Description
A simple, moist banana bread recipe free from common allergens like dairy, eggs, gluten, soy, and nuts.
Ingredients
Scale
- 2 tablespoons flaxseed meal
- 6 tablespoons water
- 3 large ripe bananas
- 2 cups gluten free flour
- 4 tablespoons maple syrup or honey
- 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.
- Mix the flaxseed meal and 6 tablespoons of water in a small bowl and set aside for 5 minutes to thicken, creating your egg replacer.
- Combine the bananas, maple syrup or honey, coconut oil, vanilla, and the thickened flaxseed mixture in a food processor and mix on medium for one minute until smooth.
- Add the flour, baking soda, and salt to the wet ingredients and combine using the food processor.
- Spoon the batter into your loaf tin and spread it evenly.
- Bake in the center of the oven for about 45 minutes.
- Remove the bread from the oven and flip it out onto a cooling rack.
Notes
- If you want to make muffins instead, use the same recipe and bake for approximately 30 minutes.
- Prep Time: 10 min
- Cook Time: 45 min
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15
- Sodium: 150
- Fat: 12
- Saturated Fat: 8
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 4
- Cholesterol: 0
Keywords: Allergy-Friendly Banana Bread, Quick Banana Bread, Gluten Free Banana Bread, Egg Free Banana Bread, Dairy Free Banana Bread, Ripe Banana Recipes, Easy Banana Bread Recipe