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Allergy-Friendly Banana Bread

11 Reviews
80% would make this recipe again

This gluten-dairy- and egg-free 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.

Preparation : 15 min Cooking : 45 min Standing : 1 h Cooking Dish : 9x5inch (24x13cm)
170 calories/serving
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Gluten Free
  • Lactose Free
  • Halal
  • Kosher
  • Vegetarian
  • Diabetes-friendly
  • Artery-healthy
  • Heart-healthy

Ingredients

vegetable oil spray
2 servings Egg Replacer
2/3 cup hazelnuts, shelled, half finely ground, half chopped 70 g
1 3/4 cup brown rice flour 300 g
1/2 cup arrowroot 65 g
2 tsp baking soda 5 g
1/4 tsp salt 1 g
1/2 tsp ground cinnamon 2 g
1/4 cup canola oil 65 mL
1/3 cup maple syrup 85 mL
3 bananas, small 460 g
1 tbsp lemon juice, freshly squeezed 1/2 lemon

Before you start

If arrowroot is not available, replace it with about 1/3 cup (45 g) of cornstarch.

Method

  1. Preheat the oven to 175°C/350°F. Spray a 9x5 inch baking dish with a vegetable oil spray.
  2. Prepare the Egg Replacer, then set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Pull the baking dish out of the oven and let stand at least 30 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.

Nutrition Facts Table

per 1 Serving (60g)

Amount

% Daily Value

Calories

170

Fat

6 g

9 %

Saturated 0.5 g
+ Trans 0.1 g

3 %

Cholesterol

0 mg

Sodium

110 mg

5 %

Carbohydrate

28 g

9 %

Fibre

2 g

8 %

Sugars

7 g

Protein

2 g

Vitamin A

0 %

Vitamin C

4 %

Calcium

2 %

Iron

5 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : ¼ serving
Grain Products : 1 ¼ servings
Milk and Alternatives : 0 serving
Meat and Alternatives : 0 serving

Claims

This recipe is :
Free  :
Cholesterol, Trans Fat
Low  :
Saturated Fat, Sodium
Source of  :
Copper, Folacin, Iron, Magnesium, Niacin, Omega-3, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin E, Vitamin K, Zinc
Excellent source of  :
Manganese
Diet-related health claims  :
Artery-healthy, Heart-healthy

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Fruits ½
Fats 1
Other Foods ½

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Members' Reviews

11 Reviews (10 with rating only ) 80% would make this recipe again
juliapurdy
march 21, 2012 | I would make this recipe again

I may have done something wrong here because my bread turned out very dry, crumbly and gritty. I noticed the batter wasn't as creamy as the gingerbread recipe. If I make again I will add more liquid or less flour. I wonder how it would turn out if I added the same homemade applesauce that the gingerbread called for?

Useful 0

Top Reviews

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juliapurdy
march 21, 2012 | I would make this recipe again

I may have done something wrong here because my bread turned out very dry, crumbly and gritty. I noticed the batter wasn't as creamy as the gingerbread recipe. If I make again I will add more liquid or less flour. I wonder how it would turn out if I added the same homemade applesauce that the gingerbread called for?

Useful 0