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!
- ripe bananas
- extra virgin olive oil
- pure vanilla extract
- apple cider vinegar
- green banana flour
- coconut flour
- baking soda
- 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.
- 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.
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