This AIP Banana Bread is both paleo and allergen friendly. Crispy on the outside and smooth and soft on the inside. This banana bread recipe is perfect for breakfast or an after school snack. This is a great recipe to use up your overripe bananas so they don’t go to waste!
Drizzling a little bit of honey overtop makes it even more beautiful and delicious!
Why You Will Love This Recipe
- This recipe is paleo, allergen friendly, gluten free, dairy free, and soy free.
- Kids will love this recipe!
- This recipe has very little prep to it.
- A great way to use up over ripe or frozen bananas so they don’t go to waste.
- This is a great meal prep item so that you have an easy after school snack for the week.
- Bananas are always in season at your local grocery store or market.
- Arrowroot, coconut, and cassava flour-Do not substitute out this flour blend! Not all gluten free flours are created equally.
- Applesauce-The applesauce in combination with the gelatin egg is what replaces the egg in this recipe.
- Maple syrup-Maple syrup is my go to sweetener in this recipe, you can use honey if you would like but the flavor will not be as dense.
- Ripe bananas-Make sure your bananas are ripe! I like to make sure the bananas are black on the outside and nice and soft.
- Regular banana-The regular banana (not over-ripe) is to be used for the garnish.
- Ginger-The fresh ginger gives this banana bread some spice.
- Olive oil-I love using olive oil in baking rather than any other oil. You may substitute this recipe with coconut oil if desired.
- Cinnamon-This adds an additional layer of zest to the recipe when paired with the fresh ginger.
- Vanilla powder-Vanilla powder is used in place of vanilla extract in AIP cooking. There is no alcohol in it. When choosing a brand, make sure the powder is brown and isn’t mixed with anything. It should not be white, if it is, that means it is mixed with sugar.
- Gelatin-Gelatin is used in many AIP recipes as an egg alternative.
- Baking soda & powder-These two ingredients are responsible for helping this bread rise.
See the recipe card below for a full list ingredients and measurements.
Substitutions and Variations
- A fun variation would be to add dairy free chocolate chips to this recipe for an added fun treat.
- You could shred and add zucchini to the recipe to add vegetables for your kids. You will just need to add additional cassava flour to compensate for the added moisture.
This recipe has not been tested with any other substitutions or variations. If you try something else out please let me know how it turns out in the comments below!
Step By Step Instructions
- Tip # 1: Do not be alarmed if the bread still looks soft on the inside when you cut into it. It is supposed to be super moist.
- Tip # 2: The ripeness of the bananas will determine how sweet the bread is.
- Tip # 3: Save all of your over ripe bananas in a container in the freezer, and pull them out as needed to make this recipe.
You can eat this recipe plain, drizzle with honey, or spread with your favorite jam.
This dish can be eaten on its own as a snack or can be paired with my Winter Fruit Salad.
Yes! If you make this recipe in a muffin tin instead, just adjust the cooking time so that they do not over bake.
- This recipe can be stored in the refrigerator in an air tight container for up to 5 days.
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AIP Banana Bread (Paleo, AIP, Allergy Friendly)
- Bread pan
- measuring cups
- measuring spoons
- Mini whisk or fork
- 4 whole bananas 3 really ripe, 1 just ripe to garnish
- 1 cup cassava flour
- 1/2 cup arrowroot flour
- 1/2 cup coconut flour
- 1 cup applesauce
- 1/3 cup maple syrup
- 1/2 tsp ground ginger
- 1 tsp cinnamon
- 1/4 tsp vanilla powder
- 2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 cup extra virgin olive oil
For the gelatin egg:
- 2 tbsp gelatin I like this brand
- 1/3 cup hot water
- Preheat the oven to 350 degrees F. Place all dry ingredients in a bowl and whisk, set aside. In a separate bowl, mix all wet ingredients. Slowly combine the two bowls.
- In the meantime, whisk up your gelatin egg. Slowly add the hot water to the gelatin and whisk together. Be sure to move fast or the egg alternative will stick and you will have to start over. Add the egg to the mixture and whisk together.
- Line the bread pan with wax paper on both side. Spray the wax paper with the cooking oil spray. Gently pour in your batter. Cut the remaining banana in half long ways and lay on top to garnish. Cook the banana bread in the oven for 1 hour and 30 minutes. Do not be alarmed if the bread still looks soft on the inside when you cut into it. It is supposed to be super moist.