AIP Banana Bread
User Reviews
5
AIP Banana Bread
Description
AIP Banana Bread is designed to fit the Autoimmune Protocol dietary restrictions using a mix of gluten-free flours including cassava, arrowroot, and coconut flour. Mashed ripe bananas, applesauce, and honey bring natural sweetness and moisture, while gelatin acts as an egg substitute, helping to bind the batter. The loaf is gently baked at a low temperature around 350 degrees Fahrenheit for over an hour to ensure even cooking, resulting in a moist, thick bread with a balanced cinnamon and clove spice profile. A banana sliced lengthwise placed on top adds a soft texture and decorative touch.
The bread's texture is dense yet tender, thanks to the blend of starches and flours carefully combined. The use of cream of tartar and baking soda provides leavening. This bread can be enjoyed as a snack or breakfast treat, suitable for those avoiding gluten and eggs.
When preparing, it is acceptable for the wet ingredients mixture to be somewhat lumpy; these banana chunks increase the bread's flavor. The baked bread should be removed from the pan along with the parchment paper while still cooling to avoid sticking. Optional honey brushed on top lends a glossy finish without altering the taste. It's best to patiently bake at the recommended temperature to achieve the proper texture without rushing the process.
Ingredients
- 3 banana mashed (although 4 bananas are needed for this recipe, please see the rest of the ingredients below, very ripe
- 1 cup applesauce
- 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 tartar
- 1/2 teaspoon salt
- 1/4 teaspoon vanilla powder
- 1 teaspoon ground cinnamon
- 1/8 teaspoon cloves ground
- 2 gelatin 2 tablespoons gelatin, 1/4 cup warm water, used as egg substitute
- 1 banana peeled and sliced the long way down the center, just ripe
- 2 tablespoons honey optional
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
- Lumps in the wet ingredients are fine; banana pieces add more flavor.
- Brushing the top with honey is optional and only for appearance.
- Gluten-free flours differ; swapping flours may require recipe adjustments.
- Do not increase oven temperature; baking low and slow ensures ideal texture.
- Remove bread with parchment from pan during cooling to prevent sticking.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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