Banana bread is a favorite at our house. So are bananas, but there are always a couple that we can’t finish before they are overripe. Banana bread is a great way to use those bananas.
When you first find out that you have a food allergy like Alpha-gal Syndrome, it seems like you can’t eat anything. But you can. With a little creativity, most recipes can be adapted. This banana bread recipe uses vegetable oil and oat milk to make it alpha-gal safe, and delicious! Feel free to use regular milk if you don’t need to avoid dairy.
Here’s a link to the YouTube video short.
If you try this banana bread recipe, please let me know in the comments here, or on my Susan by a Thread Facebook page!
Banana Bread Recipe
Ingredients:
1 ¾ c flour
1 ½ t baking powder
½ t baking soda
1 t salt
½ t cinnamon
½ c sugar
½ c brown sugar
½ c vegetable oil
2 eggs
1 cup of mashed ripe bananas
2 T Oat Milk
2 t. vanilla extract
½ c chopped pecans or walnuts
Instructions:
In a small bowl, combine the flour, baking powder, baking soda, salt and cinnamon. Set aside.
Add the sugars and oil to a mixing bowl and mix on medium until combined. Add the eggs, bananas, oat milk and vanilla extract until well combined. Slowly mix in the dry ingredients. Stir in the chopped nuts.
Lightly coat a loaf pan with pan spray or oil. If desired, place a sheet of parchment paper in the bottom of the loaf pan and spray the paper as well. This will ensure that the bread will release from the pan easily after baking.
Pour the batter into the loaf pan, spreading evenly. Bake at 350◦ fahrenheit for 55-60 minutes. Bread is done when a toothpick inserted in the center comes out clean. Remove pan from oven and allow to cool for 10-15 minutes. Remove the bread from the pan and place on a cooling rack to cool completely. The bread will slice best when fully cooled, but if you can’t wait, put some butter* on a warm slice and enjoy!!
*Alpha-gal safe note: I use Country Crock plant based butter, use your favorite plant based butter if you are sensitive to dairy butter.
