A staple of everyone’s recipe book must include banana bread, right? I think so. This is one of the first recipes I have perfected since starting the AIP diet. It is grain free, egg free, dairy free, Paleo and AIP. Please enjoy.
3 bananas, mashed with a fork
1 T. gelatin dissolved in 1/4 c. boiling water
2 T. extra virgin coconut oil
1 T. balsamic or apple cider vinegar
1/2 tsp. sea salt
1 c. cassava flour
1/4 c. coconut flour
1/4 c. arrowroot flour
1 tsp. baking soda
1/2 tsp. cinnamon
Preheat oven to 350 F. Grease a half-loaf pan with coconut oil and line the bottom with parchment.
Prepare gelatin and mash banana. Combine wet ingredients and stir. Combine dry ingredients in a separate bowl and stir with a whisk. Add dry into wet ingredients and stir thoroughly. The batter will be thick. Scoop batter into prepped pan and press down in order to fill corners of the pan leaving no air pockets. The batter will only fill half of the pan. Smooth the top then place in oven for 50-55 minutes.
When pan is cool enough to handle, turn out bread onto a cooling rack. Cool completely before slicing.