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Allergen-Free Banana Bread
This recipe is a great way to use up ripened bananas. Just put them in the freezer without peeling them and they will be there when you need them.
Ingredients
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vegetable oil spray |
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2 servings |
Egg Replacer (Recipe)
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2/3 cup |
hazelnuts, shelled, half finely ground, half chopped |
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70 g |
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1 3/4 cup |
brown rice flour |
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300 g |
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1/2 cup |
arrowroot |
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65 g |
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2 tsp |
baking soda |
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5 g |
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1/4 tsp |
salt |
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1 g |
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1/2 tsp |
ground cinnamon |
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2 g |
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1/4 cup |
canola oil |
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65 mL |
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1/3 cup |
maple syrup, or agave nectar |
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85 mL |
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3 |
bananas, very ripe, mashed |
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460 g |
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1 tbsp |
lemon juice, freshly squeezed |
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1/2 lemon |
Method
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Preheat the oven to 175°C/350°F. Spray a 9x5 inch baking dish with a vegetable oil spray.
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Prepare the Egg Replacer, then set aside.
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Finely grind half of the hazelnuts and chop the remaining half. Put the ground half of the hazelnuts in a large bowl. Add the rice flour, arrowroot, baking soda, salt, and cinnamon, then mix well.
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In a separate bowl, combine the oil and syrup. Add the Egg Replacer, banana, and lemon juice, then mix well. Add this wet mixture to the dry mixture and blend until just moistened, without over-mixing. Fold in the chopped hazelnuts using a spatula.
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Transfer the batter to the prepared baking dish and bake in the middle of the oven for about 45 min, or until the bread is done. Check for doneness with a toothpick or knife to see if the bread is cooked through.
- Pull the baking dish out of the oven and let stand at least 15 min before removing the bread from the dish. After removing the bread, let it cool on a wire rack at least an additional 30 min before serving.
Claims
- Free :
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Cholesterol, Trans Fat
- Low :
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Saturated Fat, Sodium
- Source of :
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Copper, Folacin, Iron, Magnesium, Niacin, Omega-3, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin E, Vitamin K, Zinc
- Excellent source of :
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Manganese
- Diet-related health claims :
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Artery-healthy, Heart-healthy
More info
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Nutrition Facts Table
Nutrition Facts
per 1 serving (70g)
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Amount
% DV*
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* DV = Daily Value
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Calories
170
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Fat
6 g
9 %
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Saturated 0.5 g
+ Trans 0.1 g
3 %
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Cholesterol
0 mg
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Sodium
115 mg
5 %
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Carbohydrate
28 g
9 %
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Fibre
2 g
8 %
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Sugars
7 g
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Protein
2 g
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Vitamin A
0 %
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Vitamin C
4 %
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Calcium
2 %
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Iron
6 %
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More info
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Egg Replacer
This mixture works as well as eggs to bind patties and meat loaves, and can also be used in cookies and cakes. However it will not leaven like eggs for sponge cakes or soufflés. One serving corresponds to one egg.
Ingredients
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2 tbsp |
flax seeds, ground |
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20 g |
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2/3 cup |
water |
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170 mL |
Method
Grind the flax seeds, then place them into a bowl or cup. Stir in the water, then let the mixture stand 5 min to allow it to gel.
Claims
- Free :
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Added Sugar
- Source of :
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Copper, Fibre, Folacin, Vitamin B6
- Good source of :
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Magnesium
- Excellent source of :
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Manganese
More info
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Nutrition Facts Table
Nutrition Facts
per 1 serving (100g)
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Amount
% DV*
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* DV = Daily Value
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Calories
50
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Fat
4 g
6 %
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Saturated 0.4 g
+ Trans 0 g
2 %
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Cholesterol
0 mg
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Sodium
4 mg
0 %
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Carbohydrate
3 g
1 %
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Fibre
3 g
11 %
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Sugars
0 g
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Protein
2 g
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Vitamin A
0 %
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Vitamin C
0 %
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Calcium
4 %
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Iron
4 %
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More info
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