Low Nickel Banana Bread

When I took this photo, I forgot the eggs! Don’t do that when making the recipe!

My mother’s recipe, this delectable low nickel banana bread is my go to treat when I’m craving something sweet or attending a party. The banana bread’s cakey flavor makes it irresistibly challenging to not eat an entire loaf in one day! In an attempt to pace myself, I’ll use the batter to create 4 small loaves, or 2 small loaves with one large loaf or 2 large loaves. The bread freezes nicely for 1-3 months.

Using soft or overly ripe bananas dramatically improves the bread’s flavor. When my bananas are overripe, but I don’t have time to make the recipe, I’ll place the bananas in the freezer and then thaw them when I’m ready to make the recipe. Make sure your bananas are thoroughly thawed before trying to mash them!

Bananas themselves are lower in nickel, but moderate when it comes to histamines. They contain high amounts of both vitamin C and vitamin B6, and are well known for being a great source of potassium. Bananas contain some of the same proteins found in latex, causing some with latex allergies to negatively react to them, which is called “latex-fruit syndrome.”

Low in nickel, this recipe excludes both chocolate and nuts, which can be found in many processed banana bread recipes.

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Low Nickel Banana Bread
Prep Time
15 mins
Cook Time
55 mins
Resting Tupe
15 mins
Total Time
1 hr 10 mins
Soft cakey low nickel banana bread that’s perfect when you’re craving something easy and sweet.
Course: bread, Dessert, Snack
Cuisine: American
Author: Christy Cushing at http://nickelfoodallergy.com/
  • 1/2 cup butter soften or ¼ cup butter and ¼ cup applesauce
  • 1 cup sugar
  • 2 eggs
  • 3 bananas soft or overripe is recommended
  • 2 cups all purpose white flour
  • 1 teaspoon baking soda
  • 2 Tablespoons milk
  • 1 teaspoon of white vinegar or a cap full of white vinegar
  1. Identify what you'll use for bread pans, spray them with olive oil and dust them with flour. If you're using stainless steel bread pans, line them with parchment paper, which is then sprayed with olive oil.

  2. Preheat the oven to 350 degrees. Cream together the butter and sugar and then add the egg and flour.
  3. Next use a large plate to mash each of the bananas with a fork and put them into the bread batter, thoroughly combining all the ingredients afterwards.

  4. In a separate small container (I’ll usually use a 1 cup or 1/2 cup container) pour the milk and stir in the baking soda before adding the cap full of white vinegar, which should start to bubble when mixed. Stir the milk, baking soda, vinegar combination into the banana bread batter.

  5. Evenly pour the bread batter into your oiled and flour dusted bread pans.

  6. Bake at 350 for 50-60 minutes, and when it looks done place a toothpick into a couple center points of the bread to identify if any of the bread sticks to the toothpick. If the toothpick comes out clean, your bread is probably read to take out of the oven.

Recipe Notes

Allow the bread to cool for 15-20 minutes before slicing and enjoying!