Banana bread is an awesome baked good to make. It is easy, perfect if you have extra ripe bananas to use up, and it is a sweet treat that doesn’t need much sugar since the bananas are a great sweetener. Oats bring out the sweetness in recipes and also allow to use less sugar. Following The Eczema Diet doesn’t mean you can’t have banana bread! I only had to very slightly adapt my previous banana bread recipe to make this recipe The Eczema Diet-friendly.
Make sure your bananas are really ripe; there should be more black than yellow. That’s the secret to a good banana bread! This one is really easy to make, and is vegan, nut-free, soy-free and oil-free! It has pear for extra flavour, but if you want a plain banana bread, or don’t have ripe pears, it is also good without the pear.
- 1 tbsp flax seeds
- 1 cup whole spelt flour
- 3/4 cup rolled oats
- 1/3 cup maple sugar
- 2 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 3 very ripe bananas
- 1/2 tsp pure vanilla extract
- 1 ripe pear, peeled and diced
- Preheat oven to 350°F and line a glass bread pan with parchment paper.
- Make a flax egg: grind the flax seeds and mix with 3 tbsp water. Set aside until gelatinous.
- In a medium-sized bowl, mix flour, oats, sugar, baking powder, baking soda and salt with a whisk.
- In a small bowl, mash bananas. Mix in the vanilla and flax egg.
- Add the mashed banana mixture to the flour mixture and mix with a spoon until combined. Stir in peeled and diced pear.
- Transfer mixture to the prepared bread pan and bake for 1 hour.
- If you are not extremely sensitive to salicylates, raw cane sugar (medium salicylates) can be used instead of maple sugar.