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Baking & bread

Grain-free banana bread: real banana bread, built to hold together without eggs or wheat

Baking & bread · serves 8 · 1-2-hours

Core AIP · Elimination phase compliant

Grain-free banana bread: real banana bread, built to hold together without eggs or wheat

A loaf like this one is proof that the workarounds actually work. Gelatin does the binding an egg would, coconut flour stands in for grain flour, and what comes out of the oven is real banana bread, whole and dense and worth a thick slice.

Bananas are a source of potassium and vitamin B6, the dried cherries add a little fruit and tartness, and gelatin is a source of the amino acids glycine and proline, which are involved in connective tissue and which many people find supportive of the gut lining. The maple syrup, 1/2 cup across 8 slices, does the real work of holding the crumb together and sweetening it gently, not heavily.

It is denser than the banana bread you remember, and that density is part of its honesty. Cut a thick slice, sit with it and a warm drink.

Ingredients

  • Coconut oil, for greasing the pan
  • 2 bananas, frozen then thawed
  • 2 tablespoons gelatin
  • 5/8 cup coconut flour
  • 1/4 cup maple syrup
  • 1/3 cup coconut oil
  • 1 tablespoon vanilla powder (swapped from vanilla extract, which is alcohol-based; omit if you have none)
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 2 tablespoons dried cherries

Method

Heat the oven to 350 F and grease a loaf pan with coconut oil.

Freezing and thawing the bananas first is not optional here. The thawed texture is what lets an egg-free batter bind, so do this step ahead. Puree the thawed bananas with the gelatin in a food processor until smooth.

Blend in the coconut flour, maple syrup, coconut oil, vanilla powder, and salt. Let the batter rest for ten minutes so the coconut flour and gelatin can fully absorb.

Pulse in the baking soda, then transfer the batter to the prepared pan and fold in the dried cherries.

Bake about thirty minutes, until the top is browned and a toothpick comes out clean. Cool a full hour before slicing, so the loaf sets; cutting it warm will leave it crumbly.

Dried blueberries, cranberries, or raisins all work in place of the cherries.

*Adapted from a-clean-plate*

Nutrition

Estimated per serving (serves 8), calculated from the ingredients. Actual values vary with brands, sizes, and how much sauce or dressing you use.

185Calories
5 gProtein
10 gFat
19 gCarbs
4 gFiber
11 gSugar
0.5 mgIron
0.3 mgZinc
15 mgMagnesium
3 mgVitamin C

A blessing of gratitude

A pause before you eat is part of the healing, if it is yours. Open the language that speaks to you.

God blessing
Nature blessing
Great Spirit blessing
Body blessing
The free guide, How to Move Autoimmune Toward Remission, by Daniela Hess
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Further reading

Daniela Hess, MSEd, is a co-founder of Great Energy and an Autoimmune Educator and Functional Wellness Consultant who lives and thrives with Hashimoto’s. She is not a licensed medical provider.

Your microbiome: why diversity is the goal and how AIP supports itIntestinal permeability and autoimmunity: the gate that should be closedLeaky gut: what it is and why it matters for autoimmunity

From the glossary

Words in this recipe you can look up. Tap or click a term to learn what it means.

Coconut flourGelatinGlycinePotassiumProline

Every ingredient in this recipe is on the Core Autoimmune Protocol food list.

Download the Core Food List (PDF) Explore the food list