17 Mar The Best AIP Banana Bread Ever
Satisfying a Banana Bread craving when following a special diet, like the AIP
Do you ever really just miss something? The way it smells, it tastes? How it makes you feel?
I recently realized that I really miss banana bread. Not the sugar, but the memory that I associate with it.
In our home, we all enjoy food together, with a couple of differences to our diets. While we share similar genes, we are individuals and have our individual needs. I figured selecting an Autoimmune Paleo (AIP) Banana Bread would meet all of our needs, so I checked out a blog at Forest and Fauna. It is courtesy of this blog that I can share the recipe and some minor changes that you can make.
This banana bread turned out delicious after a few failed attempts.
You should know that the recipe is super easy to follow. The failure came from me trying not to use cassava flour. The first time, I just didn’t have it on hadn’t. The second time I was trying to avoid using cassava flour because it’s quite pricey.
I wanted to see just how much it was worth- well, I learned that it is well worth it’s price because the recipe was 1000 times better. Dense, but moist, unlike the choking dryness of coconut flour on it’s own.
We added unsweetened carob chips (gotta have these for fun). If you follow a Paleo diet (not AIP), you can use cacao nibs or dark chocolate chips and walnuts.
Ingredients
Prep time- 10 minutes
Cook Time- 50 minutes
- 3 ripe bananas, medium size
- 1 cup cassava flour
- 1/4 cup coconut flour
- 1/2 cup coconut sugar
- 3 tbsp avocado oil
- 1/2 tsp baking soda
- 1 tsp of lemon juice
- 1 tsp vanilla extract
- a pinch of sea salt
Instructions
- Peel all 3 bananas and mash with fork in a mixing bowl
- Mix in all the ingredients in the exact order listed above
- For a touch of extra love- you can add unsweetened carob chips or dark chocolate chips and /or walnuts if you are not following the AIP diet
Grease bread pan with coconut oil and spoon in batter
Bake at 350 degrees F for 40-50 minutes.
Allow to cool and slice into 12 pieces.
Can be wrapped and stored in the freezer or toasted and savored with homemade ghee.
Deb K
Posted at 11:03h, 30 JuneHi, I just made the banana bread and followed the ingredients exactly. It tastes great but the texture is terrible. its more of a solid crumble – not able to sliced. Maybe there is some ingredient missing? thanks Deb
Teresa Bartkiewicz
Posted at 15:21h, 21 JanuaryI mixed my ingredients separately with the wet and dry and combined gradually. That may help for the comment above. Could add a little more oil or applesauce?
Diane Rubenstein
Posted at 20:01h, 26 AprilI made this recipe last night and had to add about 3/4 to 1 cup of applesauce to the recipe to get it to the consistency of the photographs. I didn’t want to use oil, because I would have had to use too much. I just added a bit at a time till it looked right. It came out fabulous!! I couldn’t help but eat about 1/3rd of it at the first sitting!!! I took some to my husband at his nursing home and he was never AIP, but had been Paleo close to 7 years. He thought it was amazing too! So glad I found this recipe!! Thanks, Jilan, for such a delicious solution for AIP.
Jilan Koch
Posted at 16:42h, 05 MaySo glad it worked out and that you figured out the right consistency. I’m happy you liked it!
Valerie Caparino
Posted at 05:22h, 17 JulyI’m so glad I came across your site through looking for an AIP banana bread recipe. The bread was delicious, and confess to eating half of it while it was still warm! I did make a couple changes per my needs – tigernut flour in place of coconut flour and maple sugar in place of coconut sugar and only 1/4 cup of it, as I usually feel bananas are plenty sweet for me, especially when they are as ripe as mine were!
I’ve loved reading the posts I’ve checked out so far–feeling we have some common ground. Looking forward to coming back for more.