Comments on: Dairy, Egg and Nut Free Banana Bread

By: Eliza

Eliza — Wed, 16 Nov 2011 01:26:35 +0000

We’re not allergic to anything, but this time of the year our chickens arent laying enough eggs for breakfast and baking. With just one precious egg left, I stumbled on this site and made the best banana bread! We used just 2 bananas, and subbed in butter, and milk plus some whole wheat flour and wheat germ. GREAT recipe! Thanks!

By: kerri benoit

kerri benoit — Thu, 18 Aug 2011 02:20:23 +0000

My boyfriend is allergic to everything so i was nervous about making him banana bread but i stumbled on this recipe and its fantastic! I prefer to make it this way for my self instead of the traditional recipe!

By: Nikki

Nikki — Mon, 11 Jul 2011 21:05:25 +0000

Hi Kelly -

I made a batch of this yesterday. It looks like it didn’t rise….thick and gummy on the bottom. I added choc chips which I think shouldn’t make a difference. I used rice milk instead of soy milk which I usually use in baking. I used 4 bananas and was a bit shy of the measurement. I thought 4 bananas was alot….is that too many bananas? They were super ripe. Could any of that have caused the bread not to rise? Regardless, my son is still gobbling it up..minus the gummy bottom part. He loves it.

Thanks,
Nikki

By: Kirsty Barry

Kirsty Barry — Sat, 16 Oct 2010 07:55:07 +0000

Thank you sooooo much for publishing this recipe!!! I made this today and will be making it again tomorrow as my family have eaten it all – Daddy & Daughter.

My daugther is allergic to Wheat, Diary & Eggs and the list goes on.
I made this bread with a rice flour + potatoe & Topica flour mix and a lactose free milk.
Brilliant – my little girl loves it and its so hard to find a almost 4 yr old something she likes and will eat. She’s actually taken a piece to bed (lol) as I think she’s worried there wont be any for her to have tomorrow. Not to fear, Mummy will make some more and also send some to Daycare.
AAAAA++++++ Banana Bread x

By: Nicole

Nicole — Mon, 31 May 2010 01:34:20 +0000

So glad I found this site! I will be bookmarking it now.

By: kellyrudnicki

kellyrudnicki — Mon, 19 Apr 2010 01:28:28 +0000

Thanks so much Christy!!! That means so much to me, and am so happy you are enjoying the recipes…it’s fabulous to know that your daughter enjoyed a yummy cake for her birthday!

By: Christy

Christy — Sun, 18 Apr 2010 21:58:22 +0000

So I must update that my daughter’s birthday cake was one of the best cakes I have ever had! I made the carrot cake and my family could not have been happier with the results! Since then, I have tried several more of your recipes and everyone who has tried them has given rave reviews! Your cookbook now sits front and center on my shelf and I know that as my daughter grows it will be so much easier to let her be a part of so many activities that involve food and cooking. Thank you too for all of the brand recommendations. It has made it so much easier to search the stores here for specific brands, rather than try and ask vague questions like, “Do you have any dairy free butter?” and get those blanks stares in reply. As I finish off this last piece of chocolate banana bread, I’m getting ready to try those oatmeal fudge bars. Yum!

By: Christy

Christy — Mon, 29 Mar 2010 02:21:47 +0000

Hi Kelly!
After learning that our baby has several pretty high food allergies, a friend surprised us with this book. Thank you so much for creating it! I was so excited to find so many wonderful recipes, and was especially excited about the cake recipes. We got the book just in time for our daughter’s first birthday, so I am thrilled that I can now make a tried and true homemade birthday cake for her! The banana bread was soooo good! Even when I made it with mostly whole wheat flour it turned out fantastic. Words really can’t express how much we appreciate the time, creativity and effort that went into making this cookbook, so I will just say, thank you so much, once again. Christy

By: Janie

Janie — Tue, 02 Feb 2010 16:39:19 +0000

Hi Kelly,
Ur receipes are great and have come in handy for my 41/2 year old son. just wondering on the flour part of this receipe. Could I substitute that with tapioca flour? And if so, would I use the same amount or more or less. Thanks ahead of time, for ur help.
Janie

By: kellyrudnicki

kellyrudnicki — Thu, 21 Jan 2010 15:21:08 +0000

Hi Jamie, let me know how it turns out for you!

By: jamie

jamie — Thu, 21 Jan 2010 03:40:42 +0000

i am off to find the chocolate version! Thanks!

By: Heidi

Heidi — Sun, 17 Jan 2010 17:42:52 +0000

Hi Kelly,
I can’t wait to get your cookbook. I have 2 children with multiple food allergies and have spent a not-so-small fortune on allergy cookbooks. It had been awhile since I last checked the internet for new cookbooks/website, but it was well worth the time because I found your website. I have been reading all the comments and noticed that people are raving about your Not So Peanut Butter Cookies and your Banana Chocolate Chip Snack Cake. Would you please kindly email them to me.

Thank you for all your work and recipes.
Heidi

By: kellyrudnicki

kellyrudnicki — Thu, 14 Jan 2010 20:22:05 +0000

Thanks so much Ashley!!!

By: Ashley

Ashley — Tue, 12 Jan 2010 21:18:42 +0000

hey kelly!
my dad recently purchased your book for my family and it was a great surprise!! my son is 18 months and has sever food allergies to milk, egg, peanut, tree nuts, mustard, and sage. We found out when he was only 7 months old and since then my husband and I have committed to keeping our house free of those allergens for him. From the day we found out, I have not eaten any of those in my diet and my husband does the best he can with it! We are constantly looking for new cookbooks and recipes and I found yours online and so did my father. I told him I was going to order it and next thing i know he bought it and it was delivered to my door step. We made your banana bread over the weekend and it is delicious! i have made one before from a different book but not quite as good as yours My son loves it! Thanks again for all that you have done for my family by making your baking book. We are forever grateful. By the way I love your website as well!

By: Vivian

Vivian — Tue, 12 Jan 2010 02:41:06 +0000

I know what I’ll be baking tomorrow morning! Thanks for this recipe. Can’t wait to try it.

The recipes in your book are so good. It makes me so happy to see my daughter enjoy these wonderful treats. Thank you so much, Kelly.

By: Carla

Carla — Mon, 11 Jan 2010 00:43:11 +0000

Thanks Kelly – this couldn’t have come at a better time! I had 3 large brown bananas, just about at fruit fly stage! The boys wanted to eat the batter w/spoons!

By: Kathleen Suchora

Kathleen Suchora — Sun, 10 Jan 2010 22:06:50 +0000

Thanks Kelly! I made this today and it is FABULOUS! My son insists on having a piece of each bread, one from my beautiful ornate bread pan and one from my plain bread pan. He insists they taste different! Ok, he is 4, he justs thinks they are different! So much for saving one for later.

By: Deanna

Deanna — Sat, 09 Jan 2010 16:14:36 +0000

Hello Kelly…

I just wanted to say thank you from the bottom of my heart for all of these wonderful recipes…So far I have tried the Banana Chocolate Chip Snack Cake and the Not so Peanut Butter Cookies…to die for I tell ya and my son just ate them up.

My son who just turned 9 has been living his life without a lot of favorites until I came across your blog…don’t know how but I am so thankful!

Since he was 1, he has tested postive for allergies to Peanuts, Tree Nuts, Dairy, Eggs and Shellfish for food anyway…. and every year we are hopeful he will “grow out” of them but unfortunately, he has not.

Thank you for all of your hard work and congrats on your upcoming new one.

By: Anya

Anya — Sat, 09 Jan 2010 15:59:19 +0000

In response to Dianne’s question about the coconut oil and milk. I successfully substitute with coconut milk all the time – just making sure I use the unsweetened kind. As for coconut oil, I use that as well but more in pie crust/pastry type recipes. It’s a little hard to use because well, it’s so hard at room temperature. Often times you can end up with small chunks of coconut oil in the dough. Maybe try to slightly soften it before you mix it with the sugar. I really like using it though. Just be warned, sometimes you have a slight coconut taste – which I happen to like

P.S. using coconut milk (combination of full fat and reduced fat) makes a great ice cream. I make a pina colada ice cream and a chocolate ice cream this way.

By: kellyrudnicki

kellyrudnicki — Sat, 09 Jan 2010 15:34:57 +0000

I second that to Georgia and Alethea; great cornbread tips and recipes! Dianne, I have a yummy corn muffin recipe in my book as well that I always make to go with Chili, etc. My kids love it.