This is new territory for me. I tried making an aip zucchini bread last week with cassava flour that was a crispy crust on the outside but pudding on the inside. Ew. It really put me off baking for a few days.
Today I couldn't take it anymore. I had to have banana bread. The flavor and smell is 100% classic banana bread but you will notice the texture is very tender and cake-y. It's still delicious, easy to make and AIP friendly.
AIP Banana Bread
3/4 cup coconut flour
1 teaspoon baking soda
1/4 teaspoon kosher salt
1 teaspoon cinnamon
1/4 teaspoon ground clove
2 super ripe bananas
1/2 ripe avocado
3 tablespoons maple syrup
2 tablespoon gelatin powder
1 tablespoon apple cider vinegar
1 tablespoon room temperature
2 tablespoon warm water
1/4 cup coconut oil
Heat oven to 350 degrees. Line a loaf pan with parchment paper. Oil and set aside.
In a bowl, whisk together coconut flour, baking soda, salt, cinnamon and clove. Set aside.
In another bowl, Mash banana and avocado until smooth. Stir in maple syrup.
Make the gelatin egg: Whisk gelatin, vinegar and room temperature water. Let gelatin absorb water. Whisk in boiling water. Give it 2 minutes to set up.
Whisk coconut oil with gelatin egg. Stir into wet ingredients. Combine wet and dry ingredients until coconut flour is hydrated. Pour into prepared pan. Smooth surface and bake 1 hour. Remove from oven and let cool in pan 15 minutes.