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!
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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.
- 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!
👩🏻🍳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
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.
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!
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.
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)
Equipment
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.
Rebecca Keller
I’m following a low-iodine AIP Paleo diet and have missed baked goods. I tried many AIP recipes and have been disappointed but this recipe is AMAZING! I’m not missing anything about traditional banana bred recipes with this one. I added a little cinnamon and vanilla bean and I really enjoyed that. Thank you for this wonderful and tasty recipe!
Bea C.
Bonjour Rebecca. Thank you so much for taking the time to leave such an amazing comment! I'm thrilled to hear that you love this recipe 🥰🥰🥰
Sarah
It’s not easy finding delicious AIP baked goods. This is one of the best recipes I have found anywhere! I’ve had threee muffins today - they are so flavorful with a perfect texture of soft crumb. I am so happy to have found this! Thank you so much!
Bea C.
Bonjour Sarah. Thank you, thank you, thank you for your wonderful comment!!! ❤️❤️❤️❤️ I'm thrilled to hear that you love this recipe.
Kristen
Hi! Excited to make this. I’m curious, why the baking soda addition? Arrowroot typically acts as a baking powder, yes? I cannot have corn or corn starch which is in many of the baking powders- can I omit completely? Or what would you recommend in place of?
Thank you!
Bea C.
Bonjour Kristen. Happy to hear that you are excited to make this banana bread but please, please, please don't omit the baking soda! The baking soda is here along with the apple cider vinegar (or lemon juice) to make the banana bread rise. Baking soda and apple cider vinegar work together to make baking goods rise. Baking soda needs an acidic ingredient in order to get activated to do its job as a leavening agent. Apple cider vinegar can be replaced with another acidic ingredient like cream of tartar as it is in baking powder. Baking powder contains corn starch in order to keep the sodium bicarbonate (or in other words: baking soda) and cream of tartar dry and separated. Corn starch is not a leavening agent, neither is arrowroot nor any other starch. In a nutshell: make sure to use baking soda + apple cider vinegar (or lemon juice) in this recipe otherwise you will get a flat banana bread that won't have a good texture.
Rachel
I never leave comments on recipes unless they’re truly worth it - this is one of those recipes! My son is gluten/dairy/egg free so finding a satisfying baked good recipe is hard to come by. Most recipes I’ve tried they’re still gooey in the middle and don’t come close to tasting like actual bread. This recipe has hands down been the best AIP baked good recipe I’ve ever tried. My son loves them and looks forward to eating them daily!
Bea C.
Bonjour Rachel. Thank you so, so much for taking the time to leave a comment! I'm absolutely thrilled to hear that you and your son love this recipe!❤️❤️❤️❤️ This means the world to me, as this is the exact purpose of this blog: making sure that you guys can still enjoy some treats while being on a "free from" diet.
Natasha
Oh my goodness! This bread is absolutely amazing!! Thank you SO MUCH!!! We don’t feel like we are missing out at all! It’s light and fluffy and tastes incredible!! I did the 2 flour method and it came out wonderful!
Michelle
Finally! An AIP recipe that looks like its picture and tastes even better. This Banana bread is sensational. Thank you!
Bea C.
Bonjour Michelle! Thank you so much for your amazing comment!! It made my day! ❤️❤️❤️ I'm thrilled to hear that you loved this recipe.
Erica S
I made this banana bread and used 2 ripe plantains in place of banana’s. I followed the recipe and found that recipes that use g/ml measurements turn out so much better than cup measurements. My husband smelled it and kept asking me when it would be ready. The bread came out so beautiful…. Color, texture. The only problem was it is way too sweet. I totally messed up the measurement with the maple syrup and noticed it as soon as I measured it in on top of the ripe plantains. Over here kicking myself. I’m still enjoying it with slices of avocado to cut down on the sugar but I’m going to have to make another and use a lot less syrup. Thank you for a wonderful recipe.
Bea C.
Bonjour Erica. Thank you so much for your wonderful comment and rating! ❤️❤️❤️ I'm thrilled to hear that you and your husband loved the recipe. This is so motivating!
Connie C
This is excellent! So flavorful! I converted to cups since I don't have a scale and I'm in the US so I'm used to working with cups. It came out perfectly! I love your site.
gohealthywithbea
Bonjour Connie. Thank you so, so much for your wonderful comment!! I'm thrilled to hear that you love this recipe and my site!!!! 🥰🥰🥰 And thank you for telling me that you are in the US: I love to hear about my readers (where they are from and anything and everything they want to tell me)!
Martin
Hello,
Just ordered some tigernut flour (on sale!) and settled on this recipe being my very first entry into the world of the tigernut :D. But I'd like to know if you can completely replace the maple syrup with just water.
Also, do you have a bare bones tigernut flour loaf recipe? One where the tigernut is really the star of the show, so basically just tigernut flour, water, soda + acid combo and if necessary tapioca (perhaps unlike chickpea or plantain flour from which you can make bread with on their own, doesn't work with tigernut flour)
I really like your attention to detail and the fact that you work with weights instead of those funky cups 😛
gohealthywithbea
Bonjour Martin. Thank you for appreciating my attention to detail and the fact that I work with weights! To answer your question, I wouldn't recommend using water instead of maple syrup in this recipe. I think coconut milk or oil of your choice are better substitutes. In my opinion, Water will alter the texture of this banana bread too much.
I don't have a bare bones tigernut flour loaf recipe but I do have a recipe for gluten free no yeast biscuits (or dinner rolls) which uses tigernut flour as the star of the show.
You can also have a look at my article on tigernut flour where I not only explain many things about tigernut flour but also link to all my tigernut flour recipes. So it will be easy for you to browse them all. Hope this will help you!
Martin
Thanks for your reply! Your tigernut guide was the first article on tigernuts I stumbled upon (well, clicked on anyway) 🙂
Though I am afraid I´ll have to go against your recommmendation and take my chances (please dont be mad......oy! stop throwing things at me! :P). It seems I have to watch my fat intake as Iḿ developing insulin resistance which will set the stage for all kinds of diseases that I rather not have.
Thanks to your recipe I could kinda work out the hydration level (which I think is the most important, although a little tricky in this case because exactly how much water does a banana contain depending on ripeness...I went with 75% as that´s the most listed water content level)
(for those interested:
dry 60g banana (240g x ,25) + 50g arrowroot + 150g tigernut=260g
wet 180g banana (240g x ,75) + 125g maple syrup =305
305/260=1,17 so 117%)
Thanks again! And I will let know when I tested it. (I think I could try a bare bones version aswell knowing the ratio...everytime I have a new flour type I want to know how it is like on its own 🙂 )
gohealthywithbea
Thank you for sharing your impressive research on water quantity contained in bananas depending on ripeness! I can't wait to hear your feedback after your trial. Please keep us posted.
Martin
Just to be clear...the 117% is the hydration level based on your recipe when you divide the wet weight by the dry weight and the 75% is the water content of a banana when you check the nutritional profile...I´ll admit my post was a lil´ messy
Michele
I just made this bread and the flavor is delicious! It was very easy to make. I used a scale and I found it so easy to do. I did find the texture rather gritty , but that is what tiger nut flour is like. So I decided to try it toasted and it was excellent. Then I decided to make biscotti out of the rest and I cut the rest in slices and each slice in half and baked it at a low temperature until dry. It is really wonderful as biscotti!! I love crunchy toast and cookies so I am so happy to have discovered this. I want to try a different flavor now.
When I made the bread I did not use all the maple syrup, but half syrup and half coconut oil and it was still very sweet. I would like to make one less sweet next time, more like a cracker. Not sure exactly how to go about that so if anyone has any ideas I would appreciate it. Thanks!
gohealthywithbea
Bonjour Michele. Thank you so much for sharing that you enjoyed this banana bread! That makes me so happy. And yes the gritty texture comes from the tigernut flour. To help with that, you can try another brand (the grittiness varies greatly from one brand to another) and you can sift it. And if you're looking for something crunchy, you might want to try my crispy gingerbread cut out cookies and play around with the recipe. Let me know how your experiments turn out!
zoritoler imol
Some truly nice stuff on this web site, I love it.
Evelin
Awesome recipe! So simple! Mine didn't rise very much, so I had to cut the baking down by about 10 minutes, but when I sliced through it, it was perfect! Don't even mind that it's not very high 🙂 I subbed the tigernut flour for almond flour ... maybe that was why??
gohealthywithbea
Bonjour Evelin. Thank you so much for your nice comment!!❤️❤️ I'm glad you like this recipe. Though I wouldn't say that this banana bread rises very high, I do find it odd that your banana bread didn't rise much and that you had to cut down the baking by 10 minutes. Did you use a larger pan? Are you sure you didn't use baking powder instead of baking soda (this happened to one of my friends and it really makes a difference)? Or maybe you might have forgotten the apple cider vinegar or lemon juice (forgetting an ingredient is a one of my specialties 😅)?
Kinda
Great recipe 🙂 i have a couple of questions:
1- can i omit maple syrup? I think bananas are sweet enough. Should i replace it with the same quantity of oil or coconut milk?
2- i want to add cacoa powder, how can i adjust the recipe?
Thanks
gohealthywithbea
Bonjour Kinda. Yes you can omit maple syrup completely by replacing it with coconut milk or oil or a mix of the 2. Just make sure to have the same liquid quantity.
About adding cacao powder: I would recommend that you first make the banana bread dough following my recipe so that you can see the consistency. Then you can add cacao powder one tablespoon at a time and adjust the liquid quantity when you see that your dough is changing consistency. Let me know how it turns out for you!
Marsha Whitt
Bea - I am sooooo thankful that I found your site! Got this banana bread out of the oven 20 mintues ago. I am in love! (The hubby loves it too, and he's not on any special diet). I'm on AIP. I swapped out 3 T of the maple syrup with Nutiva butter flavor coconut oil, and added 1/2 tsp. salt. The texture is wonderful, and it tastes heavenly. This is a keeper. Thank you so very much for sharing your recipes!
Marsha Whitt
Oh, and by the way, just discovered Tigernut Flour on Walmart.com for 1/3 the price of Amazon! 🙂
gohealthywithbea
Thank you for the info, I'm sure many of my readers will be happy to hear that. Tigernut is sooo expensive!!
gohealthywithbea
Bonjour Marsha. Thank you so much for taking the time to leave such a nice comment!! ❤️❤️ I'm thrilled you and your hubby love this recipe!
Paulina
Hi! The calories…. Are they per serving or the whole bread is 263? If per serving, how big is the serving? Thanks so much!
PS - just found your page and it’s amazing how you’re giving options for paleo or AIP. I’m both.
gohealthywithbea
Bonjour. The calories are per serving and this banana bread makes 6 servings. You can of course make smaller servings. I'm glad you found my blog 🤩