My mom makes the best banana bread.
No, really, it’s true. One time, on a family trip, we went on a crazy roundabout road trip in search of the best banana bread around–as reported by our guide book. Well, we found it, and ate it, and guess what? Mom’s is better!
One thing that makes my mom’s banana bread hers is that it’s not a cinnamon-based bread. Just pure, sweet, ripe banana goodness. Because the banana flavor is really front and center, with no cinnamon to distract, it’s extra important that you use very ripe bananas for this recipe. The darker they get, the richer their flavor will be.
It was a challenge to replicate this recipe for AIP, because of the rise it usually has. It took several iterations, but this recipe is pretty close! This banana bread has the same great flavor I remember from my mom’s. Because of the gelatin, it’s a little more dense, but it does get a pretty good rise. If you substitute coconut oil for the palm shortening, you’ll have a slightly denser bread, but it will still be delicious 🙂
- 3 large very ripe bananas, well mashed
- 1/2 c palm shortening
- 1 tsp vanilla
- 1/3 cup maple syrup
- 1/4 cup coconut milk + 1 Tbsp apple cider vinegar
- 1/3 cup cassava flour
- 1/2 cup coconut flour
- 1/3 cup arrowroot flour
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 2 Tbsp gelatin
- 1/2 cup warm water
- Preheat the oven to 325°. Line a standard loaf pan with parchment paper.
- Mix the mashed bananas into the palm shortening as best you can. Then, mix in the vanilla, maple syrup, coconut milk, and apple cider vinegar.
- In a wide bowl, prepare your gelatin eggs by sprinkling the gelatin powder on the surface of the warm water. Let sit.
- In a separate bowl, combine the cassava flour, coconut flour, arrowroot flour, baking soda, and salt. Pour the dry ingredients into the wet ingredients and stir to combine.
- Now, whisk the gelatin eggs until frothy, then combine with the banana bread batter.
- Pour the batter into the prepared loaf pan, and smooth it out gently. Bake at 325° for about 60 - 75 minutes, until the edges are browned and the top feels springy when you press it lightly with your finger. Cool completely before removing from the pan.