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Low Nickel Banana Bread

Christy Cushing at http://nickelfoodallergy.com/
Soft cakey low nickel banana bread that’s perfect when you’re craving something easy and sweet.
Prep Time 15 mins
Cook Time 55 mins
Resting Tupe 15 mins
Total Time 1 hr 10 mins
Course bread, Dessert, Snack
Cuisine American


  • 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


  • 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.
  • Preheat the oven to 350 degrees. Cream together the butter and sugar and then add the egg and flour.
  • 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.
  • 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.
  • Evenly pour the bread batter into your oiled and flour dusted bread pans.
  • 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.


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