Banana Bread for Allergies
Gluten and allergy free banana bread that the whole family will love
Jan 30, 2007
It is a gluten free Banana Bread that can easily be adapted for other allergies as well. We almost always double this recipe. This will make you two whole (small) breads or about six to eight muffins.
This recipe is a great breakfast or desert with ice cream or vanilla yogurt with raspberry sauce.
Banana Bread
1 ½ very ripe bananas
½ cup chopped nuts (more if you like, we like pecans)
¾ cup sugar
¾ teaspoon baking powder
1 teaspoon vanilla
½ teaspoon baking soda
2 eggs (or egg substitute)
¼ teaspoon salt
1 ¼ cup brown rice flour
¼ cup vegetable oil
Grease pans and preheat oven to 350 degrees F.
In a bowl combine bananas, sugar, and vanilla. Mix for 1 minute.
Mix together brown rice flour, nuts, baking powder, baking soda, and salt in a large mixing bowl. Stir in banana mixture and the oil. Mix well (not too much though or when baked becomes too dense). If making muffins bake for 35 minutes, 2 loaf (4 x 8 pans) 40 to 50 minutes.
If bread comes out a little dry try mixing the combined batter a little longer, or add a bit more banana and/or try a little more oil.
Allergy Substitutions
For egg allergy use egg substitute (found in health food section of grocery store) for eggs.
For nut allergy omit nuts. Try toasted soy nuts.
Good people with a milk allergy, soy allergy, and corn allergy.
Modifications
Bananas can be replaced with anything from carrots to zucchini. (Try about 1 ½ cups)
Try adding ½ cup dried cranberries or raisins.
Try adding 1 teaspoon cinnamon, pumpkin or apple pie spice.
