Eosinophilic Esophagitis Friendly Bread Machine Banana Bread

Total time1 hr 35 min

Prep time10 min

Cook time1 hr 10 min

Eosinophilic Esophagitis Friendly Bread Machine Banana Bread

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Ingredients

10 servings

3 medium ripe bananas (about 1 ¼ cups mashed)
2 large eggs
Carrington Farms Organic Milled Flax Seed Paks Gluten Free Spectrum Essentials Cold Milled Organic Premium Ground Flaxseed - 24 oz Barlean's Organic Forti-Flax Premium Ground Flaxseed Carrington Farms Flax Seeds Milled Gluten Free Organic (Ground)Badia Organic Flax Seeds Ground - 1.25 Oz
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Chef's tip
For 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 tip
Use 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 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 ground cinnamon
¼ tsp salt
½ cup chopped walnuts (optional)
Omit this
This ingredient likely doesn’t work for the diet.

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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