AIP Banana Bread Blondies

With two accidental allergen exposures, the dragging on of winter and dry air, and the stress of moving my prelim defense a month earlier, I recently had a small flare around my mouth. While I was hoping my eczema was gone for good, it’s the first real flare I’ve had in over three years and is only a small fraction of the size of some of my previous eczema breakouts. I also knew exactly what I needed to do this time – meaning I’ve been able to heal it much more quickly.

One of the first things I did is go back on the paleo autoimmune protocol (AIP) diet. In addition to removing grains, legumes, and dairy, AIP removes other commonly allergenic foods, like eggs, nightshades, nuts, and seeds, that might be contributing to gut inflammation and local immune responses at the skin. I’ll be discussing AIP more on my blog in the coming months, but for now, this is a great resource if you’re looking to learn more or get started.

Anyways, I decided that I’d use the opportunity to try my hand at making AIP, egg-free banana bread, and I was delighted at the result! These are so good that I don’t’ think I’ll ever go back to my egg-containing recipe. I’ve made them with both raisins (AIP) and chocolate chips now, and both are amazing. I hope you enjoy them as much as I did.

RECIPE

Prep time: 15 minutes

Cook time: 35 minutes

Makes: two 8 x 8 inch pans or one 9 x 13 pan

Allergens: gluten-free, grain-free, nut-free, egg-free

Ingredients:

4 ripe bananas (about 2 cups mashed)

1 cup oil (I use ¾ cup coconut oil, ¼ cup avocado oil)

½ cup coconut butter, softened

2 Tbsp honey

1 Tbsp lemon juice

2 tsp vanilla

1 cup arrowroot starch

¼ cup coconut flour

½ Tbsp cinnamon

1 tsp baking soda

½ tsp salt

1 cup raisins (optional, or replace with chocolate chips if tolerated)

Directions:

  • Preheat the oven to 350°F
  • Blend the wet ingredients (first six listed) together in a blender or with an electric mixer.
  • Mix dry ingredients together in a separate bowl and then add to wet ingredients and blend.
  • By hand, stir in raisins or chocolate chips, if desired.
  • Grease two 8×8” pans or one 9×13” pan with coconut oil or avocado oil. Pour the batter in and spread it around with a spatula.
  • Bake at 350°F for 33-40 minutes until a fork or toothpick comes out clean.

AIP Banana Bread Blondies

With two accidental allergen exposures, the dragging on of winter and dry air, and the stress of moving my prelim defense a month earlier, I recently had a small flare around my mouth. While I was hoping my eczema was gone for good, it’s the first real flare I’ve had in over three years and is only a small fraction of the size of some of my previous eczema breakouts. I also knew exactly what I needed to do this time – meaning I’ve been able to heal it much more quickly.

One of the first things I did is go back on the paleo autoimmune protocol (AIP) diet. In addition to removing grains, legumes, and dairy, AIP removes other commonly allergenic foods, like eggs, nightshades, nuts, and seeds, that might be contributing to gut inflammation and local immune responses at the skin. I’ll be discussing AIP more on my blog in the coming months, but for now, this is a great resource if you’re looking to learn more or get started.

Anyways, I decided that I’d use the opportunity to try my hand at making AIP, egg-free banana bread, and I was delighted at the result! These are so good that I don’t’ think I’ll ever go back to my egg-containing recipe. I’ve made them with both raisins (AIP) and chocolate chips now, and both are amazing. I hope you enjoy them as much as I did.

RECIPE

Prep time: 15 minutes

Cook time: 35 minutes

Makes: two 8 x 8 inch pans or one 9 x 13 pan

Allergens: gluten-free, grain-free, nut-free, egg-free

Ingredients:

4 ripe bananas (about 2 cups mashed)

1 cup oil (I use ¾ cup coconut oil, ¼ cup avocado oil)

½ cup coconut butter, softened

2 Tbsp honey

1 Tbsp lemon juice

2 tsp vanilla

1 cup arrowroot starch

¼ cup coconut flour

½ Tbsp cinnamon

1 tsp baking soda

½ tsp salt

1 cup raisins (optional, or replace with chocolate chips if tolerated)

Directions:

  • Preheat the oven to 350°F
  • Blend the wet ingredients (first six listed) together in a blender or with an electric mixer.
  • Mix dry ingredients together in a separate bowl and then add to wet ingredients and blend.
  • By hand, stir in raisins or chocolate chips, if desired.
  • Grease two 8×8” pans or one 9×13” pan with coconut oil or avocado oil. Pour the batter in and spread it around with a spatula.
  • Bake at 350°F for 33-40 minutes until a fork or toothpick comes out clean.
By |2018-04-13T16:38:31+00:00April 4th, 2018|