. Therefore we consider we need the blog owner to appreciate for this. The main illustrations you made, the simple blog menu, the friendships your site help to instill – it’s got mostly astounding, and it’s really aiding our son in addition to the family recognize that this idea is brilliant, which is extraordinarily indispensable. Thank you for all!”

  3. Reply

    Many thanks for creating so good blog! i have book marked it and will be back!

    1. Reply

      Thank you so much for the compliment! I hope the information that I share can help in any way!

  4. Reply

    Thank you, I really appreciate the compliment!

Leave a Reply

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

Allergic Mama
Close Cookmode