Eosinophilic Esophagitis Friendly Vegan Banana Bars
Total time1 hr
Prep time15 min
Cook time25 min
4.5(27)
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Learn more →Ingredients
16 servings
For the flax eggs
- 2 tbsp ground flaxseed
- 6 tbsp water
For the bars
- ½ cup vegan butter, melted and slightly cooled
- ¾ cup organic cane sugar
- 3 medium ripe bananas, mashed (about 1 ¼ cups)
- 1 tsp vanilla extract
- 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 powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp salt
For the glaze
- 1 cup powdered sugar
- 2 tbsp maple syrup
- 1–2 tbsp plant-based milk
Instructions
- 1
Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking pan and line it with parchment paper, leaving an overhang on the two long sides.
- 2
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
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