61 days on GAPS and I have found a TON of new recipes that are just AMAZING! I made two loaves of this on Monday, and my whole family ate and liked it. I, sadly, did not make up the recipe. It's in this new recipe book Mom got called Every Dad Grain Free Baking by Kelly Smith. Although the recipes are not specifically for GAPS patients, most of the recipes in it are SCD (grain, lactose, starch, and refined sugar free diet). Apart from the lactose, SCD is pretty much GAPS. So some of the recipes we can't eat, but we can eat a lot of them, and I'm so excited! Everything I've made from this has been delicious. We've made cookies, cake, waffles, pancakes, and banana bread so far, and we love them! Many recipes in this book are also dairy free, dairy free option, egg free, and nut free, for those with such food sensitivities. I definitely recommend this for anybody who is looking for a healthier baked goods alternative.

Banana Bread
Makes 1 loaf

2 cups blanched almond flour 
2 tbsp coconut flour
1 tsp baking soda
1/2 tsp salt
1 cup mashed ripe banana (about 2 large bananas)
3 tbsp honey
2 tbsp coconut oil, melted
3 eggs
2 tbsp coconut milk
2 tsp vanilla
1 tsp apple cider vinegar

1. Preheat oven to 350 degrees. Grease an 8.25" by 4.25" loaf pan and line the bottom only with parchment paper, slightly greasing the parchment as well.

2. In a small mixing bowl, combine the dry ingredients and set aside.

3. In a large mixing bowl, add the mashed banana (mash with a fork), honey, and 2 tbsp melted coconut oil. Using a stand or electric hand mixer,  blend together until smooth and creamy.

4. Add the eggs, coconut milk, and vanilla to the banana mixture and blend until well combined.

5. Add the dry ingredients to the wet and mix until batter is thick and smooth, making sure to scrape down the bowl as needed.

6. Mix in the apple cider vinegar, then pour batter into prepared loaf pan using a spatula to scrape all the batter from the bowl.

7. Bake bread for 45 minutes, until golden brown and a toothpick inserted into center comes out clean.

8. Allow bread to cool in loaf pan for about ten minutes, then remove from pan and let cool to room temperature. Serve with butter and enjoy!

Emma