Allergy Friendly Banana Bread

If you’re looking for an allergy friendly banana cake that’s easy to make, packs some good nutrition and tastes the bomb – you’ve come to the right place. This banana bread is free from dairy, eggs, gluten, nuts and refined sugar and of course is packed with wholefood goodness.

It also makes a great finger food for older babies and young toddlers wanting independence and insist on self feeding.  Actually I’m completely selling this recipe short.  This bread is divine for those with allergies, no allergies, children and adults alike.  It just happens to be perfect for those who can’t tolerate dairy, eggs and gluten in particular.

Making fresh goodies like this means you’re avoiding all the horrible nasties from preservatives and additives and you can control if and how much sweetener you want to add. Initially I would keep it as low as possible and certainly it can even be avoided as bananas are naturally sweet. Dates are a wonderful alternative to coconut sugar and really help with digestion thanks to its fiber, and there’s a lot of protein and healthy fats from the linseeds and coconut oil.

This is guilt-free goodness that everyone will enjoy, and your kids (or you) can lick the batter straight out of the bowl.

Some fun facts about bananas:

While this bread is packed with all sorts of nutritious goodness, the star of the show is of course the bananas. Here is some great information you should know about nature’s very own fast food:

  • They have a high fibre content, which is great for regularity
  • They are great for ‪bone health‬ due to the slow down in calcium loss
  • They contain ‪prebiotic‬ compounds that feed good bacteria in the gut helping to ‪absorb‬ key ‪nutrients‬
  • They sooth the stomach and help protect it from ulcers. They also help build the ‪stomach lining‬
  • Containing quick release glucose and slow release fructose they make a fabulous ‪energy‬ booster
  • Lowers the risk of heart disease and ‪stroke‬
5/5 (1 Review)
Allergy Friendly Banana bread

Allergy Friendly Banana Bread

Prep Time

10 minutes

Cook Time

45 minutes

Servings

1 loaf

Ingredients

  • 2 tablespoons flaxseed meal
  • 6 tablespoons water
  • 3 large ripe bananas
  • 2 cups gluten free flour
  • 4 tablespoons maple syrup or honey (adjust to your preferred sweetness)
  • ½ cup coconut oil melted
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1 pinch sea salt

Instructions

  1. Preheat your oven to 175C /350F and line or grease a loaf pan.
  2. To make your egg replacer, mix the flaxseed meal and 6 tablespoons of water together in a small bowl and set aside for 5 minutes to thicken.
  3. In a food processor combine the bananas, maple syrup or honey, coconut oil, vanilla and the now thick flaxseed mixture and mix on medium for a minute until well combined and smooth.
  4. Now add in the flour, baking soda and salt to the wet ingredients and combine using the food processor.
  5. Pour or more likely spoon the batter into your loaf tin and spread it evenly throughout.
  6. Place in the centre of the oven and bake for around 45 minutes.
  7. Remove from oven and flip your bread out onto a cooling rack.

Recipe Notes

If you want to make these into muffins, use the same recipe and bake for approximately 30 minutes.

Allergy information: Dairy Free, Wheat Free, Gluten Free, Egg Free, Soy Free, Nut Free, Refined Sugar Free.

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24 Comments

  1. Carla on September 28, 2018 at 9:26 pm

    I’ve read recently about flaxseed meal going rancid in cooking and that it should be avoided. Is this just used as an egg substitute here? If so, how many eggs could I use (as we are fine with eggs)? If not, what else can I sub – sunflower seed meal? Chia?

    • Sharon Selby on October 1, 2018 at 7:54 pm

      Hi Carla. You can use any egg replacer including chia seeds or simply 2 eggs will suffice for this recipe. Im a big fan of cooking with linseed meal and I think if you’re cooking with wholefoods like this you’re on to something great. Saying that there are lots of options 🙂

    • Helen on March 27, 2024 at 9:20 am

      Hi Sharon, thanks for this info. Recipe sounds great but wondered if you can help please? I am searching the internet but to no avail.
      After being poorly for so long, we now know my daughter’ illness is due to allergies.
      She has to exclude so much from her diet, and is desperate for banana bread and regular bread. With such foods, they generally include main ingredients that she cannot have those include: wheat, rice potato, yeast, egg white, cows milk and many more, these are the cake related ones.woukd you happen to have a recipe for banana bread and regular bread please so that I can bake for her? any help would be so greatly appreciated
      thanks in advance Sharon
      Helen

      • Sharon Selby on March 31, 2024 at 3:16 am

        Hi there. I understand how stressful and overwhelming it is to deal with any kids of food allergy let alone multiple allergies and intolerances. I have sent you an email with more details and options. But in this instance I would definitely recommend you check out my Allergy Free Club membership that provides hundreds of recipes and meal plans for these exact restrictions. You can find out more here: https://deliciouslyallergyfree.com/allergy-free-club-vip/
        Sharon xx

  2. Rhonda on June 14, 2019 at 10:18 pm

    Hi Sharon!

    What gf flour type do you use?

    • Sharon Selby on June 24, 2019 at 11:00 pm

      Hi Rhonda. Most of the time I try to create my own blend with a short ingredient list. In this instance I like to use ‘Bob’s Red Mill Gluten Free baking flour’. It creates a lovely texture and tastes nice. Normally if I can stick with one flour like sourgham, rice flour or a blend of coconut flour and tapioca flour. There are a number of options. Hope this helps. Sharon xx

  3. Kristy on July 5, 2019 at 7:03 am

    Hi Sharon, The banana bread looks amazing. I am wanting to use green banana flour as a substitution for the gf flour. Do you know if it is a straight swap or if I need to sub part green banana flour with another flour?

    • Sharon Selby on July 5, 2019 at 9:19 am

      Hi Kristy, Im thrilled you love baking with green banana flour. Such a great prebiotic food. The answer is YES. However as you know the flavour can be quite strong and not sweet like one might expect so be the judge of how much you add in. My suggestions would be to trial half GBF and then half another GF flour – sourgham is good etc. I find the GBF can have a strong smell too that may put off some children. So starting this way may be a gentle ease in. Great idea! Sharon xx

      • Kristy on July 8, 2019 at 3:13 pm

        Thank you so much for your prompt reply. Will give it a go

  4. Rebecca on January 30, 2020 at 3:32 pm

    Hi Sharon, what ratio do you use the GF flours if you were using coconut and tapicoa for this ban bread? Im still trying to work out a good combination that doesnt dry the cakes out or make to heavy etc. Ill prob give the Bob red mill a go. I avoid soy flour and lots of GFflours have this and im not sure how i feel about potatoe flour which is also often in GF flour. My kids are allergic to dairy and eggs, and ive been told to avoid white pot, which is why im concerned about the pot. flours. Love your reciepes and lunchbox tips!
    Thanks for your time 🙂

    • Sharon Selby on January 30, 2020 at 9:27 pm

      Hi Rebecca, like you I like to avoid GF’s as you’re replacing one flour (wheat) with a combination of about 8 ingredients and agents. For that reason I found Bob Red Mill the best tasting and ingredient GF flour out there. However to replace a GF flour blend you can use coconut flour but Id say about 1/2 cup and then doing 1/2 cup of tapioca (or a little more). You can also use cannellini beans (approx 1 tin) rinsed and drained. There are many options but it can take a little trial and error. And thank you for your lovely words. It’s much appreciated. Sharon xx

  5. Andrew on December 4, 2020 at 4:16 am

    Hello i was wondering could you give me a tip i am only allergic to gluten could you tell if it will still be good to eat if i put in all the others ingredients in to it like the egg or the nuts and etc

    • Sharon Selby on May 25, 2021 at 3:53 pm

      Hi Andrew, this recipe is gluten free. So you dont need to make any changes to it. Sharon xx

  6. Yamilka Castellanos on December 5, 2020 at 1:36 pm

    Can I use olive oil in place of coconut?

    • Sharon Selby on May 25, 2021 at 3:52 pm

      Yes, though a better alternative for flavour would be an organic sunflower oil. Sharon xx

  7. Precious Santos on March 15, 2021 at 10:45 am

    HI! can I use coconut sugar instead of honey? how many tablespoon? thanks

    • Sharon Selby on May 25, 2021 at 3:43 pm

      Hi! About 100g would be about right. Standard recipes may go up as much as 140g. Sharon xx

  8. Rebecca on September 13, 2022 at 3:34 am

    Hi Sharon should the consistency be runny or dry and thick, I think I may have used to much flour as it is really think and doesn’t pour , I have had to use a spoon to lift it out my blender x

    • Sharon Selby on September 13, 2022 at 9:48 am

      Hi Rebecca. It sounds ok actually because without egg the mixture wont be runny. If anything middle to thick is right. Enjoy! Sharon xx

  9. K on June 14, 2023 at 11:49 am

    I absolutely LOVE this bread recipe 🙂 It is on our menu often 🙂 Thank you so much for sharing this 🙂

    • Sharon Selby on June 14, 2023 at 1:01 pm

      That’s amazing to hear! Thank you so much for sharing your feedback. Sharon xx

    • Sharon Selby on June 30, 2023 at 8:32 am

      So glad you love it Kasia. Really appreciate you sharing the feedback. Sharon xx

  10. JJ on January 2, 2024 at 11:19 am

    I am making this ahead of a family party. Can I freeze it? If not, how long does it last on the shelf? Thanks in advance!

    • Sharon Selby on January 3, 2024 at 4:34 pm

      Yes it can definitely freeze. It will stay fresh for 3 days in the pantry and up to 5 days in the fridge. If it lasts that long! Sharon xx

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