Moist & Delicious Allergy-Friendly Banana Bread From a Mix? Yes!

by Allergy Free Kitchens on July 8, 2014

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Our summer of semi-homemade dishes with allergy-friendly products continues with this delicious banana bread mix from Let Them Eat Foods out of Illinois.  I met the team from Let Them Eat Foods at the 2014 Chicago Gluten & Allergen Free Expo and they kindly gave me a bag of their banana bread mix to make and review.  I would later discover what they gave me was a real treat.  Yes, it is possible to get a moist and delicious allergy-friendly banana bread from a mix.

Let it be known, all banana bread mixes and recipes I try are held to a standard.  If the end result can’t compete with my mom’s gluten, egg, and dairy-filled version, they’re out.  Anything that doesn’t taste like hers just isn’t banana bread to me.

I’ve tried making my mom’s recipe using alternate ingredients and (no surprise here) I’ve never quite hit it.  I’ve tried different recipes and mixes and my husband’s reaction is almost always the same, “It’s good, but I don’t really taste banana.”  Ugh!  Sometimes a spice in the mix or recipe overpowered it.  Sometimes the flour blend hijacked the flavor.  It just wasn’t right.

As you might imagine, I was a bit apprehensive when I began to whip up the banana bread mix from Let Them Eat Foods.  The instructions call for egg, so I knew I was already veering off the path of tried and true.  To keep our bread vegan, I simply omitted egg altogether and used another 1/2 of a banana pureed and mixed with 1 tsp of baking powder instead.  I also opted to bake the bread in three mini-loaf pans.  I’ve found that to be helpful when baking gluten-free breads without eggs.  (With my oven and pans, my mini-loaves are typically done in 30 – 35 minutes at 350 degrees.  If you’ve not used mini-loaf pans before, I would begin checking your loaves at 25 minutes.)

When the loaves were finished and had cooled to warm, I did a little something I learned from my mom.  I rubbed a little bit of Earth Balance Buttery Spread (she uses real butter) on the top of the loaves and wrapped them tight in plastic wrap to finish cooling.  The result was heavenly.

Finally, we have a banana bread that ranks right up there with my mom’s, but with the ease of a mix.  Ah, semi-homemade saves the day.

This banana bread is scrumptious on its own, but if you want to do a little something fancy, try this:

  • Preheat a pan over medium-high heat.
  • Slice the bread to 1/2  thickness.
  • Lightly spread both sides of each slice with a buttery spread of your choice.
  • Place the bread in the preheated pan until the sugars caramelize and the edges get a bit crisp.  Flip the bread over and do the same to the other side.
  • Remove the bread from the pan and plate each slice.
  • Top each warm slice with your favorite allergy-friendly vanilla ice cream.
  • Enjoy!

I encourage you to visit Let Them Eat Foods to see the variety of products they offer, find out how and where you can purchase their products, and review their allergen information to determine if their products fit your dietary restrictions.  Please note the following statement provided by Let Them Eat Foods:  “Allergen contamination is something we take very seriously.  We therefore do our best to post allergen information for our source ingredients on our website.  All of our products currently use the same GF flour, which is manufactured in a facility that also uses tree nuts and soy.”

Have you tried Let Them Eat Foods products?  Let me know what your favorites are and what semi-homemade dishes you make with them. 🙂

Livin’ the free life,

Wendy

Disclosure:  As stated in this post, I was provided with a package of Let Them Eat Foods Banana Bread Mix to review.  The views shared are my honest opinions.  

 

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