We are giving away a copy of Allergy Free Cookbook for the Family by Brianna Monson. Check out these recipes from the book and don’t forget to leave a comment for your chance to win!
I always have extra bananas, so I had to come up with a banana bread recipe. Every time I make banana bread or banana muffins, they’re gone that day.
11⁄4 cups bananas (2 bananas), mashed
1⁄2 tsp. vanilla (gluten free)
3⁄4 cup sugar
1⁄4 cup oil
1 Tbsp. dairy-free margarine
1 tsp. cream of tartar
1 tsp. baking soda
1 cup rice flour
1⁄4 cup oat flour
MIX bananas, vanilla, and sugar. Add oil and margarine, and mix. Add cream of tartar, baking soda, rice flour, and oat flour. Mix until well blended. Pour into a greased 8 x 4 x 2 loaf pan, and bake at 350 degrees for 30–35 minutes. To make muffins, pour into muffin cups 3⁄4 full and bake at 350 degrees for 20–25 minutes. Makes 12–15 muffins.
Tip: To make oat flour, grate quick oats in blender until flour is fine.
To make this recipe soy free: Substitute dairy-free margarine with an equal amount of soy-free margarine.
To make this recipe gluten free: Substitute oat flour with an equal amount of gluten-free oat flour.
Next: Allergy-Free Cinnamon Muffins