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+ servings

Coconut free Banana bread (AIP, paleo, vegan)

A delicious and easy way to use up some overripe bananas!
4.91 from 33 votes
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Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Dessert
Cuisine American
Servings 6 servings
Calories 263 kcal


  • 240 g mashed ripe banana (about 2 large bananas)
  • 150 g tigernut flour (if you are not on AIP nor nut free, you can use almond flour instead of tigernut flour)
  • 50 g arrowroot (see notes about substitutions)
  • 125 ml maple syrup (see notes to reduce quantity)
  • 1 tablespoon apple cider vinegar (or lemon juice)
  • 1 teaspoon baking soda


  • 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 !


  • 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).
  • Some of my readers have told me that they added some spices to this recipe. So feel free to do the same and 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: 263kcalCarbohydrates: 36gProtein: 6gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 188mgPotassium: 193mgFiber: 4gSugar: 18gVitamin A: 26IUVitamin C: 3mgCalcium: 81mgIron: 1mg
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