Oral Allergy Syndrome Friendly Dairy Free Banana Bread

Total time1 hr 25 min

Prep time15 min

Cook time1 hr

Oral Allergy Syndrome Friendly Dairy Free 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 coconut oil, melted and slightly cooled
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz Carrington Farms Organic Unrefined Coconut Oil
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¾ cup granulated sugar
2 large eggs
¼ cup dairy free milk
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 fine salt
½ tsp ground cinnamon
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 with coconut oil or line it with parchment paper.
2
In a large bowl, mash the bananas with a fork or potato masher until mostly smooth with only small lumps remaining.

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