Allergy-Friendly Banana Bread
If you love banana bread but need to avoid common allergens, this recipe is a must-try! It’s dairy-free, egg-free, nut-free, soy-free, and can be made gluten-free by using certified GF oats and flour. This recipe came together because I had a big batch of ripe bananas to use up this morning, along with some yogurt nearing its expiration date.
I recently discovered Nancy’s Probiotic Oatmilk Yogurt at our Natural Grocers, and I’ve been loving it! Finding a yogurt that works for Sam, who has dairy and soy allergies, has been a challenge, but this one has been a game-changer. It’s packed with protein and probiotics, making it a great addition to many recipes. If you spot it at your local grocery store, give it a try! It’s the secret ingredient that makes this banana bread perfectly moist. Get the recipe below!
This plant-based yogurt alternative is now certified GLYPHOSATE FREE, made from gluten free oats and offers 5 grams of plant-based protein in every 6 oz. serving. and offers BILLIONS of live, dairy-free Probiotics per serving to support your good health!
Sam loved being apart of the process of taking pictures of the bread :)
dairy-free, egg-free, nut-free, soy-free, and gluten-free (if using certified GF oats and flour
Allergy-Friendly Banana Bread
Ingredients:
3 ripe bananas (mashed)
½ cup oat yogurt (unsweetened or vanilla)
¼ cup maple syrup (or other liquid sweetener)
¼ cup neutral oil (or applesauce for oil-free)
1 tsp vanilla extract
1 ½ cups oat flour (or GF all-purpose flour)
½ cup rolled oats (optional for texture)
1 tsp baking soda
½ tsp baking powder
½ tsp cinnamon
¼ tsp salt
Instructions:
1. Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a bowl, mix mashed bananas, oat yogurt, maple syrup, oil/applesauce, and vanilla.
3. In another bowl, whisk oat flour, oats, baking soda, baking powder, cinnamon, and salt.
4. Add dry ingredients to the wet and stir until just combined (don’t overmix).
5. Pour into the loaf pan and smooth the top.
6. Bake for 40-50 minutes until golden and a toothpick comes out clean.
7. Let cool before slicing.