Mini whisk or fork
- 4 whole bananas 3 really ripe, 1 just ripe to garnish
- 1 cup cassava flour
- 1/2 cup arrowroot flour
- 1/2 cup coconut flour
- 1 cup applesauce
- 1/3 cup maple syrup
- 1/2 tsp ground ginger
- 1 tsp cinnamon
- 1/4 tsp vanilla powder
- 2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 cup extra virgin olive oil
For the gelatin egg:
- 2 tbsp gelatin I like this brand
- 1/3 cup hot water
Preheat the oven to 350 degrees F. Place all dry ingredients on a bowl and whisk, set aside. In a separate bowl, mix all wet ingredients. Slowly combine the two bowls.
In the meantime, whisk up your gelatin egg. Slowly add the hot water to the gelatin and whisk together. Be sure to move fast or the egg alternative will stick and you will have to start over. Add the egg to the mixture and whisk together.
Line the bread pan with wax paper on both side. Spray the wax paper with the cooking oil spray. Gently pour in your batter. Cut the remaining banana in half long ways and lay on top to garnish. Cook the banana bread in the oven for 1 hour and 30 minutes. Do not be alarmed if the bread still looks soft on the inside when you cut into it. It is supposed to be super moist.
You can store this banana bread for up to 5 days in the fridge.
I suggest removing the wax paper as soon as it is done cooking so it does not stick.
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Easy banana bread alternative that is autoimmune protocol friendly
AIP Banana Bread (Paleo, AIP, Allergy Friendly)
Amount Per Serving (1 slice)
Calories from Fat 135
% Daily Value*
Saturated Fat 3g19%
Vitamin A 9IU0%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.