Busting Out of My Genes: Cooking for Autoimmune Health

Jesse Utt

After deciding to create Banana Bread and two weeks of tweaking various combinations of things, flours, fruit combinations and different nuts I finally came up with the perfectly balanced and moist Banana Bread recipe.

Banana Bread with Mango, Figs and Pecans

4 eggs, beaten well

3 tbsp coconut oil (at room temperature)

1 tsp vanilla

1/2 cup honey (I use buckwheat honey)

2 ripe bananas, mashed up

1/2 cup fresh mango, cut into small cubes

1/2 cup pecan pieces

1/2 cup chopped figs

1/2 cup coconut flour

1/4 cup brown rice flour (or tapioca flour)

1 tsp ground cinnamon

1 tsp ground ginger

1 tsp baking powder

1/2 tsp sea salt

Topping (optional)

1/2 cup shredded dehydrated coconut

1 tbsp honey

1 tbsp melted coconut oil.

Combine eggs, coconut oil, honey, vanilla and banana. Mix dry ingredients together in a separate bowl, slowly add wet ingredients. Fold in fruit and nuts. Pour into ungreased bread pan.

Mix together topping ingredients and crumble on top of bread.

Bake at 350 F for 40 minutes or until fork inserted into center of bread comes out clean.

Add to DeliciousAdd to DiggAdd to FaceBookAdd to Google BookmarkAdd to RedditAdd to StumbleUponAdd to TechnoratiAdd to Twitter


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: