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!
Jump to:
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.
Ingredients
- 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
Equipment
Expert Tips
- 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.
Recipe FAQ
What Can I Top This Recipe With?
You can eat this recipe plain, drizzle with honey, or spread with your favorite jam.
What Can I Serve With This Dish?
This dish can be eaten on its own as a snack or can be paired with my Winter Fruit Salad.
Can I Make This Recipe As Muffins Instead of a Bread Loaf?
Yes! If you make this recipe in a muffin tin instead, just adjust the cooking time so that they do not over bake.
Storage Instructions
- This recipe can be stored in the refrigerator in an air tight container for up to 5 days.
Are you interested in a list of my go to healthy alternatives?
Download your FREE guide below
Other Bread Recipes You Will Love
AIP Banana Bread (Paleo, AIP, Allergy Friendly)
Servings 8 slices
289kcal
Cost $5
Print Recipe
Pin Recipe
Equipment
- Bread pan
- Bowl
- whisk
- measuring cups
- measuring spoons
- Mini whisk or fork
Ingredients
- 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
Instructions
- 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.
Notes
Storage: This recipe can be stored for up to 5 days in the refrigerator in an air tight container.
Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed. It is based on 8 servings.
Serving Size: This recipe should yield 8 slices
Easy banana bread alternative that is autoimmune protocol friendly
Serving: 1slice | Calories: 289kcal | Carbohydrates: 37g | Protein: 3g | Fat: 15g | Saturated Fat: 3g | Sodium: 322mg | Potassium: 53mg | Fiber: 4g | Sugar: 12g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg
Tried this recipe?Tag me on instagram @alliannaskitchen!
Victoria says
This is a great breakfast recipe, for anyone looking to avoid eggs, dairy, grains and nuts/seeds. I have made countless loaf breads in my time and this one really stands true. Nice volume, moist, flavorful…
Thank you!
This makes me so happy to hear!
Jamie says
I had some very ripe bananas sitting around and remember seeing this recipe online. It was very moist and delicious. Being AIP, you sometimes miss the bread. This definitely hit the spot.
Allianna Moximchalk says
Yay! So glad you enjoyed.
Lori says
Easy and comes out moist and delicious!
Allianna Moximchalk says
Glad you enjoyed!
Kim says
I’ve made this several times and it’s always something I look forward to eating! I love to put a little palm shortening on it and pan fry each slice…tastes like french toast! It’s my favorite AIP banana bread recipe!
Allianna Moximchalk says
This makes me so happy to hear!
Coco says
Wow, you nailed it. Other AIP banana recipes don’t taste like banana bread. made it into 12 delicious moist and tasty muffins. Thank you so much. Looking forward to trying more of your recipes!
Allianna Moximchalk says
I am so glad you liked it Coco! The muffin version sounds delish!
Karen says
Can you use peanut butter. In place of almond butter?
Allianna Moximchalk says
HI! This recipe does not call for almond or peanut butter, were you wondering about another one?
Anna says
I love this recipe, it is so moist and delicious!
allianna says
I am glad you like it!
HELENA RUBY says
Have you made this without maple syrup? Or specifically, without any sweetener?
allianna says
I have not tested it without maple syrup, if you try it let me know 🙂
Barbara Foster says
What arrowroot flour do you recommend..thank you
allianna says
Bob’s red mill 🙂