Tuesday, July 28, 2015

Allergy-Friendly Banana Bread

I hope everyone is having a nice summer!

Cody has gotten tired of the zucchini bread and sweet potato bread that he used to eat all the time, so I decided to try something new. This banana bread is really delicious. I never used to like banana bread because of the nuts, but I'm a big fan now and Cody loves it too..


This recipe is free of the top 8 allergens (egg-free, dairy-free, wheat-free, peanut-free, tree nut-free, soy-free, fish-free and shellfish-free) and vegan.

Banana bread

4 very ripe bananas
1/2 cup dairy-free and soy-free spread (we use Earth Balance soy-free)
1 cup maple syrup
3/4 cup oat milk or another dairy-free milk
1 teaspoon vanilla
3 cups oat flour or flour/blend of your choice
1 teaspoon baking soda
1 teaspoon salt

Preheat oven to 350 degrees.
In a large bowl mash the bananas and the spread.
Stir in the maple syrup, oat milk and vanilla.
In another bowl combine the flour, baking soda and salt.
Slowly blend the flour mix into the banana mix.
Pour into a loaf pan and bake 50 – 60 min. or until a toothpick inserted in center comes out clean.
Cool completely then slice.

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