07.30.2012

GAPS Banana Blueberry Bread

I have an exciting recipe to share with everyone today! Let me introduce to you, GAPS banana blueberry bread! I have been experimenting with almond and coconut flour to reach the perfect consistency for a banana bread recipe. Whatever I did worked! Yipee. This one is for sure a keeper.

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Seriously, this bread is too good to be true. Your GAPS diet/grain free dream has come true..bread! Nothing is better than fresh blueberries in banana bread! Mmmmm….
 

A Family Tradition

Every since I was little, my mom used to make banana blueberry bread. She had 1 recipe, and at that time we considered it to be SUPER healthy. It had whole wheat organic flour, honey, banana’s, butter, and, all the other stuff you put into banana bread. It is pretty healthy, other than the whole wheat flour. I am not saying that wheat is bad, but if you are on GAPS, then it would not be a good idea. Sometimes she would even put in chocolate chips or blueberries (my favorite!). Whenever she used to put blueberries into the bread I would always pick them out 🙂

My GAPS Life

Things have changed, and now that we are on GAPS, whole wheat is no longer an option. My brother and sister who are not on GAPS have a wheat allergy, and eating it makes my brother act grumpy so my mom tries to keep it away from him. I bet he needs some repairing of the gut too, but he first had to go off of wheat and sugar. One step at a time. I don’t see any wheat coming into our kitchen for a while because I also have a SUPER sensitivity to it. My body has an allergic reaction to floating flour in the air. I have not really discussed my health problems a lot yet, but I plan on sharing them here in the future.

To make my long story short, if I get exposed to a crumb of wheat (I have never gotten tested for celiac, because I would do the same things anyways) I will swell up and lose my coordination. The gluten affects my cortex of my brain so I have a hard time walking without tripping over myself. It is quite unusual, especially because corn and potato do the same thing to me. The molecules are so similar to gluten that my body just recognizes the shape as the same.

GAPS Banana Blueberry Bread

Ok, I think I got a little side tracked there, don’t you think? Lets get on with the part you have all been waiting for….GAPS banana bread! Oh, by the way you can switch out the blueberries for cranberries (really good), GAPS chocolate drops, soaked/dehydrated nuts, or anything that is yummy to you in banana bread. To make it easy on you, I separated the ingredients into wet, dry, and egg whites. You will need 3 bowls for this bread.

You may be wondering why I put apple cider vinegar (ACV) and baking soda into it. The ACV and baking soda react when they come together to produce more air bubbles = a lighter banana bread. The egg whites whipped also help fluff up the bread. Once you have everything combined, act quick so the batter does not “fall”. If you cannot do baking soda on GAPS, then just skip it. But still keep the ACV in for flavor (it just enhances the banana flavor).

INGREDIENTS:

wet:

3 medium very brown bananas

3 egg yolks

3 TBS melted coconut oil or ghee

1/4 cup real maple syrup or honey or vanilla honey

2 tsp ACV

10-20 drops of stevia (optional if you like your bread a little sweeter)

2 tsp of vanilla extract

 

dry:

1 tsp baking soda

1/2 tsp sea salt

2 1/2 cups of almond flour (I use Honeyville)

2 TBS of coconut flour

2 tsp of cinnamon (add a few extra tsp if you want cinnamon banana bread)

 

egg whites: 3 egg whites

 

 

DIRECTIONS:

**I have gotten some comments that this bread is too wet. Remember, your ingredients and oven are not the same as mine. If the batter seems too runny, add another TBS of coconut flour. 1. Preheat oven to 350 degrees. DSCN2511 2. Grease your 2 small or 1 big bread pan with coconut oil generously (I used a pastry brush, but your fingers work too). Measure and cut the parchment paper to fit the bottom of the pan. Line the bottom with parchment paper DSCN2471 3. Smash bananas in a mixing bowl. I used my hands..but you can use a fork or potato masher.

DSCN2487

Don’t forget the vanilla!

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You can tell that one egg was fresh from a local farm (right) and one was form my coop (left).

4. Add in all your wet ingredients into the smashed banana bowl and mix. DSCN2483

I love my Spicily spices! They have no cross contamination with anything!

DSCN2475 5. In another bowl combine your dry ingredients

DSCN2492

  6. In another bowl whip your egg whites into stiff peaks with beaters. DSCN2495 7. Swiftly add your wet ingredients int your dryingredients (or other way around, which ever bowl is bigger). Don’t over stir, but make sure it is all combined. DSCN2500 8. Fold in your egg whites until fully combined.

DSCN2507
These were picked fresh from a local farm by my bother and sister.

9. Mix in your blueberries! I used 1 1/2 cup of fresh blueberries DSCN2513

Sprinkle a little cinnamon on top!

10. Pour your batter into your bread pan. DSC_0403

11.

  • (Big bread pan) —> I use this glass bread panCook for 50 min at 350. Turn down your oven to 250 and cook for 25 min. Take out of the oven and let it cool in the pan for 15 min.
  • (2 small bread pans) –> I have not found one yet that is not “non stick” (which is very toxic). Cook for 50 min at 350. turn down your oven to 250 and cook for 10 min. Take out of the oven and let it cool in the pan for 15 min.
  • (muffin tins)—> I have these stainless steel ones. I did not make regular muffins but just keep an eye on them and insert a tooth pick. It it comes out clean, they are done. I would suggest to check them after 30 minutes. Let them cool for 15 min in the pan before yo take them out. Line with unbleached baking cups.
  • (mini muffin tins) —> I have these stainless steel ones. Cook for 15 min at 350. Let cool for 15 min before taking them out. Line with unbleached mini baking cups. **Since ovens still seem to vary, a rule of thumb would be to make sure the top is golden brown. Once the muffins are golden brown they are probably done. Since the bread is thicker, it takes longer to cook. So that is why I reduced them temp to 250, so the bread can cook more without it getting too brown.

12. Carefully run a knife or mini spatula around the edges so it comes out clean. I do this many times to ensure that it won’t stick to the sides when I go and flip it out. Place a plate onto of your bread pan and hold it in place with your hand. Carefully flip the bread and plate upside-down so the plate is on the bottom. Lift up the bread pan to release the bread. Flip the bread back over onto another plate or cutting board. This is how I take bread out of a pan, If you have a better way, feel free to do that instead.

 

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13. Cut into it with a bread knife, and Eat! It is good warm, or cold. Keep leftovers (if you have any..my bother ate 1/2 the loaf when I made it!) in the fridge.

~Stay Gutsy, Caroline

 

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Comments

  1. Your mom must be close to my age, Caroline. The recipe I used for years and years when my children were growing up was from the La Leche League Whole Foods for the Whole Family cookbook. I guess the ingredients for banana bread are pretty similar from one recipe to the next, until we have to start experimenting with non-grain flours which are often a challenge. I always knew that whole wheat flour could be more moist or dry but coconut flour can be dramatically so as I’ve learned in working with it in the last couple of months. Those loaves look so delicious, I can smell them! 🙂

    • Yeah I bet she is! She used to belong to and help out moms in the La Leche League. What a small world! I bet she had that cookbook too because she refers to it sometimes. Things have definitely changed since then. She used to think she was REALLY healthy, and then I came along 🙂 I hope you get a chance to make the bread! thanks

  2. Diane says:

    Is it ok to leave out the Stevia? It is not GAPS legal.

  3. What a great recipe and I really enjoyed your great photo tutorial. Thanks.

  4. Gosh! This looks and sounds awesome! I love blueberries!

  5. I LOVE the colors… so blue, so yummy. I want some! 🙂

  6. Yummy! Stopping by from Scrumptious Sunday Link Party

  7. Judith says:

    Looks yummy! What is the measurement for the blueberries?

  8. Beverly says:

    Oh my! Some of the BEST stuff I have put in my mouth in a while. Don’t foresee it lasting very long. Used chocolate chips in lieu of blueberries….will try them next time. Thank you so much for all that you do……I think you are the cat’s meow!!!!

    • Beverly! Thanks so much. I am so glad your enjoyed the bread..i think i have to make some more now that I have 5 lb of brown bananas! I am so glad that chocolate chips work, i think i will do that with my next loaf 🙂

  9. Christiana says:

    this looks soooo good! you’re the best! x) can’t wait to try this…! thanks for sharing all your awesome recipes 🙂

  10. Melissa says:

    This was really good! It was much better than the almond flour bread recipe in the BTVC book. Now that I have coconut flour, any other recipes you recommend? Thank you for your recipes and info. You are very impressive at such a young age!

  11. Norma says:

    HI!! I am excited to have found another healthy foodie blog, and right here in MN. that’s where I live too. 🙂
    anyway, I was wondering if you soak your almond flour to reduce phytates.
    Nice blog you have here, I am going to try this banana bread recipe. I have been looking at those brown bananas on the counter top for a couple of days now.

    • Hi Norma! Whoot whoot for MN! I love the lakes, can’t get enough of them 🙂 I do not soak almond flour because it is balanced and that means the skin is taken off (which contains most of the phytates) I deliberately make my banana’s brown to make this 🙂

  12. Justlisa says:

    YHi Caroline!

    I only have raw stevia (crystals/powdered?). How much of that should I use…instead of the liquid?

  13. Hello, just made them into muffins and they are fantastic! I baked them for about 35 min. Thank you for your well thought out ideas.

  14. Michelle says:

    Hi, I’m new at this. What does ACV mean. Apple Cider Vingar? Looks so yummy! Looking forward to making it. Thank you!

  15. rebecca says:

    We made this recipe into muffins. I forgot to separate the egg yolks from the whites, but the texture was still good. They were delicious! I loved the cinnamon in there–I think it made them taste sweeter without so much sweetener.

  16. jazminwuntke@hotmail.com says:

    Im sorry if it is a stupid question but im new and just started following your recipes but what is ACV? Thank you.

  17. Naomi says:

    Just discovered this website which is great seeing as how my family will be embarking upon the Gaps diet soon ( we have a mixture of ADHD, Autism, & multiple food sensitivites here). These recipes will help ensure the cooperation I’m gonna need to keep this going! I was wondering if you have tried ‘the allergy kit’ found at theallergykitdotcom. ? Our family has found some relief from that.

  18. Fatima says:

    Hi, Caroline… this bread smelled so good as it baked. Nice smell in the whole house. :0) I’ve got a question for you regarding the baking time… is it 50 minutes at 350 and then an additonal 25 minutes for 250? Or is the total time 50 minutes (half the time at 350 and the half at 250)? I just kept an eye on it and it turned out great, but just want to clarify. I know I’m just confusing myself. LOL. Great site! Thanks so much for all the great info!

    • It is 75 minutes total. it is a super moist bread so the 25 min at a lower ten just helps let the flour soak up all the gooey goodness 🙂 good thing you have a instinct when it it done!

  19. Andrea Munson says:

    What is the ACV in the ingredient list?

  20. Andrea Munson says:

    Sorry, just read the full recipe! Looks wonderful, I will definitely be trying it soon!

  21. Katie says:

    Hi Caroline, I haven’t used coconut flour before. Have you tried the bread using just almond flour, and if so, how does it turn out? I have some fresh blueberries – a rarity for us in the winter, but I’m not sure if I should wait until I have coconut flour.

    • coconut flour is completely different because it absorbs much more, i would make it just as is. if you want an all almond flour recipe there are some good ones out there, but i don’t have any yet. I think the wait will be worthwhile.

  22. Hi Caroline, Just a quick question: I don’t have almond flour,( I’m not sure where I could purchase it) but, I do have plenty of coconut flour. Can I forego the almond flour and just use the coconut flour in its place?
    This bread looks amazing!!!

  23. Mmmmmm I love banana bread but haven’t thought to include bloobies in there. Awesome recipe!

  24. Mmm, it looks so delicious! Thanks for sharing!

  25. I made this bread, following the recipe to the letter, and the bread was wet. Like inedible, bread soaked in water wet. I even put it back in the oven after slicing it up and it remained so wet that I had to throw it out. Is it truly only 2 tablespoons of coconut flour (since more coconut flour would dry the recipe up some)?

    Anyone else have this problem? I am scared to make it again and waste all that almond flour/coconut flour/blueberries/eggs/etc.

    • Sorry you had to waste all that..I hate it when then happens. The long baking time is suppose to help all the ingredients cook. From my experience, there are many brand and textures of coconut and almond flour. Our ovens could regulate differently too. What kind of coconut flour did you use? also you could try adding a few more tablespoons of coconut flour to soak up the liquid. Try to get the batter to resemble any regular “quick break” batter.

  26. Sara Spears says:

    My kids went bananas over this bread! it is the first thing we have had on the GAPS diet that taste like a real dessert. Loved it!

  27. Natalie says:

    Hi there,
    I only have BRM Coconut flour. How much would I use sifted in the Banana Blueberry Bread?
    Thanks.

  28. Natalie says:

    Sorry. To clarify, I would like only to use the coconut flour.

Trackbacks

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