My food sensitivity clients often find it challenging to find baked goods that still taste good without using ingredients they need to avoid as we work to eliminate the chronic inflammation in their bodies. That’s why I was so excited to learn about this dairy-free, gluten-free, and egg-free banana bread recipe concocted by Camille Womack, the mother of one of my pediatric clients.
Perhaps I am most excited to learn that pureed sweet potato can be used as an egg replacement / egg substitute in baked goods with great success. You may have seen some of my previous searches for egg-free egg substitutes when doing egg-free baking, but sweet potatoes were a new idea for me.
Thanks for sharing your wonderful recipe, Camille!
Dairy-free, Gluten-free, Egg-free Banana Bread
recipe by Camille Womack
6 really ripe medium/large bananas
2/3 cup melted coconut oil
1/2 cup pureed sweet potato
3 cups oat flour
1/2 cup cane sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon sea salt
A handful of raw sunflower seeds
A handful of chopped pecans
Rolled oats to sprinkle on top
Mash the bananas with a fork and combine with oil and sweet potato. Whisk together dry ingredients. Add dry mix to wet mix in small batches, just barely combining. Stir in nuts. Bake in two loaf pans (greased with coconut oil), with a couple handfuls of rolled oats sprinkled on top, at 350 degrees for 45-50 minutes. Turn it out on a rack to cool.
Camille’s notes for success: In this last batch I made, I forgot to add the sugar, which didn’t affect the taste as much as it did the texture. With the sugar, it’s a bit fluffier, although the bread is still dense as you can tell. The most important thing is that it’s really tasty, and holds itself together well enough to make a sunflower butter sandwich. 🙂 I hope someone else can use it. (Would probably taste even better if you could add vanilla!)