Oral Allergy Syndrome Friendly Vegan Banana Bread with Cinnamon Swirl
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Learn more →Ingredients
10 servings
For the flax eggs
- 1 tbsp ground flaxseed
- 3 tbsp water
For the batter
- 3 medium very ripe bananas (about 1 ¼ 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 vegan butter, melted and slightly cooled
- ½ cup organic cane sugar
- ¼ cup plant-based milk
- 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 soda
- ½ tsp baking powder
- ¼ tsp salt
For the cinnamon swirl
- 3 tbsp organic cane sugar
- 1 ½ tsp ground cinnamon
- 1 tbsp vegan butter, melted
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
In a small bowl, stir together the ground flaxseed and 3 tbsp water. Set aside for 5 minutes until the mixture thickens to a gel.
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