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Preheat the oven to 350 degrees. Lightly grease a loaf pan with coconut oil and then line the pan with parchment paper.
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In a small bowl mix the coconut four, arrowroot, tiger nut flour, baking soda, cinnamon, and salt together.
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In a large bowl mash the bananas and add the melted coconut oil, vanilla, and maple syrup. Use an electric mixer to combine and get rid of any lumps. Set aside.
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In another small bowl mix all of the topping ingredients together. If the carob chunks don't melt from the heat from the coconut oil pop it in the microwave for 30 seconds. Stir and set aside.
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Add the dry ingredients from the small bowl to the wet ingredients in the large bowl. Stir until combined.
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Prepare the gelatin egg- pour the water in a small pan. Slowly sprinkle the gelatin over the water in a thin layer and allow to bloom for 2 minutes. Turn the heat to medium low to melt the gelatin and then whisk until frothy.
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Add the gelatin to the mixture and stir quickly until evenly distributed (do not over mix).
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Fold in the carob chips/chunks if desired. Spoon the batter into the lined loaf pan and smooth the top evenly.
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Spoon the topping mixture on top of the banana bread in the pan. Smooth as evenly as possible.
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Bake in the oven for 40-45 minutes or until a toothpick comes out clean from the center of the loaf.
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Let cool for 5-10 minutes before removing from the pan. Cool fully on a cooling rack before slicing. You may also wish to put the bread in the fridge for 30 minutes to firm up before slicing.
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Store in the fridge for 3-4 days or slice into pieces and store individually in the freezer for up to 3 months.