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.
The ingredients for this coconut free banana bread
- 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 banana bread
- 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 banana bread
- flambéed banana (also called banana foster) 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.