Preheat the oven to 350 degrees. Lightly grease a loaf pan with palm shortening or coconut oil and then line the pan with parchment paper.

In a small bowl mix the dry ingredients: coconut four, arrowroot, tiger nut flour, baking soda, cinnamon, ginger, mace, clove, and salt together.

In a large bowl mash the bananas and add the rest of the wet ingredients: melted palm shortening, vanilla, apple cider vinegar and maple syrup. Stir or use an electric mixer to combine and get rid of any lumps. Set aside.

Add the dry ingredients from the small bowl to the wet ingredients in the large bowl. Stir until combined.

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.

Add the gelatin to the mixture and stir quickly until evenly distributed (do not over mix). Fold in the raisins if using. Spoon the batter into the prepared pan and smooth the top with the back of a wet spoon so it is as even as possible.

Bake in the oven for 30-40 minutes or until a toothpick comes out clean from the center of the loaf.

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.

Store in the fridge for 3-4 days or slice into pieces and store individually in the freezer for up to 3 months.