This tastes sooooo good. And I’m so excited about this accomplishment because I’ve been working on this for almost a week. This has zero allergenic foods, meaning it is gluten free, diary-free, egg-free, soy-free, corn-free, peanut-free and nut-free. No coconut, either. I promise you that I test my recipes before I post and the picture of this bread was just taken after we devoured a couple of pieces. My son’s friends are over and they begged for another. I will have to guard the rest for sweetheart since he’s been wanting me to make another banana bread for him and I need him to taste this. I think it actually came out better than the egg version I made last weekend. So far, the biggest challenge has been baking things without eggs. A friend suggested applesauce and upon reading more about it, the pectin in the applesauce helps act as a binding agent the way eggs do. Flaxseed meal mixed with water is suggested in some recipes as an egg replacer but if you are trying to avoid treenuts or soy, you may have to be extra careful with flaxseed meal. I have also used Ener-G egg replacer but that is just one more expensive special product to buy, and as you can relate, it is expensive enough to buy different kinds of flours. So, if I can use oil and applesauce instead of Earth Balance and Ener-G egg replacer, all the better.
Enough chat. Here is the the recipe:
Preheat oven to 350 degrees Fahrenheit. Coat an 8 inch loaf pan with a little bit of canola or safflower oil (do not use the spray if you are avoiding soy because most oil sprays use soy lecithin). If your applesauce is cold, warm the 1/2 cup of applesauce in a saucepan on low heat while you prepare the ingredients. (Warm ingredients help fats coat the flour and improve performance of leavening ingredients).
In a large bowl, mix together the following:
- 2 cups of gluten free flour mix (either use your favorite one for quick breads or you can use mine as follows: 6 cups superfine brown rice flour + 2 2/3 cup potato starch + 2/3 cup tapioca flour or starch + 2/3 cup sweet rice flour OR an addition of 2/3 cup tapioca starch if you do not have sweet rice flour).
- 11/2 teaspoons of baking soda
- 3/4 cup of sugar
- 1/4 tsp salt
- 2 tsp xanthan gum
In the saucepan of warm applesauce, mix the following wet ingredients together:
- 1/2 cup applesauce (warmed up if cold)
- 1 cup of mashed bananas (about two very large ripe bananas or 3 small ones)
- 1/3 cup of oil
Bake at 350 degrees Fahrenheit in the center of the oven for 45 minutes or until a knife inserted in the center comes out clean.
Enjoy warm with some soy free Earth Balance or cooled down – however you like, right?
2 thoughts on “Totally Allergen-Free Banana Bread”
I am going to steal this….will give you credit however…..
No problem, Sis!