Allergy-Friendly Banana Bread

Recipe By: Jay Miller

Serves: 6

Preparation time: 15 minutes

Baking Time: 50-60 minutes

Ingredients:

3 ripe bananas (mashed)

1 ½ cups gluten-free all-purpose flour (ensure it's a blend that includes xanthan gum)

1 tsp baking soda

½ tsp baking powder

½ tsp salt

½ tsp cinnamon

½ cup coconut sugar or brown sugar

¼ cup olive oil

¼ cup unsweetened applesauce

1 tsp vanilla extract

½ cup almond milk or any non-dairy milk (e.g., oat milk or rice milk)

½ cup chopped walnuts or chocolate chips

Method

Preheat your oven to 180°C. Grease and line a loaf pan with baking paper. In a large mixing bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, and cinnamon (if using). In a separate bowl, mash the ripe bananas until smooth. Add the coconut sugar, vegetable oil, applesauce, vanilla extract, and almond milk. Mix well until fully combined. Pour the wet ingredients into the dry ingredients and mix until just combined. If using, gently fold in the chopped walnuts or chocolate chips. Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the centre comes out clean. Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Slice and serve, enjoying a moist and flavourful banana bread that's free from eggs, dairy, and gluten.