A great memory from my childhood is my mother’s AMAZING banana bread. Of course she passed down her recipe to me, but I have since developed lactose and gluten intolerance. This makes eating most baked goods rather hazardous. I took her recipe and modified it to be gluten and dairy free. It isn’t as fluffy as the original, but it tastes marvelous and doesn’t hurt my tummy!
In honor of her birthday, I’ll share this tasty recipe with all of you!
Ingredients:
1/2 cup Earth Balance butter (or Walnut oil)
1 cup white sugar
2 eggs plus the egg white from one egg
3 mashed up ripened bananas
3 Tablespoons water (if you don’t mind dairy, you can use milk instead)
2 cups oat flour (brown rice flower works too, but oat flour is less dense)
1 teaspoon baking soda
1/4 teaspoon sea salt
1 cup of chocolate chips / and or chopped walnuts
Make it! Cream the “fake butter” and the sugar. Add the eggs and mix. Add the water, bananas, oat flour, baking soda and salt. Mix until smooth. Fold in the chocolate chips and nuts. Pour in 9 inch loaf pan. Bake for 350 degrees for 60-70 minutes or until done.
You can also make these into muffins!
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