Oral Allergy Syndrome Friendly Sour Cream Banana Bread
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Learn more →Ingredients
10 servings
- ½ cup (1 stick) unsalted butter
- 3 very ripe medium 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.
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup sour cream
- 1 ½ 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 ground cinnamon
- ½ tsp salt
- ½ cup chopped walnuts (optional)
Can be omittedwalnuts
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or nonstick spray and set aside.
- 2
Melt the butter in a small saucepan over medium heat, swirling occasionally, until the foam subsides and the milk solids turn golden brown and smell nutty, about 5–7 minutes. Pour into a large mixing bowl and let cool for 5 minutes.
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