Eosinophilic Esophagitis Friendly Bread Machine Banana Bread
Total time1 hr 35 min
Prep time10 min
Cook time1 hr 10 min
4.8(30)
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Learn more →Ingredients
10 servings
- 3 medium ripe bananas (about 1 ¼ cups mashed)
- 2 large eggs
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - ⅓ cup unsalted butter, melted and cooled
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ½ cup packed light brown sugar
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
Chef's tipChoose 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 ground cinnamon
- ¼ tsp salt
- ½ cup chopped walnuts (optional)
Can be omittedwalnuts
Instructions
- 1
Mash the peeled bananas in a bowl with a fork or potato masher until smooth with only small lumps remaining, about 1 1/4 cups total.
- 2
Add the eggs, melted butter, brown sugar, and vanilla extract to the mashed bananas and stir until evenly combined.
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