You will find here 3 different versions of my banana bread : one is simply gluten-dairy-egg free, the second one is egg free and paleo and the third one is AIP compliant.
I could have made 3 different posts for this but I thought it might be better to present all of the options together. This way, AIPers who have successfully reintroduced chestnuts can to try this version out, or Paleoers might want to try the AIP version and of course those who are allowed to have all the different versions can try them all.
As some of you already know, I’m not exactly Paleo, nor AIP, but my diet is something in between according to my own intolerances. So I’m lucky enough to be able to eat any of those 3 versions.
Those 3 options taste very differently thanks to the flours used in them. My personal favorite is the one using chestnut flour. But rice and buckwheat flours are way cheaper than chestnut and tigernut flour. And I’m trying as much as I can to stay on a budget which is a real challenge on this diet.
On the picture uploaded here, is the chestnut flour version. The reason why it looks very brown is not because my banana bread was overcooked but it is due to the chestnut flour. This flour gives a brown color to cakes.
I’ve just discovered that while chestnut flour is very common in France, it is not well known in certain countries. So I’m just going to tell you some interesting facts about this gluten free flour, just in case you’ve never tried it before.
Chestnut flour has a sweet taste, perfect to make desserts but also to make bread. It is probably one of the best gluten free flours as it is full of nutrients, fibers, protein and essential amino acids.
That’s the reason why, it was used a lot in France during the Second World War while stores were out of stock of pretty much everything. If you can find some, you should really give it a try!
If you can’t or won’t have coconut, you can check my coconut free banana bread recipe by clicking here.