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Sweet treats
Banana bread
A soft, egg-free banana bread that can be easily adapted for testing or training specific allergens. Great as a snack or breakfast.
- Prep
- 15 min
- Cook
- 60 min
- Total
- 75 min
- Servings
- 12
- Difficulty
- easy
Contains allergens: Exotic fruits
May contain: Seeds
Free from (by ingredients): dairy, egg, wheat, soy, nuts, peanuts, fish
Ingredients
for 12 servings
- 1.5 spoon Crushed flax seeds (nebo 0,5 banánu navíc) – optional
- 5 pcs Bananas
- 1 third (1/3) of a cup Melted fat (ghee, lard, coconut fat or butter)
- 1 half (1/2) cup Water or plant-based milk
- 1 half a teaspoon Salt
- 1 half (1/2) cup Coconut flour
- 1 half (1/2) cup Rice flour
Method
Preheat the oven to 180°C.
Mix the crushed flax seeds with 4 tablespoons of water and let them swell for about 5 minutes.
Mash 4 bananas in a bowl.
Add the seeds, melted fat, liquid and salt.
Mix.
Add the coconut and rice flour and make a smooth dough.
Line the sandwich tin with baking paper or grease it.
Transfer the dough to the mold.
Cut the last banana in half lengthwise and place on the surface of the dough.
Press it lightly into the dough.
Bake for about 60 minutes until the bread is baked and golden.
Let cool before slicing.
Nutrition (1 serving)
- Energy
- 150 kcal
- Protein
- 2 g
- Carbs
- 20 g
- Fat
- 7 g
Find more recipes in the app
The Baby Without Allergies app has 104 recipes that are filtered automatically by your current diet phase and the allergens you are testing.
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