I'm finally getting around to trying out some of my new recipe books for the allergic-to-everything 2 year old. Last night my 20 year old daughter made a bunch of banana bread for the rest of us and still had a bunch of overripe bananas left. I figured our little guy would like some banana bread too. He's really starting to notice and want all the things we have that he can't have. I feel bad for the poor little guy and he feels sorry for himself too. So I'm working on making things that are at least similar.
1 cup gluten-free oat flour (I make my own by chopping oatmeal in the blender)
1 cup gluten-free flour blend (I make my own - 3/4 cup brown rice flour, 3/4 cup sweet sorghum flour, and 1/2 cup tapioca starch)
1/2 tsp xanthan gum (I use guar gum)
1/2 cup Sucanat (I used brown sugar)
2 tsp baking powder
1/4 tsp salt
Mix these dry ingredients together and set aside. (I added a little hemp protein powder to the dry mix too as my allergic-to-everything son can't have any milk substitutes except rice milk, which I was out of, so I used water in place of the milk below).
Mix these wet ingredients together in a separate bowl -
3 tsp Ener-G Egg Replacer with 4 Tbsp. warm water (this equals 2 eggs, in case you can have eggs)
1/4 cup sunflower oil (I used canola)
3/4 cup coconut milk beverage (I used water. We can't have coconut... or soy... and so on.)
1 tsp. vanilla
3/4 cup mashed bananas
After all your wet ingredients are mixed together, slowly add your dry ingredients and mix together until incorporated. Pour into a greased loaf pan and bake at 350 for 45-55 minutes. Mine took 55 minutes and is still pretty sticky, but I should have added a little more of one of the flour mixtures as we are at 7,200 ft. elevation. No nuts for our allergy boy, but you could add them if you wanted. I have another recipe that has raisins in it, which made me think about adding other dried fruit too. I might try that in a loaf or two. Or maybe some cinnamon... but then we're really talking about a different kind of bread, aren't we? I think the same thing could be done with any mashed fruit or veggies - mango? pumpkin? sweet potato? Endless possibilities. I'm guessing you'd have to watch the water content of those other fruits though, and adjust accordingly.