AIP Lemon Blueberry Banana Bread

A loaf that holds together without wheat or eggs takes a little more attention than the box-mix version most people grew up with, and this one rewards that attention. The gelatin egg needs to go into the batter while it is still warm and loose, right after the wet ingredients come together, or it sets before it has a chance to do its job. Fold the blueberries in at the very end, straight from the freezer if they are frozen, so the batter does not turn an even shade of purple before it ever reaches the oven.

Anthocyanins, the pigments that give blueberries their color, are present here in real concentration, and they have drawn ongoing research interest for their antioxidant activity in the body. Potassium is the quieter contributor, present in the ripe banana that also does most of the sweetening, and it is an electrolyte the nervous system and muscles depend on in meaningful amounts. Neither claim turns a slice of banana bread into a supplement, and both are worth knowing regardless.

A loaf like this filling the kitchen while it bakes is a small, real marker of care in the middle of a busy week. Let it cool the full 15 minutes in the pan before turning it out, and all the way before slicing it. Cutting into it warm is the fastest way to watch a good loaf fall apart in your hands.

Ingredients

• 1/2 cup palm shortening, additive-free
• 1/4 cup coconut butter, melted
• 1/2 cup full-fat coconut milk, additive-free
• 1/4 cup lemon juice, freshly squeezed
• 1 very ripe banana
• 1 teaspoon vanilla powder (see note below)
• 1 cup cassava flour
• 1/2 cup plus 2 tablespoons tigernut flour
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 tablespoon apple cider vinegar
• 1 tablespoon gelatin
• 2 tablespoons hot water
• 3/4 cup blueberries, fresh or frozen

Vanilla note: The source calls for pure vanilla extract, which is alcohol-based and excluded on strict AIP. Use vanilla powder in the same quantity.

Gelatin egg note: The 1 tablespoon gelatin whisked with 2 tablespoons hot water acts as the egg replacement that gives the loaf its lift and structure.

Method

1. Preheat the oven to 350 F. Grease a standard 9x5 inch loaf pan or line it with parchment paper.
2. Make the gelatin egg first so it is ready to use: in a small bowl, sprinkle the gelatin over the hot water. Whisk immediately and continuously for 30 to 45 seconds until smooth and starting to gel. Set aside; it should be used within the next few minutes.
3. In a large bowl or blender, combine the palm shortening, melted coconut butter, coconut milk, lemon juice, banana, and vanilla powder. Mix or blend until smooth and creamy. If using a bowl, mash the banana thoroughly before adding the other wet ingredients.
4. Add the apple cider vinegar to the wet mixture and stir. Then fold in the gelatin egg quickly while it is still warm and fluid.
5. In a separate bowl, whisk together the cassava flour, tigernut flour, cinnamon, baking soda, and sea salt.
6. Pour the wet ingredients into the dry ingredients and fold together until just combined. Do not overmix; a few streaks are fine at this stage.
7. Gently fold in the blueberries. If using frozen berries, add them straight from the freezer without thawing to keep the batter from turning purple.
8. Pour the batter into the prepared loaf pan and smooth the top.
9. Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean and the top is golden. If the top is browning too quickly, lay a piece of parchment loosely over the pan for the last 10 minutes.
10. Cool in the pan for 15 minutes before turning out onto a rack. Allow to cool fully before slicing; cutting into a warm loaf will cause it to crumble.

*Adapted from Heal Me Delicious*