AIP Banana Bread (Paleo, AIP, Allergy Friendly)
Easy banana bread alternative that is autoimmune protocol friendly
Servings: 8 slices
Calories: 289kcal
Cost: $5
Equipment
- Bread pan
- Bowl
- whisk
- measuring cups
- measuring spoons
- Mini whisk or fork
Ingredients
- 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
Instructions
- Preheat the oven to 350 degrees F. Place all dry ingredients in 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.
Notes
Storage: This recipe can be stored for up to 5 days in the refrigerator in an air tight container.
Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed. It is based on 8 servings.
Serving Size: This recipe should yield 8 slices
Nutrition
Serving: 1slice | Calories: 289kcal | Carbohydrates: 37g | Protein: 3g | Fat: 15g | Saturated Fat: 3g | Sodium: 322mg | Potassium: 53mg | Fiber: 4g | Sugar: 12g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg