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.
Hi! Thanks so much for sharing your recipes. Do you think I can use a muffin pan with this recipe (same proportions)?
Hi Joy,
Yes, I think you can make it in a muffin pan, all you need to do is reduce cooking time. I would estimate 20-30 minutes, but just check them to make sure 🙂
Could you make these Glute free in any way?
Hi Rebecca,
I would use gluten-free rolled oats and substitute the spelt flour with a GF baking flour mix. I have not tried it, so I can’t guarantee results, but for recipes like this it usually works pretty well with those substitutions :). If you don’t use flour mixes, I would use 1/2 oat flour and 1/2 brown rice flour (although I think the flour mix may give better results).
Charlie
Hi, I can’t use bananas unforch. Can I use only pears at all?
Hi Malaya,
Unfortunately the bananas are integral to the composition of the bread. However, if you are willing to experiment (I haven’t tried this so I am not sure it will work), you could substitute 1/2 cup applesauce, pear purée, or pear baby food per mashed banana (so 1 1/2 cups for this recipe). I’ve successfully done this substitution in the past for other recipes.