Oral Allergy Syndrome Friendly Gluten Free Banana Chocolate Chip Bread
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Learn more →Ingredients
10 servings
- 1 ½ cups gluten free flour blend
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine salt
- ½ tsp ground cinnamon
- 3 medium very ripe bananas (about 1 ¼ 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.
- 2 large eggs
- ⅓ cup unsalted butter, melted and cooled
- ½ cup packed light brown sugar
- 1 tsp pure vanilla extract
- ¾ cup chocolate chips
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, so you can lift the loaf out cleanly.
- 2
In a large bowl, mash the bananas with a fork or potato masher until nearly smooth with only small lumps remaining — you should have about 1 1/4 cups.
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