I’ve been in the midst of trying to master an allergy-friendly pumpkin bread, but so far I’ve failed. So this past weekend I decided to give banana bread a shot. This recipe is based off Eat Heal Thrive’s banana bread. I’ve never had success baking with arrowroot/tapioca starch or cassava flour. It always leaves the inside of my baked goods gummy. So I adjusted her recipe and this turned out pretty good for being about as allergy friendly as it gets.
This loaf is denser then bread (as most paleo bread recipes are that lack eggs and yeast) and also doesn’t rise, per usual. There is NO added sugar besides what naturally occurs in the fruit, which is awesome! It still tastes amazing and sweet. I like this drizzled with some almond butter or coconut butter. You can also add in walnuts or chocolate chips if you desire.
No-Sugar Added Banana Bread
1/2 cup coconut flour
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
3 green tipped bananas
1/4 cup applesauce
1/4 cup coconut oil
1/4 cup full fat coconut milk
1 flax egg (1 tbs. ground flax mixed with 2 tbs. water) OR 1 gelatin egg for AIP (not vegan)
1 tsp. vanilla extract
1 tsp. apple cider vinegar
Preheat the oven to 350F.
Make your flax egg first and set aside. If making a gelatin egg, wait.
Mix all the dry ingredients in a small bowl.
In a large bowl, mash the bananas with a fork. Add in the remaining wet ingredients, including the flax egg, but not the gelatin if you are using that version. Blend everything with a hand mixer until thoroughly combined. If using a gelatin egg, add it at this point.
Stir the dry ingredients into the wet until just combined, do not over mix. Batter will seem slightly dry and crumbly.
Line a loaf pan with parchment paper and pour batter in. Spread batter out gently to create even layer.
Bake for 40-45 minutes until slightly golden on top and toothpick comes out clean. Let cool for 5 minutes in the pan before transferring to a wire rack to cool completely.