A few days ago I published my first banana bread recipe which contains 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.
I also wanted to keep it cassava free because I know that many people are also intolerant to cassava. But I couldn’t just stand back and do nothing. 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. It is at the same time AIP compliant, oil free, coconut free and cassava free.
I really hope you will enjoy it as much as I do. Please let me know if you try this recipe by leaving a comment bellow.
If you are looking for other recipes using overripe bananas you can check the following recipes : banana blueberry muffins or flambéed banana.
And if you prefer a recipe using coconut flour, you can check my banana bread muffins.
Coconut free Banana bread
Course: Breakfast, DessertDifficulty: Easy6
servings10
minutes35
minutesIngredients
1 cup (240 g) mashed ripe banana (about 2.5 medium bananas)
1 cup + 1/3 cup (150 g) tigernut flour (if you are not on AIP, you can use almond flour instead of tigernut flour)
1/4 cup + 1 Tbsp (50 g) arrowroot (see notes below about substitutions)
1/2 cup (125 ml) maple syrup (see notes below 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 a rectangular 4 x 8 inches (10 x 20 cm) baking tin and transfer the batter into the tin. Or chose 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. And voilà!
Bon appétit !
Notes
- If you are not cassava intolerant and don’t have any arrowroot you can substitute it with tapioca starch. Other possible subsitutions, 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: 1/3 cup (80 ml) maple syrup + 3 Tbsp oil instead of 1/2 cup maple syrup)
- Some of my readers have added some spices to this recipe. Personally I like to keep it simple so that I can taste the tigernut, banana and maple syrup flavors, but feel free to add some vanilla, ground cinnamon, ginger and cloves if you want.
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Hi Bea, can you use plantains instead of banana in this recipe? Thank you for your advice!
Hi Lynn. Yes, you can use overripe plantains instead of bananas.
This has become my go-to baked item! Easy, quick and super delicious that only gets better each day. Thank you!
Thank you for letting me know that you like my recipe. This is the best motivation ever to keep creating new recipes!! ❤️
Is there any substitute for tigernut flour? It is not so common here.
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.
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