Rollin' With My AIP/Vegan Lemon Banana Roll Homies
Amazing spreader by Beautifully Served By Jill , antique bread board from Fragments Identity, super cute little dish from Kakawa Chocolates in Santa Fe and photo / recipe by me Jenna Peffley
Bought bananas. Had good intentions of eating them. Forgot to eat them. They got mushy. Solution? Banana bread. Except I don’t actually have a bread pan because I’ve been gluten free for 8 years, and grain free for 4 and never really got into making loaves of bread. Second solution? Rolls. Easy, on the go little emergency meals/snacks that are incredibly tasty! Pretty excited about these. They’re definitely going to be a staple to take with me when traveling, were super easy and quick to make, and are actually blowing my mind right now.
Recipe for Jenna’s Lemon Banana Rolls
As I always mention, I’m not the best at sticking to plan on a recipe. These little babies are fairly versatile. I’ll tell you how I made them, and then make suggestions on how to modify them. Also, I’m pretty sure you could squish them into a waffle iron to make them into waffles. Just a thought.
Ingredients:
Juice of ½ small lemon (I bet this would be lovely with orange or tangerine too)
1 tsp lemon zest (again, good with orange too I would imagine...especially blood orange!! mmmm)
3 overly ripe bananas (mine were medium size)
1 cup Otto’s Cassava flour (there are other brands, but seriously, the texture always sucks with other brands so be warned if you go the other brand route - I make no promises)
¼ to ½ cup of maple sugar (you could easily sub coconut sugar, or even no sugar and I’d imagine they’ll still be good)
¼ cup coconut flour
Salt to taste (typically I use about ½ tsp to 1 tsp)
3 tbsp oil - I used lemon infused EVOO (favorites are Ojai Olive Oil Company and WeOlive) but I’m sure avocado oil, plain EVOO (olive oil) or melted coconut oil will do just fine. You do you.
½ tsp baking soda (I use the Bob’s red mill one)
Optional: vanilla extract, about a teaspoon (if you’re doing vanilla extract). It gives it a little something extra, but isn’t completely necessary.
Optional: ½ tsp cinnamon
Directions:
I use a food processor to mix everything because for one, I don’t have a mixer. If you have a mixer, feel free to use that. If you have hands only, I’m sure they will work too, it may just take a lot longer. Again, I can only speak to what I’ve done.
Preheat oven to 350°
In your mixing thing of choice, blend up mushy bananas with lemon zest and cinnamon.
Add in cassava flour. Blend some more.
Add in sugar of choice (mine was maple sugar). Blend some more.
Add in coconut flour. Blend some more.
Add in oil of choice (that lemon olive oil that I mentioned earlier makes this so divine but isn’t 100% necessary).
Add in remaining ingredients and blend some more until a dough forms and everything is mixed in.
Line a cookie sheet with parchment paper. Roll dough into balls. Makes about 12.
Sprinkle with cinnamon if you feel inclined. Maybe even a little maldon salt? Or some fresh lavender? Mmmmmm….
Bake for about 15 - 17 minutes, until bottom is brown and top looks like a roll (you know how it gets that little dough crack in top? Look for that). Don’t be afraid to poke at one for texture. That’s how I always test it.
Let cool briefly and eat!
Some ideas for serving this roll if you’re not taking it with you for a quick and tasty snack/meal option:
Spread a little coconut butter on it and drizzle with honey
Add some bacon and drizzle with maple syrup
Make some fruit compote (maple syrup, coconut oil, fruit sautee’d up) and dip!
Feel like a normal human again eating a roll. Yeah. It’s exciting stuff.
