With this wheat free banana bread in your recipe collection, you won't have to wonder what to do with those ripe bananas on your countertop! This recipe is wheat and gluten-free as well as free of dairy, egg, soy, peanuts, and tree nuts.
My youngest son loves to bake. This is a good thing because people, especially those with food allergies, need to know how to cook and bake. This banana bread recipe might be the first recipe he made by himself. It really is pretty easy to put together and he was motivated to do it because it tastes good and he likes his treats!
Whenever we have a few browning bananas on the counter, he is eyeing them up and planning to make another batch of this banana bread. He really likes to add the "optional" mini chocolate chips (what's not to love about that?)
Wheat Free Banana Bread Three Ways
Even though the recipe is called "banana bread" we most often make this into muffins. They bake quicker (15-20 minutes) and are easier to freeze in individual servings. This recipe makes about 1 dozen muffins. We usually make a double batch because they don't last long around here!
Mini loaves are so cute! And, being mini, they bake up pretty quickly, too. If you're looking for a food gift to give someone with gluten intolerance, egg allergy, etc. mini loaves of banana bread work well. Bake in disposable aluminum loaf pans and after they've cooled, wrap them in a cellophane bag with a pretty ribbon.
This is what you might picture when you picture banana bread! A larger loaf needs to bake for 50 minutes to an hour so not the best option if you're in a hurry. This recipe will make one large loaf.
Here are the allergy-friendly substitutes I use for this recipe:
Wheat Free Banana Bread
- 1 tablespoon flax seed meal
- 3 tablespoons warm water
- 1 cup mashed bananas the riper the better
- ¾ cup sugar
- ¼ cup canola oil
- 2 tablespoons "safe" milk or water
- 1-½ cups wheat-free all purpose flour blend
- ¼ teaspoon baking soda
- 1-½ teaspoons baking powder
- ¼ teaspoon ground cinnamon
- ½ cup "safe" mini chocolate chips optional
- 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.
Did you try this recipe?
Did you try this recipe?
Please rate it and comment below! And don't forget to take a photo, tag @eatingwithfoodallergies and hashtag it #eatingwithfoodallergies on Instagram so we can see it!