Everyone needs a good and safe, nut-free banana bread recipe. I don’t know about you but I just can’t bring myself to throw away overly ripe bananas. I either chop them up and put them in the freezer for a yummy dessert or I turn them into banana bread or banana muffins. My little men could probably survive on banana bread if I let them.
This is our go-to recipe. It’s great as bread or muffins. Something else that we like to do is add chocolate chips. Now that is a real treat! 🙂
It’s free of dairy, soy, egg, peanut, tree nut, fish, shellfish, and wheat/gluten.
- 2 TBS Flaxseed Meal + 6 TBS Warm Water
- 1 Cup Sugar
- ½ Cup Oil
- 1 tsp. Vanilla
- 3 Large Ripe Bananas, Mashed
- 2 Cups Gluten-Free Flour (We love Better Batter)
- 1 tsp. Baking Soda
- 1 Pinch Salt
- Preaheat the oven to 350.
- Mix flaxseed meal and warm water. Let stand until it thickens (about 5 minutes).
- In a small bowl, mash the bananas.
- In a large bowl, mix sugar, oil and vanilla until light and fluffy. Add mashed bananas and flaxseed mixture and blend to combine.
- Mix together the flour, baking soda and salt. Then add to the banana mixture.
- Pour into a well greased loaf pan.
- Bake for 50-60 minutes.
Be sure to read all of your labels. I have found many spices and other products (i.e. garlic powder) that includes additional ingredients like soy.
Known Allergy Information (containing the major 8): None
If you are going gluten free, substitute a gluten free flour mix. Here is my favorite gluten-free substitute.
**Disclaimer: Please note that every child’s sensitivity to their given allergen(s) varies. Some of the items that I use do contain “natural flavoring” and “spices” which is hard to determine if it is 100% allergy free. You should always check with the manufacturer to confirm that your child can have their product(s). The products that I list are items that I’ve been using for awhile and have proven to be safe for my boys (their allergies are dairy, soy, egg, peanut, tree nut, fish, shellfish and sesame).**