Allergen-Free Coconut Banana Bread: Free of Gluten, Sugar, Grains, Dairy, Eggs, Nuts and Soy

I will never stop craving the beauty that is wheat artisan bread, dipped in salty olive oil with a side of cheese. Oh my. In the meantime, while I'm still chained to this allergen diet, I found a way to make an egg-free, gluten-free, grain-free, dairy-free, nut-free, AND soy-free bread. Phew. That is a mouthful. I adjusted a recipe that I found here on Gutsy to be dairy and egg free. Here's how to follow my version:


Ingredients:
• 1 Cup sifted Coconut Flour
• 3 very ripe bananas
• 4 flax eggs (or regular eggs if you aren't avoiding them) I detail this process below.
• 6 tablespoons of melted coconut oil (or butter if you aren't avoiding it)
• 5 tablespoons raw honey
• 1/4 teaspoon sea salt
• 2 teaspoons cinnamon
• 1/2 teaspoon baking soda
• 1 tablespoon vanilla

Smash up your riped bananas until they are a smooth consistency.
Add your liquid ingredients: coconut oil, flax eggs, raw honey and vanilla and stir minimally.
In a separate bowl, add your dry ingredients together: sifted coconut flour, baking
soda, cinnamon, and salt. Stir gently together, then add the dry ingredients to the wet.
With a wooden spoon, stir all ingredients together until nicely blended. Don't over-stir.
Spread your mixture into a greased or parchment-lined bread pan and bake for 1 hour and 15 minutes at 300°. After removing from the oven, let the bread sit in the pan on the stove for 15 additional minutes.
Serve with your favorite spread or salted olive oil.
The reason my bread is so flat is because of the flax eggs in a wide bread pan. A mini bread pan would probably have been a better choice if I had had one. Here's how to make a flax egg:

Ingredients:
• One small mixing bowl
• A small whisk
• 1 tablespoon of Flaxseed Meal seed to 3 tablespoons of water. So for 4 flax eggs, you will need 4 tablespoons of Flaxseed meal and 3/4 cup of water (that's 12 tablespoons).


One mistake I made in this recipe was not grinding my flax meal. I used the Bob's Red Mill Flaxseed Meal in a hurry which should be further ground into a powder in a coffee grinder or grain mill.

Instructions: After measuring your tablespoons of flax meal, add the water slowly while stirring with the whisk gently. Put your bowl of "eggs" in the refrigerator for at least 15 minutes. It should set nicely to create an egg-like consistency, which will act as your binder. Enjoy!