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Upside-Down Cassava Plantain Apple Bread (Paleo, AIP, Whole30, Gut-Health, Refined Sugar-Free, Gluten-Free)



Upside-Down Cassava Plantain Apple Bread (Paleo, AIP, Whole30, Gut-Health, Refined Sugar-Free, Gluten-Free)
Upside-Down Cassava Plantain Apple Bread (Paleo, AIP, Whole30, Gut-Health, Refined Sugar-Free, Gluten-Free)

Hello, my friends! hope everyone is doing well!

Mmm... πŸ‘‹ you should stop what you are doing right now πŸ˜‚  because I am so happy, and dancing in my kitchen πŸŽœπŸŽπŸŽΆπŸ•Ί  so let's celebrate the holidays with this yummy bread that I want to show you step by step, is one of the best loaves of bread you have ever eaten! The smell of my house is absolutely outstanding!!! I could imagine staying home all day long with a cup of coffee and eating it; besides that, this smell has reminded and transported me of when I was a child with family, and I just want to cry with happiness πŸ˜…πŸ’

After a few weeks of developing this recipe, I managed to perfect it, do you see it well? it is soft, sweet, moist, super tasty, and very filling, and it has everything that is needed to honor this beautiful season of the year, a combination of plantains with the apple and caramelized crunchy pecans, and warm species they take it to the next level, not even I believe what I see and, I taste, it's really something spectacular! and even my husband is not a fan of banana bread loved it.

Upside-Down Cassava Plantain Apple Bread (Paleo, AIP, Whole30, Gut-Health, Refined Sugar-Free, Gluten-Free) 2

The flavor of the ripe plantain does not compare with anything, if this resonates with you, continue reading... plantains make this bread different and unique from anything you have tasted before. 

I have made a lot of recipes with cassava, coconut, or almond flour from the best Paleo bloggers out there, my granddaughter loves this kind of bread, even the plain version without the caramel pecans sauce but this time, I developed this recipe to see how it turned, and it's way better than the others I tried before (modesty aside),  and they are already very tasteful, this bread is just different.

Upside-Down Cassava Plantain Apple Bread (Paleo, AIP, Whole30, Gut-Health, Refined Sugar-Free, Gluten-Free) 4
Variations:

It's gut-health, paleo, AIP, gluten-free, refined sugar-free, and it can be AIP, and whole30 is you don't add any sugar and take off the honey, instead of you can settle chopped or sliced apples on the bottom of the baking pan massaging them with coconut oil, I recommend using very ripped (black) plantains, add soaked, and chopped natural dry fruits with no sugar added, about 1/3 cup (mix them with a little of the measured cassava flour before folding them at the end into the dough.

It can be also nut-free  (for the AIP diet or for someone allergic to them) add raisins, or any kind of dried fruit chopped, or simply leave them out because I tested plain without the caramel-pecan sauce and it tastes amazing as well!

Could be sugar-free adding monk fruit, real stevia, Swerve sweeteners, and any sugar-free syrups from Lakanto, ChocoZero, etc. instead of the honey or another Paleo substitutions I left in the dough ingredients list.

Let's think twice and imagine the table served with all the goodies for the holidays, and next to it the family, and friends celebrating, children running around and asking for food and sweets, in one of the corners you set this bread attracting everyone's attention, who made it? the children pulling your clothes so that you give them a little piece, what's inside? let's try it, and... you are feeling full to please yours, and you will tell them, it is not hard to make it at all but wait, are you able to find the cassava flour? what? they will exclaim, oh yes it was made with that, I did not make it with wheat all-purpose flour, and they will start eating it with pleasure, and say, mmm... is perfect, and very savory! we need to find out where this flour is, you will answer them with pride and knowledge I can show you where is it located, oh yes, please, and give me the recipe. How wonderful would it be? 

Upside-Down Cassava Plantain Apple Bread (Paleo, AIP, Whole30, Gut-Health, Refined Sugar-Free, Gluten-Free) 5

So grab the recipe, and... let's bake with love! πŸ’


CASSAVA UPSIDE-DOWN PLANTAIN APPLE BREAD 
(PALEO, AIP, WHOLE30, GUT-HEALTH, REFINED SUGAR-FREE, GLUTEN-FREE)

Upside-Down Cassava Plantain Apple Bread (Paleo, AIP, Whole30, Gut-Health, Refined Sugar-Free, Gluten-Free)

                                                                                                                                         

Preparation Time: 20 min
Bake Time: 45 min
Total Time: 1 h 05 min

The recipe serves around 10 slices.

Ingredients:
  1. 1 cup + 2 tbsp cassava flour sifted for better results (I used Otto's but you can do it with any kind, I made it for a friend with another brand)
  2. 2 small-size very ripe plantains or 1 very large mashed, about 1 1/4 - 1 1/2 cups 
  3. 1 large apple chopped into small cubes (I used honey crisp)
  4. 3 large eggs at room temperature
  5. 2 1/2 tbsp of ground psyllium husk (AIP and Whole30 diets can change it for arrowroot or tapioca flours 1:1)
  6. 1/2 cup of coconut oil, avocado oil, or ghee/butter melted
  7. 2 tbsp honey
  8. 2 tbsp coconut, maple, or date sugar (adjust if you want sweeter bread)
  9. 2 tbsp fresh lemon or lime juice divide (1 tbsp to mash with the plantains, and 1 tbsp to stir with the chopped apple)
  10. 1/2 tsp salt
  11. 1 1/2 tsp baking powder
  12. 1/2 tsp baking soda
  13. 1 tsp cinnamon (adjust to your liking)
  14. 1/2 tsp ginger
  15. 1 1/2-2 tsp vanilla extract
Caramel Pecans Sauce:
  1. 1/2 cup of halved pecans (or you can chop them a little)
  2. 1/2 cup of ghee/butter
  3. 1/3 cup honey, maple, coconut, or date syrup (I use raw honey)
  4. 1/4 cup coconut, maple, or date sugar
  5. 1/2 tsp vanilla (optional)
HOW TO MAKE UPSIDE-DOWN CASSAVA PLANTAIN-APPLE BREAD?
How to Make Upside-Down Cassava Plantain Apple Bread (Paleo, AIP, Whole30, Gut-Health, Refined Sugar-Free, Gluten-Free)
  • Grease well 9-5 inches baking pan. Set aside.
  • Start making the caramel-pecan sauce, in a medium pot add the ghee/butter, sugar, and honey at a medium-low temperature, stir well when it melts to incorporate well the sugar, and wait a few seconds for it starts to boil, add the vanilla if using, and stir, take it off the stovetop, and throw the pecans in it, stir to cover them and transfer the caramel sauce to the baking bread pan. Set aside while you are making the cassava plantain apple bread dough.
  • Preheat the oven to 350 F.
  • On a plate, peel the plantains, and cut them all the way along, what I do is take off the heart of the plantains because they are very hard when they are ripped (the black strip in the middle along the plantains as the bananas have too), so I took a knife and take it off trying to lift them from the tip up to the end or by cutting on the sides and removing it if there is any tough piece stuck in cut it with the knife, another method is you can mash them and remove it, although it will be more difficult to pick up piece by piece.
  • Add the lemon juice over the plantains, and mash them until the desired consistency.
  • Core the large apple and peel it, chop it into small cubes pouring over the last 1 tbsp of lemon juice.
  • In a bowl, add the sifted dry ingredients except for sugar and salt (I add all the dry ingredients to the colander and sift together) stir to integrate, and set aside. If using dry fruits, sift the cassava flour first and take 1-2 tablespoons to coat them in a separate bowl until the last minute.
  • In a large bowl, add the eggs, and whisk by the hand of an electric mixer until foamy add sugar, honey, vanilla extract, and salt, and whisk until there is no sugar and salt left, add the oil and the mashed plantains and stir well.
  • Divide the dry ingredients into three rounds, add one and mix, and so until everything is well combined, don't overmix it, then add your adds-in I added the chopped apple folding into the dough, this is the moment if you want to add dried fruits mixed coated with the cassava flour or chopped nuts, or even unsweetened chocolate chips, fold them into the dough. Let it rest for 2-3 minutes.
  • Throw it over the warm caramel pecan sauce, and tap the baking pan 2-3 times to be sure the dough will go down onto the caramel sauce evenly on the surface with the back of the spatula o tablespoon.
  • Transfer it to a preheated oven,  and bake between 45-50 minutes or until a toothpick inserted in the middle comes clean check it out around 30 minutes it is getting dark, cover it with a piece of parchment paper with a small hole in the center making a tent. It bakes beautifully! I did not want to cover it but... unfortunately, it was necessary.
  • Let it rest in the baking tin for about 20-30 minutes, pass a knife around the edges, then put a tray on the surface of the baking pan and turn it over, tap it a few times on the bottom, and carefully unmold it, if some pecans fall, place them before the caramel will be cooled completely.
  • Then, transfer it to a rack to cool down completely before it will be devoured. Don't slice it before it is cooled at room temperature, you might see how it falls apart.
Upside-Down Cassava Plantain Apple Bread (Paleo, AIP, Whole30, Gut-Health, Refined Sugar-Free, Gluten-Free) 3

Enjoy this yummy and healthy bread! πŸ˜‹

Notes: If you are not interested to make upside-down bread, make it instead a plantain bread or even banana bread using 3 large plantains, you can add soaked dry fruits or chopped nuts like walnuts, pecans, pistachios, almonds, etc. (1/2 cup) The combinations you can do are unlimited.

I haven't made it vegan but I think it could be, I will try and update it here, but if someone makes it please, report it back in the comments below so that person who needs it has the option to make it.

This is not a sweeter bread by itself, I like it as it is but if you like you can add more sugar to the dough. Is perfectly sweet with the caramel sauce.

It can stay at room temperature for about 2 days in an airtight container, then transfer to the fridge for up to a week. I have never frozen it because I prefer to do it, and eat it in a week or so, only if I go to a familiar party or have more people coming house I make 2 of them and keep one for us.

See this mini video when I made it only with ripped plantains and chopped walnuts.
 

Let`s connect! I want to see your creation, tag me at @martahealthyrecipestips so everyone will know what your thoughts and changes are, and this will help the community and myself.

I have more recipes with cassava, do you want to see them? Check it out below!

Nutrition Facts Upside-Down Cassava Plantain Apple Bread (Paleo, AIP, Whole30, Gut-Health, Refined Sugar-Free, Gluten-Free)
Upside-Down Cassava Plantain Apple Bread
Nutrition Facts Caramel Pecan Sauce (Paleo, AIP, Refined Sugar-Free, Gluten-Free)
Caramel-Pecan Sauce



















Remember, "Your body is a temple, but only if you treat it as one". Astrid Alauda. If you like it, you can share it with your friends. It will be kindly appreciated by me. Thank you! πŸ’—

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