Allergy Banana Bread

    Recipe Picture:Allergy Banana Bread

    Allergy Banana Bread


    2 people made this

    Want something all your friends can eat? This is for you. The deliciously sweet and satisfying loaf made with spelt flour is egg-free, dairy-free and soy-free. It also happens to be vegan and nut-free as well; but I can assure you this doesn't compromise the taste.

    Serves: 1 

    • 280g plain spelt flour
    • 1 teaspoon salt
    • 1 1/2 teaspoon baking powder, flour free
    • 2 heaped teaspoons egg replacement powder
    • 4 tablespoons rice milk or other milk substitute
    • 8 tablespoons vegan margarine
    • 1/2 cup (125ml) agave nectar
    • 3 very ripe bananas, mashed
    • 1 teaspoon vanilla essence
    • 50g desiccated coconut

    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Preheat the oven to 190 degrees C. Grease your loaf tin with some of the vegan margarine.
    2. In a large bowl mix together the flour, salt and baking powder.
    3. In a small bowl whisk the egg replacement powder and rice milk then set aside.
    4. In a medium bowl cream the margarine using a whisk or electric mixer. Then beat in the agave nectar, mashed bananas and thickened egg replacement mixture.
    5. Stir this into the flour mixture using a wooden spoon until well combined.
    6. Fold in the vanilla and coconut then pour into the greased loaf tin.
    7. Bake for 45-60 minutes or until golden brown on top. The toothpick test really doesn’t work with banana bread as it stays very gloopy.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (0)

    Write a review

    Click on stars to rate
    See all 12 collections