June 21, 2018
I can’t remember a time that I wasn’t a banana lover. When I was child I would grab a banana and a spoonful of peanut butter and head out to my favourite climbing tree in the front yard of my home. With spoon in mouth, banana tucked in pocket I would climb as high as I could and perch myself comfortably so I could enjoy my favourite snack while watching the world go by. Little did I realize at that time all the wonderful nutritious benefits of bananas.
Bananas are rich in potassium, magnesium, calcium, manganese, iron, folate, niacin, ribovlavin and B6. They are great for eating raw or used in cooking or smoothies.
While I was in Honduras in 2016, helping to build a kinder school, the locals gave fresh bananas as tokens of appreciation. They are plentiful there and never wasted. Food is a precious commodity and the Honduran generosity was something I cherished.
This Banana bread is Aip compliant, Paleo, and Vegan. It is a flavourful, dense bread and the hint of cinnamon combined with the maple syrup will have you taking seconds or thirds!
Eat Well Banana Bread (Paleo + AIP + Vegan)
Here’s what you’ll need
- Prep Time: 10 minutes
- Cook Time: 40 minutes (depending on oven)
- Total Time: 1 hour
- 5 small/medium ripe bananas or 3 very large
- 1 cup cassava flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 cup maple syrup
- 3 tablespoons avocado oil
- 1 teaspoon lemon juice
- 1 teaspoon vanilla (omit if AIP)
- Pinch of sea salt
1. Peel and mash bananas with a fork in mixing bowl. I like to smush them first while still in the peel as it makes mashing easier. Add wet ingredients and stir together.
2. Mix dry ingredients together in another bowl.
3. Make a well in the dry ingredients and poor in the wet. Consistency will be thick due to the omission of the eggs.
4. Line a small bread pan or cake pan with parchment paper and spoon in batter. Use a spatula to smooth the top of the batter.
5. Bake at 350* F for 40 minutes. (check at 30 minutes)
6. Let cool and then slice.
I enjoy eating this loaf warm drizzled with coconut manna. It is also great toasted the next day.