Description
This Gluten free Lemon Blueberry Banana Bread is the baked good you didn’t know you needed. It’s AIP, paleo, soft, fluffy and perfectly sweet without any added sugars.
Ingredients
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Lemon Blueberry Banana Bread
- 1/2 cup palm shortening
- 1/4 cup coconut butter, melted
- 1/2 cup full fat coconut milk (additive free)*
- 1/4 cup lemon juice
- 1 very ripe banana
- 1 tsp pure vanilla extract
- 1 cup cassava flour
- 1/2 cup + 2 tbsp tigernut flour
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 1 gelatin egg (1 TBSP apple cider vinegar, 1 TBSP gelatin, 2 TBSP hot water)
- 3/4 cup blueberries
Instructions
- Preheat oven to 375F and line a loaf pan with parchment paper (I use an 8 x 4 inch loaf pan). Boil kettle of water for gelatin egg.
- In a large bowl or stand mixer, mix palm shortening and coconut butter with coconut milk, lemon juice, vanilla and banana until it’s a smooth mixture.
- In a separate bowl, combine cassava flour, tigernut flour, cinnamon, baking soda and salt.
- Add dry ingredients to wet ingredients and stir gently until combined.
- Next, make gelatin egg by mixing apple cider vinegar with gelatin powder and hot water. Whisk with fork until all the gelatin is dissolved and the mixture is frothy.
- Fold in gelatin egg and then blueberries.
- Bake on middle rack for 35 – 40 minutes or until toothpick inserted into the center of the bread is clean.
- Let cool completely before slicing.
Notes
* full fat coconut milk is important for this recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking