Tags
AIP, Autoimmune Protocol Reintroduction, Dairy Free, Gluten Free, Grain Free, Healthy Banana Bread, Paleo, Paleo Banana Bread
I’m currently on the Autoimmune Protocol, a nutrient-rich elimination diet that removes foods that irritate the gut, cause gut imbalance and activate the immune system. You can read more about the protocol and why I’m doing this here. This recipe contains nuts and eggs – both ingredients that are part of the reintroduction phase of the protocol.
It’s been almost two years now, and – small confession – I still miss really good bread. You know the kind I mean – artisan-style sourdough made by bakers who take their bread-making very seriously. Here in Sydney, I mean bread like Iggy’s.
Don’t get me wrong, though. I may miss good bread, but I won’t be having any anytime soon. Probably never again. Gluten is not my friend. And, ‘gluten-free’ definitely does not cut it when it comes to bread.
Life is full of banana skins. You slip, you carry on. (Daphne Guinness)
But, this post is about banana bread. Not bread bread.
And, banana bread is not really bread in the true sense of the word. It’s not made with yeast, water and flour. Rather, its made with bananas. Doh! So, really it’s more like a cake or a loaf.
And, while banana bread can easily be made gluten-free, because it’s not bread (which requires kneading and proving to allow the lovely-yet-naughty gluten to work its magic), it still tastes AWESOME. Some might even say it tastes better…
Better still, (for me) the discovery that I have recently reintroduced eggs successfully back into my life after nine whole months without them.
So, I reckon I deserve a wee celebration!
Having eggs back in my cooking repertoire means the occasional baking treat is back on the table. As good as they are, a girl can only make so many Jaffa Balls!
I started thinking about banana bread at the markets last Saturday. The good peeps at Kitchen Green, who offer the most delish’ gluten free banana bread, had me salivating. I would have bought some, too. Only, theirs features chia seeds. And I have recently discovered that chia seeds and me are ‘no bueno’. So, I resolved to make my own…
Bananas lend themselves to healthy baking because they add a natural sweetness and they keep your baking moist.
The thing is, LM is not such a fan of bananas. So when I experimented with this wee number, I added some lemon zest to the batter. To offset the banana-ness of the loaf. And, I reckon it was a winner.
By now, you know that I’m not a particularly finicky cook. I like lots of flavour and not too much fuss. So, while I was playing with this wee baby, I threw in some of the activated (soaked) nuts I had in the pantry and, because I love it, some shredded coconut, too.
The end result is a beautifully moist and crumbly nutty loaf with a lovely citrus kick. YUM!
SCRUMPTIOUS Loaded Banana Bread
Ingredients:
1/2 cup almond meal
1/2 cup coconut flour
1 x cup shredded coconut
1 x teaspoon gluten-free baking powder
Pinch of salt
Zest of 2 lemons
1/2 cup nuts, chopped (I used activated mixed nuts because that’s what I had!)
3 x very ripe medium bananas, mashed well
1/2 cup coconut oil, melted
1/4 x cup honey
4 x happy eggs
Method:
1. Heat your oven to 180° C (that’s 350° F). Grease a loaf tin with coconut oil and line with a piece of baking paper (I leave a little overhang of baking paper to aid in removing the cooked loaf from the tin).
2. Using a fork, mix your dry ingredients – almond meal, coconut flour, shredded coconut, baking powder, salt, lemon zest and chopped nuts – in a medium-sized bowl.
3. Pop your eggs and honey into a separate bowl. Whisk. Add your mashed bananas and whisk until very well combined.
4. Pour your egg mixture into the dry ingredients. Stir until combined. Add melted coconut oil and stir again until combined.
5. Pour batter into your loaf tin. Tap on the bench a couple of times to release any air bubbles. Cook for 40 – 45 minutes until a skewer inserted into the middle comes out clean.
6. Once cooked, allow to cool for 5 minutes in the loaf tin before turning it out onto a wire rack.
This loaf really is best eaten on the day it is cooked but will keep in the fridge for a few days in an airtight container. It also freezes well.
E N J O Y !
petra8paleo said:
I wish you were my neighbour!
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This Sydney Life said:
That could be dangerous, Petra… Can you imagine the mischief we could make?
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thepaleopi said:
Nom nom nom, drool – the first thoughts that passed through my head after reading your post!
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This Sydney Life said:
Ha! Time to start planning the next AIP Supper Club catch up, me-thinks!
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engelsfrance said:
Oh oh oh…this recipe sounds like a Christmas gift to me….thank you for offering…us….gf dieters….such a treat….do you mind if I re log your post on my “French gluten free gourmet” blog….even if banana bread is not French….yours is gourmet🍞🍌…
Xx
France
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This Sydney Life said:
I love the idea that my wee creation from down here in Sydney makes it all the way to someone’s kitchen in France. How cool is that?
Thanks so much Possum!
Merry Christmas from me to you X
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engelsfrance said:
I am afraid to deceive you a little bit….I am sharing my time between New Caledonia and Noosa…..Australia…..however…..I created that blog to share recipes with my 2 daughters who are in France….and are both under gf diet too…and with friends in Canada and Florida….so your yummy recipe should travel✈️🚣🚁🚂🚍. Thank you!
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engelsfrance said:
Reblogged this on french gluten free gourmet and commented:
This 🍌🍞 recipe had to be shared!!! Enjoy and be happy gluten free!!
Xx
France
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