Am I the only one who has a hard time letting bananas go to waste? We typically only buy two each week but they often seem to get overripe before we consume them. Although we all like bananas, the other summer fruit that is only in season for a short time always seems to win out.

In an attempt to salvage them, my son and I decided to make a gluten-free, dairy-free banana bread. It was a leisurely Saturday morning and I was glad we were spending time together in the kitchen. He was happily mashing the bananas and I was methodically measuring out the dry ingredients. When we got to the line in the recipe where we needed to add the eggs, everything came to a screeching halt. Much to my surprise, there was not an egg to be found in either refrigerator (we typically always have an extra dozen on hand because we eat them so much!).

I proceeded to do what most people do, which is call my neighbor. Since she wasn’t home, I got resourceful and researched various egg alternatives for recipes. I really didn’t want to have to go to the store, but I also didn’t want to waste all of the ingredients we had already prepared. Fortunately, I was pleasantly surprised when I found so many different options to replace eggs in recipes.

I decide to use the “flax egg” version because it was something I was familiar with and I was happy that I was adding a little extra Omega-3’s to the recipe.  

Well, the bread came out great! Happy Husband and Son + Healthy, Delicious Banana Bread = One Satisfied Mom!

I adapted this recipe that I found online from Audrey Roberts.

I’ve included some other egg replacement options as well at the end of the article in case you ever find yourself in my predicament.

Let me know if this has ever happened to you and what you did. I’m sure there are so many creative cooks out there! Leave me a comment if you found this information helpful.

If you try the recipe and like it, let Audrey and me know! Have a blessed day!

Simple Gluten-Free, Dairy-Free Banana Bread

 Prep Time 10-15 minutes

 Cook Time 50 minutes

 Total Time approximately 1 hour

 Servings 10 servings (thin slices)


  • 2 to 3 very ripe bananas mashed
  • 1 teaspoon baking soda
  • 1/3 cup melted coconut oil
  • 1 TBSP almond milk or other non-dairy milk
  • 1/4 cup organic coconut sugar
  • Pinch (1/8 tsp) salt
  • 2 large eggs, beaten* See substitutes for eggs below to make this a vegan recipe
  • 1 teaspoon organic vanilla extract
  • 1 1/2 cups gluten-free flour (I like Bob’s Red Mill All Purpose GF flour)
  • 1/4 teaspoon xanthan gum; Note- you can omit this if your gluten-free flour contains it
  • ¼ cup Lily’s stevia-sweetened chocolate chips


  1. Preheat the oven to 350° F.
  2. Spray a 9 x 6 loaf pan with organic coconut oil cooking spray (or some other organic oil such as grapeseed oil).
  3. In a mixing bowl, mash the ripe bananas until mostly smooth.
  4. Add the baking soda to the mashed bananas.
  5. Stir the melted coconut oil and non-dairy milk into the mashed bananas.
  6. Stir in the coconut sugar, salt, eggs (or egg substitutes), and organic vanilla extract.
  7. Add in the gluten-free flour and xanthan gum and mix together. The batter will be a little thick.
  8. Add the chocolate chips to the batter.
  9. Pour the batter into a greased loaf pan.
  10. Bake on the center rack of your oven for approximately 50 minutes to 1 hour or until a toothpick inserted in the center comes out clean. Please keep an eye on your banana bread since all ovens are different.
  11. Cool completely on wire rack (approximately 10-15 minutes).
  12. Slice and Enjoy!

For the original recipe, please see the link below.

Egg Substitutes

Chia seeds: Combine 1 tablespoon chia seeds with 1 cup water and let set for 15 minutes

Flax seeds: Mix 1 tablespoon of ground flaxseeds with 3 tablespoons warm water and whisk with a fork to combine. Place mixture in refrigerator and allow to set for 5-10 minutes until water is fully absorbed and mixture is thickened. Substitute for 1 egg in any baked recipe. If you don’t have pre-ground flax seeds, you can grind them in a coffee or spice grinder.

Baking powder: Whisk together 2 tablespoons of water, one tablespoon vegetable oil, and 2 teaspoons of baking powder in place of one egg.

Yogurt: ¼ cup of unflavored organic yogurt for each egg that needs to be replaced

Arrowroot Powder: Mix 2 Tbsp of arrowroot powder with 3 Tbsp of water to replace one egg

Gelatin: 3-1/2 tablespoons gelatin blend (mix 1 cup boiling water and 2 teaspoons unflavored gelatin, and then use 3-1/2 tablespoons of that mixture per egg

Silken tofu: use 1/4 cup of puréed silken tofu to replace one egg. To replace a second egg, you may want to use a different substitute because too much tofu can leave your product dense.

Vegetable Oil Typically ¼ cup of vegetable oil can be substituted for one egg when baking. If you need more than one egg, you may want to try another substitute because too much oil may make your recipe too greasy.

Baking Soda (NOT to be confused with Baking Powder – See Above): Mix 1 tsp of baking soda with 1 Tbsp of apple cider or white distilled vinegar to replace one egg in most recipes.

Nut Butters: Use 3 Tbsp of organic almond, peanut, or cashew butter to replace one egg*

*Note: Nut butters may change flavor of your recipe

Fruit: ½ of a medium banana, mashed **

  ¼ cup of applesauce, avocado, or pumpkin for each egg you need in a recipe **

**Note: Use of pureed fruit may affect both the density and taste of your baked good.