Banana Bread

We have an extensive list of (newly discovered) food allergies/sensitivities in this household, so I am learning how to shop for and feed our family all over again. 

N(7) and I made a banana bread tonight that *almost* meets our new criteria. (I say *almost*, because the baby is allergic to bananas...) It's a really dense pan of bread, and it isn't incredibly sweet...but it's quite yummy, especially with some non-dairy butter substitute on it. Success!

Allergy-Friendly Banana Bread

(kinda based on a recipe from "The Whole Foods Allergy Cookbook" by Cybele Pascal)

1/4 c oil

3/4 c organic agave nectar

4 ripe bananas, mashed

3  tsp Ener-G Egg Replacer mixed with 4 Tbsp enriched rice milk

juice of half a lemon

1/2 tsp cinnamon

1/2 c dried cranberries

1 c oat flour

1 c brown rice flour

3 Tbsp ground flax meal

1 1/2 tsp. aluminum-free baking powder

*Preheat oven to 350*F.

*Mix oil, agave, bananas, egg replacer, lemon juice, cinnamon, and cranberries in bowl.

*In separate bowl, combine remaining ingredients.

*Combine dry ingredients into wet. Mix well.

*Oil square baking dish (8x8? 9x9?), dust w/ either oat or rice flour.

*Pour mixture into baking dish.

*Bake for about 1 hour 20 minutes.