Eczema Friendly Banana Bread!

DISCLAIMER: No I didn’t give Hiro a slice, those cacao nibs are definitely not ‘dog friendly’… 😉

So, for the past two years I’ve tried to cook the perfect banana bread. Bananas have unique alkalising properties and are salicylate-free, making them the PERFECT fruit for people with skin allergies. However I kept failing miserably…

Until now!

I’d been trying to tweak recipes so that they were healthier and more ‘skin friendly’. But I’m no whizz in the kitchen, so I should have stayed away from tweaking recipes.

I also should have got off google and just checked my bookshelf because the perfect eczema friendly recipe was sitting in my copy of Karen Fischer’s ‘The Eczema Detox’.

I was so excited when I made not only edible, but SUPER tasty banana bread that I told my teen ballerinas later that night and asked for an applause. Yes, I’m sure they think I’m crazy.

With Karen Fischer’s blessing (thanks Karen!) she’s allowed me to repost the recipe for everyone here. It’s super easy and doesn’t taste too ‘healthy’ – which is the goal right?

If you struggle finding some of the flours, I suggest a little trip to your local ‘The Source Bulk Foods’.

Ingredients

  • 2 free-range/organic eggs (whisked)
  • 1 cup brown rice flour
  • 1/2 cup quinoa flour
  • pinch of quality sea salt
  • 3 teaspoons baking powder
  • 3 very ripe bananas (mashed)
  • 1/2 cup real maple syrup
  • 2 tablespoons rice bran oil
  • 1 teaspoon real vanilla essence

Method

Preheat the oven to 170 degrees.

Sift into a large bowl all the dry ingredients; the two flours, salt and baking powder.

Then in a separate bowl mash the bananas and stir in the wet ingredients; maple syrup, egg, oil and vanilla essence.

Add the wet ingredients to the dry ingredients and fold over. Don’t over-mix!

Line a rectangular loaf tin with baking paper and pour the mixture in.

*I also sprinkled a couple of cacao nibs on top (not eczema friendly, but fun).

Bake for approximately 40-50 minutes (I left mine in for 45 minutes). You’ll know when to take it out, because it will be golden on top. Don’t worry if it looks a little undercooked, as it will firm up.

Toast to serve. Yum.

Grace & Grit,

Georgia x

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