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Allergy-Friendly Banana Bread
by Cinzea Cuneo

Allergy-Friendly Banana Bread
from The Low-FODMAP Solution: Put an End to IBS Symptoms and Abdominal Pain by Cinzia Cuneo
This gluten-, dairy- and egg-free recipe is a great way to use up ripened bananas.
Just put them in the freezer without peeling them and they will be there when you need them.
• Preheat oven to 350°F (180°C)
• Grinder or mini chopper
• 9- by 5-inch (23 by 12.5 cm) baking dish, sprayed with nonstick vegetable oil spray
2 tbsp flax seeds 30 mL
2⁄3 cup water 150 mL
2⁄3 cup hazelnuts, divided 150 mL
13⁄4 cups brown rice flour (10 oz/300 g) 425 mL
1⁄2 cup arrowroot starch 125 mL
2 tsp baking soda 10 mL
1⁄4 tsp salt 1 mL
1⁄2 tsp ground cinnamon 2 mL
1⁄4 cup canola oil 60 mL
1⁄3 cup pure maple syrup 75 mL
3 very ripe bananas, mashed (1 lb/460 g) 3
1 tbsp freshly squeezed lemon juice 15 mL
1. Grind the flax seeds and place them in a bowl or cup. Stir in water and let stand for 5 minutes to gel. Set aside.
2. Finely grind half of the hazelnuts and chop the remaining half. Put the ground hazelnuts in a large bowl. Add the rice flour, arrowroot, baking soda, salt and cinnamon, then mix well.
3. In a separate bowl, combine the oil and maple syrup. Add the flax seed mixture, bananas, and lemon juice, mixing well. Add this wet mixture to the dry mixture and stir until just moistened, without overmixing. Fold in the chopped hazelnuts with a spatula.
Makes 16 servings