This delicious and healthy AIP and Paleo Banana Bread is naturally sweetened with ripe bananas, super moist, and made with nutrient dense grain-free flours.
I’m keeping it simple in this healthy banana bread recipe. No stand mixers or creaming of butter and sugar in this dairy-free, refined sugar-free recipe! Ripe bananas are all you need for a lovely sweetness in this bread and lend added moisture to the loaf. This bread gets its soft texture from the extra virgin olive oil that adds a subtle flavor and the perfect moist crumb.
And, if you’re anything like me and get impatient waiting on banana bread to bake, you’re in luck! This Paleo Banana Bread recipe is definitely a quick bread as it bakes in under 30 minutes due to the high absorbency rates of the flours. Along with coconut flour, this recipe uses green banana flour that doesn’t taste like bananas, but provides all its benefits. That means, it’s rich in resistant starch, magnesium, fibre and vitamin E!
Recipe Ingredients
- ripe bananas
- extra virgin olive oil
- pure vanilla extract
- gelatin
- apple cider vinegar
- green banana flour
- coconut flour
- baking soda
- salt
- cinnamon
Ingredient Substitutions
- You can substitute the extra virgin olive oil for virgin coconut oil without much of a difference in taste or texture.
- I don’t recommend any substitutions to the flours here. If you’re looking for a paleo banana bread recipe without green banana flour you can try this Gluten-free Lemon Blueberry Banana Bread or this Gluten-free Lemon Raspberry Bread.
- For a vegan option, you can substitute the gelatin egg for a flax egg (1 TBSP flaxseed meal + 3 TBSP water) or try my Vegan Gluten-Free Banana Bread.
How to Make Paleo Banana Bread
You’ll want to use really ripe bananas with lots of brown spots here (overripe is good). Mash the bananas in a large bowl using a fork or potato masher and add in the olive oil and vanilla extract. We’re adding a splash of apple cider vinegar here to help activate the baking soda in this recipe that doesn’t use baking powder. In a separate bowl, you’ll combine the green banana and coconut flours with the baking soda, salt and cinnamon for a hint of added sweetness. Mix the dry and wet together and add in a gelatin or flax egg (if you want to make this banana bread vegan), and bake in a 325F degree oven.
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.
- As with all AIP baking and baking with gelatin, you want to allow the baked good to “set” completely once you remove it from the oven. I recommend allowing the bread to cool five minutes before removing it from the loaf pan to cool completely before slicing.
Frequently Asked Questions
I have not tested with other flours so cannot guarantee results if you make any substitutions.
Yes, frozen bananas work fine in this recipe. I would allow to come to room temperature or warm in the microwave before mashing. You might need to drain off any excess liquid before mashing!
Zucchini will release too much moisture into this recipe and offset the balance of dry and liquid ingredients. You can feel free to fold in 1/4 cup chocolate chips, carob chips, raisins or shredded coconut.
If you want to mix the dry ingredients together in advance that’s no problem. I wouldn’t recommend mixing the wet and dry together until you’re ready to bake though. The gelatin egg in particular should be made and folded in just before baking so that the gelatin doesn’t get too congealed.
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.
Storage Instructions
My preference is to store this banana bread in a sealed container in the fridge. It will keep well for 5 days or you can freeze in a Ziplock bag for up to 3 months. You can also store in a sealed container at room temperature for 2 days. If you add a sliced banana on top for decoration, however, this might not be as favorable to sitting out.
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
Paleo Banana Bread Recipe
- Total Time: 40 minutes
- Yield: 1 loaf 1x
- Diet: Gluten Free
Description
This delicious and healthy AIP and Paleo Banana Bread is naturally sweetened with ripe bananas, super moist, and made with nutrient dense grain-free flours.
Ingredients
- 2 large, very ripe bananas (~400g), mashed
- 1/3 cup olive oil or coconut oil, melted
- 1 tsp pure vanilla extract
- 1 TBSP apple cider vinegar
- 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
Gelatin egg
- 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 olive oil, vanilla extract and apple cider vinegar and mix until combined.
- In a separate bowl, combine green banana flour, coconut flour, baking soda, 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 whisking together gelatin and hot water until all the gelatin is dissolved and the 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 allow to cool 5 minutes before transferring to a cooling rack to cool completely.
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
- Cuisine: American
This recipe is DELICIOUS! AIP can be very challenging and sometimes you just want something bread-like. This recipe will definitely be a staple in my AIP recipe box.
I am looking forward to trying out another on of your recipes.
Thanks for sharing this treat!
Ok, so hear me out. I’m totally new to AIP baking. Unprepared, to say the least. Experimenting at best. I didn’t have green banana flour nor coconut flour and my husbands sweet tooth hit the crescendo at 11pm. So, I had to just dive in with what I had. I used 1 cup cassava flour and 1/4 cup shredded unsweetened coconut. After 38 mins of baking, the result is absolutely delicious MOCHI! I thought this to be an unexpected yet yummy surprise. I do apologize for desecrating the original but thought everyone may be pleasantly surprised by this twist of fate :). Thanks a million for the recipe! Cheers 🙂
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 🙂