Allergy Banana Bread

    Allergy Banana Bread

    24saves
    1hour


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    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.

    Ingredients
    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

    Directions
    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.

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