Now that summer is a distant memory and kids are back in school, over the next few weeks I’ll be sharing some of my favorite allergy-friendly recipes for lunch box and after school snacks. As an allergy family, we always are challenged in this area. Plus, like many moms, I get tired of the daily complaining about the boring lunch I’ve packed for school, and the lack of fun and different after school snacks. Well not so anymore!
First up – Brown Sugar Cinnamon Banana Bread!
This allergy-friendly bread is peanut and tree nut free, as well as dairy free. Filled with fresh ripe bananas and brown sugar, my kids love this bread! Since my family is not dealing with a dairy allergy, I add some white chocolate chips to this quick bread when I want to make it more of a treat, and that just amps up the deliciousness. You also can add drained pineapple for a sweet tropical flavor.
Not just for breakfast, this bread can serve so many snack or meal cravings. Pack a slice in a lunch box for an allergy-friendly treat classmates will be jealous of.
Or, slather some delicious SunButter on top of a slice and serve with banana slices and other fresh fruit.
For dessert you can grill or toast a slice and serve it warm with vanilla ice cream (or a dairy-free alternative) and chocolate sauce.
Or, for a snack or dessert, grill or toast a slice and spread a nice portion of slightly warm “Sun-tella” on top. Personally, I could eat this all day. Check out the recipe for “Sun-tella” on the blog.
Want to really wow the kids at breakfast? Cut hearty slices and use to make French toast – seriously, there is nothing better. Spread some “Sun-tella” on top, drizzle with maple syrup and you have a breakfast of champions.
It is best to use ripe bananas – ripe bananas are sweeter and give the best taste to the bread. They should look like you ran them over with a truck and smell like sweet bananas.
Unless absolutely necessary for a recipe, I always prefer to use pure cane sugar rather than processed granulated sugar. Before baking, sprinkle pure cane sugar over the top of the bread – this not only gives your bread a nice crunchy sweet top, but it helps the bread rise correctly. You can mix a little cinnamon and brown sugar in with the pure cane sugar if you prefer.
The biggest bonus of this recipe is the ease in making it – everything mixes together quickly, and within 2 hours start to finish you could be eating some decadent warm brown sugar cinnamon banana bread!
Although I will warn you – you may want to double the recipe, as one loaf will be devoured before you know it!
Brown Sugar Cinnamon Banana Bread
Makes (1) loaf
4 egg whites
2 medium bananas, mashed
6 oz canola oil
1 3/4 cups bread flour
¾ cups pure cane or granulated sugar
¾ cups brown sugar, packed
1 tsp kosher salt
1 tsp baking soda
¾ cup white chocolate chips, optional
¾ cup drained crushed pineapple, optional
Heat oven to 375 degrees.
Line the bottom of a 9 inch loaf pan with parchment paper and spray entire pan with baking spray. Or line a 12-muffin muffin pan with liners and spray with baking spray.
In a large bowl, whisk the egg whites to a froth. Add both sugars and whisk until mixed. Add the mashed bananas and oil and mix well. Sift the flour, salt and baking soda. Add the dry ingredients to the bowl and mix well. Do not overmix – this will make the bread tough. Fold in white chocolate chips and crushed pineapple if using.
Pour batter into the loaf pan. Sprinkle lightly with pure cane sugar.
Place the loaf pan on the middle rack of the oven and bake for 50 minutes or until toothpick inserted in the center comes out clean.
Remove from the oven and let the bread cool on a wire rack.