Grain-Free Cherry Banana Bread (That’s Totally Worth a Try!)
So this Cherry Banana Bread isn’t your classic light and fluffy banana bread from childhood. Thanks to coconut flour (great for AIP diets!) and gelatin instead of eggs, it’s a bit denser—but don’t let that scare you off! It’s loaded with fruity goodness from bananas and bursts of dried cherries. (Not into cherries? No problem—swap ‘em for blueberries, cranberries, or raisins!)
Pro tip: For the best texture, freeze your bananas and then thaw them before using. I know, I know, it’s tempting to just grab fresh bananas and get baking, but trust me on this one. Thawed frozen bananas help bind everything together, and since there’s no eggs or gluten in this recipe, we need all the help we can get! Seriously, give it a shot—this could be your new go-to breakfast bread!
Cherry Banana Bread Recipe
This grain-free, egg-free, and dairy-free Cherry Banana Bread is a bit on the dense side but super flavorful thanks to those bananas and pops of dried cherry goodness!
Prep Time: About 1 hr 15 mins
Cook Time: 30 mins
Total Time: 1 hr 45 mins
Servings: Makes 8 slices
How to Make It:
- Preheat your oven to 350°F and grease a loaf pan with some coconut oil.
- In a food processor, blend up the bananas and gelatin until it’s all smooth and creamy.
- Add in the coconut flour, syrup, oil, vanilla, and salt. Blend until you’ve got a nice smooth batter. Let it rest for 10 minutes.
- Toss in the baking soda and give it one last blend to mix it in. Pour your batter into the greased loaf pan, then gently fold in the dried cherries.
- Bake for about 30 minutes or until the top is golden brown and a toothpick comes out clean when poked in the center. Let it cool for an hour to set completely.
And that’s it! Slice, serve, and enjoy your new fave breakfast bread!
