Oral Allergy Syndrome Friendly Classic Chocolate Chip Banana Bread
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Learn more →Ingredients
10 servings
- 3 medium very ripe bananas (about 1 ½ cups mashed)
Ingredient noteCooking 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.
- ½ cup (1 stick) unsalted butter, melted and slightly cooled
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ¾ 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 fine salt
- ½ tsp ground cinnamon
- 1 cup semi-sweet chocolate chips, plus 2 tbsp for topping
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or nonstick spray, then line the long sides with a strip of parchment paper, leaving an overhang on each side to act as handles.
- 2
In a large mixing bowl, mash the bananas with a fork until nearly smooth with only small lumps remaining — you should have about 1 1/2 cups.
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