Blog post, Food & drink

Recipe: Allergy-free banana bread

Banana bread is popular for good reason: you can use overripe bananas (and skip industrial sugar in the recipe), the dough is easy to mix, and it just tastes really good. The only catch: if you have food allergies or intolerances, you usually can’t eat banana bread either. That’s because most classic recipes contain flour, eggs, milk and nuts – all of which are major triggers of food allergies.

But there is another way! We have prepared a recipe for you that does not use wheat flour, eggs, milk or nuts.


  • 1 tbsp ground flaxseed
  • 3 tbsp warm water
  • 1 cup mashed banana
  • 3/4 cups of sugar (can be omitted or replaced with other sweeteners for less sweetness)
  • 1/4 cup canola oil
  • 2 tbsp milk or subsitute such as oat milk, almond milk, etc.
  • 1/2 cup wheat-free all-purpose flour
  • 1/4 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/4 tsp cinnamon
  • Lactose-free chocolate drops (optional)

How to

  1. Preheat oven to 360 F. Grease baking pan. Mix ground flax seeds with warm water (serves as egg substitute). Let rest for 10 minutes.
  2. In a large mixing bowl, combine bananas, sugar, oil, milk or milk substitute and egg substitute. In a second bowl, mix together flour, baking soda, baking powder and cinnamon. Then add the dry mixture to the banana mixture in the large mixing bowl and mix just until the batter is moistened. Optionally add chocolate drops.
  3. Pour batter into prepared baking dish and smooth out. Bake at 360 F for about 50 minutes. The bread is done when it is golden brown on top and a toothpick inserted into the thickest part comes out clean.

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