Recently I was talking with my grandma and the subject of this blog came up. She said she loves to read it when she wakes up in the middle of the night and can’t get back to sleep! Glad I can bore you, Grandma! (She did clarify she just reads it until her midnight martini kicks in, and THAT’S how she falls asleep…)
I posted a while back about a Cinnamon Crusted Banana Bread that I really like. In the post I included a link to a different bread you can make if you have an egg allergy or avoid eggs for another reason. I was having a bit of an allergic reaction to eggs for a while, so I had to switch over to that other bread…and found that I liked it way better! It tastes a lot less banana-like and I enjoyed the texture more.
It’s an AIP approved recipe, so if you’re battling SIBO you can have it! Just make sure to use the original recipe. I’ve made some adaptations since I was cleared of SIBO. Also mine makes a double batch, because I end up eating two loaves a week!
Ingredients for the bread
- 5 large ripe bananas (or 6 smaller ones)
- 1/4 cup of dextrose (I use a smaller amount of grade B maple syrup)
- 1/4 cup of cinnamon
- 1/2 teaspoon of clove powder
- 1/4 teaspoon of salt
- 1/3 cup of palm shortening
- 2 teaspoons of baking soda
- 1/4 cup of tapioca flour
- 2 cups of coconut flour
Ingredients for the gelatin eggs
- 10 tablespoons of water, divided
- 2 tablespoons of lemon juice
- 5 tablespoons of gelatin
Preheat the oven to 350˚.
Mash the bananas in a large bowl. They should be ripe enough to just use your hand mixer.
Add in all the ingredients except the coconut flour and mix together.
Sift the coconut flour into the bowl (you want to sift so you don’t end up with chunks of flour in your finished bread). Don’t mix in yet.
Heat 6 tablespoons of the water in a small saucepan and bring to a boil.
In a small bowl, add the rest of the water and the lemon juice.
Add the gelatin and stir and then quickly pour the boiling water in and stir until there are no lumps.
Add the gelatin into the large bowl and mix everything together. You should have kind of a sticky dough when you’re all through.
Divide the dough into two equal parts and pat down into two bread pans (I use these, they’re a little smaller than normal and help this bread seem like it rose higher).
Bake for 1 hour.
Make sure to let them cool long enough on a wire rack. Sometimes they kind of need to dry out, so I will cut them in half to help with that. I actually let them dry/cool for about 2 hours.
Elimination Diet safe: No.