Banana Bread – Gluten Free, Dairy Free, Sugar Free, Egg Free

100_5734aI was on a mission recently to create a banana bread that PB & J Girl can eat.  She recently had her food intolerance test, and we discovered she is intolerant to several of our baking staples including all nuts, coconut, and eggs.  With the holidays coming up, I wanted to make a bread that she could eat at Thanksgiving, but even more importantly, I wanted it to taste good.

After a few attempts, I came up with this bread, and it’s delicious if I do say so myself.  Watch out, it can be addictive!

Banana Bread – Gluten Free, Dairy Free, Sugar Free, Egg Free

3/4 cup all purpose gluten free flour
1 tsp. baking soda
dash of salt
2 tsp. chia seeds
6 TBSP warm water
3 very ripe bananas
1/4 cup + 1 tablespoon oil (I used grapeseed)
1 TBSP honey

Directions

Preheat the oven to 350 degrees.

Pour the chia seeds in a small bowl and cover with the water.  Let sit for 5 minutes.  (Alternatively, if you don’t have an egg intolerance, you can use 2 eggs instead and mix them with the other wet ingredients.)

In another small bowl, mix together the flour, baking soda and salt.

Peel the 3 bananas and mash them with a fork in a larger bowl.  Add the oil, honey, and chia seeds (or eggs if you are using those).  Stir to combine.

Add the dry ingredients to the wet ingredients and stir until everything is combined.

Coat a small loaf pan with oil and pour the batter into the pan.

Bake for 40 to 45 minutes, or until a toothpick comes out clean.

Let the bread rest in the pan for 15 to 20 minutes and then turn out on a cooling rack.  Let cool completely before cutting.

Note:  If you make this with chia seeds, it will be flatter than a loaf made with eggs, but it is also moister.  After making both versions, I preferred the one with chia seeds.

I shared this post at Tuesday’s Table, Tasty Traditions, Melt in Your Mouth Mondays, Tots and Me in the Kitchen, and Waste Not, Want Not Wednesday.

Comments

  1. okay, i am really new at this gluten, dairy, etc. free baking, but nothing seems to be coming out. i used the flour mix by glutino and my bread is about 1″ high. what do you think happened?

    • Hi, Michelle. Did you use eggs or seeds? If you used seeds instead of eggs, the bread won’t rise as high. It will in fact be about 1″ tall bread. 🙂 It takes a while to get used to the sight, but it still tastes good. If you used eggs, your bread should be about double that, or about 2 inches high and look more like a regular loaf of banana bread. Also, I make my own GF flour mix by adding together 1 c. rice flour, 1 c. sorghum flour, and 1/2 c. tapioca flour. After the three flours are mixed together, I take out 3/4 cup for the bread. Does your bread mix contain xantham gum?

  2. Thanks for stopping by and sharing on Kids and a Mom in the Kitchen. I am trying to go wheat free (not doing a great job), so every new recipe I find is one where I can learn something. Thanks for the tip ( in the above comment) on how to make your own gluten free flour.
    I am pinning this on my wheat free board.
    Thanks, have a great day.
    Oh, and I hope to see you over at Kids and a Mom in the Kitchen again. Linky is open every weekend, starting on Friday.

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