AIP: Banana Bread

 

 

Cake.  Yes, it is possible to be on AIP and eat your cake too.  

 

Being a lover of baking cakes, making the decision to try the Autoimmune Protocol left me feeling deprived and depressed.  Was I ever going to eat cake again?  Or more to the point, was I ever going to grease a pan, whip up a batter and bake a cake again?

 

The answer is yes, and I have the discovery of The Healing Family Eats blog to thank for "healing a hole" in my sole.  Alright, a little dramatic, but you get the drift.

 

Case in point.  Her Banana Cinnamon Teacake.  Now, unfortunately in Australia, it's not so easy to pick up palm shortening, let alone a good quality organic variety, so I had to adapt.  My version of Kate's cake is a little more crumbly that she describes, but I loved it, crumbs and all, and so have non-AIPers.  

 

Just goes to show, use quality ingredients and bake with love, you can't go wrong!

 

 

banana bread

 

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(adapted from The Healing Family Eats Banana Cinnamon Teacake recipe)

 

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2 ripe bananas, mashed | 1/2 cup coconut oil (not melted) | 1/2 cup raw honey | 3/4 cup coconut flour | 1 tsp cinnamon | 1 tsp baking soda | pinch himalayan salt | 3 gelatine eggs:  3 tbsp gelatine | 2 tbsp lemon juice | 1 tbsp tepid water | 3 tbsp just boiled water

 

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Preheat oven to 350F / 180C and line your loaf(s) tin with baking paper.

Place bananas, coconut oil and honey into an electric mixing bowl and mix until thoroughly combined. Sift in the coconut flour, cinnamon, baking soda and salt and mix again until combined.

Now make the gelatine eggs by placing the gelatine, lemon juice and tepid water into a small bowl and mix until thoroughly combined. Add the boiled water and whisk quickly until the gelatine has melted and the mixture looks frothy. With the motor running, pour the gelatine eggs into the bowl and whizz again for a few seconds to fully incorporate the ‘eggs’.

Put the mixture into the prepared tin(s), level the surface and cook in the oven for approximately 1 hour until nicely browned and firm to the touch. Cool in the tin for 2 hours, before transferring to a wire rack to cool down completely.

The cake is ready when completely cold (it's more crumbly when warm).  It holds up well being stored in an airtight container overnight in the fridge.

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Makes one 9×5 inch loaf or two small loafs