Recipes Allergy-Friendly Banana Bread | SOSCuisine (2024)

1. Preheat the oven to 175°C/350°F. Spray a 9x5 inch baking dish with a vegetable oil spray.
2. Prepare the Egg Replacer, then set aside.
3. Finely grind half of the hazelnuts and chop the remaining half. Put the ground half of the hazelnuts in a large bowl. Add the rice flour, arrowroot, baking soda, salt, and cinnamon, then mix well.
4. In a separate bowl, combine the oil and syrup. Add the Egg Replacer, banana, and lemon juice, then mix well. Add this wet mixture to the dry mixture and blend until just moistened, without over-mixing. Fold in the chopped hazelnuts using a spatula.
5. Transfer the batter to the prepared baking dish and bake in the middle of the oven for about 45 min, or until the bread is done. Check for doneness with a toothpick or knife to see if the bread is cooked through.
6. Pull the baking dish out of the oven and let stand at least 30 min before removing the bread from the dish. After removing the bread, let it cool on a wire rack at least an additional 30 min before serving.

Diet-related health claims :

Artery-healthy, Heart-healthy

Excellent source of :

Manganese

Source of :

Copper, Folacin, Iron, Magnesium, Niacin, Omega-3, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin E, Vitamin K, Zinc

Low :

Saturated Fat, Sodium

Free :

Cholesterol, Trans Fat

More info

More info

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