This banana bread can be made into full size loaves, mini loaves, or muffins. It is free of dairy, egg, soy, wheat/gluten, peanut, and tree nut free.
Author: Kristi Winkels, RDN, LD
1tablespoonflax seed meal
1cupmashed bananasthe riper the better
2tablespoons"safe" milk or water
1-½cupswheat-free all purpose flour blend
½cup"safe" mini chocolate chipsoptional
Preheat oven to 350 degrees F. Spray loaf pan(s) with "safe" cooking spray. To make a "flax egg", combine the flax seed meal and warm water; set aside for about 10 minutes.
In a large mixing bowl, combine the bananas, sugar, oil, "safe milk", and "flax egg". In a separate bowl, combine the flour, baking soda, baking powder and cinnamon. Add the dry mixture to the banana mixture in the large mixing bowl; mix just until moistened. Stir in the chocolate chips if using.
Spoon batter into prepared loaf pan(s). Bake in a 350 degree F oven for the amount of time listed:For one 8x4x2 inch loaf pan: 50-60 minutes For three 6x3x2 inch loaf pans: 30-35 minutes For muffins: 18-20 minutesBread should be golden brown on top and a toothpick inserted in the middle should come out clean when it is done.
Wheat Free Banana Bread https://www.eatingwithfoodallergies.com/wheatfreebananabread/ Get more allergy friendly recipes at EatingWithFoodAllergies.com