Oral Allergy Syndrome Friendly Vegan Espresso Swirl Banana Bread Bars
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Learn more →Ingredients
16 servings
For the flax eggs
- 2 tbsp ground flaxseed
- 6 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.
- ½ cup vegan butter, melted and cooled
- ¾ cup organic cane sugar
- 1 tsp pure vanilla extract
- 1 ¾ 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 fine salt
For the espresso swirl
- ¼ cup unsweetened cocoa powder
- 2 tsp instant espresso powder
- 2 tbsp organic cane sugar
- 3 tbsp plant-based milk
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the long sides.
- 2
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 10 minutes, until the mixture thickens to a gel.
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