Coconut Banana Bread (vegan, paleo, AIP)

A sliced banana bread on a rectangular plate, bananas and a knife next to it.

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5 from 25 votes

Coconut Banana Bread (vegan, paleo, AIP)

A super easy banana bread recipe with coconut oil and shredded coconut.

Prep Time10

Cook Time35

Total Time45

Course: Breakfast, Dessert, Snack

Cuisine: American

Suitable for Diet: Gluten Free, Low lactose diet, Vegan

Diet: AIP, Dairy free, Egg free, Gluten free, Paleo, Vegan

Servings: servings

Calories: 298kcal

Author: Bea C.

Equipment

Ingredients

110 grams tigernut flour
40 grams arrowroot (see notes for substitutions)
240 grams mashed ripe banana (weight after being peeled which makes about 2 large bananas)
30 grams shredded coconut
60 grams coconut sugar
50 grams coconut oil (melted)
1 teaspoon baking soda
1 tablespoon apple cider vinegar or lemon juice

Weights - Cups

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 coconut oil and apple cider vinegar and mix until well combined.
In a separate bowl, mix all the dry ingredients (tigernut flour, arrowroot, shredded coconut, coconut sugar and baking soda).
Then add the wet ingredients to the dry ingredients. Using a spoon, mix everything until well combined.
Line or lightly oil a rectangular 4 x 8 inches (10 x 20 cm) loaf pan with a little bit of coconut oil and transfer the batter into the pan.
Bake for about 35 minutes. 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

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.

Arrowroot : it is a starch. If you are not cassava intolerant, you can substitute it with tapioca starch (also called tapioca flour). Both are paleo and AIP compliant. Other possible substitutions, only if you are not on AIP nor Paleo diets: you can use potato starch or corn starch instead of arrowroot.

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