Super easy to make, moist and delicious coconut free banana bread recipe!
A few days ago I published my first banana bread recipe which contains grated coconut (click here if you want to check this recipe). Though it already was AIP compliant, some people told me they couldn't eat it because they are intolerant to coconut. So it just broke my heart to hear they couldn't try my recipe. The decision was made: I had to create a coconut free banana bread.
But I also wanted to keep it cassava free because I know that many people are also intolerant to cassava. Especially during those hard times with this crazy virus all around the world, I just thought I had to do my best at trying to provide a recipe that could possibly give people on an AIP diet some comfort.
So here is a new version of my banana bread recipe that is at the same time AIP compliant, coconut free and cassava free.
Ingredients
- Bananas : banana bread is famous for using up over ripe bananas. But technically, in this recipe, you can use bananas at any stage of ripeness. I mostly use ripe bananas with many black spots but I've also made this bread with bananas that were just begining to get spotty. Keep in mind that the more ripe the banana, the sweeter it is and the stronger taste it has. You can also use frozen bananas, fully thaw them first before using them.
- Tigernut flour : If you are not intolerant / allergic to almonds, nor on elimination phase of AIP, you can swap 1:1 tigernut flour with almond flour. But if you are allergic to almonds or strictly following AIP, I'm sorry to tell you that there are no other 1:1 substitute.
- Arrowroot : it is a starch. If you are not cassava intolerant, you can substitute it with tapioca starch (also called tapioca flour). Other possible substitutions, only if you are not on AIP nor Paleo diets: you can use potato starch or corn starch instead of arrowroot.
- Maple syrup : If you want to reduce the maple syrup quantity in this recipe, I suggest replacing it by same quantity of oil of your choice (for example: ⅓ cup (80 ml) maple syrup + 3 Tbsp oil instead of ½ cup maple syrup)
- Lemon juice or apple cider vinegar
- Baking soda
How to make this
- Peel the bananas, break them into pieces and place them in a bowl (or on a plate) and mash them with a fork. If, for some reason mashing them with a fork is not possible for you, you can place the banana pieces in a small blender. Add the maple syrup and lemon juice (or ACV) and mix until well combined. You can also use a blender to make sure you get a very homogenous mix.
- In a separate bowl, combine all the dry ingredients (flour, arrow root and baking soda). Stir.
- Add the wet ingredients to the dry ingredients and mix with a spoon until well combined.
- Line or lightly oil a rectangular 4 x 8 inches (10 x 20 cm) baking tin and transfer the batter into the tin. Or choose a muffin pan if you want to make muffins instead of a loaf.
Can you freeze this banana bread?
Yes, it freezes very well. Once this banana bread is cooked, allow it to cool completely at room temperature on a plate or wire rack. Once cool, you can freeze it. My favorite way of freezing it is by slicing it and transfer the banana bread slices to a freezer bag before storing it in the freezer. This way, I can easily take one slice out of the freezer, pop it in the toaster and here I have a delicious treat ready in a couple of minutes! If you don't have a toaster just allow the banana bread to come to room temperature on the counter. You can also freeze this banana bread whole, without slicing it.
Other banana recipes you might also like
If you are looking for other recipes using overripe bananas you can check the following recipes :
- Banana blueberry muffins (Coconut free, AIP, paleo)
- Coconut Banana bread (AIP, paleo, vegan)
- Banana foster (AIP, paleo, vegan) (also called flambéed banana) a super easy flourless recipe that is a staple here in France
And if you prefer a recipe using coconut flour, you can check my Banana bread muffins (AIP, paleo, vegan).
Banana bread (Coconut free, AIP, paleo, vegan)
Course: Breakfast, DessertCuisine: AmericanDifficulty: Easy6
servings10
minutes35
minutesIngredients
1 cup (240 g) mashed ripe banana (about 2 large bananas)
1 cup + ⅓ cup (150 g) tigernut flour (if you are not on AIP, you can use almond flour instead of tigernut flour)
¼ cup + 1 Tbsp (50 g) arrowroot (see notes about substitutions)
½ cup (125 ml) maple syrup (see notes if you want to reduce quantity)
1 Tbsp lemon juice (or apple cider vinegar)
1 tsp baking soda
Instructions
- Preheat oven to 360° F (180° C)
- Peel the bananas, put them in a large bowl and mash them with a fork. Add the maple syrup and lemon juice (or ACV) and mix until well combined. You can also use a blender to make sure you get a very homogenous mix.
- In a separate bowl, combine all the dry ingredients (flour, arrow root and baking soda). Stir.
- Add the wet ingredients to the dry ingredients and mix with a spoon until well combined.
- Line or lightly oil a rectangular 4 x 8 inches (10 x 20 cm) baking tin and transfer the batter into the tin. Or choose a muffin pan if you want to make muffins instead of a loaf.
- Bake for about 35 minutes for the loaf (or for about 25 minutes for the muffins). To make sure that it is cooked, insert a thin bladed knife into the centre of the banana bread, the knife should come out clean. Wait for the banana bread to cool down before removing from the tin. And voilà!
Bon appétit !
Notes
- Although I spend quite a lot of time converting all my recipes to cups (yes, manually, in my kitchen!) I highly recommend using a scale and measuring for weight rather than using cups. The reason for this is, apart from the whole debate on accuracy, the density of certain gluten free flours and starches differ a lot from one brand to another. Also keep in mind that all cups are not the same size all around the world which makes another good reason to use a scale so you won't get this issue.
- If you are not cassava intolerant you can use tapioca starch instead of arrowroot. Other possible substitutions, only if you are not on AIP nor Paleo diets: you can use potato starch or corn starch instead of arrowroot.
- If you want to reduce the maple syrup quantity, I suggest replacing it by same quantity of oil of your choice (for example: ⅓ cup (80 ml) maple syrup + 3 Tbsp oil instead of ½ cup maple syrup)
- Some of my readers have told me that they added some spices to this recipe. So feel free to do the same and add some vanilla, ground cinnamon, ginger and cloves if you want.
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Lynn
Hi Bea, can you use plantains instead of banana in this recipe? Thank you for your advice!
gohealthywithbea
Hi Lynn. Yes, you can use overripe plantains instead of bananas.
Linda Hartschuh
This has become my go-to baked item! Easy, quick and super delicious that only gets better each day. Thank you!
gohealthywithbea
Thank you for letting me know that you like my recipe. This is the best motivation ever to keep creating new recipes!! ❤️
Jerrold Verwey
Is there any substitute for tigernut flour? It is not so common here.
gohealthywithbea
If you are following an AIP diet, sorry no. There is no substitution because all other AIP compliant flours are very different from tigernut flour, so you won’t get the same texture and you would have to adjust liquids quantity. If you are following a paleo diet, you can substitute with either chestnut or almond flour. And if you are just “plain gluten-free” you can use 2/3 rice flour and 1/3 buckwheat flour.
Christan Adams
Their bread was amazing and I made the pumpkin muffins too!!! Wow! I have tried so many and these are the most simple and the best!
gohealthywithbea
Bonjour Christan. Thank you so much!! I appreciate it so much when my readers take the time and effort to leave me a nice comment when they love my recipes. Those messages keep me motivated and warm my heart. ❤️ And yes easy and simple is my motto. ????
Indigo
I am SO APPRECIATIVE of the mindfulness of "no coconut and no cassava" -2 such common ingredients in grain free baking, which I cannot tolerate. I will be making this over the weekend. Thank you so very much.
gohealthywithbea
Thank you so much for taking the time to tell me this!! I’m happy to help but it is very nice to hear that my efforts are being appreciated!! ❤️
Kristen
This is the BEST AIP recipe I have ever baked! Thank you!
gohealthywithbea
Oh wow. Thank you, thank you, thank you for taking the time to tell me this!! I’m so happy to hear that you loved my recipe. What an incredible way to start this new year ❤️❤️❤️
Somo
I would like to try your coconut banana bread recipe, but the link only leads to a picture, not the post or recipe. I've tried from search results and can't get to the recipe. Can you fix the link? Thank you so much for these recipes! My mom is following AIP and is too ill to cook for herself, so I am making some things for her.
gohealthywithbea
Bonjour Somo. Thank you for telling me this. Although it was not an easy fix (the whole recipe wouldn't appear on the blog), it is now back. I'm sorry to hear that your mom is too ill to cook for herself. I've been there. It's so sweet of you to cook for her. I'm hoping she will get better very soon. Hang in there!
Somo
Thank you!
Helene Stevenson
Making this for the second time. It’s sooooo delicious 😋 ... I will be making two today. 🙌
gohealthywithbea
Bonjour Helene. Thank you for taking the time to tell me this! It warms my heart. 🥰❤️
Anajane
Can I use gelatin egg instead of maple syrup?
gohealthywithbea
Bonjour Anajane. I'm sorry I honestly can't tell you because I have never baked with gelatin eggs. In France, gelatin is used for patés and terrines (some kind of meatloaf). Like I've said in the notes, you can replace the maple syrup with oil. You can also use non dairy milk.
Mindy
These are simple to make and so good! I add unsweetened cacao chips and my family loves them!
elise chan
This was pretty good, but I would cut down on the maple syrup next time. It was too sweet.
Jessica R
Just made this and it's crazy delicious. I never imagined I'd have anything real banana bread again. Yes, I'm calling it "real"--it's that good. I would strongly recommend you skip the maple syrup and use oil instead. I used 1 spotted yellow plantain and 1 sort of ripe banana and a mix of avocado and olive oil in place of the maple syrup and, holy cow, is it ever sweet! Maybe too sweet. Seriously addictive. Next time I'll add collagen so I can feel a bit more virtuous when I scarf it down. Thanks so much for the great recipe!
gohealthywithbea
OMG❣️❣️ Thank you so so much for your great comment. It literally lit up my day ❤️❤️❤️ I'm so happy to hear that you loved this recipe. Nothing motivates me more.
Sara
Did you ever try adding the collagen? I am about to try the recipe and I am wanting to add the collagen powder. I am just unsure how much to add. Thanks!
gohealthywithbea
Bonjour. Sorry no. I have never used collagen in any recipes. That's yet another culture difference as it is rarely used in recipes in France. Here, collagen is mostly sold in pills to take as supplements. I'm not saying it's bad or good, that's just how things are. But I'm curious to know how it would go with collagen. So do not hesitate to give us your feedback if you try it. Thanks!