Banana Loaf/Muffins and Our Battle with Food Allergies
Hi! I’m Melina, homeschooling mother of 11 and Grandmelina to 2!
(Dairy free, wheat free alternatives and egg free alternatives.)
When my oldest son was only 5 weeks old, we realized that he had food allergies. I woke in the early hours of the morning with him thrashing in my arms trying to draw a breath. He had aspirated some stomach contents. After spending 10 days in the hospital just before Christmas, his eczema was already starting to flare. Next began the arduous process of elimination, trying to determine what he was allergic to.
He was anaphylactic to eggs, dairy and peanuts, but he also had adverse reactions to wheat, soya, potatoes, tomatoes, garlic, alcohol (through breast milk), fruit with sugar…. We ended up tweaking a few recipes, including this one. This is the original recipe. We ended up changing the wheat flour to oat flour and eliminating the eggs (which makes them heavy muffins – more like a biscuit), but still tasty. Using very ripe bananas gives this recipe a stronger banana flavour.
This recipe is often requested as a birthday dessert in our home. For those special occasions, I will ice the muffins (cupcakes) or make a broiled coconut topping on my cake.
This is a great recipe that earns me many compliments wherever I bring it. Enjoy!
(makes 1 loaf or 12 muffins)
Preheat oven to 350°F (325°F if using a dark coloured pan).
- 1/2 cup lard or shortening
- 1 cup white sugar
- 2 eggs (may be omitted)
- 3 very ripe bananas, mashed
Mix the above ingredients well with a hand mixer. Add:
- 2 cups flour (may replace white flour with oat flour or chickpea flour or gluten free flour)
- 2 tsp. baking soda
- 1 tsp. vinegar
- 1/2 tsp. salt
Mix well with a spatula. Spoon filling into well greased muffin cups 3/4 full , or fill your well greased loaf pan or well greased 9×13 cake pan. Bake for time indicated below in a preheated 350°F oven (325°F oven for dark coloured pans).
Bake muffins for 10 – 15 minutes (until toothpick inserted into centre comes out clean), bake loaf for 45-50 minutes (until toothpick inserted into centre comes out clean), bake 9×13 cake for 30-35 minutes (until toothpick inserted into centre comes out clean).
OPTIONAL BROILED COCONUT TOPPING
for 9×13 pan
- 1 1/3 cup packed brown sugar
- 1/2 cup butter or margarine (or coconut oil)
- 1/4 cup cream or milk (or coconut milk)
- 1 cup shredded sweetened coconut
Combine all ingredients together in a small saucepan and heat and stir on stovetop until hot and sugar is dissolved. Alternately, you can melt the butter in a heat proof bowl in the microwave then add the other ingredients.
Spread over cake. Return to oven on broil until it bubbles well, about 2-3 minutes (watch carefully so that it doesn’t burn).
Remove from oven, cool, and serve.