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four slices of lemon blueberry banana bread cut into eight squares on two pieces of parchment paper laid on a light grey background

Gluten free Lemon Blueberry Banana Bread (AIP, paleo, dairy-free)

  • Author: Nicole @healmedelicious
  • Total Time: 55 minutes
  • Yield: 1 loaf 1x


This Gluten free Lemon Blueberry Banana Bread is the baked good you didn’t know you needed. It’s AIP, paleo, soft, fluffy and perfectly sweet without any added sugars.


Units Scale

Lemon Blueberry Banana Bread



  1. Preheat oven to 375F and line a loaf pan with parchment paper (I use an 8 x 4 inch loaf pan). Boil kettle of water for gelatin egg. 
  2. In a large bowl or stand mixer, mix palm shortening and coconut butter with coconut milk, lemon juice, vanilla and banana until it’s a smooth mixture.
  3. In a separate bowl, combine cassava flour, tigernut flour, cinnamon, baking soda and salt.
  4. Add dry ingredients to wet ingredients and stir gently until combined. 
  5. Next, make gelatin egg by mixing apple cider vinegar with gelatin powder and hot water. Whisk with fork until all the gelatin is dissolved and the mixture is frothy.
  6. Fold in gelatin egg and then blueberries.
  7. Bake on middle rack for 35  – 40 minutes or until toothpick inserted into the center of the bread is clean.
  8. Let cool completely before slicing.


* full fat coconut milk is important for this recipe 

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Desserts
  • Method: Baking

Keywords: lemon blueberry banana bread, blueberry, banana, banana bread, paleo, AIP, dairy-free, grain-free