Hi everyone! I hope you had an amazing weekend!
This post is going to be short, but I made an amazing recipe over the weekend that I am just too excited to share with you all!
It’s BANANA BREAD!
Being one of my favorite snacks growing up with a grandma for a baker, I was seriously upset when I realized that my allergies wouldn’t allow me to indulge in its sweet goodness anymore. It had been quite awhile since I baked anything “real” in the kitchen, and I was prepared for an epic failure.
This was quite far from a failure though, just EPIC.
Gluten-free, vegan, oil-free, nut-free, sugar-free…. This has it all none of the common allergens. Feel free to substitute anything where necessary, and let me know if you try it (and what changes you made)!
Banana Bread
Gluten-free, vegan, nut-free, oil-free, sugar-free, high fiber
Ingredients:
- 3 tbsp chia seeds, ground into powder (36 grams)
- 3/4 cup water
- 3 bananas, mashed (350 grams)
- 1 cup brown rice flour
- 1/3 cup brown rice protein powder (30 grams)* or 1/2 cup flour
- 1 tsp baking powder (sodium free and corn-free)
- 1 tsp baking soda
- 10 packets stevia (equal to 20 tsp of sugar… or around 1/2 cup sugar)
Directions:
1. Preheat oven to 350 degrees. Line a loaf pan with wax paper (8×5).
2. Grind the 3 tbsp of chia seeds into a powder. In a small bowl mix the chia seed powder with the 3/4 cup of water. Let set for a few minutes to turn into a gel.
3. In a medium sized bowl mash the bananas until chunky, then add the chia seed gel and stevia.
4. Add the brown rice flour, protein powder, baking powder and baking soda to the banana-chia mixture. Stir just until combined.
5. Pour mixture into loaf pan and even out with a spoon.
6. Bake for 40-60 minutes until brown.
*Time depends on your oven and desired texture. I baked mine for 40 minutes. To test for done-ness, you can pierce it with a fork/toothpick. I also tap mine with a fork, and if it sounds solid then it is done.
7. Let cool for a few minutes, remove from wax paper and enjoy!
Also, be careful when removing the bread from the pan. It stays together pretty well for having no egg, but if you are easily side-tracked (like me) then your bread may decide to break on you when you are busy taking pictures…
Like I said. EPIC.
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Are you ready for the start of a new week? What do you have planned?
Do you like banana bread? What additions would you make? Chocolate chips? Nuts?
What desserts/snacks doing you miss being allergy-free?
Eating 4 Balance 
I’m never “ready” for the start of a new week……they don’t call it “work” for no reason!
But, posts like this banana bread definitely make it better; looks and sounds delish! I’m not sure what all you are allergic to, but have you tried coconut flour or garbanzo/white bean flour? I just started cooking with both and really love how they turn out. Bananas and coconut would be a perfect match too!
I just found out I can’t have gluten anymore, and I’m questioning dairy, but I don’t really miss much. I make most of my own snacks and just use different ingredients now. I always like a challenge! Have a great week!
Sorry. I totally missed this comment the first time around.
That totally stinks about you not being able to have gluten. How are you reacting to dairy now?
I’ve tried both coconut and garbanzo bean flour before. I didn’t like the garbanzo, but coconut flour is awesome! They really bother my stomach though, which I think has to do with the fat content, fiber, etc. So I can’t ea them right at this moment.
No worries, thanks for taking the time to write back though, that’s awesome!
Yeah, the no gluten thing sucks, but not too bad. I do wish I could enjoy a good beer sometimes though. Oh well, I think the gluten free banana bread you posted would an excellent sub!
I like both flours, but the coconut wins hands down! So good! I’ve cut out all dairy except plain Greek yogurt thinking the cultured aspect might help. So far, I’m not feeling “as” bad, but could still feel better. Might be time to cut out all dairy now….even the beloved Greek yogurt….boo. Well, have a great weekend!
I really hope you don’t have to cut out Greek yogurt, because it’s awesome. But I had to too. I think it actually bothered me more than any other form of dairy 😦
Warm banana bread definitely makes the start of a new week better!
I just discovered your blog, and it’s really nice to find some egg and dairy free recipes that look delicious. I never thought of grinding chia seeds to make a flour; I’ll have to give it a try sometime.
If you do try it, let me know! Thanks for visiting. 🙂
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I would TOTALLY spread some homemade sun butter on that. (Would it still count as allergy free if I did? Haha. ;)) I know you’ve been having a hard time with your new-found reactions with some food. I’m so glad you’ve found a banana bread you can have! One thing that I have to avoid is all forms of milk. It can be quite difficult sometimes. But my body feeling good instead of sick is worth it. 🙂
Too funny. I DID spread some sunbutter on it 🙂 I was testing out whether or not my stomach could handle the fat. My stomach said “NO.” End of story. Lol.
Milk is so annoying to deal with! Especially since I found out that those Sunspire carob chips contain milk 😦
Really good goals! I have been trying different protein pancakes recipes and I have really enjoyed them. Yours look good! 🙂
I love protein pancakes. And the fact that this one is made in the microwave makes it perfect for college 🙂
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I’m going to make this right now for me and my brother! Not even joking.
Awesome! 🙂 Let me know how it goes! I was pretty desperate to find some kind of banana bread that I could eat when I made this. Haha. It’s really versatile so you could replace some of the wet ingredients with oil, yogurt, etc. or some of the flour with another favorite like sorghum or tapioca like I did in this banana bread recipe: https://eating4balance.wordpress.com/2012/10/11/gluten-free-vegan-banana-bread/