This is one of the great recipes that Thalia has shared with The Allergy Team and it’s been a huge hit with our families so we hope you enjoy it! 

Ingredients

  • 80ml extra virgin olive oil
  • 3 bananas (ripe, mashed)
  • 80ml maple syrup
  • 120ml oat milk 
  • 1 tbsp ground flax seed
  • 185g chickpea flour
  • 1 level tbsp baking powder
  • 120g dairy-free dark chocolate chips

Method

  1. Preheat the oven to 170C and brush a loaf pan with some olive oil.  
    In a large bowl, combine the remaining oil, bananas, maple syrup, oat milk and ground flax seeds.
  2. In a separate bowl, mix your dry ingredients: flour and baking powder.  Add the dry ingredients to the wet batter and mix until combined.  Fold in ¾ of the chocolate chips.
  3. Pour the batter into the loaf pan and top with the remaining chocolate chips.  Bake for at least 45 mins, until a knife comes out clean.
    Let it cool completely.  
  4. Team Tip: The chickpea flour (also known as gram flour) can be replaced with plain gluten-free flour or plain flour.

**Always check the ingredients of any food you’re cooking with to make sure it doesn’t contain something you or your child should avoid.

More Recipes

  • Jen’s Rocky Road

    Need a pick-me-up for the holidays? Jen’s Rocky Road recipe may be the answer!

  • Spaghetti Bolognese

    Our allergen-free version of this classic comfort food is a winner for the whole family.

  • Hot Cross Buns

    As well as all the chocolate, Easter wouldn’t be Easter without Hot Cross Buns.

  • Savoury Vegetable Muffins

    Lucy Upton’s muffins are great for breakfast, lunch boxes and snacks and with some adaptation can be free of the top 14 allergens. You can freeze them so they are ideal to batch cook at the weekend ready for the week ahead.

  • Beetroot Soup

    Beetroot soup is a fabulous colour as well as being nutritious and delicious. Blend everything together before serving if you prefer smooth soup.

  • Veggie fried rice

    Versatile fried rice is perfect for using up whatever veg you have in the fridge. A fantastic way to get loads of veggies into your kids – shredding them finely and cooking them so they’re crunchy makes them really palatable to children.