Oral Allergy Syndrome Friendly Gluten Free Banana Walnut 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 salt
- 1 tsp ground cinnamon
- 3 medium ripe bananas, mashed (about 1 ¼ cups)
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
- ¼ cup plain whole-milk yogurt
- 1 tsp vanilla extract
- ¾ cup walnuts, roughly chopped
Chef's tipUse the same amount, keeping the same form - whole, chopped, or toasted.
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
Spread the chopped walnuts in a single layer on the loaf pan or a small baking sheet and toast in the preheated oven for 6–8 minutes, until fragrant and lightly golden. Remove and let cool.
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