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Want to make someone’s day? Bake them a loaf of banana bread! Did you know this easy-to-make treat was the most searched for recipe across all US states during the first 30 days of the covid 19 pandemic?<\/p>\n

Joel’s grandmother Georgia Schaefer made the best banana bread around with just 6 ingredients. We’ve developed many a version of this popular bread and decided to transform her recipe into an allergy-friendly loaf.<\/p>\n

With 1\/2 cup butter, 1 cup sugar, 2 eggs, 3 bananas, 1 tsp baking soda, and 2 cups flour, check out what we came up with…The key to a good banana bread is overripe bananas. Once the skins start developing freckles and the bananas are too soft for snacking, it’s banana bread time.<\/p>\n

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Easy Steps<\/strong><\/p>\n

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• Combine gluten-free all-purpose flour (we use King Arthur) with baking soda, baking powder, and a little xanthan gum and salt.<\/li>\n
• Make flax eggs by whisking together water and flaxseed meal. Add mashed bananas, sugar, melted vegan butter (we use Earth Balance Soy-Free Buttery Sticks), vanilla, and a dash of apple cider vinegar. Whisk to combine.<\/li>\n
• Add dry ingredients to wet and whisk gently to combine.<\/li>\n
• Pour into a lightly greased loaf pan and bake in an oven preheated to 350-degrees F for 45-50 minutes, or until a toothpick inserted in the middle comes out clean.<\/li>\n
• Remove from the oven and cool for 30 minutes in the pan.<\/li>\n<\/ul>\n

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  Gently remove from the pan and finish cooling on a cooling rack.<\/p>\n

  Perfect for breakfast or dessert. Oh…how about grilled banana bread topped with plant-based vanilla ice cream and allergy-friendly hot fudge? Sounds delicious!<\/p>\n

  There are thousands of banana bread recipes out there. Sure, you can add raisins, chocolate chips, a little cinnamon and nutmeg, and nuts if you don’t have a nut allergy. But this loaf screams BANANA, pure banana goodness!<\/p>\n

  Thanks Grandma Schaefer for the inspiration!<\/p>\n