Food for thought

May 17, 2007 | Print

Delicious Banana Bread–Wheat, Dairy, Egg and Sugar Free

Lyndsey bakes this bread with two year old Elias. His favorite jobs are peeling the bananas (she gets the peel started for him), smashing them with a fork before they go in the blender, and squeezing the lemon juice.

The best part for Lyndsey is the recipe only takes 15 minutes to put together, which is about the extent of their attention spans for the project.

She uses organic ingredients when available.

3 cups Oat Flour
1/4 cup evaporated cane juice sugar (or substitute Agave Nectar)
2 tsp aluminum free baking soda
3/4 tsp salt
1/2 tsp xantham gum
5 ripe bananas
1 tsp lemon juice
1/4 cup olive oil
1/2 cup maple syrup
1 tsp vanilla

Preheat oven to 350 degrees. Oil and flour (with oat flour) an 8 1/2″ by 4 1/2″ loaf pan.

Mix all dry ingredients in a separate bowl. In a blender, mix bananas until pureed, about 10-20 seconds, then add oil, juice, maple syrup and vanilla. Blend for 20 seconds. Add dry mix to wet mix in blender, blend just until combined, don’t overmix.

Pour batter into pan and bake for 30 minutes. Take out pan, place an aluminum foil tent over bread and put back in the oven for 25-30 more minutes.

Remove from oven, let cool in pan for 10 minutes. Pop out the bread and eat.

Adapted from The Allergy Self-Help Cookbook: Over 350 Natural Foods Recipes, Free of All Common Food Allergens: wheat-free, milk-free, egg-free, corn-free, sugar-free, yeast-free by Marjorie Hurt Jones.

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