What’s Inside: This easy-to-make and super-moist Coconut-Free Banana Bread is incredibly delicious. This simple, classic recipe is naturally sweetened with extra-ripe bananas, rich maple syrup, caramel-y coconut or maple sugar and uses a combination of Tigernut and tapioca flour for a perfect tender crumb. This banana bread tastes just like its traditional counterparts that you’d never guess it is AIP-friendly, egg-free, gluten-free, grain-free, and free of refined sugars!
Why You’ll Love This Easy AIP Banana Bread
Banana Bread is one of those classic baked treats that can always bring a smile to someone’s face. It’s an all-American classic comfort food dish that fills the whole house with calming aromas that makes everything instantly seem okay. Banana bread truly is something special.
And this banana bread is tender, perfectly spiced, and melt-in-your-mouth delicious. The sweet bananas, pure maple syrup, a rich coconut sugar along with the warm spices produce tantalizing addictive flavors while the mix of tigernut and tapioca flour give you that classic light, tender crumb. Serve with ghee or a pat of butter for one irresistible way to start your day that is kid and adult approved (or skip those on AIP eliminations)!
Just getting started on AIP (or need a refresh)?
Here's an easy 1-week meal plan using some of my most popular AIP recipes to make it stress-free and delicious.
Bonus? This recipe only requires 2 bowls, a few basic measuring cups, basic pantry staples, and only 10 minutes of hands-on prep. It truly doesn’t get any easier than this!
Not only are bananas naturally sweet, making them perfect for a recipe like quick breads, but they're extremely healthy for your gut and blood sugar! They contain starches that help balance out blood sugar levels and their resistant starch helps feed your healthy gut bacteria for a happy microbiome. (source)
3 very ripe bananas, mashed
2 tablespoons maple syrup
1 teaspoon vanilla extract
1 tablespoon apple cider vinegar
2 cups tigernut flour
1/2 cup tapioca flour
1 teaspoon baking soda
1/4 cup coconut sugar or maple sugar (for coconut-free)
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
How To Make The Banana Bread
Preheat oven to 350F. Prepare a bread loaf pan with parchment paper and a bit of avocado oil. Set aside.
In a large mixing bowl, mash bananas and add maple syrup, vanilla, and apple cider vinegar. Mix well either by hand or with a stand mixer.
In a medium bowl, combine dry ingredients.
Add dry ingredients to wet and mix until the batter is smooth.
Spoon batter into prepared baking dish and evenly spread out with a spatula or the back of a spoon.
Bake for 50-60 minutes, rotating pan halfway through. Bread is done when a toothpick comes out clean, the top is golden brown and firm.
Remove bread from the pan and transfer to a wire cooling rack for a minimum of 10 minutes. Slice, serve, and enjoy!
Tips and Variations
Add your favorite chopped fruit or nuts. Sliced bananas, fresh raspberries, walnuts, pecans, or chocolate chips (I like the Thrive Market Brand) would be delicious.
Make into muffins. Pour the batter into a lined or greased muffin pan and bake at 350°F for approximately 20 minutes or until a toothpick inserted in the center comes out clean.
Double the batch and slice and freeze one loaf – this bread freezes perfectly for up to 2 months. That way, when a banana bread craving strikes, take out a slice, warm up, and enjoy!
Store any leftover banana bread in an airtight container on the counter or in the fridge for up to 5 days.
Extra ripe bananas are critical to this recipe as it adds most of the necessary sweetness. If your bananas are not overly ripe, do not use them as yellow will not add the same flavor or sweetness as their ultra-ripe cousins.
To speed up the ripening process, place bananas in a paper bag which creates an incubator, trapping the gases the fruit naturally releases as it ripens and thus speeding up the process. To ripen extra-fast, add an apple or two to the bag; apples give off a lot of gases, making them the best natural tool for quick ripening!
Can I use a flour other than tigernut?
If you are not in the elimination phase of AIP, or intolerant/allergic to almonds, you can swap 1:1 tigernut with almond flour. However, if you are strictly following AIP, unfortunately, there are no other substitutes as all other AIP compliant flours have vastly different textures and all need different amounts of liquid which would alter the entire recipe.
Naturally sweetened by extra-ripe bananas, a touch of maple syrup, and a pinch of coconut or maple sugar, this simple classic recipe uses a combination of Tigernut and tapioca flour for a perfectly moist tender crumb! (AIP, paleo, coconut-free, gluten-free, grain-free, refined sugar-free)