This delicious paleo and AIP Banana Bread is free of gluten, eggs, grains, dairy and added sugar. Made with green banana and coconut flour, it’s nutrient dense and the perfect treat.
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Banana Bread – the epitome of comfort food.
If you’re like me and get impatient waiting on banana bread to bake, you’re in luck! This AIP Banana Bread bakes in under 30 minutes due to the high absorbency rates of the flours. Along with coconut flour, this recipe uses green banana flour. If you’re unfamiliar with this flour, it doesn’t taste like bananas but provides all its benefits. That means, it’s rich in resistant starch, magnesium, fibre and vitamin E!
Helpful Hints/Tips
- If you’re using a standard loaf pan, you’ll find that this banana bread doesn’t rise very much. If you’re looking for that height, then I’d recommend baking this in a mini loaf pan.
- The sweetener in this recipe comes entirely from the bananas, so it’s important to use really ripe bananas, or you might find it isn’t sweet enough.
- Green banana flour tends to have a drier texture, so be careful not to over-bake. I recommend beginning to test with a toothpick at the 25 minute mark for a mini loaf pan, and from 30 minutes for a standard loaf pan.
FAQs for this AIP Banana Bread
How do I store this bread?
I recommend storing in a sealed container in the fridge for up to 5 days and reheating before serving.
Can I substitute any flours?
I have not tested with other flours so cannot guarantee results if you make any substitutions to the flours listed here.
If you tried this AIP Banana Bread recipe, I would appreciate it if you would give it a star rating and short review. Don’t forget to snap a picture of the finished product! You can share it with me on Instagram by tagging @healmedelicious.
Looking for more AIP Banana recipes? Try these:
- Banana Spice Muffins
- Pumpkin Banana Muffins
- Lemon Blueberry Banana Bread
- Nut-free, Vegan, AIP Banana Pancakes
- Grain-free Baked Oatmeal
You might also enjoy these other grain-free, AIP/paleo baked goodies:
- Gluten-free Lemon Raspberry Bread
- AIP Gingerbread Squares
- Grain-free Cinnamon Rolls
- Nut-free, AIP/Paleo Fruitcake
- Vegan Pumpkin Scones
AIP Banana Bread (paleo, grain-free)
- Total Time: 40 minutes
- Yield: 1 loaf 1x
Description
This delicious paleo and AIP Banana Bread is free of gluten, eggs, grains, dairy and added sugar. Made with green banana and coconut flour, it’s nutrient dense and the perfect treat.
Ingredients
- 2 large, very ripe bananas (~400g), mashed
- 1/3 cup olive oil or coconut oil, melted
- 1 tsp pure vanilla extract
- 1 gelatin egg, see notes
- 1 cup green banana flour
- 1/4 cup coconut flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
For the gelatin egg
- 1 TBSP apple cider vinegar
- 1 TBSP gelatin
- 1/4 cup hot water
Instructions
- Preheat oven to 325 degrees and prepare a mini loaf pan with parchment paper.*
- In a large bowl, mash the bananas.
- Add in coconut oil and vanilla extract and mix until combined.
- In a separate bowl, combine dry ingredients (banana flour, coconut flour, baking soda, sea salt and cinnamon.
- Slowly add the dry mixture into the wet and stir until mostly combined. Batter will be fairly stiff at this stage.
- Make gelatin egg by mixing 1 TBSP apple cider vinegar with 1 TBSP gelatin. Next, add 1/4 cup very hot water and whisk with fork until all gelatin is dissolved and mixture is frothy.
- Immediately fold gelatin egg into batter until fully combined. Batter should loosen up and be fluffy.
- Spoon batter into prepared loaf pan(s).
- Optional: split an additional banana down the middle vertically then add on top of the batter or just add banana slices on top for decoration.
- Bake in the middle rack of a preheated oven for 25 – 30 mins (Cooking time will vary if you use a standard loaf pan – see notes). Do not over bake as green banana flour tends to dry out easily.
- Remove from oven and enjoy!
Notes
*This recipe can be made using a standard 8-1/2 x 41/2 pan but cooking time will be closer to 35-38 minutes. Start checking for doneness at the 30 minute mark.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breads
- Method: Baking
Keywords: banana bread, paleo, AIP, egg-free, grain-free
Unfortunately, my body is leaning towards Low Fodmap which means Coconut Flour is out. Can you think of any way I could replace the coconut flour with something else.. combination of other alternative flour perhaps?
In this recipe coconut flour helps with texture. You could try a combination of tigernut flour and tapioca starch with the green banana flour but I can’t guarantee results since their properties are really different from coconut flour and I haven’t tested myself.
This was delicious. You should upload videos on Youtube. Short and sweet process like Ketoserts.
★★★★★
I’ve made a lot of different banana bread recipes so far, and this is absolutely the best one I’ve tried! The fact that the ingredients are wholesome and nutritious makes it even better. Btw, I used extra virgin olive oil and got a deliciously moist and cakey crumb.
★★★★★
Also wanted to note that I used a flax egg because I didn’t have gelatin on hand! I’m excited to try this recipe with a gelatin egg, but flax works great 🙂
★★★★★
As a newbie to AIP I am so grateful for this recipe as I have tried a few different ones and they have been a complete fail. So delicious and easy! I didn’t get the golden colour in the picture but doesn’t really matter as it’s sensational.
★★★★★
This turned out really well -the texture is divine! Very much like regular cake! I added 5 heaping TBS of cacao (reintro) and 1/4 cup of maple syrup for some added sweetness. I greased a loaf pan with EVOO and had to bake an extra 10 minutes. I’ll definitely make this again. I may add chocolate chips next time.
★★★★★
Thank you for your recipe! I follow the exact step from the recipe and came out perfect! Taste delicious.
I have made this recipe twice and I like it! 4 stars because it’s easy and healthy and fast but it’s just not my most top-ranked dessert based on my personal preference.
The first time I made this, as noted in the recipe, it seemed very dry as a dough, and then once it was baked, it came out very dense BUT it was moist! It stayed together very well and was satisfying to eat. The second time I made it, the dough seemed more moist – I had used avocado oil instead of coconut oil because I’m avoiding liquid coconut products as much as possible at the moment – and it came out a lot more fluffy and the top had a nice little crust on it like traditional loaves do. It was a bit more crumbly though, the knife didn’t cut through it cleanly like it was the first time when it was very dense. So, advantages and disadvantages. Overall, it came very close to a traditional bread-like texture.
However both times, I noticed that the green banana flour seemed to give the loaf a darker, greenish tint. It doesn’t come out so golden, so to me it doesn’t look so aesthetically pleasing to me, and would probably give it away as a non-traditional bread for those who are not on AIP! I think that the banana slices on top as the recipe suggests would help with that though! I am so curious as to how to get that nice golden brown color!
I did specifically buy green banana flour via Amazon specifically to make this loaf but I really don’t use it for much else so it did feel like a bit of a splurge and not something that would be as handy for the moment that I wanted to make a banana bread.
This banana bread is not overly sweet and a great dessert or breakfast treat!
★★★★
Mine came very moist and wet even after 38 mins of baking it in a standard loaf pan. and I am not sure if this is supposed to be the texture? Not sure it I did something wrong but I am sure I measured everything OK. Flavor is absolutely delicious… highly recommended.
★★★★★
Hi Virginia, that’s way too long for it to be wet still. Did you use green banana flour or plantain flour?
So tasty!!! Thank you!
★★★★★
I am very impressed with the flavor and texture of the bread. I made them in mini loaf bars and baked them for 17 minutes soo yummy! Thank you!
★★★★★
Excellent recipe! My husband even liked it and he doesn’t do AIP. I love that it doesn’t have the added sugar. I will be making this on repeat!
★★★★★
Can you a real egg instead of the gelatin egg?
I can’t say for sure as I don’t eat eggs but my guess is yes
Could a flax/chia egg be used instead of gelatin? Or any other vegan option?
Hi Shelly, I haven’t tried either option so can’t say for sure!
This one is a staple in my house! Non-AIP husband loves it too. I always have some in the freezer, in case I need a snack, and it’s great for road trips and hikes. Solid!
★★★★★
Thank you for this BREAD!!!!!! I have been plagued with health issues and have gone from diet to diet trying to figure things out and have finally landed on the AIP diet. I cannot tolerate arrowroot or tapioca (which is in most AIP breads) so when I saw this recipe and the good reviews I wanted to try it. I dehydrated plantains to make the flour and left everything else the as is. It took a bit longer to bake (35 min) but it is delicious and filling the empty void of my favorite comfort food- bread! Thank you so much for this recipe! I can’t wait to try your others!
★★★★
SO GOOD thank you so much!
★★★★★
Outstanding! I’ve been looking for a flavorful and moist banana bread since going gluten free 16 years ago and I just found it!!!! My tummy is so happy and that’s the biggest problem I have with this recipe – I want to eat the entire loaf in one sitting. Instead of using 1 cup of green banana flour I used 1/2 cup plus 1/2 cup of green banana discard from the sourdough starter that I’m making. It made the batter a little looser so I had to bake it for 52 minutes at 325°F. It is PERFECT! I’m probably going to freeze individual slices so I can enjoy these over time and force me to practice self control.
★★★★★
ooh i love that you added the starter here. Delicious! Thanks as always for sharing your reviews, Jodi!
Thank you, thank you, thank you for this recipe!
I tried a lot of AIP banana breads, but this is the best one.
★★★★★
Thank you Aleksandra!
This is delicious! I love that it doesn’t have eggs or added sugar. The first time I made it, after cooking I heated it up and put chocolate chips on a slice. The second time I made it I added 1 cup of blueberries to it. The blueberries helped keep it moist. Highly recommend either way!
AIP is a tough journey…but you make it so much easier to follow and love. This is a truly delicious recipe…the best AIP banana bread recipe I’ve found. I made into into 4 small loaves. Please keep being creative and making these wonderful recipes! My Lupus nearly took my life recently, so AIP is critical to me. Not only are you giving us delectable food, but you are giving us a fighting shot at living long and healthy lives as well! Do you have a cookbook yet?
★★★★★
Karin, I’m so sorry to hear that your journey has been difficult as of late and i’m comforted to know that you’re finding some relief through AIP. I’m writing my cookbook right now 🙂 Thanks for your support and for leaving a review.
My first time using banana flour! Thanks for the great recipe… I’m making it again tonight. This one will be used again and again. When I actually print the recipe you know its a winner!! 🙂 Glad I found your site.
★★★★★
Hehehe Yay Niki I’m so glad you enjoyed and thanks for leaving a review. I love green banana flour 🙂 You might also enjoy my grain-free baked oatmeal that uses it!
Thank you for this amazing recipe! It was my first time using green banana flour and I am definitely hooked. The texture of this banana bread is so soft and delicious. I’ll definitely be making this recipe again!
★★★★★
Thank you for leaving a review Stephanie, much appreciated <3
Thank you, thank you! I’ve been seriously AIP for months now. This is the first bread/muffin recipe that I’ve actually wanted to eat after making it! Family members love it too!
I used coconut extract instead of vanilla, which perked it up a bit. Amazing!
★★★★★
Yay Marleen, I’m so happy to hear you enjoyed. Thanks so much for taking the time to leave a review
Can we replace banana flour to Tapioca flour or starch?
Hi Dahnah, no that won’t work. I don’t recommend any substitutions in this recipe.
This recipe is amazing! I ate it with maple butter and it hit the spot!
★★★★★
Great taste and texture. Holds together nicely without excessive crumbling. I doubled the recipe and cooked in a 9 x13 glass baking pan for 25 minutes. Too salty for me and my family with salt added per recipe…but I usually omit salt from recipes when baking. Will certainly make again and omit the salt. Thank you for this wonderful AIP recipe ?
★★★★★
Thanks, Laura!
So happy with this recipe! I was expecting it to be dry because of how thick the batter was, but this banana bread is perfectly moist! I like the incorporation of apple cider vinegar in the gelatin egg, reacted with the baking soda nicely. I doubled the recipe and baked in a 9 by 13 pan for 26 minutes.
★★★★★
Thanks Katerina! So glad you enjoyed 🙂