Blogger Megan Lavin shares an allergy free recipe for banana bread that is a hit with her family. Since it's Allergy Awareness Week, Megan also shared a few tips for the parents of kids with allergies. Go here for more great tips and recipes from Megan at Allergy Awesomeness!
This banana bread is glutten free, egg, soy, peanut, tree nut free, Top 8 free and vegan!
DOUBLE CHOCOLATE BANANA BREAD (GF, DF, EGG, SOY, PEANUT, TREE NUT FREE, TOP 8 FREE, VEGAN)
Soft, chocolate bread punctuated with dairy-free chocolate chips makes for a sweet breakfast or delicious snack. Moist and chocolaty this quick bread is a must-make that is free of all top eight allergens, gluten free and vegan.
Serves: 8 slices
2 large overripe bananas, mashed until smooth
⅓ cup coconut oil, measured and then melted
¾ cup brown sugar
1 teaspoon vanilla extract
1 cup vanilla or plain rice milk
1½ cups gluten free flour (I use Cybele Pascal's recipe)
¼ cup unsweetened cocoa powder
1 teaspoon baking powder
¾ tsp xanthan gum (omit if your gluten free flour includes this already)
½ teaspoon baking soda
½ teaspoon kosher salt
1 cup non-dairy chocolate chips
Preheat oven to 350ºF. Grease a 9-by-5-inch nonstick loaf pan with baking spray.
In a stand mixer with the paddle attachment, beat together bananas, oil, sugar, vanilla, and rice milk until smooth.
Turn the stand mixer to low and slowly add: flour, cocoa powder, baking powder, baking soda, and salt one at a time until it's fully incorporated. Scraping the sides as necessary. Fold in chocolate chips, then pour into prepared pan.
Bake about 45-55 minutes, or until cake has risen and is slightly cracked, and a toothpick comes out clean.
Let cool in pan 10 minutes, then run a knife around the edges to loosen and remove from pan. Transfer to a rack to cool completely.