Oral Allergy Syndrome Friendly Banana Bread

Total time1 hr 30 min

Prep time15 min

Cook time1 hr

Oral Allergy Syndrome Friendly Banana Bread

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Ingredients

10 servings

3 medium ripe bananas (about 1 ½ cups mashed)
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked banana in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid banana, tap it and change its rating to Red.
⅓ cup canola oil
⅔ cup granulated sugar
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2 large eggs
⅓ cup low-fat milk
1 tsp vanilla extract
1 ¾ cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tsp baking soda
½ tsp baking powder
½ tsp ground cinnamon
¼ tsp salt
½ cup chopped walnuts (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan and set aside.
2
In a large mixing bowl, whisk together the mashed bananas, canola oil, sugar, eggs, milk, and vanilla extract until smooth and well combined.

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