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At the time of publication, all recipes were free of the allergens listed as being free of in the title (i.e. soy-free, milk-free, etc.), and all other information shared was accurate to the best of my knowledge. Though I strive to update outdated information quickly and work diligently to make sure you have the most accurate information possible at all times, it is your duty to double check labels EVERY TIME to ensure that the ingredients you use are SAFE FOR YOU. DO NOT RELY SOLELY ON THIS INFORMATION AS INGREDIENTS AND INFORMATION DO CHANGE. Your doctor or allergist should also be your first go-to for information on how to handle your medical needs. That being said, if you DO notice an error, please send me an email letting me know (tell me what page or recipe the error is on, what the error is, etc.), and I will correct the error ASAP. Thank you so much!

Monday, April 30, 2012

Banana Bread (Fish, Soy, Egg and Nut-Free)



I know that I found this recipe on the web, but I didn't save the link when I wrote it down over a year ago, and have yet to find it again. I believe the original recipe called for walnuts, but I'm not sure. Either way, it is not original to me, but I have modified it slightly.

Banana Bread

Ingredients:
½ Cup Salted, Full-Fat Butter

1 Cup White Sugar

1 ½ Cups Soy-Free Flour
 
1 Teaspoon Baking Soda

½ - 1 Teaspoon Salt

3 - 4 Over-ripe Bananas

  1. Preheat oven to 325oF.
  2. Grease 8x4 inch loaf pan.
  3. In a large bowl, cream butter and sugar.
  4. Add flour, baking soda and salt. Mix well.
  5. Blend in mashed bananas. (I like to use a potato masher.)
  6. Pour into prepared pan.
  7. Bake for 60 minutes or until a knife inserted into the center comes out clean.
This is a recipe I make all the time. You will be surprised how moist it is. If you want to add walnuts, feel free, but I don't (my family doesn't like them).

On a side note, the amount of salt is based on personal preference. I find that 1/2 teaspoon is plenty. Also, the amount of bananas is based on size of the banana. If they are on the smaller size, 4 may be needed. And remember, the more over-ripe, the better! :)

I hope you enjoy this recipe like my family does. Comments welcome! :)

Note: This recipe is fish, egg and nut-free (as long as you don't add any), and only soy-free if you use all soy-free ingredients.
 
This recipe was submitted to
 
realfoodallergyfree

2 comments:

  1. my one and only nephew had eczema , and i was trying to find , egg, milk, soy, corn, wheat free desserts , i am very happy that i found your blogs, i will be coming for more recipes for sure, thank you

    ReplyDelete
    Replies
    1. You are so welcome! Thank you for stopping by! If you ever need help finding any recipes or have any questions, please feel free to email me or leave a comment, and I'll do what I can to help! :)

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