Gluten free, grain free, dairy free, and egg free this is an allergy-friendly, sugar-free, nutrient dense, and delicious quick bread recipe. It is moist and sweet enough to eat for dessert, even without added sugar.
4 ripe medium sized bananas, mashed
1 T. gelatin + 1/4 c. water (omit for vegan)
1 T. raw apple cider vinegar
1 tsp. pure vanilla extract
1 and 1/4 c. almond flour
1/2 c. arrowroot flour
1/4 c. coconut flour
1/4 c. flax seed meal
1 tsp. baking soda
1/2 tsp. sea salt
1/2 tsp. ground cinnamon
Preheat oven to 350 F and grease a loaf pan with extra virgin coconut oil or butter. In a small sauce pan, place water. Sprinkle gelatin over the water in a thin layer. Set aside for a few minutes while gelatin absorbs water. Once gelatin has soaked up the water, heat gently over low heat, swirling pan occasionally until gelatin is dissolved. Remove from heat. Alternatively, you could use a whole egg in place of the gelatin.
Peel bananas, place in mixing bowl and mash using a potato masher until thoroughly mashed. Add dissolved gelatin, vinegar, vanilla, and sea salt. Stir until combined. Add remaining ingredients and mix together well. There is no risk of over-mixing the batter since these are gluten free flours, so keep mixing until all flours are well incorporated. Dough will be thick.
Spread evenly into greased loaf pan flattening the top. Place immediately into a pre-heated oven to bake for 50-60 minutes. Let cool in pan completely. Once cool, run knife around edges to loosen the loaf then flip the loaf pan up-side-down onto a flat surface. The bread should slip out easily. Slice by 1 inch thick slices. Serve toasted and topped with almond butter or eat as-is. Stores in the refrigerator for about a week.