AIP Banana Bread
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5.0
36 reviews
Excellent
AIP Banana Bread
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This AIP Banana Bread is as close to the real deal banana bread as they come. In fact, most people can’t tell that this is gluten free let alone an AIP bread recipe. It’s spongy, moist and filled with that sweet banana flavor that you love in banana bread. This recipe Paleo and AIP friendly.
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Ingredients
- 3 very ripe bananas mashed (although 4 bananas are needed for this recipe, please see the rest of the ingredients below)
- 1 cup apple sauce
- 1/2 cup coconut oil
- 1/4 cup honey Additional honey is needed for this recipe. Please see the rest of the ingredients below.
- 1 cup cassava flour
- 1/2 cup arrowroot starch
- 1/2 cup coconut flour
- 2 teaspoons baking soda
- 1/2 teaspoon cream of tarter
- 1/2 teaspoon salt
- 1/4 teaspoon vanilla powder
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 2 Gelatin Eggs (2 tablespoons gelatin, 1/4 cup warm water)
- 1 just ripe Banana peeled and sliced the long way down the center
- 2 tablespoons honey optional
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Instructions
- Preheat oven to 350 degrees. Line a loaf pan with parchment paper then set aside.
- In the large mixing bowl, combine the mashed bananas, apple sauce, coconut oil and honey then stir to combine. In a small mixing bowl combine the cassava flour, arrowroot starch, coconut flour, baking soda, cream of tarter, salt vanilla powder, cinnamon and cloves then stir to combine.
- Pour the dry ingredients into the wet ingredients then use a hand mixture to combine. Next make the gelatin eggs by adding 1/4 cup warm water to a small bowl. Sprinkle the gelatin over the water and whisk constantly until frothy. Add the gelatin eggs into the batter and beat for about 1-2 minutes. The dough should not be liquid but thick and almost fluffy.
- Spoon the batter into the loaf pan. Gently arrange the two banana slices on top of the batter. I prefer center cut up because it’s more visually appealing.
- Place in oven then bake for 1 hour 15 minutes to 1 hour 30 minutes or until the inside is no longer wet (or jiggly) and a knife comes out clean. Remove and allow to cool (at least 20 minutes) completely.
- Heat up 2 tablespoons honey and brush over the top to give it a shine then slice and serve.
Notes
- It’s ok is the wet ingredients are a little lumpy. The banana chunks just make it taste even better.
- Using the additional honey to brush over the top is optional. It’s just for looks and doesn’t affect the taste.
- Gluten free flours are not all made the same. If you can’t have one of the flours in this recipe, please be aware that you probably won’t be able to make a 1:1 swap without reworking the entire recipe.
- Don’t try and rush this recipe by using a higher oven temperature. Part of the reason why the texture turns out so well is that it’s evenly cooked at a lower temp. Trust me. This AIP bread recipe is worth the wait.
- Make sure to remove the parchment and bread from the pan while it cools. Otherwise the parchment may stick to the bread.
Nutrition Information
Show Details
Serving
1slice
Calories
344kcal
(17%)
Carbohydrates
54g
(18%)
Protein
2g
(4%)
Fat
15g
(23%)
Saturated Fat
13g
(65%)
Sodium
438mg
(18%)
Potassium
239mg
(7%)
Fiber
5g
(20%)
Sugar
24g
(48%)
Vitamin A
47IU
(1%)
Vitamin C
6mg
(7%)
Calcium
30mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 344 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 344kcal | 17% |
| Carbohydrates | 54g | 18% |
| Protein | 2g | 4% |
| Fat | 15g | 23% |
| Saturated Fat | 13g | 65% |
| Sodium | 438mg | 18% |
| Potassium | 239mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 24g | 48% |
| Vitamin A | 47IU | 1% |
| Vitamin C | 6mg | 7% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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