Oral Allergy Syndrome Friendly Oat Flour Banana Bread
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Learn more →Ingredients
10 servings
- 3 medium 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.
- ⅓ cup maple syrup
- 2 large eggs
- ⅓ cup neutral oil (such as canola or light olive oil)
- 1 tsp pure vanilla extract
- 2 cups gluten free oat flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp salt
- ½ cup walnut halves, roughly chopped (optional)
Can be omittedwalnut
Instructions
- 1
Preheat the oven to 350°F (175°C). Lightly 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.
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