Oral Allergy Syndrome Friendly Vegan Banana Bars
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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)
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.
- 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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