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Easy AIP Banana Bread
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 Youāll 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)!
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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!
tip! 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)
Ingredients
- 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 350Ā°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!
Storage Instructions
Store any leftover banana bread in an airtight container on the counter or in the fridge for up to 5 days.
FAQs
Do the bananas need to be ripened?
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.
More Easy and Delicious Banana Recipes
- Paleo Pumpkin Banana Bread
- The Best Paleo Banana Cream Pie
- Banana Bread Bites
- Chocolate-Covered Pumpkin Banana Truffles
- AIP Protein Balls
Video: Watch How To Make The Recipe
Coconut-Free AIP Banana Bread
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)
Yield: 1 loaf
Ingredients
- 3 very ripe bananas mashed
- 2 tbsp maple syrup
- 1 tsp vanilla extract alcohol-free for AIP
- 1 tbsp apple cider vinegar
- 2 cups Tigernut flour
- 1/2 cup tapioca flour
- 1 tsp baking soda
- 1/4 cup coconut sugar or maple sugar (maple for coconut-free)
- 1/2 tsp sea salt
- 1/2 tsp cinnamon
Instructions:
- Preheat oven to 350Ā°F degrees. Grease and line a bread loaf pan with parchment paper and a bit of avocado oil.
- In a large mixing bowl, mash up the banana and add maple syrup, vanilla, and apple cider vinegar. Mix well. Stir thoroughly or add to a stand mixer.
- To another bowl, add the dry ingredients: the flours, baking soda, coconut sugar, sea salt, and cinnamon. Mix well until smooth and combined with no lumps.
- Add the dry mix to the wet ingredients and combine well until you have a smooth batter.
- Spoon the batter into the prepared lined bread pan and evenly distribute batter with a spatula or the back of a spoon.
- Bake in the oven for approximately 50-60 minutes, rotating the bread pan halfway through. Poke center of bread with a toothpick, when it comes out clean, and top is golden brown and firm, it is done.
- Transfer the banana bread by pulling up on the parchment paper and placing it on a wire baking rack to cool for a minimum of 10 minutes. Slice, serve, and enjoy!
Notes:
- Store in an airtight container on the counter or in the fridge for up to 5 days.Ā
-Alison Marras
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21 comments
Can’t wait for my tigernut flour tomorrow to try this! is there a sub for the 1/2 c of tapioca flour by any chance?
Do you think zucchini would substitute for the banana? Or do you have a zucchini bread recipe suggestion? The ones I’ve found use gelatin which just seems odd.
I don’t think that’s a good sub, something like sweet potato puree would be much better.
This is by far the best cake/bread recipe Iv’e come across on AIP. I will be using this often. Thankyou !!
This is one of the best banana bread recipes and it is definitely my favourite!
Iām in the AIP reintroduction phase and this is my favourite weekend treat, I also live in Ireland and this recipe works really well here!
Thank you so much for sharing x
One of the best AIP banana bread recipes Iāve had! The texture and taste is like the classic banana bread. I live in Ireland and the recipe worked really well over here, too. Itās my new favourite recipe. Thank you so much for sharing āļø
Do the bananas really have to be ripe for this recipe to work? And do I have to use sweetener? I don’t need a desert, I need a bread that tastes like sandwich bread while it’s still vegan.
OMG, this is SO GOOD!!! And so easy to make. Itās my first time to use tigernut flour and I am impressed how great it tastes and the texture is great, too – not gooey like other gluten-free substitutes. I like the taste of coconut sugar and maple syrup in this recipe – great idea!
What made it easy for me was to put wet ingredients into the food processor and then add dry and mix. Super fast and the batter was nice and smooth. The only āproblemā with this recipe is that I want to sit down and eat the whole loaf in one setting! š
Wonderful news that you loved it! We’ve made it a TON as well and it never disappoints.
Can I replace the sugar with maple syrup? Maybe less banana and sip maple for the liquid?
I haven’t tried so I can’t say but let us know if you do!
Just made muffins this morning , and they were delicious!
This recipe is a winner! I actually used a can of pumpkin puree in place of the 3 bananas (didn’t have enough bananas and thought pumpkin would be a similar consistency). It’s delicious and has great texture! Thanks for an adaptable, easy-to-make bread!!
Fabulous! I’ll have to try it and make it a pumpkin bread š I could see applesauce working here, too.
I never got a “smooth batter.” What did I do wrong? I separately mixed wet ingredients and dry ingredients, adding dry to wet. I only have handheld mixer and it just clumped up. It seemed dry the whole time, so when it wouldn’t blend I added a total of 4 Tbsps of coconut milk before deciding extra moisture wasn’t going to help. I gave up and smashed into cupcake tins in hopes mushing together would help. It didn’t. After cooling they are still crumbly. Good flavor though.
This was my first time baking with tigernut, but I used Anthony’s, one relatively approved by all. Any ideas on why mine didn’t come out?
Check expiration dates including baking soda, perhaps next time try sifting the tigernut flour in case it was too dense.
Delicious banana bread! Tastes a lot like the real deal. Itās nice and dense and keeps well in the fridge. I might experiment with adding another banana in there next time, just because I love the extra moisture and banana flavor, and I have a heightened sense for tigernut flour. But seriously, this is a winner.
Awesome! Thanks for sharing.
This recipe is so easy and delicious! Iāve been baking without eggs for over a year now and this is the first banana bread recipe I found that uses simple ingredients without comprising taste and texture. This will be my new go-to banana bread recipe!
Wahoo! so glad to hear it!
Absolutely delicious! Super easy to pull together (I even used bananas that were previously frozen) and the sweetness is spot on. Thanks so much for another great recipe!