Oral Allergy Syndrome Friendly Vegan Walnut Banana Bread
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Learn more →Ingredients
10 servings
For the flax eggs
- 2 tbsp ground flaxseed
- 6 tbsp water
For the batter
- 3 very ripe medium 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 coconut oil, melted and cooled
- ½ cup packed light brown 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
- ½ tsp ground cinnamon
- ¼ tsp salt
- ¾ cup walnuts, roughly chopped
Chef's tipUse the same amount, keeping the same form - whole, chopped, or toasted.
Instructions
- 1
Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan with coconut oil or line it with parchment paper, leaving an overhang on the long sides for easy lifting.
- 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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