Coconut Free Banana Bread (AIP, paleo, vegan)

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This banana bread is super easy to make and shockingly simple. Perfectly moist with a delicious banana flavor. A perfect way to use up overripe bananas. This recipe is paleo, vegan and AIP compliant but nobody will notice. So don't tell them!

a sliced banana bread on a wooden board and a banana next to it

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⭐ Why you'll love this recipe
📖 Ingredient notes
💭 Substitutions and variations
🔪Step by step instructions
👩🏻‍🍳Top tip
💬 Recipe FAQs
🍪Other banana recipes you might also like
📋 Recipe / Recette
Comments / Commentaires

A few days ago I published my Coconut Banana Bread (AIP, vegan, paleo) recipe. Though it already was an AIP compliant recipe, 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 AIP 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 gluten free, grain free, paleo, vegan, AIP compliant, coconut free and cassava free. But it's still absolutely delicious!

If you don't have all the ingredients for this recipe, but urgently need to use up some overripe bananas, you can make flambeed bananas.

⭐ Why you'll love this recipe

Toddlers, kids and adults will love it.
Only 6 ingredients!
Just a few extremely simple steps.
Slice it and toast it, it's even more delicious!
This banana bread is gluten-free, grain-free, vegan, AIP compliant but also coconut free and cassava free to be the most allergy friendly as possible. But nobody will notice so just don't tell those who don't need to know.

📖 Ingredient notes

Bananas. Banana bread is famous for using up overripe 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.
Arrowroot. It is a starch. See below for substitutions.
Tigernut flour (or almond flour for those who are not on AIP nor nut free). If you don't know what tigernut flour is and want to learn all about it, you can read my post What is tigernut flour.

If you are on AIP and still in the elimination phase, you have to use tigernut flour (because almond flour is not AIP compliant). Those who are not on AIP nor allergic to nuts can use almond flour instead of tigernut flour.

💭 Substitutions and variations

Arrowroot substitutions. If you are not cassava intolerant, you can substitute it with tapioca starch (also called tapioca flour). If you are not on AIP nor Paleo diets: you can use potato starch or corn starch instead of arrowroot.
Spices. I love this banana bread without any spice. But it's also delicious with some. So feel free to add either vanilla, ground cinnamon, ginger or cloves or a mix of all these if you want.

🔪Step by step instructions

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.

all the wet ingredients mixed in a bowl with the mashed bananas

In a separate bowl, combine all the dry ingredients (flour, arrow root and baking soda). Stir.

all the dry ingredients mixed together in a large bowl

Add the wet ingredients to the dry ingredients and mix with a spoon until well combined.

banana bread batter in a mixing bowl with a spoon

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.

the banana bread batter in a baking tin right before going in the oven

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!

a sliced banana bread on a wooden board and a banana in the background

👩🏻‍🍳Top tip

Do NOT open the oven door before the end of the baking time (unless, of course, in case of a danger or problem with your oven). If you open the oven door during the baking time, just to "check how it looks", it will fall down or won't rise.

💬 Recipe FAQs

Are there any AIP compliant substitutions for the tigernut flour?

Unfortunately there are no possible substitution for the tigernut flour if you are on AIP and still in the elimination phase. Why? Because all the other AIP compliant flours have very different texture and they all need their own amount of liquid. So it is not possible to replace the tigernut flour with another flour without altering the entire recipe.

I have a nut allergy, how can I make this banana bread?

Good news if you have a nut allergy and need a nut-free version, you can make this recipe with tigernut flour. Because tigernut is not a nut!

How can I reduce the maple syrup quantity in this recipe?

If you want to reduce the maple syrup quantity in this recipe, I suggest replacing it with the same quantity of oil of your choice or coconut milk. For example: ⅓ cup (80 ml) maple syrup + 3 tablespoon oil instead of ½ cup maple syrup.

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,

🍪Other banana recipes you might also like

Did you like this recipe? Please leave a 5-star rating 🌟🌟🌟🌟🌟 on the recipe card and leave a nice review below! Tag @gohealthywithbea on Instagram and hashtag #gohealthywithbea! Also, let's stay connected on social media and continue to cook together! You can find me on Instagram, Facebook and Pinterest.

📋 Recipe / Recette

Coconut free Banana bread (AIP, paleo, vegan)

Author: Bea C.

A delicious and easy way to use up some overripe bananas!

4.88 from 100 votes

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Prep Time 10

Cook Time 35

Total Time 45

Course Dessert

Cuisine American

Servings servings

Calories 213 kcal

Equipment

mixing bowl

loaf pan

Ingredients

▢ 240 g (1 cup) mashed ripe banana (weight after being peeled which makes about 2 large bananas)
▢ 150 g (1 cup + ⅓ cup) tigernut flour (if you are not on AIP nor nut free, you can use almond flour instead of tigernut flour)
▢ 50 g (¼ cup + 1 Tbsp) arrowroot (see notes about substitutions)
▢ 125 ml (½ cup) maple syrup (see notes to reduce quantity)
▢ 1 tablespoon apple cider vinegar (or lemon juice)
▢ 1 teaspoon 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 or coconut milk (for example: ⅓ cup (80 ml) maple syrup + 3 tablespoon oil instead of ½ cup maple syrup).
Feel free to add some vanilla, ground cinnamon, ginger and cloves if you want.
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

Nutrition facts per serving

Calories: 213kcalCarbohydrates: 31gProtein: 4gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gSodium: 141mgPotassium: 157mgFiber: 3gSugar: 17gVitamin A: 19IUVitamin C: 3mgCalcium: 67mgIron: 1mg

Did you make this recipe?Leave a comment below and share a photo on Instagram. Tag @gohealthywithbea and hashtag it #gohealthywithbea

Kimberly Viesta

January 28, 2024 at 5:18 pm

Unbelievably good!! I’m a good cook and decent baker but the learning curve with AIP elimination phase baking has been challenging! Despite multiple subpar attempts, I thought banana bread is important enough to try again! It’s a great breakfast option and can also be dressed up as a dessert! This recipe is fantastic, great job!

Due to a temporary kitchen situation I didn’t have all of my normal equipment so I used an 8.5”x8.5”x2” Pyrex baking dish lined with lightly oiled (avocado oil) parchment paper and baked it in a convection oven set to 360° (automatically adjusts temperature down to non-convection equivalent) for 25 minutes. I blended the wet ingredients in the blendtec as suggested and feel this is an important method, I whisked dry ingredients together in a bowl before folding in the wet ingredients. I think brands vary so I’ll share exactly what I used; “Pamela’s” brand tigernut flour and “Bob’s Red Mill” Arrowroot starch/flour.

The changes I made to suit our taste were the addition of
1/4 t Himalayan salt
1/2 t non alcohol vanilla.
And also sprinkled “Missy J’s” carob chips on top before baking!

To take it up a notch I added sliced fresh bananas and coconut whipped cream and a few carob chips to each slice as serving!

To make the coconut whipped cream first I made compliant confectionery sugar by blending “Rx sugar” + maple sugar + coconut sugar in a dry nutribullet and set aside.

Next in a nutribullet cup I added all of the solid coconut cream from a large can of “Let’s Do Organic” heavy coconut cream (*important to JUST scoop the solid cream out of the can you must refrigerate your can overnight. Open the cold can and poke a knife in the edge of the cream to make a path to drain the liquid part (coconut milk) out of the can and set the liquid aside for another recipe.) I added 1/2 t non alcohol vanilla and 1 rounded T of the powdered sugar mix to the nutribullet. The friction will loosen the consistency of your whipped cream a bit so scrape it into a small container and pop it in the freezer for a few minutes to firm it back up!!

Thank you again for a phenomenal recipe Bea!! Good enough to frame!! 💛

Comments

4.88 from 100 votes (80 ratings without comment)