Banana Bread-Allergy Safe

Name: Banana Bread-Allergy Safe
Ingredients: 1.5 cup all purpose flour (I have used spelt and quinoa flours); 1.5 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp ground cinnamon; 1/8 tsp salt; 3 Tablespoons applesauce; 1 cup mashed overripe banana; 3/4 cup sugar (* I use 1/4 cup maple syrup); 1/4 cup avocado/ olive oil

medlar

One of our (*Milk Allergy Mom) first dairy-free & egg-free toddler snacks from over a decade ago.

Our vegan banana bread. So basic, so easy, but loved by so many!

Ingredients

1.5 cups all purpose flour (I have used spelt and quinoa flours)
1.5 tsps baking powder
¼ tsp baking soda
¼ tsp ground cinnamon
⅛ tsp salt
3 tablespoons applesauce
1 cup mashed overripe banana
¾ cup sugar (* I use ¼ cup maple syrup)
¼ cup avocado / olive oil

Instructions

Keep screen awake

1
Preheat oven to 350 degrees Grease a loaf pan with dairy-free butter
2
In a medium bowl, mix the set of dry ingredients: and make a well in the center 1.5 c. all purpose flour 1.5 tsp. baking powder 1/4 tsp. baking soda 1/4 tsp. ground cinnamon 1/8 tsp. salt
3
Make a well in the center. In a small bowl, mix the set of wet ingredients: 1 egg or 3 Tbs. applesauce 1 c. mashed bananas 3/4 c. sugar 1/4 c. cooking oil
4
Add wet mixture to dry mixture. Stir just until moistened. **don't over stir, especially if using spelt flour.
5
Spoon the mixture into your bread pan. It will be thick-ish.
6
Bake until a wooden toothpick comes out clean from the center. **I find to bake in this time frame, I have to divide the recipe into two small loaf pans. Baking time is much longer for standard loaf pan.

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