Allergy Friendly Banana Bread
Allergy information: Dairy free, egg free, soy free, nut free, gluten free, wheat free, refined sugar free.
  • CourseAllergy Babies, Kids, Snacks
Servings Prep Time
1loaf 10minutes
Cook Time
Servings Prep Time
1loaf 10minutes
Cook Time
  • 2tablespoons flaxseed meal
  • 6tablespoons water
  • 3 large ripe bananas
  • 2cups gluten free flour
  • 4tablespoons maple syrup or honey(adjust to your preferred sweetness)
  • ½cup coconut oilmelted
  • 1tsp vanilla
  • 1tsp baking soda
  • 1pinch sea salt
  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.