This AIP Banana Bread is full of cinnamon-y goodness. It is perfect for a fancy brunch, or a simple weekend morning.
2 tablespoons gelatin
1/3 cup water
2/3 cup green banana flour
2/3 cup tigernut flour
1/2 cup arrowroot flour
1 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
2–3 bananas, mashed (1 1/2 cups)
1/3 cup palm shortening, melted
1/3 cup maple syrup
1 teaspoon vanilla (optional)
1 teaspoon apple cider vinegar
1/4 cup coconut sugar (can sub maple sugar, stevia, or monkfruit if needed, or just leave it out!)
1 tablespoon cinnamon
Preheat oven to 350 degrees F. In a small saucepan, sprinkle gelatin over 1/3 cup water and set aside while you mix the other ingredients. In a mixing bowl, combine green banana flour, tigernut flour, arrowroot, baking soda, cream of tartar and salt.
Heat the gelatin/water over medium heat, whisking to dissolve the gelatin. Once the gelatin is dissolved, whisk it briskly to get the mixture frothy and then turn off the heat.
Pour the bananas, palm shortening, maple syrup, vanilla, vinegar, and gelatin into the dry ingredients and mix well.
Mix together the cinnamon/sugar and grease a loaf pan.
Pour half the batter into the loaf pan, pour in half the cinnamon sugar, pour the other half of the batter in, and top with the remaining cinnamon sugar. Take a knife and swirl it throughout the batter. There’s no perfect way to do this, just go for it!
Bake 45-50 minutes, or until browned on top and cooked in the center. Allow it to cool in the pan for at least 10 minutes, then remove from the pan and allow it to cool fully before slicing. If you don’t make it that long, I totally understand 😉
Keywords: AIP banana bread