AIP Banana Tea Cake: Simple Comfort for Slow Summer Days

This is one of my favorite seasons. We’ve wrapped up our homeschool year, and it feels like a long, deep breath — the kind that settles the soul and gives us space to reset.

Around this time of year, my days shift into a slower, more intentional rhythm. Mornings are spent baking before the heat rises too high. Fresh sourdough becomes a quick sandwich for the pool, and in the evenings — when the girls are sun-kissed and worn out — I turn my attention to quiet, purposeful work around the house.

I find joy in pulling everything out of closets, cabinets, and pantries — deep cleaning and resetting each space, one by one. I clean out school supplies, plan next year’s curriculum and class schedule, and tend to the garden. It’s also canning season, so I’ve started preserving jams and putting up fresh foods while the produce is at its peak.

There’s a rhythm to it all that I’ve come to love — productive, peaceful, and full of small, grounding rituals.

Lately, while the girls splash in the pool, I’ve been sitting nearby with a notebook and a stack of curriculum guides, dreaming and planning our next school year. It feels good to be here — in this in-between space — resting, resetting, and preparing.

And in the spirit of slowing down, I wanted to share a recipe that feels like a warm hug: a soft, spiced Banana Tea Cake that just happens to be AIP-friendly. It’s simple, nourishing, and best enjoyed with a quiet cup of tea and a few minutes to yourself.

Banana Tea Cake (AIP-Friendly)

Ingredients:

• 3–4 ripe bananas

• 1/3 cup melted coconut oil

• 1 cup coconut sugar (plus a little extra for sprinkling)

• 1 cup cassava flour

• 1/2 tsp sea salt

• 2 tsp vanilla extract

• 1 gelatin “egg” (see below)

• 1 tsp baking soda

• 1 tsp apple cider vinegar

• A generous sprinkle of cinnamon

• A pinch of nutmeg

Gelatin Egg Substitute:

• 1 tablespoon gelatin

• 2 tablespoons warm water

Mix water and gelatin, let it bloom for 3–5 minutes, then stir briskly before adding to batter.

Instructions:

1. Preheat oven to 350°F (175°C).

2. In a large bowl, mash the bananas, then mix in melted coconut oil, coconut sugar, and vanilla.

3. In a separate bowl, whisk together cassava flour, salt, cinnamon, and nutmeg.

4. Add dry ingredients to the banana mixture, then stir in the gelatin egg, baking soda, and apple cider vinegar until just combined.

5. Pour the batter into a greased 8x12 baking dish and smooth out the top.

6. Sprinkle with a little extra coconut sugar for sweetness and texture.

7. Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. Let cool before slicing.

Wherever this season finds you — whether you’re deep in summer rest, still wrapping up the school year, or navigating something altogether different — I hope this simple tea cake brings a little comfort and peace to your day.