Banana Bread
Yield 1 (8.5x4.5-inch) Loaf
Free of: gluten and top 8 allergens.
Pure banana goodness!
Ingredients
6 tbsp lukewarm water
2 tbsp flaxseed meal
2 cups gluten-free all-purpose flour blend
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp xanthan gum
1/2 tsp salt
1-1/4 cups mashed ripe bananas (about 3 medium to large)
3/4 cup organic cane sugar or other granulated sugar
1/2 cup allergy-friendly butter, such as Earth Balance Soy-Free Buttery Sticks, melted
1 tsp pure vanilla extract
1 tsp apple cider vinegar
Instructions
- Preheat oven to 350-degrees F.
- Make the flax eggs by vigorously whisking together water and flaxseed meal in a medium bowl. Set aside for 5-10 minutes.
- Place the flour in a medium bowl. Sift baking soda, baking powder, and xanthan gum into the flour. Add salt and whisk together.
- Return to flax mixture and whisk vigorously. The texture will be gelatinous as that of eggs.
- To the flax eggs, add mashed banana, sugar, melted butter, vanilla, and vinegar. Whisk well to combine.
- Add dry ingredients to wet and whisk gently until combined.
- Pour the mixture into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted in the middle comes out clean.
- Cool for 30 minutes in the pan, then remove from the pan and finish cooling on a cooling rack.
- Once the loaf is fully cooled, use a serrated knife to slice it.
Courses Breakfast & Brunch
Recipe by Your Allergy Chefs at https://www.yourallergychefs.com/banana-bread/