Fearless Food: Allergy-Free Recipes for Kids

Fearless Food: Allergy-Free Recipes for Kids — page 7
Tools loaf pan 2 mixing bowls measuring cups spoons wooden spoon fork toothpick Allergen Alert If you need to avoid wheat use a wheat-free flour blend instead of all-purpose flour 1 Preheat oven to 325 F Coat the loaf pan generously with the cooking spray and set aside 2 Combine the flour baking soda and salt in a mixing bowl Stir well and set aside 3 Combine the oil bananas sugar and vanilla extract in a second mixing bowl Using a fork mash the bananas and mix until they are mostly smooth 4 Add the banana mixture into the flour mixture Stir gently until the wet ingredients fully absorb the flour 5 Pour in the blueberries and stir a few times 6 Transfer the batter into the greased loaf pan Then place the pan in the oven for about 45 to 50 minutes The bread is done when a toothpick inserted into the center comes out clean 7 Allow to cool for 10 to 15 minutes before slicing and serving Store leftovers by covering completely for up to one week Transform your loaf into easy on-the-go snacks by making muffins Instead of using a loaf pan fill a muffin tin with paper liners Scoop the batter into each cup leaving about one-third of each cup empty at the top Bake for 30 to 35 minutes