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Annika's Banana Bread


Rate Annika's Banana Bread

4 starsAvg. rating: 4 from 13 votes.
  

 Recipe Information  
Category: Breads
Recipe Created By: Amy Hugon


 

 Ingredients  
1/3 cup margarine
1 cup sugar
1/3 cup water
1 1/2 cup mashed banana
1/4 cup water
2 Tbsp Ener-G Egg Replacer mixed with 1/4 cup water
1 tsp baking soda
1/4 tsp baking powder
1 tsp xanthan gum
1 2/3 cup gluten-free flour mix
2 tsp cinnamon (optional)
1/2 cup add-ins (see below) (optional)


 Directions  
Cream margarine and sugar. Stir in 1/3 cup water and banana. Mix 1/4 cup water with Egg Replacer to equal 2 eggs and add. Stir in dry ingredients. Stir in add ins if using.

Bake in greased small loaf pans (8 loaves to a muffin tin pan) at 350 °F for 35 minutes. Large loaf pan would be 1 1/4 hour or so. These could also be made as muffins and would bake about 18-20 minutes.


 Notes  
Possible add ins are chopped dates, raisins, or chocolate chips.

Copyright © 2004 Amy Hugon. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.


 Substitutions  
For flour mix, can use equal parts tapioca starch, rice flour, and potato starch. Replacing one cup of gluten-free blend with oat flour is delicious; sorghum would work too as replacement.

Another egg replacer could be used such as using 1/4 cup safe applesauce.

Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.

Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.

Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.

Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.


 This recipe is free of:
 Milk  Peanut  Egg  Soy  Tree nut
 Gluten  Wheat  Fish  Shellfish  Sesame


 Keep in Mind  
  1. Always read labels! Product ingredients can change without notice. Do not assume a recipe or product is safe for you. Contact manufacturers to confirm safety for your allergy needs.
  2. A check in a box on a recipe means you can make a recipe "free of" that allergen.  You may need to use a substitution or alternative product to make that recipe safe for the allergies you are managing.
  3. If you need assistance with a recipe or ingredient substitution, post on our Food & Cooking support forums. You will receive personal help to alter a recipe to make it allergy-free for your child’s needs.
  4. You are welcome to link to our recipes.  If you would like to publish our recipes elsewhere in print or online, please contact us for permission.

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