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.

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