I've struggled to feed this little man since the day he was born! Food allergies and acid reflux have been the most talked about topic in our house this year. Currently, Henry can't eat any dairy, eggs or corn, which we discovered after an elimination diet while I nursed, and then having to switch to a hypoallergenic formula. We finally gave Henry some whole milk yogurt and whole milk in his bottle for about a week after he turned one. After a few days he started to act the way he did when he was a newborn. Fussing, crying, runny diapers, diaper rash, arching his back and screaming, and waking up a lot during the night. Needless to say it didn't go very well BUT I am determined to find some yummy food for this boy to eat. He eats mostly fruits, veggies and chicken with the occasional graham cracker for a snack. This is my favorite brand, and seems to agree with Buddy's tummy.
Breakfast has always been the hardest meal to find something filling for him to eat. I decided to adapt a traditional banana bread recipe, and it turned out really well! He loves it and I feel comfortable giving it to him and Emma.
Preheat oven to 350 degrees
Mix dry ingredients together and create a well in the center of the mixture
Mix wet ingredients including sugar, separately
Add wet ingredients to dry and mix well by hand
Pour mixture into a greased 9"x 5" loaf pan
Bake for 42-50 minutes
*I made my own applesauce for this recipe by steaming and pureeing apples using this. The store bought plain applesauce included citric acid to preserve color (#why) and Henry has had some reactions to citric acid in processed foods so I made it myself. Easy and cheaper!
**The first time I made this recipe I used overripe bananas like most banana bread recipes call for. The second time I used nice ripe bananas and it actually turned out better! Also, one cup of mashed bananas equaled two large bananas.
We hope you can enjoy this bread as much as we do! If you have any other good dairy, egg and corn free recipes send them our way :)