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AIP Banana Bread

AIP Banana Bread
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This moist and flavorful AIP Banana Bread is a comforting, allergy-friendly twist on the classic. Made with wholesome ingredients like cassava flour, applesauce, and ripe bananas, it’s perfect for breakfast, snacks, or dessert. Naturally grain-free, dairy-free, and egg-free, it’s ideal for those following the Autoimmune Protocol or looking for a healthier treat.

Ingredients

Scale

Dry Ingredients:

  • 1 cup cassava flour
  • 1/2 cup arrowroot flour
  • 1/2 cup coconut flour
  • 2 tsp baking soda
  • 1/2 tsp baking powder (grain-free)
  • 1/2 tsp ground ginger
  • 1 tsp cinnamon
  • 1/4 tsp vanilla powder

Wet Ingredients:

  • 4 bananas (3 very ripe, mashed; 1 just ripe for garnish)
  • 1 cup applesauce
  • 1/3 cup maple syrup
  • 1/2 cup extra virgin olive oil

Gelatin Egg:

  • 2 tbsp gelatin
  • 1/3 cup hot water

Instructions

  1. Preheat & Prepare Pan: Preheat your oven to 350°F (175°C). Line a bread pan with parchment paper and lightly spray with cooking oil.
  2. Mix Dry Ingredients: In a large bowl, whisk together cassava flour, arrowroot flour, coconut flour, baking soda, baking powder, ground ginger, cinnamon, and vanilla powder. Set aside.
  3. Combine Wet Ingredients: In another bowl, mash the bananas and mix them with applesauce, maple syrup, and olive oil until smooth.
  4. Prepare Gelatin Egg: In a small bowl, sprinkle gelatin over hot water while whisking vigorously until frothy. Work quickly to avoid clumping.
  5. Combine Everything: Gradually mix the wet ingredients into the dry ingredients until just combined. Fold in the gelatin egg and mix until fully incorporated. The batter should be thick but pourable.
  6. Assemble & Bake: Pour the batter into the prepared pan and place the sliced banana (cut lengthwise) on top as garnish. Bake for 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool & Serve: Let the bread cool in the pan for about 5 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Notes

Serving Suggestions:

Serve warm with a drizzle of maple syrup or alongside coconut yogurt for breakfast or snacks.

Tips & Tricks:

  • Use very ripe bananas for natural sweetness and moisture.
  • Work quickly when preparing the gelatin egg to avoid clumping.
  • Avoid opening the oven door during baking to ensure even cooking.

Storage & Reheating:

Store in an airtight container in the fridge for up to 5 days or freeze individual slices for up to 3 months. To reheat frozen slices, thaw overnight in the fridge and warm in a toaster oven at low heat until soft.

Find it online: https://easyrecipeacademy.com/aip-banana-bread/