Yvette’s Allergy Friendly Banana Bread
My long time followers will be aware that my family is beset with food intolerances. We blame a gene passed down through my Dad’s line, but another trait from the same source gave us a love of good food, artistic creativity and the determination to make the absolute best of a difficult situation.
This fabulous banana bread was created by my youngest daughter Yvette, (an accountant, not a cook) and tweaked a little by by eldest girl Leah at “Sharing the Food We Love.” The original version was created to appeal to kids and included sultanas and choc chips, a quarter cup of each in place of the chopped walnuts.
Leah added the touch of coffee then I made a few minor changes as well, changes that were a bit of fancy footwork after I started making the loaf and discovered there were no psyllium husks in the pantry.
Because I loathe waste, there are always bananas in my freezer, bananas that have over ripened in the fruit bowl. There are a million uses for them aside from smoothies, they work perfectly, defrosted, mashed and added to muffins, cakes and banana bread or straight from the freezer for instant banana ice cream.
I’ve made this loaf several times now. The following formula is how I like it best.
125 g butter or margarine
1/2 cup raw sugar
2 eggs, lightly beaten
2 very ripe large bananas, mashed
1/2 teaspoon vanilla essence.
2 tsp instant coffee
1 tbl sp. boiling water
1/2 cup chopped walnuts
1 cup gluten-free flour
1/4 cup fine walnut meal or psyllium husks
1/2 tsp bicarbonate soda
2 tsp baking powder
Pre-heat your oven to 180c. Grease and line a loaf tin.
Mash the banana with the dissolved coffee and vanilla essence. Set aside.
Cream the butter and sugar until light and fluffy, then beat in the egg a little at a time. Stir in the banana and chopped walnuts and walnut meal. Sift the flour and raising agents then lightly stir it into the butter.
Spoon the batter into the loaf tin and bake in the oven for approx 1 hour, or until cooked when treated with a skewer. Turn onto a wire rack to cool.
About ladyredspecs
17 comments on “Yvette’s Allergy Friendly Banana Bread”
Leave a comment
Creative Commons Copyright Licence
Please Pass the Recipe by Sandra Gay is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.
Please Pass the Recipe 
Pingback: Peanut Butter and Banana Loaf | Please Pass the Recipe
Pingback: Buckwheat Banana Cake with Pecans and Maple | Please Pass the Recipe
Love how this recipe traveled through your family, every cook making a little change. Would love to conduct a blind taste test to see whose version is the best. I’ll be the judge and I am open to bribes. 😉
LikeLike
The truth is, the three of us each probably think that our own version is best, we’ve all got healthy egos! Nothing like the motivation of family rivalry!
LikeLike
I always have bananas sitting in my freezer. It seems I can’t eat them fast enough before they’re too ripe! Lovely bread Sandra and thanks for all the allergy friendly recipes you come up with.
LikeLike
Thanks Lidia, no reason why sensitive tummies should be discriminated against!!
LikeLike
So, this is a group/family collaborated banana bread! It looks moist, nutty and delicious. Yum!
LikeLike
Correct! I guess it puts pay to that old adage that too many cooks spoil the broth!😀
LikeLike
Mmmm, it looks so perfect and perfectly moist. BTW, reading through the comments, I plan to add a pinch of salt to my next cup of coffee like your grandma advised!
LikeLike
Thanks Azita. I love my strong espresso in the morning, just reluctant to add salt!
LikeLike
Very nice and just the right time of year. First day of summer tomorrow. I’m still making those banana ice creams.
LikeLike
Thanks, yes that ice cream is a beauty. My daughter has started adding frozen blueberries to it too, enough to add loads of colour and flavour. It’s wonderful!
LikeLike
Reblogged this on Recipe Reblog.
LikeLike
Looks so good. A great new recipe. I usually put a touch of coffee in my gingerbread and serve with boiled custard. Adds some complexity I think. Must try your approach to b-bread. Sue
Womenlivinglifeafter50.com
LikeLike
I think coffee makes everything taste good! My grandma used to add a pinch of salt to her cup of coffee, but I’ve never been brave enlightenment to try it. I hope you enjoy the banana bread when you make it!
LikeLike
Yum! love this banana bread!
LikeLike
Me too xx
LikeLike