Recipes

Wheat-free, Egg-free Banana Bread

The key to wheat-free banana bread is the right combination of ingredients that stick together

By Teresa Goff /

Credit: Flickr /GoodNCrazy

Use a combination of barley, brown rice and soya flour in this wheat-free banana bread

Living with wheat and egg allergies makes portable snacks either expensive to buy or impossible to bake. This banana bread recipe is adapted from an old standard. It works as muffins and as a loaf, is easy to remember and easy to make

This recipe yields about 12 muffins or two small loaves. Be sure to use small loaf tins as the batter will bake better. If you double the recipe, it will give you 12 good sized muffins and one loaf.

Eat the day you bake them. If you freeze the cooled muffins or loaf, you can put extras in the freezer but be sure to wrap well. They defrost quickly for quick-to-take treats.

Ingredients

  • 1 1/2 cups flour (when I first started making this without wheat flour, I used brown rice flour but have since started mixing it up and using 1/2 cup brown rice flour with 1/2 cup barley and 1/2 cup soya flour – any combination seems to stick, which is the key with wheat-free baking)
  • 1 1/2 tsp. baking soda
  • 1 tsp salt
  • 3 bananas (as with all banana bread recipes, use old brown bananas. I buy them in dollar bags then peel the skins off and put them in the freezer in bags of three for single recipes and bags of six for double the batter)
  • 1/2 cup honey
  • 3 tbs. canola or any mild tasting oil
  • 1/2 tsp. vanilla

Instructions

  1. Preheat oven to 350.
  2. Grease your muffin tins or loaf pan with shortening or margarine.
  3. Mix dry ingredients in small bowl. Set aside.
  4. In a big bowl, mash bananas and add oil, honey and vanilla. Mix well. Then mix again, the more liquidy, the better.
  5. In thirds, add the dry ingredients to the wet. Do not over mix.
  6. Spoon into loaf pan or muffin tins.

Bake for 30 minutes. Ready when you touch the surface (carefully, of course) and the muffin or bread bounces back.

Teresa Goff is a freelance writer and broadcaster. As the mother of one very allergic boy and one very energetic boy, she has learned how to make food out of nothing at all while playing lego and doing two art projects at once.