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Posts Tagged ‘Allergy free Banana Bread’

This wheat, egg and nut free banana bread is amazing.  Its wonderful to take along, and is a great tea time or afternoon snack.

The dairy free version is delicious too!

 

Banana Bread

Ingredients

2 cups Grandma’s Gluten Free Flour Mix (see in Cakes, Cookies Desserts or Basics categories)

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 cup, lightly packed, brown sugar

1 1/2 cups mashed ripe bananas

3/4  cup buttermilk ( for a dairy free recipe, use 2/3 cup soy milk with one teaspoon lemon juice)

1/4 cup vegetable oil

3 teaspoons Egg Replacer prepared as per package directions. (If Egg Replacer is not available, do not add baking powder to flour.  Instead, add 1 level teaspoon baking soda to flour. Mix together 2 Tablespoons water, 1 Tablespoon oil and 2 teaspoons baking powder and whisk together with remaining ingredients.)

3 – 4 Tablespoons lightly roasted sunflower / pumpkin kernels

1 1/2 teaspoons vanilla extract.

Method

Preheat oven to 350 degrees F. Lightly coat a 9” by 5” loaf pan with oil or baking spray.

In a medium bowl mix together flour, baking powder and baking soda.

In a large bowl, whisk together mashed bananas, oil, prepared Egg Replacer or the substitute mixture given above, brown sugar, and buttermilk / soy milk with lemon juice for a dairy free substitute. Whisk until well combined.

Gently fold in flour mixture, a small quantity at a time.

When batter is ready, add sunflower / pumpkin kernels.

Pour batter into prepared pan, smoothing the top.

Bake for 50 –55 minutes or until toothpick inserted in center comes out clean.

Let cool in pan on wire rack for 10 minutes or so.  Slice when banana bread has cooled.

Banana bread will keep well at room temperature for about 3 days.

You will want to make more and freeze for repeated quick use.  Wrap each slice in aluminum foil and store for upto 2 months

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