BANNON BREAD IS a staple in many Israeli households, especially for those who are lactose intolerant.

But this gluten-free loaf is actually very tasty and, as you may have guessed from its name, the recipe for the loaf can be quite a bit different from what you may be used to.

The ingredients for this banana bread are simple and you won’t find any ingredients that would be considered “unhealthy” in this article.

It’s all about the banana.

The loaf is baked in a baking pan, which you’ll need for the crust, while it’s still warm from the oven.

The crust, or “bronk,” of the loaf is made from banana slices and rolled up, while the rest of the bread is baked on a floured board.

It looks a little bit like a regular loaf of bread, but it’s actually quite different.

The top crust has a light texture that’s slightly crunchy, while in the middle there’s a layer of fluffy, slightly sweet dough.

And in between the two layers is a thin layer of lightly sweetened banana, which is then folded and baked again.

It should be quite easy to make, and you’ll get plenty of banana bread to make this bread in.

The banana bread is traditionally served in the traditional way, but you can also make it at home and enjoy it in a variety of ways.

And if you’re going to be eating it for breakfast, you might as well make it ahead of time, too.

The recipe calls for 2 bananas, and although this recipe calls it “banana bread,” it’s really a banana bread with bananas on top, as the banana slices are a little thicker than you might think.

In this banana loaf, the crust is made with banana slices (or “bunk”) rolled up and baked, while there are also layers of lightly caramelized banana and a layer made with sweetened bananas.

The baking time for this recipe is about 15 minutes, so it’s quite easy and quick to prepare.

I prefer to use my kitchen scale, as I don’t have one at home, so I always check the recipe with my scale to make sure that I’m getting the correct amount of baking time.

It takes about 10 minutes for this loaf to bake, but the crust should be a bit soft on the outside, but soft and fluffy on the inside.

The filling for this bread is the same as for the banana bread, which consists of a lightly sweet banana and some sweetened sugar, but is a little more dense.

The batter is thick, slightly nutty and slightly sweet, and is then baked to make a light crumb.

The topping is a mix of banana slices, sugar and vanilla.

The bread is very good if you can make it, but I wouldn’t recommend serving it alone.

I like to use it with some kind of dip, and it’s not too spicy, but if you want to use this bread with something else, it’s best to use a banana flavored sauce instead of banana jam.

This banana bread has a very unique taste and texture, and I really recommend trying it.

I think this is a very good recipe for someone who’s lactose-intolerant.


The recipe is adapted from my book, Banana Bread, by Rabbi Michael Elbaum, available from the publisher’s website,