I’d say 2-3 days on the counter in an airtight container and about a week in the fridge. You can also freeze it. Always use your common sense, though – if it looks/smells/tastes bad, don’t keep eating it!

HI Diana – Go ahead and start at 40 minutes and then check on it in 5 minute increments until a wooden skewer poked in the middle comes out clean:)

Hi Ros – thanks for sharing this. While many are on a strict SCD diet, some are beyond the bounds of what is legal and illegal and therefore we try to help every person no matter where they are! OF course, if you’re just starting on the SCD those items will need to be eliminated for now:)

Thanks for the suggestion!

Thanks for your input!! You’re right – in a recipe like cookies that just needs one or 2 eggs, flax, chia, or gelatin eggs are all good subs. But this recipe is mainly just eggs and bananas – so you really can’t substitute the eggs for this one.

If 1 tbsp ground flaxseed + 1tbsp water per egg doesn’t work well for a loaf or pan, maybe cookies would work. I usually just leave out eggs with no substitutes for cookie recipes, although 5 eggs is much more than in a cookie recipe (usually they only need one or two eggs). But the flaxseed should hold things together if needed for the smaller cookie shapes. Or just try thinner (not as tall) batches in two pans. Hey – pancakes!

Chia seed works the same way (same proportions) as flaxseed for a substitute binder.

The worst that will happen is that you have to eat it with a spoon…. not a problem for me!

Hi Daryl – unlike some baking recipes, this isn’t a very complicated recipe! It’s hard to mess up – one of the things I like about it. To be clear – 3/4 cup refers to the American measurement where 1 cup = 8 ounces. If your bananas are very small, you can use 5 – if they’re very big use 3. I promise it will still turn out!

Hi Suzan –

I didn’t calculate the nutrition facts for this recipe – you could use an online calculator if you’re really concerned about it. The bread contains some healthy fat from the eggs, but it doesn’t have any added fats or oils.

Hi Emily – you can cook it in an 8×8 pan or a loaf. Both work! If you use a loaf pan, you’ll likely need to cook the bread longer. My instructions are for cooking in an 8×8 pan

Hi Kate – thanks for commenting!! I’m not sure how gelatin eggs would work in this recipe because there are so many eggs (and not a lot else!) If you can’t tolerate eggs right now, you might want to look for a different recipe. Sorry about that 🙁