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
10 minutes
45 minutes
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
- Preheat your oven to 175C /350F and line or grease a loaf pan.
- 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.
- 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.
- Now add in the flour, baking soda and salt to the wet ingredients and combine using the food processor.
- Pour or more likely spoon the batter into your loaf tin and spread it evenly throughout.
- Place in the centre of the oven and bake for around 45 minutes.
- 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.
17 Comments
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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?
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 🙂
Hi Sharon!
What gf flour type do you use?
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
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?
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
Thank you so much for your prompt reply. Will give it a go
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 🙂
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
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
Hi Andrew, this recipe is gluten free. So you dont need to make any changes to it. Sharon xx
Can I use olive oil in place of coconut?
Yes, though a better alternative for flavour would be an organic sunflower oil. Sharon xx
HI! can I use coconut sugar instead of honey? how many tablespoon? thanks
Hi! About 100g would be about right. Standard recipes may go up as much as 140g. Sharon xx
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
Hi Rebecca. It sounds ok actually because without egg the mixture wont be runny. If anything middle to thick is right. Enjoy! Sharon xx